So my next foray into food styling came in the shape of an editorial spread for Country Living magazine with photographer Carol Dunne. The editorial shoots are very different from the advertising and packaging shoots as the styling is slightly more relaxed and 'realistic' and it is usually focused on recipes rather than one product.
|Me and Carol taking a pic of the Chicken|
|The food before the massacre|
In fact it is here that 'good news' introduces us to it's evil twin - 'bad news'. The bad news is that I ate it all. It started innocently enough, having the mussels as our lunch. With seconds and then thirds and bread. The flag went up when it was thought best to 'sample' the beef. The last thing I can remember is Sharon handing me my third slice of Guinness Cake.
It had been such a fun day, lots of laughs, I had learnt a tonne and we had got all of the food cooked and styled. I should have been happy with my lot and left it at that, but no. I wanted more. I wanted to eat my work. It was indecent and unnecessary, and I will absolutely 100 % do it again.
|Setting the beef noodles up for the photo|
WHAT I LEARNED:
- It may be common sense, but when making a sauce or mixture with something like butter or creme fraiche, loosen it up by beating it on its own before adding the other ingredients. This helps to keep the flavours from being 'overworked' but helps to make the mix easy to work.
- Don't pigeon hole ingredients. Stout in a chocolate cake, chilies and ginger acting subtly. Beef and noodles out about with little more than a smile and a dash of soy sauce! I had forgotten that great produce speaks for itself and even the usual punchy flavours can be modest when needs be.
- If putting flavored butter under chicken skin, son't be timid - it can take it!