…and with good reason too.
Google listed Turmeric as the most searched, researched and trending ingredient in its list of 2016. The rising star of super foods, Turmeric has an impressive resume of health benefits, from powerful anti-oxidant properties to inflammation fighter and an all round super food hero.
Fresh turmeric has gone mainstream and is now widely available at large retailer supermarkets, neatly packaged in a low mess handy little container. However if you’re all about the DIY, look out for the root or bulb at your local veggie store or farmers market. The rhizome looks similar to ginger, and can be peeled and grated in the same way as you would ginger, just remember to wear gloves as it will stain everything orange especially your finger nails.
Recipes in Longevity magazine Feb/March 2017
Concept, styling and recipes: Taryne Jakobi Styling
I blog and write infrequently.
I’m often asked why I don’t post more often, and why I don’t make better use of my blog as a marketing tool.
There are two main reasons for this.
Firstly my website, which was initially designed as a bespoke site, without a good CMS. It was outdated and I did not “enjoy” it anymore. I loved it when it was first installed, but over the years I have not known how to update it and as a result I have neglected a lot of important stuff which would have kept it current. Hopefully I have now ( finally) sorted it out, and moved over to a template theme, which I’m slowly customising as a learn and figure things out.
Secondly, the elephant in the room. Social Media.
I could post weekly, or even daily, detailing every prop I source, recipe I test, shoot I do, editorial I write, client I meet and campaign I style.
I could fill my Instagram feed with billboard pics, recipe book pics and tv commercials.
I could, but I don’t want to.
I’ve been struggling with this for a while now. Frustrated with social media and the constant, ” look at me!” stuff I see posted I have withdrawn more and more, trying to figure out a balance between doing things to be seen, and being seen doing things. ( I would hope mine was more of the latter)
My friend Tanya Kovarsky wrote an excellent piece on a similar dilemma she has with her own blog, which eloquently expressed how I have been feeling recently.
I love her honesty, “I could write about all that I have. I could write about some of the things I don’t have. But while I’m one for gratitude, I don’t think I need to “brag” about all which I have, nor do I need to make the things I don’t have the “hero” of my story (though I probably will never stop writing about how I don’t have – and want – thinner thighs).
I don’t think I will ever have thinner thighs, or the answer to the quagmire of my place in a world of advancing technology. Thank you friends, to those of you who have stuck around whilst I wrestle this through.
So, that all being said, I’m excited to share my new look blog and this beautiful first birthday cake smash shoot I styled recently.
I’ve become a little obsessed with loaded drip cakes and sprinkles, this shoot successfully indulged both, along with all kinds of prettiness, giant gold flamingos, a magnificent chandelier, and the beautiful photography of the Nestling ladies.
Tomorrow is Heritage Day in South Africa. In recent years it has come to be known as Braai Day . Which ordinarily I would be the first to endorse. I love a good braai! I totally endorse the sentiment expressed by the movement in their mission statement –
“Across race, language, region and religion, we all share one common heritage. It is called many things: Chisa Nyama, Braai and Ukosa to name few. Although the ingredients may differ, the one thing that never changes is that when we have something to celebrate we light fires, and prepare great feasts.
We encourage all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
We liken this initiative to annual celebrations cherished by other leading nations of the world; Thanksgiving for Americans, St Patricks Day for the Irish, Bastille Day for the French and Australia Day for Australians.
This is a noble cause, which will contribute to strengthening South Africa as a nation through this act of nation building and social cohesion. “
Yet I still feel our Heritage is so much richer and deeper than this, and extends to far more than just meat, a fire or a pot. It extends to flowers, to design, decor and even a simple bowl of breakfast porridge.
However you choose to celebrate Heritage Day tomorrow, I hope its FUN!
I say, “thank you!” to the lovely people at ZZ Tomato.
I LOVE receiving letters and cards in the post. I try send my Christmas cards with “snail mail” every year, but unfortunately that’s all I seem to manage. I often long for a quieter life with more time to wrap and send parcels, compose personal notes to friends, buy, lick and stamp hand addressed envelopes. Modern life is not like that, and seems to be moving away from such “quaintness” at an alarming rate. When I do receive a parcel or gift in the post ( or in this case via courier ) I am absolutely delighted! Even more so when it’s a surprise and totally unexpected!
zz2 Tomatoes kindly sent me a selection of their awesome Roma & Cocktail tomatoes, watch this space for what I’ve been doing with them…
I wrote a while back about this project and what a joy it was for me. Not only is Caron Melamed one of the nicest people I have ever worked with but I also got to work with my friend and photographer Roelene Prinsloo.
These are a few of the images Roelene and I did together for the book ( not all the images in the book are by Roelene)
Mazel tov Caron ! You can stop pinching yourself , your dream is a reality.
Thank you that I could be a part of it !
The book is available directly from Caron Melamed.
In this article ( such a great pic of Caron) it says the book is now available at selected Exclusive books stores in Johannesburg, and at Thrupps.
Whenever I mention I’m a food stylist, I’m guaranteed to be asked a few of the same questions, ” is it true you spray vanish on the food ?” Or ” do you really paint the food with glycerin?” And my all time favourite ” do you use mash potato for ice cream ”
And always, always ” do you get to eat the food afterwards”
I usually just say it’s urban legend, and try change the subject.
On a good day I will go to great lengths to explain how stuff like this might have been done in the past ( like way back in the 80’s) but for the most part it’s not true.
Today’s a good day, so here goes.
Photoshop and digital enhancement and/or manipulation have forever changed the landscape of photography. That being said,and most importantly, whether for editorial or advertising purposes the food being photographed still needs to maintain a degree of authenticity and accuracy.
The question about enhancing the food to look as good as possible, often leads to the next question ” why doesn’t my burger look like the one on the billboard/ menu board? ” isn’t this false advertising ?
In my opinion no, it’s not !
When you go for a job interview, you get dressed up, you put on your best suit or dress, you do your hair and make up, you practice your winning smile in the mirror and inflict your voice with a friendly,cheery tone.
Once you have the job, you might not go to the same lengths to impress your boss with your appearance .
Did you misrepresent yourself or were you just ” putting your best foot / or face forward ” you can still do your job without any of the “add-ons”
I don’t always go to the trouble to put on make up, or style my hair. But my clothes are clean ( for the most part – if the 4 year old didn’t grab me with mucky hands) my teeth are brushed and I’m wearing deo. None of these things affect my ability to do my job.
Same for the burger.
Not always ” made up ” to look it’s best, but all the same ingredients are there, in the correct order, and doing his ” job” which is too fulfill your hunger.
So no, we ( food stylists, photographers, or the photoshop retoucher guy ) are not lying, misleading or tricking you when we present and portray the product in a particular way.
So how about this beautiful autumn weather then ? *changes subject* wink
I know it’s a corny line, overused and not very imaginative, and worse I probably say it a lot too !
Classic foodie combos ? Dull
Perfect Partners ? Uninspiring Foodie Best Friends For-ever
Sounds good !
So my foodie bffs was an idea I had a while back and asked my FB friends for ideas and suggestions of their fav foods
Some were very funny, others scary and a few outright gross ( sorry friends – some of you have very weird tastes ! Marmalade and Fishpaste on toast – no, I don’t think so )
These are mine- my go to classic combos and delightful duos !
Of course this shoot was done with the most fab of bff’s – Vanessa Lewis and her camera !
Before today I probably would have said I’m a bit over soup.
I know! Quiet a rash statement and odd as I have a reputation for my soup making skills, along with a confession on this blog that I like to slurp 🙂
Today such utterances are plain foolish! Crazy talk. We don’t need any of that around here at the moment.The temperature has plummetted and Johannesburg is shivering at winter’s announcement that it is here, and means business!
We had some prior warning which I paid no attention to. We all know how I procrastinate, and this was no exception. SOOOO, I’m now scrambling through my hard drives for the recipes I feel like making and frantically dusting off the pressure cooker to fast forward my soup action. I think I’m going with this delicious Cream of celery, white bean, and pancetta soup. One of my favourites from a photoshoot a while back for Food & Home Magazine. Nope, actually I’m going with the two Banting friendly recipes ( LCHF) the Tomato, Tamarind & Aubergine Soup with Coconut crisps is an absolute winner, and so is the Leek, Smoked Chicken & Cabbage Soup.
Maybe I’ll make the Medley of Mushroom soup for my vegetarian friend …?
Decisions decisions, now you know why I end up procrastinating
Oh what the heck, they’re all good ! Hopefully you haven’t left it to the last minute, but if you need some soup inspiration check out all the recipes below.
Keep warm & Happy Friday !
Creamy Celery Soup with White Beans and Pancetta.
50ml olive oil 50g butter 1 large bulb of celery, approx 8 stalks, washed and finely sliced 1 small onion, chopped 2 cloves garlic, crushed 4 sprigs fresh thyme 200g block pancetta, cubed 1 x 440g tin cannellini beans, drained and rinsed 1 litre good quality chicken stock 500ml cream Salt & pepper
Heat the oil and butter over medium heat and sauté the celery and onion for 5-8 minutes, add the garlic and pancetta. Add the beans, thyme and stock and bring to the boil, reduce heat to a simmer and simmer for 20 minutes, add the cream and heat through. Serve in warmed bowls with crusty bread and garnished with fresh thyme
Leek, Smoked Chicken & Cabbage Soup
50ml olive oil 6 young leeks, washed and sliced ( white part only) 1 small white onion, finely chopped 2 cloves garlic , crushed 4 smoked chicken breasts, finely sliced 2 litres good quality chicken stock. 2 baby cabbage, thinly sliced Salt & pepper to taste
Sauté the leeks and onion for 5 – 8 minutes until translucent, and add the garlic.
Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.
Add the chicken and cabbage and simmer for a further 10 minutes or until heated through.
Serve in heated bowls, drizzled with olive oil.
Tomato, Tamarind & Aubergine Soup with Coconut crisps
50ml olive oil 1 onion, finely chopped 1 large aubergine, diced 2 cloves garlic, crushed 1 tin chopped tomatoes 4 sprigs curry leaves 2 tablespoons tamarind paste 500ml Tomato Passata 1 litre good quality chicken stock 1 x 400g tin coconut cream Toasted shaved coconut to garnish
Sauté the onion and aubergine until golden brown, and add the garlic, chopped tomato, curry leaves and tamarind paste, and cook for 2- 3 minutes. Add the passata, chicken stock and coconut cream and bring to the boil, reduce heat and simmer for 20 minutes. Serve garnished with toasted shaved coconut.
Hot & Sour Medley of Mushroom Soup
30 ml olive oil 1 onion, finely chopped 2 sticks lemon grass, chopped 2 tablespoon galangal 2 cloves garlic crushed 1 red chilli, deseed & chopped ( optional) 500g assorted mushrooms, button, portabella, shitake and porchini. 50g dried wild mushrooms, soaked in 250ml boiling water and liquid reserved 6 lime leaves 1 litre good quality chicken or vegetable stock Juice and zest of 2 limes 1 tspn fish sauce 50ml Very dry Sherry ( do not use full or medium cream sherry) Chopped coriander to garnish
Sauté the onion and lemon grass until onion is translucent, add the galangal, garlic, chilli, mushrooms and lime leaves and cook for a further 10 minutes.
Add the mushroom water from the dried mushrooms, the stock, lime juice and zest and fish sauce, and bring to the boil, reduce heat and simmer for 20 minutes, and a shot of dry sherry before serving.
Serve over ramen or udon noodles and garnish with fresh coriander.
Recipes and styling – Taryne JakobiPhotography – Vanessa Lewis Article appeared in Food & Home Magazine Aug 2012