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Posts Tagged ‘food styling’

Recently I was asked by the luxury silverware brand, Cristofle to work with them to create a unique event. We decided to do it in two parts, one aim was to showcase their gorgeous mini trays and the other was to show how the tray can be the centrepiece of party presentation and is not just something that drinks are brought in on, to then be put back in the kitchen, especially when they are as beautiful as these Cristofle trays!

Breakfast in Bed

Emirati Welcome

High Tea

Emirati New Year

These were shot by Photographer Edwina Cottino using trays from the Vertigo, Jardin d’Eden  and Royal Cisile ranges.We actually shot  seven varieties including Emirati sushi , French deserts as well canapes set out as the Emirati flag and the idea was to present food gifts to your guests not unlike the Japanese bento box where food is beautifully presented for the individual.

The second part of our tray event was a VIP party, kindly hosted by Sheika al Qamze at her beautiful house. We set out a Christofle tray extravaganze on her seven meter dining room table. The format was based on the traditional Jardin a la Francaise, (you have to imagine the beautifully kept gardens of Versaille) where geometry and negative space is the key. The event was a huge success and everyone enjoyed the new ideas we brought to the table as well aseating the delicious food!!

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A huge thank you to Gwendoline Fontaine and her team, Marie Elena and Farah from Christofle, to the Hyatt Regency for their exquisite food and to Shereen Saifudeen from Havas PR. Look out for more coverage in Dec edition of Marie Claire UAE and Russian Emirates. Christofle can be found at Dubai Mall, MOE and Tanagra at Wafi so don’t forget to put a a little silver tray on the Christmas list. They are adorable!

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VOGUE declares colour and pattern are back! Yeay! What better way to overcome the cold, grey winter months of January and February in Europe. And here where the weather couldn’t get any more perfect it is time close the door on all that christmas pudding and start experimenting with new salads to accompany those bbqs and desert camping trips! Why not do both…..

 

Fashion: Dolce & Gabbana rose-print bustier and pencil skirt. Dior ribbed silk/cotton cardigan

Food: Green bean, spinach, roasted onion and butternut squash salad topped with pickled beetreet and feta cheese, delicious with a balsamic dressing and a perfect accompaniment to a grilled steak.

Food: Basmati, red camargue and wild rice with prawn and smoked salmon, tossed in oil, lemom and hondashi dressing

Fashion: Pheobe Philo printed leather biker jacket, hibiscus print shirt and trouser, leather wedges all by Celine

Fashion: Christopher Bailey’s batik-print trench for Burberry, sunglasses Cutler&Gross. (I love, want, need?? this coat!)

Food: Bill Granger’s Asian slaw, red and white cabbage with red onions and celery tossed in a sweet, tangy and incredibly refreshing miso dressing.

Check out Bill Granger’s new book, Bill’s Everday Asian. (I bought this as a christmas present to myself and absolutely love it. Recipes are straightforward and delicious and the photography and styling is excellent)

Fashion from January issue of Vogue UK, ”Be so Bold” modeled by Agyness Deyn, photographer Patrick Demarchelier

Food made, styled, photographed and eaten by Mary-Kei!

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This past year I grew tomatoes, aubergines and peppers only to find myself harvesting one pathetic cherry tomato! Not even a bunch, just the one!!! So I have to hand it to my father when he showed me his vegetable garden. The deal is my mum does the flowers (and the sculptures), and my dad does the veg. Of course they both battle to find enough time to stay on top of the garden but as it seems to be an English national  obsession it is permanently at the top of the ”to do” list!

He has courgettes, (I made a courgette quiche the other day), tomatoes, beetroot, beans, lettuce, leeks and of course rhubarb which just seems to grow itself and has lived in the same corner of the garden since I can remember! I was informed that the rhubarb needed using up! Growing your own means that you not only have a constant stream of fresh and therefore delicious vegetables but it also forces you to make dishes that you probably wouldn’t make everyday.

As my brother and his family were coming over for Sunday lunch I decided to use the rhubarb in an adaptation of the very traditional English summer dessert, Eton mess. Eton mess is a dish of strawberries, cream and meringue mixed together and has been around since the early 19th century and was traditionally served at the annual cricket match between Eton college and Winchester college. The great thing about it is it’s so quick, easy and tasty. (if you like creamy desserts)

Rhubarb Mess

1. Peel the rhubarb to get rid of the stringy bits.

2. Chop into chunks and put in a pan with sugar and cinnamon.

3. Simmer until soft and leave to cool.

4.Whip some double cream and add sugar to taste. Mix in the rhubarb compote.

5. Before serving fold in the crushed meringue. If this is done too early the meringue will dissolve and the texture will be lost.

6. Serve chilled in individual bowls or glasses.

Styling tip: Glupey food should be served in smaller containers or dishes so it looks more attractive!

Now, rhubarb is an acquired taste due to its tartness. So I was not at all surprised when, after their first mouthfuls, I got a unanimous, ”I don’t like it!!!!!!” from my two little nieces. Luckily I had some mini magnums as back-up!

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