Wednesday, January 30, 2013

Yacare Caiman - Pantanal, Brazil

A photograph of a Yacare Caiman taken in the Pantanal in Brazil
Yacare Caiman (Caiman yacare) - Pantanal, Brazil

The Yacare Caiman is one of the most common animals in the Pantanal where around 10 million individuals exist. We visited the Pantanal in the dry season and saw Caiman gathered around every water hole and stream that we came across. I was fortunate to be able to photograph them while they were feeding at a waterhole by the main road.

More photographs inside.
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Sunday, January 27, 2013

D - Duck with Five-Spice and Bok Choy

Duck with Five-Spice and Bok Choy

“Technology is a part of cuisine that should be embraced rather than shunned.”

– Heston Blumenthal, ‘Heston Blumenthal at Home’


I’ve never been a fan of duck. Most people find this a horrifying revelation – duck, for them, is usually a treat, residing in that category of dishes one orders at a fancy restaurant because one doesn’t often cook it at home. I never order the duck dish at a restaurant, though I will often have a taste from someone else’s plate. Each time I do, I maintain that I cannot see what all the fuss is about.

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Tuesday, January 22, 2013

C - Ceviche

A photograph of a Kingfish Ceviche
Ceviche of Kingfish

“In 2004, ceviche was officially declared part of Peru’s cultural heritage (through the grand-sounding “Resolución Directoral Nacional N° 241/INC-2004”). In September 2008, Peru’s Ministry of Production further honored the traditional dish by creating Día Nacional del Cebiche (National Ceviche Day), to be held each year on June 28.”


– Tony Dunnell, About.com, Peru Travel

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More photographs and the rest of the post, after the jump.

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Monday, January 14, 2013

B – Boeuf Bourguignonne

A photograph of Boeuf Bourguignonne
Boeuf Bourguignonne

“As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man…”

– Julia Child in ‘Mastering the Art of French Cooking

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More photographs and the rest of the post, after the jump.

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Thursday, January 10, 2013

Toco Toucan - Pantanal, Brazil

A photograph of a Toco Toucan taken in the Pantanal in Brazil
Toco Toucan (Ramphastos toco) - Pantanal, Brazil

The Toco Toucan, or the Common Toucan, is one of the iconic species of South America and photographing it in the Pantanal was one of my highlights of the trip. I first heard it calling soon after we got to the lodge and it didn't take me too long to find the bird. It was perched on a branch towards a the top of a tree. Unfortunately I wasn't able to get any clear shots of it.

More photographs inside.
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Wednesday, January 9, 2013

A - Aubergine with Chermoula, Bulgar and Yoghurt


A photograph of Aubergine with Chermoula, Bulgar and Yoghurt.
Aubergine with Chermoula, Bulgar and Yoghurt.

“Few ingredients have reached the level of veneration achieved by the humble aubergine or have found their way to almost every table in Jerusalem for breakfast, lunch and dinner. Everybody loves to be associated with the aubergine – it’s like a little local celebrity.”

- Yotam Ottolenghi and Sami Tammimi in ‘Jerusalem’.

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Sunday, January 6, 2013

Roast, Simmer & Bake: A Taste Odyssey

My wife, Anisha, has been wanting to get back into writing and I've been thinking of starting another photography project since completing my lighting project a year or so ago. This has resulted in Roast, Simmer and Bake - a project based on food with a written component and lots of food photographs (including lighting setups). We'll be uploading a new post once a week. Anisha will do all the writing while I will add the photographs and the technical lighting details. 

Here's the introduction. Check back in a couple  of days for the first post!

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Roast, Simmer & Bake: A Taste Odyssey

More info and lighting setups inside.
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