Photographing Food

Do you know what I love almost as much as food? Photographing food:

Good photography depends on a few things, but the most important to me is light. Colour and texture are two elements that capture good light really well, and that’s why I enjoy taking (and looking at) foodie photography. I think this is why flowers make such easy subjects as well; they look beautiful in natural light — it’s hard to get a bad shot of flora, so long as the light is right.
I’ve mentioned Donna Hay’s magazine before — it’s one I often don’t buy because it’s not *so* useful to vegetarians (and the import price in dollars is a bit staggering!), but the images are really second to none. Two wonderful daydreams: having my home featured in an interiors/living magazine and taking photos for Donna Hay (Australia’s too far away, though). I don’t think I’m currently up to scratch; foodie blogs like Delicious Days and Milk and Cookies are much better at getting it just right. But maybe I just need to get the macro lens out more often. . .

I made these mini cornbread muffins today. I know, I know, if it’s really cornbread, why’s it look grey, eh? I don’t know what drives a person to buy blue corn meal (it wasn’t me!), but if that’s what’s available, you use it. I’m tempted to make blueberry cornbread next; at least then the colour will make sense. I’d never understood the appeal of cornbread until this Thanksgiving, and ever since, I’ve had a hankering for the strangely bland sweetness. Yum.