In April 2010 my first photoshoot on NZ soil was published in Dish 29, their annual italian issue. This month, 4 years later, I’m on the cover of this years italian issue (currently out now). Thank you Dish for all the good times and for being a loyal client! Styling by The Props Department, platter on the cover from Flotsam & Jetsam and tomatoes from Curious Croppers
In October I shared some of the photos I shot for Natasha MacAller’s Vanilla Table. With Christmas just around the corner and the sun beaming down, Natasha decided to share a new vanilla drink recipe suitable for a casual kiwi Christmas by the beach or at the bach. This delicious Bourbon Vanilla Milkshake works both as a dessert and as a cocktail, and is a real treat on a hot day! Natasha has a couple more Vanilla cocktails she’d like to share. These are suitable for a New Years party, so make sure to check back then! Thank you to Flotsam & Jetsam for letting us borrow the vintage Agee Jars.
Running out of ideas on what to get someone for Christmas? Why not Natasha’s fabulous book Vanilla Table for more inspiration on how to use vanilla in untraditional ways.
Recipe © by Natasha MacAller
Bourbon Vanilla Milkshake with Caramel and Cherries
Serves 4
Natasha explains: “ I have often been asked: “Why is Vanilla called Bourbon Vanilla? Is there bourbon in it?” The most widely available Vanilla in the world is often referred to as Bourbon or Madagascar Vanilla, the Bourbon refers to “ Ile Bourbon” a French ruled island in the Indian Ocean where The Vanilla Orchid was first pollinated, not by bees but, by the hand of a thoughtful and clever slave-boy: Edmond Albius. Without his discovery, the modern business of the vanilla trade might not have happened.
This easy moreish summer cocktail blends bourbon vanilla bean ice cream with aged Kentucky bourbon to make the ultimate adult milkshake!”
Bourbon (such as Makers Mark) 30 mls/1 fl oz/1 shot
Amaretto Liqueur 30 mls/1 fl oz/1 shot
Dried Cherries 30g/1 oz/ ¼ cup, rehydrated
Caramel Sauce, for drizzling
Vanilla bean Ice Cream or Gelato, 8 large scoops/400g
Whole milk 160 ml/5 fl oz/2/3 fl cup
Ice cubes 1-2 cups/50-100g
Chill 4 300 ml canning jars in the freezer. Combine Bourbon, Amaretto and cherries in a small jug and set aside. Spoon the ice cream and milk in a blender, add strained cherries (reserving a few for the top) and the liquid. Blitz on high and add ice cubes as needed to thicken. Drizzle caramel sauce down insides of frozen jars then pour the milkshake in center of jars. Sprinkle reserved cherries on top and serve with straws before it melts!
Following Wednesdays book launch of Natasha MacAller’s Vanilla Table, the essence of exquisite cooking from the worlds best chefs, the book we spent most of last year working on, and talking about, is finally out in the shops. Today I spotted it front forward at Queen Street, Auckland’s Whitcoull’s right next to Donna Hay’s new book, so that couldn’t be better placement really! Hopefully Donna will help us with the sales!
Natasha and I met when I was shooting Peter Gordon’s Everyday book, back in October 2011. Peter & Natasha has been great friends for years, so I was very honoured to firstly have Peter recommend me, even before his own book was finished, and secondly to have Natasha actually pick me, to shoot her fabulous book project. We started early 2012, where I went to stunning Bay of Islands, to shoot the first 3rd of the book with Natasha. We had a marathon of a week, up to our necks in delicious food and treats, and vanilla coming out of our ears- in fact I’m pretty sure I was sweating vanilla by the end of it. And Natasha got her first taste of what she signed up for, when shooting a book. It’s bloody hard work!
Later, midway through the year, I went to London to shoot the 2nd batch of recipes, and while it’s fabulous to travel around the world, doing what I love to do: Shoot food, I didn’t really get to see much of London that week. Finally back in Auckland, I got a beautiful delivery from Heilala Vanilla’s green house in Tauranga, the stunning vanilla orchid plant and fresh beens pictured inside the cover, and we finished off with the 3rd batch of recipes in November, while I just managed to stay sane, before my wedding in early December.
Finally the long wait is over, and we can enjoy the labour of our work. It’s so rewarding finally to have a heavy copy in your hand, flicking through the pages, and seeing all the ideas we had for look and layout come to life. We wanted to focus entirely on the styling of the food, so decided to pull back completely on the proping, and rely on beautiful textures, subtle tones of white, sand & blue and organic, modern shapes. I think the texture of the fabric really comes to life this way, and especially the feel of the cover. I could’t be more pleased, and am looking forward to trying out all the recipes again.
Unfortunately the recipes are copyrighted, and we don’t want to give away too much, so head down to your local bookstore this labour weekend, and pick up Vanilla Table, the essence of exquisite cooking from the world’s best chefs, by Natasha MacAller. Published by Bateman.
Recipes pictured:
Vanilla Lacquer Duck Leg, recipe by Paul Jobin, food styling by Natasha MacAller, props: black slate tile borrowed from John Lewis at Kauri Cliffs, blue napkin by Fog Linen Work
The Pork Chop, recipe and food styling by Natasha MacAller, props: gray slate photographers own, steak knife food stylists own, Alessi jar and bowl from Simon James Concept Store
Rum & Vanilla Cured Salmon, recipe by Douglas Rodriguez, food styling by Natasha MacAller, props: vintage stilton plate from Flotsam & Jetsam, bowl from Wonki Ware, porcelain spoon from The Conran Shop
The Lobster Roll, recipe and food styling by Natasha MacAller, props: platter by Wonki Ware, napkin by Fog Linen Work
Peach, Cardamom & Vanilla Sable Breton, recipe by Jim Dodge, food styling by Natasha MacAller, props: platter from Freedom Furniture
Scottish Shortbread Sundae with Blueberry Ice Cream, recipe by Duff Goldman, food styling by Natasha MacAller, props: vintage stilton plate and antique chiffon from Flotsam & Jetsam, porcelain for from The Conran Shop