Pear Photography by Penelope Beveridge
- “Gluten-free has been around awhile. What is gluten Gluten it's a rubbery and elastic protein found in all forms of wheat (including durum, semolina and spelt), barley, rye, triticale and oats. Consumer are cutting back on white carbs and demanding gluten free products such products like pasta, breads and cereals.
Many individuals have severe gluten intestinal intolerance which is called Coeliac Disease
and others have gluten sensitivity which is a seemingly less severe intolerance to gluten. Gluten is a silent germ, it can inflict lasting damage without you even knowing it. There is a link between gluten intolerance and lactose intolerance. Medical science today believes gluten can also increase your risk of other intolerances/sensitivies including dairy intolerance.Allowed Foods
that are healthy and delicious beans, seed, nuts in their natural, unprocessed form, fresh eggs, fresh meat, fish and poultry (not crumbed, battered or marinated). Fruit and vegetables and most dairy products. Gluten free flours include, quinoa, rice, soy, tapioca, teff, millet, corn, flax, buckwheat, arrowroot, amaranth, sorghum, cornmeal, and GF potato flour.Always avoid
malt, rye, barley, vinegar, malt flavorings and wheat.
Avoid wheat can be challenging because wheat products go under different names such as bulgar, durum flour, farina, graham flour, semolina, spelt and kamut.
Also avoid unless labeled "gluten-free"
beer, breads, cakes, pasta, hotdog buns, pizza crust, bagels, tortillas, bread crumbs, couscous, potato chips, bouillon cubes, frozen veggie in sauce, pies, candies, cereals, cookies, crackers, croutons, french fries, gravies, imitation meat, processed luncheon meats, salad dressings, sauces including soy sauce, seasoned rice mixes, seasoned snack food, such as pototo and torilla chips, self basting poultry, soups and soup bases and vegetables in sauce. Certain grains like oats can be contaminated with wheat during processing stages of production.
You should be alert for children
who are gluten intolerant with certain medications and vitamins as the binding agent is gluten and play dough. Food additives with modified starches also contain gluten.
Also clean your food prep areas
if you are preparing food for gluten free dishes especially toasters, benches etc or you may cross contaminate the foods.
Once GF was considered a passing fad, it is now a massive $6.6 billion industry in USA and very much mainstream in UK, USA and Australia.
Consumers are embracing ancient grains, such grains as quinoa, millet, chia, buckwheat and hemp. Many of these grain are used in making breads, granola bars and cereals.
People are opting to eat healthy grains that are high in omega3s and high in fibre. Avoiding gluten is healthy for everyone.
Cupcakes made and photography by Penelope Beveridge
Each year thousands of photographers around Australia congregate to the annual PMA show, today know as "The Digital Show". Photographers from all levels attend to check out the latest and greatest in technology, cameras, lenses and printing equipment, materials and tools. New Products are launched, workshops are offered and its a wonderful place to "meet and greet" others with the same passion.
The Digital Show is one of the largest consumer technology events in the Southern Hemisphere. Whether you’re newly passionate about photography, a seasoned creative professional or simply looking to further unleash your creativity, there will be something for everyone — entertaining demonstrations, local and international experts, exclusive product launches and dozens of inspiring talks and lectures.
This year, ACMP Australian Commercial and Media Photographers are presenting a number of "Huddles" which are free events to all interested photographers wishing to meet, discuss and learn from the Pro Photographers and Industry Trade Representatives.
As a special FREE event this year, Penelope Beveridge will be speaking on "How to prepare your Food Photography for a Cookbook" and Libby Jeffreys from Momento. Libby will be continuing the talk at 1.00pm on "How to create your own Recipe and Cookbook".
This is a great opportunities for foodies, food bloggers, food photographers and anyone who loves food, to come along and learn helpful hints from the start to finish of Food for Cookbooks.
Not the easiest subject to make mouthwatering and delicious although one of the most rewarding when you see the finished product in a beautifully printed Cookbook.
Some of the areas Penelope will discuss, is hints on lighting, styling your food, designing, understanding props and the best way to capture food images for book publishing. This one hour session will give you the opportunity to ask the questions that you are searching the answers for.
Come along to Stand 52 on Saturday, at Melbourne Convention Centre and enjoy the Huddles sections. For information on the Huddles and speakers go to the ACMP website.
Coconut and Strawberry Cake Baked, Styled and Photography by Penelope Beveridge
Food photography and Styling by Penelope Beveridge. Cake eaten by Sean Beveridge
Rich Raspberry Chocolate Cake Food Styling and Photography by Penelope Beveridge
"A Piece of Cake" presentation was a special day where foodies, photographers and bloggers attended to learn photography tips and food styling tricks to produce delicious mouth watering images.
Pro Photographer and workshop facilitator Penelope Beveridge joined forces with Gastronomy's owner and food stylist Miccal Cummins to share their wealth of knowledge on how to produce beautiful food images for publishing.
"A Piece of Cake" was part of the Sydney's popular Vivid Festival which attracts visitors and tourists from Australia and overseas. Vivid is a light installation festival with many of our buildings lit up and where thousands of people flock to our harbour foreshores to watch the iconic Opera House animate with images and music and the Harbour Bridge lights up.
The workshop was presented to a booked out crpwd at the most beautiful location, the Overseas Passenger Terminal on Sydney Harbour, The Rocks.
Miccal and Penelope re-enacted an actual food photo shoot and went through the intricate process of capturing food for publications. They discussed the need for great lighting, understanding props and telling a visual story through your photos.
After the event all met back at the Momento Pro Stand for a glass of champagne and was served enormous orange blossom coconut cake made by Gastronomy. This is a great time which continued with lots of Q and As to Miccal and Penelope who advised how to produce your own cookbook. It was a fun day and lots of smiles as the entire presentation was filmed by Destination New South Wales.
Some of the ladies were eager to learn as much as they could as they want to create a family heirloom cookbook using their mums recipes.
Momento Pro offers high quality "self publishing" for anyone interested in producing their own cookbooks.
Check out their website www.momento.com.au
Pink Ombre Cake Food Styling and Photography by Penelope Beveridge
Penelope's presentation on Food Styling and Photography. Photography by David Vagg Photography
Vintage Cultery make great props
Orange blossom Coconut Cake by Gastronomy and Photography by Penelope Beveridge
Momento Pro presents "A Piece of Cake" Food photography and Food Styling workshop with presenters Penelope Beveridge and Miccal Cummins of Gastronomy Catering on Sunday 2nd June, 12 nn at Overseas Passenger Terminal, The Rocks Sydney.
Bookings are essential for this free event
Penelope Beveridge was invited to present a practical hands on workshop at Sydney Institute for the Head On Photo Festival on 23rd May on her area of expertise Food Photography and Food Styling for photographers.
The group consisted of professional photographers, student photographers, graphic designers, professional food bloggers, chefs and emerging photographers.
As a full time professional photographer, Penelope explained how she selects the best lenses for the style and end result desired, the different format cameras used and advised the instagrammers how to implore similiar techniques with their iPhones and Android Cellphones. During the demonstration Penelope demonstrated the way to select props and their relationship to the dish. One of the most difficult areas in food photographing is the use of lighting both natural and studio. This is where most photographers struggle as lighting conditions are not constant and Penelope spoke about how to troubleshoot in difficult situations with different lights in a room and how to overcome these situations. Many food photographers can be "at home" in their own environment understand where a professional stands out is when you are placed into small space and need to overcome the many lighting obstacles. "Its great when you are working in a control environment, like a beautiful natural lit studio, or in our home or any location that you are very familiar with, take the photographer out of that situation and this is when you need to find solutions to lighting problem, this is when you truly need to understand about lighting". I have had to shoot in the back of cafes, in loading docks of catering companies, in restaurants with huge overhead lights, outdoors in paddocks, in the side of streets this is when having the knowledge and understanding of lighting comes to play", Penelope explained.
It was interesting to understand food from a photographer's prospective and not a chef and how both chef and photographer can work and collaborate together. She stressed the importance to look at the shape of the food on the dish and also find out what is the "hero" of the dish. How garnishes should not be hiding the "hero" on the dish and props should not be distracting from the dish. All the participating photographers were in the Ultimo Studios and received individual advice and guidance during their practical session of the workshop. The 3 hours was non stop information witnessing all the photographers writing down lots of hints and techniques that they can use in the future work.
Below are some of the photos taken by theatre and event photographer David Vagg of David Vagg Photography.
Penelope Beveridge Workshop Facilitator and Guest Speaker at Sydney Institute, Ultimo TAFE
Penelope Beveridge explaining camera formats and lenses used in Food Photography
Penelope Beveridge discussing food styling techniques for the food photographer,
Penelope Beveridge guiding photographers on lighting techniques for food photography
Cakes made by Sean Beveridge Food Styling and Food Photography by Penelope Beveridge
Inside the Pink Ombre Cake Food Photography and Food Styling by Penelope Beveridge
Instagram Food photography tips using your iPhone or Android advice by Penelope Beveridge
Penelope showing the group how to shoot tethered to the computer. All equipment supplied by the Sydney Institute.
Penelope Beveridge Food Photography and Food Styling based in Sydney Australia
ABOUT Penelope Beveridge
Penelope is an international pro-photographer based in Sydney Australia , artist, VP of the Australia Commercial and Media Photographers of Australia, TC 42 Committe Member which is recently Australian Branch of the International Standards Organisation and industry representative who enjoys a variety of roles and successes in her field. She boasts an extensive list of high profile clientele, from companies such as Virgin Airlines, Coca Cola, Mercedes, and Museum of Sydney, National Gallery of Australia, Tourism Australia, Destination NSW and individuals from Prime Ministers, celebrities to TV personalities. With over 17 years’ experience in the advertising and commercial industry, her images have appeared internationally in magazines like Vogue Living and Entertainment, Gourmet Traveller, Belle, Inside, Delicious plus food photography and styling for a number of cookbooks and other high end publications. In addition, Penelope’s food and fine art work has been featured in Australian Photography, Photoshop Australia and Digital SLR Magazines. Judge for photography competition "Food Glorious Food", Nikon Magazine, Judge for UTS "Green Week", and recently Creative Director for advertising campaign for Food Industry Group. Winners of over 36 awards from the International Photography Awards New York and Winner of the Sydney Morning Herald, pro division "Shoot the Chef" competition.
Free range eggs, Margans Hunter Valley ©Penelope Beveridge
Consumers are more socially aware demand ethical practices with farming and livestock, we have become more aware of health and an eco-friendly approach with food production to help our ecological footprint. This is evident in the decrease consumption of meat compared to a decade ago and the introduction of social projects such as Meatless Mondays advocating one day without meat a week to improve the environment and our health. There is strong interest in how our food is produced and in particular how farm animals are treated. Market research shows people want humane products, such as grass fed, organic and free range. Farmers and supermarkets are responding and many retailers are developing lines in response to these demands. Hotels and Restaurants are opting for more local produce and consumers are cutting back on processed foods and heavily packaged.
It's widely accepted by food producers today that consumers want to know where their food comes from with an emphasis on ethically produced food and in addition more transparency on the part of food producers. Ethics is important because food has become a social platform. It has become a means of defining one's personal values.
Environmentally sustainable supply chains are growing in numbers. This is driven by consumers increasing environmental awareness and the changing environment where the operations of the food industry are under increased scrutiny. People are interested in their health and well-being and realize we must also care for the health of our planet.
Food trends are happening globally on the way we eat, drink and be "eco-friendly".
Stop Wasting Food The National Resource Defense Council of United States estimates 40% of food goes uneaten each month and 39% of Americans feel guilty for wasting food, almost double the number who feel guilty about not recycling. Manufacturers, restaurants and consumers will be focusing on ways to reduce food wastage in 2013.
From Farm to Table Chefs and butchers are increasingly buying meats direct from the local farmers who raise livestock free of antibiotics and in a nature livestock environment. This growing trend fosters the economies of small family-run farms and provides the consumers with the fresher and healthy produce. Now chefs and hospitality chains are questioning where and how the animals are raised and processed. Every part of the animal is used, no longer a standard practice to cut steaks, roasts and chops and disposing the rest for pet food. Once unpopular cuts are now used in soups, deli meats, stocks, soup and charcuterie. Fresh fruits, herbs and vegetables are also delivered from the farm to the kitchen.
Pop Up Restaurant and Bars are the latest craze in Australian eateries with edgy designs and food, energizing formerly dead spots in laneways and cities. Foodies are flocking to the temporary dining spots and giving emerging chefs the chance to show off their culinary skills.
Melbourne and Sydney have a lot of pop up restaurants and bars around Sydney at the moment. This gives aspiring chefs the chance to create a restaurant without the high overheads and costs related to running a full time infrastructure.
Eating more Vegetables because we are worried about our health. Vegetarian eating has a higher profile than ever. It's easier to eat vegetarian or vegan now more than ever. Specialized products have expanded from natural food stores to mainstream grocers and discount chains.
Semi vegetarians or flexitarians eat a largely meatless diet but are not completely vegetarian. There has been a huge market increase in the purchase of superfood grains and meat replacement like tofu. Our kids are becoming more health-conscious and fruit and vegetables are increasing in appeal to adults and children. Consumers are reducing the amount eaten for lunch and dinner and opting for mini meals and snacking on fruits or veggies. Asian inspired veggies such as pickled vegetables have grown in popularity around the world. Consumers are looking for heart healthy anitoxidant rich foods including tomatoes, green tea, carrots, sweet potatoes, seeds, berries, apples, whole grains, and dark leafy greens. Market research reported that 44% of people say they eat vegetarian foods as part of their diet and 70% of semi vegetarians were female, more than half of semi vegetarians were over 45 years of age.
Countries such as Australia, UK and United States have always been huge meat eaters although there is a strong rise in the consumption of more fish in their weekly diets. Supermarkets are filling their shelves with prepared fish dishes, totally dedicated fresh fish and seafood. For years, the average western household ate fish only once a week, our diets have changed to reduce red meats and poultry and add more fish as a healthy alternative. The reason for the change is a new awareness with fish consumption and research showings healthy protein which helps prevent clogged arteries, heart problems, obesity, skin and even depression.
Fish is a vital source of the long-chain omega-3 fatty acid EPA, which is crucial for balancing the mood-enhancing neurotransmitter serotonin.
Ancient Grains (super grains) like quinoa, amaranth, millet, spelt, einkorn, emmer, teff, chia and flax represents centuries-old grains. These grains are hot within the restaurant trade and we are seeing more chefs creating recipes to include one of the grains within a dish.
Quinoa, once a staple of the Incas, is now increasingly popular worldwide. It's high in protein and iron, and much of it comes from the windswept, high-altitude plains of Bolivia, known as the Altiplano.
The delicate, curly seeds are served with hot milk and sugar, as a thick drink. At about 30 cents for an 8-ounce cup, it's still cheap even by Bolivian standards.
If you like quinoa, you'll love amaranth. The tiny nutty-flavored grain is a complete source of protein, plus it's packed with calcium and iron. For a simple side, simmer 1 part amaranth in 3 parts water with a dash of salt, then dress with fresh herbs, lemon juice, and olive oil.
Food Tourism has skyrocketed with an increase in culinary travel. Good food and wines have always played a vital role in the ultimate travel experiences. Today's Travelers now wish to embrace new tastes, recipes, cooking styles and food types from around the world. Traditional food travel to Europe and USA still remains popular for wine tasting tours, extra-ordinary restaurant experiences, gourmet lunches and dining in specific locations. Now more people are researching the traditional dishes as well as attending classes to learn these traditional cuisines by the local people. You can choose from a number of guided tours, or stay at farms, villas and resorts for food workshops, or plan a self drive tours and book from specialized operators who offer food and wine holidays. The most popular countries emerging in the food tourism markets as gastro destinations Australia, Switzerland, Croatia, Austria, Mexico, Chile, Turkey. Two cities offering the most avant garde concepts in food are Singapore and Sydney, Australia.
Shared Eating In Japan this is called, Izakaya, Spain its Tapas, Pintxos and also Montaditos depending on the Spanish region. All over the world you can find culturally based shared eating styles.
Today restaurants and cafes are offering smaller shared plates. Selecting a number of small dishes to be shared at the table, implies that eating together will creates closer and warmer relationships as well as good conversations between the diners. Some dishes are only bite sizes and others are more substantial. The variety of food sends the taste buds into overdrive which is another reason for the increased popularity. People like a diversity of food and these styles of eating allow for the individual to choose what they want to eat, rather than have one large individual plate.
Organic Foods "The International Organic Market: Sourcing and Expanding Export Opportunities" (Soo Kim and Miles McEvoy, 2012), the U.S. exports $1.5M in organic products annually. On the other hand, the Chinese export value of organic foods was last tallied in 2006 to be $350M, with an annual growth rate of 30 percent from 1995 to 2006. Today, organic agriculture covers 3.8M hectares in the country – and organic vegetables represent the largest single category.
Heirloom Food are rapidly becoming a popular concept. I was first exposed to heirloom tomatoes a delicious juicy flavorsome fruit grown near Nelson's Bay Australia. And sure enough, I purchased a few heirloom tomato plants and enjoyed the fruit from these keepsake plants throughout the summer. But then I discovered that a couple of seed companies now offer over 1,000 heirloom seeds. You can grow heirloom peppers, eggplants, lettuce, spinach, etc. In addition, you can grow heirloom flowers, herbs, and “micro-greens.” Heirloom foods have almost become a religion to their early pioneers. Some of “granny’s heirloom seeds,” include “rare seeds,” “ancient seeds,” “down-to-earth seeds,” “historical seeds” and even “organic heirloom plants.”
Breakfast is the most important meal of the day ©Penelope Beveridge
Sharing Foods ©Penelope Beveridge
Households are reducing the amount of meat and poultry they are consuming by replacing with more vegetables and fruits.
Free range farming in Hunter Valley NSW ©Penelope Beveridge
Vegetarian meal options replacing meat dishes ©Penelope Beveridge
Fresh Garfish ©Penelope Beveridge