Food Photography Tips with David Griffen

In the latest September installment of Social Media Week London 2012 I attended a fun and informative workshop run by food photographer David Griffen and Great British Chefs providing food bloggers with tips for improving our food photo techniques. It was held at the immense and delightful Google London offices (yes the rumours are true, it's a working-playground in there) with food provided by Michelin-starred Pascal Aussignac of Club Gascon fame.

Fabulous food photo tips & advice, delicious food and all in the company of fun people: for me these are ingredients of a great evening. Here are just some nuggets of wisdom which David shared with us:

1. Don't be afraid to get in real close: even if the context of the food isn't in the photo, it's lovely to capture the detailed textures.

Roquefort, Caramelised Onion & Sweet Potato Tart by Pascal Aussignac

Two Hungry Girls

Just several months ago I'd returned from my epic adventures in Beijing & China where I'd eaten the most mind-blowing food.  My foodie core had been shaken. I looked at my heritage and childhood culture with new eyes and decided upon my return to the UK I was on a mission to bring creative Chinese cuisine to London. And thankfully I'm not alone.

Five Spice & Sichuan Peppercorn Roast Duck

Supperclub Challenge for Social Media Week London 2012: Craft Cakes meets Hungry Female

What a whirlwind week. I arrived back in the UK to find myself with only four days to plan for a Supperclub challenge hosted by the Great British Chefs in line with Social Media Week London 2012. The challenge was simple: host a supperclub or dinner party to raise money for Action Against Hunger's Love Food Give Food fundraising campaign. We needed to make at least two dishes from their suggested recipe list, blog about them and of course rally the troops to donate some dough.

I could only face such an undertaking with someone whom I knew was a maestro in the kitchen, who came in the form of Leigh Koh Peart, founder and owner of Craft Cakes. A talented and creative pastry chef hailing from (neighbour!) Singapore, we instantly agreed that we summon our South East Asian repertoires to bring a twist to the suggested recipes. 

The Menu

We are gluttons for punishment (pun intended). All we actually needed to do was produce a three course menu, using at least two recipes from the list. Our final menu was, erm, rather more elaborate...

Aperitifs

Lychee Sangria & Nibbles

Menu

Tea-Soaked Eggs

Cucumber & Wood Ear Fungus Salad

Lemongrass Pork Skewers

Grilled Honey Soy Chicken Wings

Steamed Tofu topped with Crunchy Shallots
Asparagus & Prawns

Fish & Asian Bouillabaisse Sauce

served with Steamed Rice & Condiments

Dessert

Green Tea Profiteroles

Tea & Coffee