Mowielicious

Recent Work: Food & Travel Magazine - San Sebastian

 

It was June last year when I received a call from the editor of Food & Travel magazine asking if I'd like to shoot a feature on San Sebastian, and of course I jumped at the opportunity especially as San Sebastian had been at the top of my travel list for the longest time. And now, slightly over one year later, the feature has finally been published - you can grab your copy of the October issue now (also available on the iPad!). 

I've actually just returned from my second trip to San Sebastian. My best friend was over from Australia and we had a little tour of Spain and the Basque country, including Barcelona, Sitges, San Sebastian and Bilbao. I've had the most amazing time and would go back to San Sebastian in a heartbeat - it's such a photogenic city, I could eat pintxos all day, every day, the architecture is creative and breathtaking, there's churros and beautiful pastry shops around every corner, and of course there's all the Michelin starred restaurants - they're obsessed with good food (San Sebastian has the highest number of Michelin stars per capita than any other city!). Need I say more? 

Have you been to San Sebastian? Do let me know what you thought. 

 

Za'atar Lamb, Burrata Salad & A Strawberry Pavlova

 

We’ve been having the loveliest summer in years here in London - gorgeous blue skies, lovely long hot sun-filled days without a cloud in sight (very unusual for London!), and of course delicious summer food.

I’ve been meaning to make all the recipes in this post for quite a while now but due to work commitments have had to keep postponing. The za’atar lamb recipe in this post is particularly delicious - if you haven’t tried za’atar yet, it’s a Middle Eastern spice mix that’s widely available nowadays - something I grew up eating and it is one of the most versatile spices you can add to almost anything! If for some reason you can’t find za’atar, it’s easy to make by simply mixing sumac, toasted sesame seeds, dried thyme leaves and salt. The original za’atar uses wild thyme leaves and this gives it more of an intense flavour, so a great tip is to dry fresh thyme leaves yourself and add this to the mix for a stronger flavour. As for the ratios and quantities you use, it's totally up to what you think tastes good!

We’ve also been having lots of burrata since we found out our local cheesemongers finally started stocking it. I remember the first time I tried burrata was in Montreal a few years ago when my lovely friend Mayssam introduced it to me - it’s basically a softer mozzarella, but technically burrata consists of an outer mozzarella skin and a mix of soft mozzarella and cream inside the skin, giving it a smoother creamier texture (and taste). I haven’t included a recipe for the burrata salad you see here because it’s as easy as serving the burrata with tomatoes and basil, drizzled with olive oil and balsamic vinegar.

I also made a strawberry pavlova - I folded some almond meal into the egg whites giving the pavlova the gooiest, chewiest, softest texture - and in combination with the cream and vanilla strawberries, it’s the perfect summer dessert! I hope you enjoy these as much as I loved shooting them. I’ll be back soon with more.  

 

 

Recent Work: The Franconian Sausage Company

 

Earlier this year (way back in February - seems so long ago now!), I was approached by the lovely guys at The Franconian Sausage Company to shoot images for their new website. And now, after so many months I can finally share some of the images with you. If you'd like to see more, you can take a peek at their new website. 

More from me soon. Hope you're all enjoying the summer sunshine!