It’s all a matter of taste: part II

In my previous post I said that one of my pictures had been commended in the Pink Lady Food Photographer of the Year competition but I was not allowed to publish it until it appeared on the competition web site on the 24th of April, well the 24th has come and gone and in fact it is now the 24th of May so it’s high time I posted “the Picture”
The photo was taken at the Scotland Street School Museum in Glasgow and was submitted in the “An Apple a Day” category and is therefore called:

An Apple for Teacher

KG130122008Web1The other pictures which I submitted are shown below.

Arbroath Smokies

Arbroath SmokiesThis picture was taken last August in Edinburgh at the “Foodies Festival” where Iain Spink was doing a brisk trade in selling freshly smoked Arbroath Smokies. The fish, locally caught haddock, are filleted, dry salted and tied in pairs over a wooden baton before being smoked in a half whiskey barrel covered with hessian. After 30 to 40 minutes the fish are ready to eat, warm, smoky, moist and sweet – truly mouth-watering experience.

Partick Fishwife

Partick Fish Wife I have been visiting the biweekly Farmers Market at Partick in Glasgow’s West End for many years and for all that time Macmillan’s have been there come rain or shine but always with a smile and the best of Scottish seafood.

Voluptuous Red Peppers

Voluputous Red PeppersFood is not just a matter of taste it engages all the senses, smell, touch, even occasionally sound and of course always  sight! These bright rounded peppers look good in their own right but also hint at all the other things that they can contribute to from crisp salads to roasted and stuffed peppers.

Man Cooks Breakfast!

Man Cooks Breakfast!This picture is really just a bit of fun but there is also some truth in it as anyone who has seen me at work in the kitchen will attest with every pot, pan and utensil being used and every surface covered with the fallout from my cooking!

The Voluptuous Red Peppers shot is my personal favourite picture and when it was posted on Flickr it had an amazing 6800+ views, most of which occurred on just one day! However, different audiences react in very different ways to the same image. Clearly it’s all a matter of taste, if you have the time I would love to hear which picture you like best!

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It’s all a matter of taste

Last year Pink Lady, the apple brand, launched an annual international food photography competition with the winner not only being awarded the prestigious title of Pink Lady Food Photographer of the Year but also walking away with a cool £5000 in prize money. With such an incentive it’s perhaps not surprising to learn that entries in its second year have increased by 70% with some 5500 images submitted. As the competition becomes better known around the world this number will no doubt continue to grow, after all 5500 images is small beer compared to the 49000 entries submitted to the Wildlife Photographer of the Year competition. Anyway 5 of the entries to the Pink Lady competition were from me. Sadly 4 of them failed to get even an honourable mention but one was “commended” and it will appear in the competition’s on-line gallery on the 24th of April until then I can’t even tell you the title of the work let alone let you see it! However, here are my remaining entries at least two of which I think were far better than the picture that ended up being selected. I would love to hear what you think:

Arbroath Smokies

Arbroath Smokies

This picture was taken last August in Edinburgh at the “Foodies Festival” where Iain Spink was doing a brisk trade in selling freshly smoked Arbroath Smokies. The fish, locally caught haddock, are filleted, dry salted and tied in pairs over a wooden baton before being smoked in a half whisky barrel covered with hessian. After 30 to 40 minutes the fish are ready to eat, warm, smoky, moist and sweet – truly mouth-watering experience.

Partick Fishwife

Partick Fish Wife

I have been visiting the biweekly Farmers Market at Partick in Glasgow’s West End for many years and for all that time Macmillan’s have been there come rain or shine but always with a smile and the best of Scottish seafood.

Voluptuous Red Peppers

Voluputous Red Peppers

Food is not just a matter of taste it engages all the senses, smell, touch, even occasionally sound and of course always  sight! These bright rounded peppers look good in their own right but also hint at all the other things that they can contribute to from crisp salads to roasted and stuffed peppers.

Man Cooks Breakfast!

Man Cooks Breakfast!

This picture is really just a bit of fun but there is also some truth in it as anyone who has seen me at work in the kitchen will attest with every pot, pan and utensil being used and every surface covered with the fallout from my cooking!

Commended

Image 5

Sorry but I can’t show you this image or even tell you it’s title until it is published on the Pink Lady Food Photographer of the 2013 on-line gallery on the 24th of April!

I posted the Voluptuous Red Peppers picture on Flickr a week ago and  since then it has had an amazing 6800+ views, most of which occurred on just one day! This picture has been a personal favourite ever since I first took it but it is often difficult as a photographer to be really objective about your own work, there are just too many associations with the image to allow a really unbiased view. But even different audiences will react in very different ways to the same image. Clearly it’s all a matter of taste, if you have the time I would love to hear which picture you like best, just use the voting form below and of course any comments are very welcome!

Smoked Garlic

OK smoked garlic makes a fabulous subject for the photographer and it’s amazing smoky smell transports me straight back to Fortunes’ smoke house on the east cliff in Whitby (the home of the world’s best kippers) but what do you do with it? Cold smoked garlic is increasingly seen here in the UK not only in up market fruit and vegetable shops, as well as on farmers markets, but also in supermarkets such as Morrisons. However, my web searches have yet to reveal any real clue about how to best use smoked garlic, with comments being essentially limited to “use as you would normal garlic and enjoy the smoky flavour that it gives to the dish”. So, do you have a recipe where smoked garlic is the star? If so I would love to hear from you!