Images of Spindrift

You might of seen Spindrift already, but I thought I’d share a few more personal words from the experience, and some additional pics (thanks Colin Page for his lens wizardry).

This was the second trip south to catch up with Chef Ben Shewry (checkout the first video we made Kobe and the Sea) and mold our creative thoughts and talents for Spindrift. We both like similar tones; dark, moody and emotional. So we get along great. The main subject this film was local Mussel farmer Lance Wiffin of Sea Bounty Mussels.

It was an amazing experience. In mainstream food production there is a massive space between supplier and chef, which was wonderfully bridged by the relationship formed between Ben and Lance. A respect for food and where it comes from.

Lance’s Sea Bounty Farm is located in Port Phillip Bay, 30kms away from Melbourne and can produce over 35 million, succulent and sustainable Mussels. To see this process with my own eyes was incredible, the way they grow the spat on the long ropes to maturity, the camaraderie between the fishermen, and the wonderful calming nature of the ocean was a treat.

I won’t go on, it’s all in the video. Enjoy the pics and if you want to find out more about Lance’s farm, it’s all here – seabounty.com.au

Thanks to Ben Shewry and Attica for letting me create this wonderful story.

Photos above the pic of me filming are with a Nikon D7000 using the 18-200mm and 50mm lenses.
Photos including me filming and below are taken by Colin Page using a Nikon D3S and a variety of lenses – mynikonlife.com.au

‘Spindrift’ Online Short Film Premier

‘Spindrift’ is the short story of acclaimed Chef Ben Shewry, who during a transitional time in his life, had the fortune of meeting Victorian Mussel farmer, the Sea Bounty‘s Lance Wiffin, through Ben’s late friend Jason Jurie.

The encounter formed a unique bond between Chef and Fisherman, the tale emphasizing the importance of sustainable food practice, compassion and friendship.

‘Spindrift’ is the second food based film from Ben Shewry and Filmmaker Johnny Abegg, following on from the success of their first short film together called ‘Kobe and the Sea’, which won the Chef Directory‘s “Best Internet Food Film” for 2011 – https://vimeo.com/30412588

http://www.attica.com.au/
http://www.seabounty.com.au/

The video was shot on a Nikon D7000, with the 50mm 1.4 and 18-200mm lens. The underwater was shot on a GoPro. Photos by Colin Page.

It’s pumpkin time!

I threw a few (30 odd) pumpkin seeds into an old fire pit at the back of my rental property…

A couple months later and here are the first of many. Now it’s time to put them on the shelf to ripen. Pumpkin soup time!!!

‘Kobe and the Sea’ wins food film award!

I’m really chuffed about this. Even though I know pretty much zilch about the cooking world. I can make a mean ‘jurry’ though.  J instead of C. Get it?

Anyway, a few months back I made a film with acclaimed Chef Ben Shewry – of Melbourne’s amazing Attica Restaurant – called ‘Kobe and the Sea’. We explored three different story-lines, molding the film into one beautifully personal insight into Ben, his relationship with his son Kobe, the essence of living ‘simply’, and passing subtle commentary on the overfishing problem of Abalone in Southern Australian waters.

So when Ben notified me that we had won “Internet Food Film of the Year” according to The Chef’s Directory (the worldwide culinary hub), I was in surfing lingo “stoked”.

In the words of The Chef Directory‘s founder Chandos Elletson; “We’d love to mention our own films, some of which we are very pleased with this year, but we were put in our place by a little known Australian filmmaker, whose film with chef Ben Shewry about educating his son about the dangers of over-harvesting Abalone was simply outstanding. A masterclass in simple internet film production”.

Kobe and the Sea : Ben Shewry

A couple months ago I had the wonderful privilege of meeting Ben Shewry. He is a worldly acclaimed Chef who runs Attica Restaurant in Melbourne, with Attica recently being voted “Restaurant of the Year” in The Age Good Food Guide.

But, none of these accolades were noticeable when Ben invited me to Victoria to make a short film with him. A very modest and humble family man, we spoke of surfing, our past and the general questions in getting to know one another. Being invited to stay at his home in Ocean Grove was a real treat, and a new found friend had been found.

We drove off one morning to a remote location to film what was to become “Kobe and the Sea”, a very personal tale about Ben and his 7 year old son Kobe, as Ben educates him on the importance of being in nature, whilst passing subtle comment on the serious over-fishing of Abalone in Australian waters. It was a wild experience, very raw and beautiful.

On return home, I got to know more about this other side of Ben, the restaurateur side. He soon invited me to dine at Attica. I was a little overwhelmed at first, seeing this over side, but after a multiple array of wonder entering my palate, I was in food heaven. The fact that Ben hung up the Chef’s attire after course 3 (there are 10 courses) and joined me for the experience made it all the more enjoyable and sweeter.

Personally, I’m very proud of the outcome of such a wonderful experience and very thankful to have had the chance to make something so beautiful with Ben. We both hope you enjoy this video.

All photos by Colin Page on a Nikon D3S.

Video shot on a Nikon D7000 with the 35mm/1.8 lens.

I love my garden…

I’m really proud of my garden.

It’s been about 6 months of growing for me and what an incredible learning curve. There is no better joy than sitting at your dinner table and eating the veggies (fruits) of your labour. I’ve so far been successful in growing kale, mizuna and rocket, spinach, silverbeet, coriander, basil, broccoli, dill, tomatoes, and most recently I dug deep and pulled out a few dutch cream potato’s, my favorite vegetable. Yum.

And with the spawning of Spring, I’m seeing flowers, and a new cycle of life, ending for some of my long-term guests, and the beginning for seedlings and consumption in months to come.

The greatest milestone was a few months ago when my first lot of seedlings got eaten by Caterpillars (White Moths). I was so unhappy that all my effort got eaten by my trusty little neighbors. I tried Garlic spray, picking them off daily, cardboard, but it was the wisdom of “Market Kieren”, my trusty Organic Seedling dude that came to the rescue. The flower Alyssum was the answer, and if you are looking for best seasonal seedlings to get you started in the garden, go visit Kieren at the Byron Farmers Market on Thursdays. He is the man.

For those interested, there is also an informational meeting on Thursday (October 6th), Woody’s Surf Shack (6pm), about the Organic Farm Share – Kitchen Table Talk, “Why Everyone Needs an Organic Farm“.

To get involved, book your place here – http://www.organicfarmshare.com

Another great source of information to get your veggie patch rocking, swing by Sustain Food – www.sustainfood.com.au

Next up… I’m going to try citrus, zucchini and pumpkin. Stay tuned.

Images shot on a Nikon D7000 with the 35mm/1.8 lens.