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hong kong food photography

Hong Kong Food Styling and Photography

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Hong Kong Food Styling and Photography

Lakshmi Harilela is a creative food and still life photographer based within Hong Kong and Southeast Asia. She helps clients in the culinary and health fields., Lakshmi is well travelled and captures the passion and craft behind food and restaurant brands through creative lighting techniques. Lakshmi collaborates with creative directors, food stylists and numerous agencies to create the model images.

In addition, Lakshmi has participated in the creation of cookbooks, publications and leading consumer brands worldwide. Her clients include ThreeSixty, Peninsula, Miele, Marriott Hotels, Oliver's, Four Seasons to name a few.

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Hong Kong Healthy Cooking Classes

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Hong Kong Healthy Cooking Classes

I converted my apartment in West Kowloon into a small cooking studio for those wanting to hone in to their creative abilities as a master chef. The catch is that all classes are vegan or vegetarian, and you know what, the food tastes so much better than a diet full of meat and dairy. Whilst I am not a hardcore vegan, I do proclaim to be the best vegetarian cooking instructor in town. You can book as an individual or within a group of 8, for a partial participation experience. After the class, get to taste your creations with a glass or two of wine or one of our healthy detox drinks. You really won;t find such an exclusive experience elsewhere in Hong Kong. Health is cool, and focusing on healthy plant based food is not only good for you, but also good for the environment. Don;t get me started on why, that's saved for another blog post. 

Our most popular class is the vegetarian Thai Cookery Class, see offerings below; 

THAI- RIFFIC

Learn true authentic Thai food from a vegetarian and vegan perspective.  Learn the basic skills necessary to build on a foundation of true culinary delight without the harmful effects of animal protein. Menu includes:  Home made vegetarian Tom Yum Paste, Tom Yum Soup, Pomelo Salad, Tofu or Seitan Basil, Garlic Fried Rice.  

Duration: 2 ½ to 3 hours    Price: HK$880

* Menus may vary according to seasonality of ingredients. 

 

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Homemade GlutenFree Chickpea Pasta

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Homemade GlutenFree Chickpea Pasta

So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge. 

Ingredients

  • 2-¾ cups sifted chickpea flour (300g)*
  • ¼ cup tapioca starch (35g)
  • ¼ cup sorghum wheat flour 
  • 1 teaspoon xanthan gum
  • 3 large eggshells used 
  • 1 ½ tablespoon olive oil
  • ½ teaspoon salt
  • Water, as needed
  • All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)

Directions

Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist. 

Once the dough consistency is a ball, cover with a  wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine. 

The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté  it with ghee and some okra, pumpkin, cayenne pepper and cheese. 

See the pictures below; 


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Recipe Testing for LTF New  'Green Concept' Menu

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Recipe Testing for LTF New 'Green Concept' Menu

Just what you need for a simple recipe testing session; LTF was conducting recipe tests for implementing a 'green foods' concept for our new catering menus. On the menu we have organic cucumber cups filled with with a masala chickpea infusion. Next we have, a fragrant brown Thai Rice, infused with tamari and seasonal organic veggies and whole range egg. Last we have a vegetarian tasting platter filled with organic pumpkin, zucchini and heirloom tomatoes. The best part is the Halloumi grilled cheese. 

See the FULL gallery below for ideas and details...

Here are the wonderful recipes;

CUCUMBER CUPS

Ingredients: 4 small lebanese cucumbers, 1 can chickpeas, 1 can peeled chopped tomatoes, 1 tbsp ghee, 2 teaspoons olive oil, 3 garlic cloves smashes, 4 shallots cut into slices, 2 sticks celery, 1 cup seasonal veggies, 1 tsp cumin, 1 tsp turmeric, 1 tbsp chilli powder, 1 tsp. garam masala blend, 1.4 cup yoghurt (preferably Greek), salt and pepper. 

What to Do: Run a  peeler down each cucumber, than cut into 1.5 inch rounds. Scoop out centre and set aside. In a sauce pan, heat the oil on medium heat, add garlic and shallots and cook for 2 minutes, next add all the spices and cook for another 2 minutes until fragrant,. Add the chopped tomatoes and veggies and continue to cook until all ingredients are incorporated. Lastly add the yoghurt (use coconut cream if vegan), season with salt and pepper and set aside to cool. Once cool,, using a teaspoon, add the mixture into each cup of cucumber. Serve. 

FRAGRANT BROWN THAI RICE

Ingredients: 1 cup cooked brown rice, 1 tbsp. soya bean oil, 1 egg, 1/2 cup seasonal veggies (zucchini, pumpkin, choi sum) 2 shallots, chopped, 1 clove garlic, 1 tsp. white pepper, 1 tbsp vegetarian oyster sauce, 1 tsp. shoyu, 1 tsp. coconut sugar. 

What to Do: Chop all the veggies into equal and small bite sized pieces. In the already cooked rice, add all the seasonings except the shoyu. Add oil to the saucepan and cook on medium high heat. Next add the shallots and garlic and cook until fragrant, approx. 2 minutes. Next add the root veggies such as carrot, pumpkin and continue to cook until they soften. Then add the quick cooking veggies like zucchini, choy sum stalks etc. Tilt the veggies onto one side of the pan and crack an egg to the other. Cook the egg and then bash with a wooden spoon until combined with all veggies. Add the rice and shoyu and mash the rice until all the colour is brown. Adjust seasoning at this point. Add the choy sum leaves and enjoy.   (*do not add the choy sum leaves until the last minute) 

ORGANIC GRILLED SEASONAL PLATE

Ingredients; 1 boiled egg peeled, 2 cups seasonal veggies like asparagus, heirloom tomatoes, shallots, pumpkin, zucchini (organic), 4 sliced halloumi cheese, 2 to 3 tbsp olive oil (good quality), 1 tbsp. balsamic vinegar, pepper and salt to taste. Cut the veggies into 1/2 inch slices or rounds, and add to a large bowl, omit the tomatoes. Next add the sliced halloumi cheese and add the olive oil, balsamic vinegar and seasonings. Turn a grill onto medium and grill the asparagus, pumpkin, zucchini and shallots, and cheese for up to 4 minutes on each side, until grill marks can be seen and the flesh is tender. You can char the boiled egg on the grill in the last 2 minutes of cooking. Place onto a plate and drizzle with extra oil and vinegar. Add the tomatoes. Serve immediately. 

 

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Food Photographer Hong Kong

Hong Kong based photographer Lakshmi Harilela, specialises in food photography and styling within Hong Kong. The last shoot of Dot Cod was a huge success, many of the photos were able to capture the essence of Chef Arron Rhodes dynamic styling and enhancements of his new menus for Dot Cod, located in Prince's Bldg. in Central.

We can work together with your chef to create exquisite images for you or your restaurant or food company. Just give us a call and schedule your free test shoot now. 

*We understand the need to choose the right photographer for your images, this is why we schedule a free test shoot to see if we are the right match for you. 

You can check out a full portfolio on;

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