Ever since I invested in a great tripod and camera – shooting has been really enjoyable. I can get the shot a lot easier than with my ‘previous’ free-form photography ways.
I think I’ve even got the knack for lighting better. Well, understanding lighting altogether. The concept of lighting is something I’ve struggled with a lot – even though I’m a designer by day. This lighting thing, doesn’t come naturally – my brain is more in tune to processes, procedures, boundaries, briefs – rather than the changing nature of light. It could be that I never really cared to take note of it… until now.
I shoot in the mornings. I have a galley style kitchen with big french doors leading onto a small courtyard. Anytime from 8am to 11am, is sublime. From 11am to 2pm the light is at it’s strongest and is moving so fast that it’s hard to get consistency of light across a range of shots. A way around this is hanging some white fabric over the french doors, to filter the light. From 2pm to 4pm, the light is almost as great as the morning. But depending on the day – I have to work fast, as the sun is moving down at a very fast past.
Shooting aside, you saw these carrots in my last recipe. To go alongside these colourful edible carrots, I made a super quick beef stir fry. It’s sweet and salty, with a good hit of garlic and chilli. It works so well with the carrot pickle, adding a richness and contrasting with it’s super tender texture. You can also add to this recipe. A bunch of bok choy, some brocollini or even just slithers of capsicum. Served alone, or with a bowl of piping hot rice – you’ll be one happy camper.
SPICY STICKY BEEF
1 garlic clove, finely diced
1 large red chilli, finely diced
1 tablespoon ginger, finely diced or grated
1 tablespoon kecap manis (sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon white sugar
YOU’LL ALSO NEED
300g sirloin/rump steak finely sliced
2 tablespoons neutral oil (vegetable/canola/sunflower/rice bran)
1 white onion, sliced through the root
LET’S GET COOKING
Combine all the marinade ingredients in a bowl. Add beef slices and allow to marinate for 15 minutes.
Heat a non-stick fry pan with the oil until super hot. The oil will shimmer on the surface.
Add onion and stir fry for a minute. Then add the beef and stir fry until cooked – this will only take about five minutes.
Recipe for the Spotty Pickled Heirloom Carrots here.