I've always envied people with a talent for photography. All these years as a magazine designer meant that getting the perfect shot meant providing the perfect description... to a real photographer! And then being as helpful as possible at the photoshoot. I resigned myself to prop-styling and finger-crossing as I waited for the files to land on my desk, ready for me to work my digital magic. I figured that learning my way around a camera would take far too much time and patience – two concepts I struggle with!
As I started to explain in this post, I've undergone some pretty major changes lately. I still have no patience or time (haha!) so I'll try to break it down. First, I've given up all animal products (that means I'm V-E-G-A-N) and I've quit sugar. It's been nearly 5 months since a single grain of sugar has passed these lips! And, in short, I feel... AH-mazing! Also, most people mistake me for 25-ish when I'm almost 32... so I'm sticking to it!
Being a Sugar-Free Vegan is... challenging. But in a totally good way! So far, it has been a really exciting journey full of wonderful discoveries, adventures and creativity. I would have to say, I honestly L-O-V-E being a Sugar-Free Vegan. And, I have lots (and lots!) of amazing kitchen stories and recipes to share with you. That's why, over December, I'm planning to post a menu a day until Christmas. I'm calling it something along the lines of: The Sexy Sugar Free Vegan Project. Original, I know. But it does the job. You can either join in, or collect all the recipes and give it a shot in January – let's call it a New Year's Resolution!instagram has been fun, to do this project justice, I need really gorgeous photos. So I've dusted off my old Nikon DSLR and set up in the kitchen, where I can practice until I get it right.
Sure, I've taken photos before (like these ones when I was still a sugar addict), but what I'm hoping to capture this time around is this – the moodiness of summer evenings in my Melbourne kitchen, the feel of my local farmer's market in morning drizzle, the decaying romance of my mis-matched dinnerware and tarnished spoons, and the raw imperfection of whole organic ingredients. So, something more rustic and organic and real, I guess. Here are some of my first attempts... how do you think I went?