That handsome, handsome devil up there is yours truly, at some restaurant I don’t remember the name of.
I have cooked from an early age – being first taught by my Mom, but never felt the desire to make it a career (what is it people say? “never make your hobby your job, or you will hate it”). I started this blog back in 2007 to try and get a cookbook off the ground. In hindsight, it was a blooming terrible idea, but it did spawn my interest in food photography, and fuel my love of food even further – so not a total tragic waste you might say.
By day, I work as an artist in the video game industry, and do this blog shenanigans in the free time I have around my busy life. A few years ago now I hosted what I affectionately called a “meat party”. This got me in to charcuterie and meat curing, and I have been hooked ever since. It is a sad time indeed when I don’t have a piece of moldy meat hanging in the basement, being watched far too often by my paranoid and OCD nature. A lot of posts on this blog revolve around my love of charcuterie – but that doesn’t mean I don’t have a soft spot for things that grow in the ground. My wife is a near vegan, so I work a lot with thems vegetables – and you will see some of those fruits of my labors on this blog.
Because modern life isn’t busy enough, I got in to food photography quite heavily too – taught some classes, photographed some books and magazines, wrote a few internet articles on it and finally published a little tiny book on food photography setups to help raise sweet moolah for the victims of the Japanese disaster a few years ago.
Cheers for visiting. Drop me a note if you have any questions.
18 Comments
Hi again,
I’m having a side widget with foodiemate bloggers and would like to have a link to your place. Hope you don’t mind, if you do please mail me, ok?
Thanks,
Núria
Hi,
Wanted to make sure you saw this…
I came across this website video piece and PDF recipe, which I was intrigued by. I tried the recipe and was very happy with the result. Comfort food doesn’t get much better than this.
http://www.oodleboxtv.com/?page=&menu=&player=id|5703
I was suprised to see it mentioned in a great story in the food section of the Sacramento Bee on spaghetti & meatballs. I thought it might merit a forward to you
http://www.sacbee.com/161/story/724129.html
http://www.sacbee.com/taste/story/724124.html
http://www.sacbee.com/taste/story/724088.html
It even made the local news, guess the whole town is going spaghetti & meatballs carzy:
http://www.my58.com/video/15368642/index.html
enjoy,
Hal Lindner
You forgot to mention that the photo is of you on a holiday in Corfu when you were about 4 years old. All those lovely white peaches with the juice dribbling down your chin!!
Found this blog through your comments on Anticiplate. Wow, you photos are amazing. What sort of camera are you using? 🙂
Cheers.
Hi MetroBellevue
My camera equipment is pretty basic to be honest – here is what I use:
Camera: Canon 10D (pretty old now)
Lenses: Canon F1.4 50mm (great for food shots)
Sigma 20mm F1.8 (great for kitchen shots that you want WIDE)
Lighting: I try to use natural light when I can, but that is almost impossible in winter, since I shoot mainly in the evening. So, I bought a cheap and chearful photography light with umbrella:
http://www.amazon.com/gp/redirect.html%3FASIN=B0009BZ190%26tag=fullycomplete-20%26lcode=xm2%26cID=2025%26ccmID=165953%26location=/o/ASIN/B0009BZ190%253FSubscriptionId=02ZH6J1W0649DTNS6002
I also use a few sheets of styrafoam board to act as bounce’s for the main lighting. This helps illuminate the darker sides of your food, producing a much better lit shot.
I always try to use a soft main light – the umbrella is great, or diffused natural light is even better.
Thanks for sharing the info, especially the photography light and umbrella link. I simply love your photos. Cheers.
Matt,
What do you mean by bounce for the main lighting? I’d be interested in seeing a blog post on how to take beautiful pictures of your food. Mine always look sophomoric. A guide on how to take photos of the cooking process as well as the finished product would be very interesting to me.
Love your site,
Cheers!
Did you ever cehck out Facing East in Bellevue? If so, what did you think?
Just had to stop and say “hi” here. I am intrigued by this blog… here on Vashon I so understand about clean food… and we enjoy it too — it extends beyond food when you get into it… we even make soap out of the excess fat from the hog ;^)*
Love your blog, your photos, your food!
Julie
On the Island
Matt,
From one other Brit living in the US – with a passion for food and photography (although not doing enough with either) – to another. I so enjoy your blog. Wonderful stuff!
Sal
Hi Matt,
Just wanted to invite you to a salt Launch party next week. If you’re interested, take a peak at the website, and send me your email address so that I may add it our E-vite for further details.
Cheers,
Janna Wemmer
Secret Stash Sea Salts
http://www.secretsalts.com
what a fabulous site and idea. I am glad I stumbled upon here from your frittata recipe.
Hi Matt,
I just found out about you from your comment about the new VIOS on Nancy Leson’s blog.
Nice to meet you!
I just read this page and have so much to ask and to say to you ;), but I have been sitting in front of the computer for too long today. So maybe next time… Meanwhile, I have subscribed to your blog. Photos look amazing and I like your “voice”.
Nurit, Bellevue
Just want to let you know that I am happy to found your blog. It’s really neat and clean site. I’m sure to be back for more delicious recipes and beautiful photographs
Cheers,
Elra
Hi Mat,
I love your web site and the recipes! they are fabulous! i have cooked quite a few of your recipes; always turns out great! However, i can never get this beautiful crust on fish or scallops. Could you please let me know what kind of pans you are using? I have been looking to buy saute pan but can’t seem to settle on one. Thank you kindly!
Hi Matt, I came across your blog in search of tutorials on food photography – thank you so much for sharing so much information!! Is your little book still for sale?
Sorry if you already answered this question, but I need to ask: what camera do you use. I really like your photos. I’m almost inspired to try curing my own but I’m till harboring some lingering fear, but who knows, maybe one day. I once lived in Seattle for 15 yrs. In Alki Beach to be exact. Nice town, but far too small after a divorce.
Hi Matt, I have followed your site for a while now, I am a smallgoods maker from Adelaide South Australia. I love Charcuterie so much I do it for a job and a hobby! I have many recipies and methods I have formulated myself, I have loads of photos if your interested in, I make ham, bacon, jerky, kranskys, polish sausage, Hungarian Csbia, salami 9-10 types and styles, coppa,bresola, guaincale, pancetta, procciuttto ect ect.