Sydney for National Geographic Traveller, written by Jessica Vincent.
Various marketing campaigns for Solotel hospitality groups.
Art direction: Amy Ezaki, Dave Faint
Arguably the greatest backyard party for Grano e Mano.
The Wolf of Wok Street by Vincent Lim
Publisher: Simon Davis, Hardie Grant
Design: George Saad
Styling: Lucy Tweed
From restaurants to sanctuaries to floating on a boat. Various commissions for Qantas Magazine.
Mannequin Hands by Victoria Houlis
Publisher: Alissa Dinallo, Sweethearts Press
Designer: Susan Le
Accessories, studio scenes, fridge things and upcycled pieces with label Romance Was Born.
Rebrand photography for The Dinner Ladies with Universal Favourite.
Prop Stylist: Jerrie-Joy Redman-Lloyd
Wardrobe Stylist: Oriana De Luca
Hair and Makeup: Gavin Anesbury
Brand Writer: Cat Wall
Shoot producer: Michaela Le
Photography for Ho Jiak: A Taste of Malaysia by Junda Khoo. Heartfelt and colourful.
Publisher: Rushani Epa, Hardie Grant
Design: Evi O Studio
Styling: Lucy Tweed
Opening and ongoing campaign imagery for Salad Days.
Design and direction by George Saad.
A wild few hours of power shot for Misc., Parramatta.
Cosy beers and schnitties all around New South Wales.
Artwork and assets for the Powerhouse Museum’s Culinary Archive Podcast hosted by Lee Tran Lam.
Luke Powell and his sausage factory shot for Selector Magazine.
Art direction: Kim Douglas
@pizza_lorrd for Gozney, sensibly shot in his backyard in depths of a pandemic lockdown.
From the early morning seafood auction, the happenings of every retailer on the market floor and all those famous blue buckets. Rebrand photography for the iconic institution that is the Sydney Fish Market.
Yeah I met Mama, and Mama fed me way too well. Product and process imagery for Sydney’s beloved chilli oil Mama Liu’s.
Hot Bread, Baked Stuff and Coffee (coffee not pictured) for Self Raised Bread Shoppe.
Food writer Lara Lee and her cheesy kimchi linguine with gochujang butter in her Sydney home for The Wall Street Journal.
Everything I do, I do for pizza. Campaign photography for Hank’s Hot Box, Neapolitan pizza kits delivered to your door.
Design and direction by Stephen Grace
RECENTLY: Working hard in a sanitised time. A glossy, colourful, 52 page book of photos I’ve taken, or work that was published, throughout the pandemic era. Each pair of images has a link, some obvious (like wedges of citrus), and some not so overt.
Not for schmoozing and not for sale; an exercise in gratitude rather than design.
A new direction in photography for Lotus Dining Group – an approachable, punchy set for Lotus Dumpling Bar.
It’s dreamy, it’s brilliant and we’re here to enjoy those long coffee shadows. Menu and venue photography for Marrickville’s All Day Diner, Valentinas.
Japan, Japan, Japan. Eating, walking, observing, politely shoving my camera in places.
Selected prints are available here.
The studio of ceramic artist Alana Wilson for the New York Times’ T Magazine.
I’m in love with a celestial Cypriot biscuit, a rousing Greek cupboard staple for family, visitors and coffee – kourabiethes. They’re hazardously short and besieged in icing sugar, with insides mottled with almonds.
Recipe developed, written about and photographed for Desmond and Dempsey’s The Sunday Paper issue 10.
Edited by Sam Hillman.
Matt Whiley at Re- Bar shot for Punch’s high concept series. Pictured here is the Back in Black, a highball made of blackened pumpkin and blackened banana, and Rico's Tacos, a cocktail featuring leftover taco masa.
Toyo-san lights his ciggie by flamethrower before dipping his fingers into ice water. In an act that borders ingenuity and madness, Toyo-san grills his signature dish of tuna cheeks in the flames with his bare hands, briefly submerging one in the water as a reprise from the blaze he absurdly sets upon himself. As well as the charring smoke, theatrical steam rises from his wet forearms. Dappled light from the canopy above falls on the stainless steel tabletops held up by blue crates, assorted trolleys and locked down step ladders. Visible cables to connect the fluorescent lights run across the sides of the izakaya’s pagola, the staff uniforms are blue t-shirts with short white gumboots. The floor is dotted with bright red shopping baskets to rest your handbags and totes. The menu of the day is written in marker on a whiteboard leaning against the open kitchen. It’s packed.
Mostly on holiday, and always when I don’t have the good equipment.
Pepperoni dreams, cascading cheese and Coke in glass bottles. Menu photography with energy for Bexley North’s best pizza at My Mother’s Cousin.
Photography for Hong Kong Local by ArChan Chan. A must-read, must-have, and must-drool-over book for your shelf.
Published by Hannah Koelmeyer, Smith Street Books
Design by Evi O
Styling by Bridget Wald
As a daughter and granddaughter of migrants hailing from Egypt and Cyprus, I am often pulled in different directions concerning the ‘Aussie’ way to do and cater for Christmas.
Christmas lunch for friends at home for Tokyo-based food publication Appetite. Photos, food and words by me.
A photographer refresher for cocktails new and old at Barangaroo House’s rooftop bar Smoke.
A broadsheet all about Manly and its people, small businesses, lifestyle, beaches and surrounding areas by The National Grid for Porteño Living.
Art direction: Olly Barnes
Flaounes – the two dough, tri-cheese, sesame seed encrusted annual Cypriot (despite what the tablecloth implies) delight. An intentionally Yiayia-heavy set. Always grateful to my grandparents for our heritage.
Fashion and food editorial for Incu Edition.
Portraits and faces in places, various commissioned work.
My accidental viral sensation.
Extreme milkshakes. The well-garnished milky beverage game of Sydney has reached peaked virality. Donuts perched upon mason jars, Kit-Kats wedged like an unholy crucifix: doused in chocolate sauce knotted with lashings of whipped cream, a striped straw puncturing everything in its path, impaling every adornment. Heavy handled jars of flavoured milk are spewing from so many cafes in pure copycat style, each establishment attempting to outdo the last, to outplay the originals who rightly hold the claim to fame. Freddo Frogs drowning in salted caramel milk, achingly slow, their faces submerged with that deranged smile like something out of a horror film, ganache is oozing from its enormous lip, pretzels, M&Ms and 100’s and 1000’s tacked on just for show. And the Oreos, my god the Oreos, they’re everywhere, and everyone’s got one, and everyone’s holding one of these extreme milkshakes, gnashing at food for the sake of social media, exchanging calories for notifications, it’s 8 o’clock in the morning and everybody’s drinking them to avoid the hour long lines from the brunching hour onwards to attain the Thing. The cult. The cult of Extreme Milkshakes. It’s here and we’re all trapped in a vortex of milk and Nutella and garnishes the moment we open Instagram.
But, if you can’t beat them, join them. Here are three flavours of my own: S’Mores Chicken, Bacon Burger and Coles Baked Fresh Today Bakery Aisle. Be inspired. Eat marshmallows and chicken. Milkshake flavours are irrelevant now, the duty falls upon whatever lies on top. May God have mercy on us all.
Various commissioned and personal work.
