Latest news with #Broccolini

Dancing leeks, oozing cake: Homegrown talent at the World Food Photography awards

Sydney Morning Herald

23-05-2025

Entertainment
Sydney Morning Herald

Dancing leeks, oozing cake: Homegrown talent at the World Food Photography awards

This story is part of the May 24 edition of Good Weekend. See all 17 stories. Entries poured in from more than 70 countries for this year's World Food Photography Awards by Broccolini. Here's our selection from the 17 Australian photographers who made the shortlist. And congratulations to Melbourne food photographer and stylist Claudia Anton, whose Stripes on Stripes Pink Pasta, below, was awarded 2nd place in the 'Food Influencer' category. Stripes on stripes pink pasta 'A cinematic take on handmade pink pasta inspired by my pink striped dress. I wanted to create a pink‑toned scene with a retro kitchen mood.' Claudia Anton Caramel Chocolate Dream 'Taking the classic chocolate cake to a whole new level.' Jessica Wyld and Kate Flower Herbs 'I've embraced a botanical aesthetic to highlight the freshness and beauty of the ingredients.' Kara Baird Fishbone 'One of a series of images produced for a tutorial/workshop illustrating emotion and narrative in still-life/food photography.' Colin Doswell Cha Cha 'Each photo tells a story where vegetables come alive with a distinctive personality.' The Lunch Rush 'Beshbarmak, also known as 'five fingers', is a classic Kazakh dish that nomads eat communally with their hands.' James Ward Breen Other Australian top-three finalists included James Ward Breen, who took second place for The Rhythm of Life in the World Food Programme for Life category; Kate Ireland/Peck of Pickles, third place for Pink Oyster Mushrooms Close Up (in Cream of the Crop); and Claudia Anton, third place in the Tiptree Cake Award for A Fanciful Cake in a Sea of Tranquil Green. Claudia Anton's Swirly Pear Tart (Food Influencer category) and Alana Dimou's The Dinner Ladies (Production Paradise Previously Published) were highly commended.

The Age

23-05-2025

Entertainment
The Age

Dancing leeks, oozing cake: Homegrown talent at the World Food Photography awards

25 Tantalizing Photos From The World Food Photography Awards

Forbes

25-04-2025

Entertainment
Forbes

25 Tantalizing Photos From The World Food Photography Awards

High Tea with a Hare, Finalist, Claire Aho Award for Women Photographers. A whimsical nod to Alice's Adventures, with Rembrandt's lighting. Marguerite Oelofse, South Africa - World Food Photography Awards 2025 The shortlisted images from the World Food Photography Awards are a tasty celebration of the universal language of food. From growing, farming and harvesting to cooking, eating, celebrating and surviving, the finalist photos selected from thousands of entries from more than 70 countries, offer a unique insight into the lives of people around the world through the lens of food. The World Food Photography Awards sponsored by Broccolini and regarded as the world's greatest celebration of food photography are open to professional and non-professional photographers. The overall winners for all the categories will be announced on May 20 in London at the competition's Awards Evening hosted by renowned chef and food writer Yotam Ottolenghi. The Overall Winner of the competition will take home a prize of £5,000. A free-to-enter exhibition of all the finalists' images will premiere at The Mall Galleries, London, running from May 21 to May 25. Dinner at the Moulin Rouge Paris, Finalist, Fortnum & Mason Food at the Table category Franck Tremblay, France - World Food Photography Awards 2025 After a day of shooting at the Moulin Rouge restaurant in Paris, Fanny and Grace, two dancers from the revue, taste the dishes that photographer Franck Tremblay had just photographed for a magazine. And It Was All Yellow, Finalist, Fortnum & Mason Food at the Table category Marina Spironetti, Itally - World Food Photography Awards 2025 One of the most renowned dishes of modern Italian cuisine, the iconic saffron risotto with golden leaf dish, was created in 1981 by Maestro Gualtiero Marchesi and became one of his most famous signature dishes. It's now served exclusively at La Terrazza Gualtiero Marchesi at the Grand Hotel Tremezzo on Lake Como and each dish is accompanied by an authenticity certificate. Village Big Pot of Meat, Finalist, Food for the Family category Shaolong Su, China - World Food Photography Awards 2025 In the Yi ethnic area of Daliangshan, Sichuan Province, China, people gather together and share happiness — or sadness — through meals. Lobster Cocktail, Fit for a King, Finalist, Fortnum & Mason Food at the Table category Debbie Bragg, UK - World Food Photography Awards 2025 A lobster cocktail fit for a king is a promotional shoot for The Ivy restaurant in London Victoria. This starter dish was part of their commemorative menu to celebrate the coronation of King Charles III. The Elderly Having Delicious Food, Finalist, Food for the Family category Xiaoling Li, China - World Food Photography Awards 2025 Elderly people in their 80s, wearing the unique, colored cotton padded jackets of the western Sichuan Plain and wool caps, sit under two old photos while happily enjoying the famous local Sichuan snack, "spring rolls." Carina & Sven Cut A Wobbly Cake, Finalist, Champagne Taittinger Wedding Food category Emma Stoner, UK - World Food Photography Awards 2025 Carina and Sven cut a cake made by their friend at their wedding. Unfortunately, the complicated concoction had become unstable and poor but happy Carina attempted to prop it up. They arrested its decline just in time. Harvest in Motion, Finalist, Bring Home the Harvest category Wim Demessemaekers, Belgium - World Food Photography Awards 2025 A towering harvest on two wheels is steered with skill and resilience. Along Tanzania's Swahili Coast, farmers master the art of balance, moving their bounty with quiet determination. This is how the harvest finds its way home. Handle with Care, Finalist, Bring Home the Harvest category Sue O'Connellm, UK - World Food Photography Awards 2025 A farmer offers his produce at a betel nut market in Bangladesh. These apparently humble nuts act as a mild stimulant when chewed, with a buzz equivalent to six cups of coffee. Despite attendant health risks, they're an important part of many Asian cultures and a major cash crop. Unloading the Dhow, Finalist, Bring Home the Harvest category Peter Acker, U.S. - World Food Photography Awards 2025 At the tip of a small peninsula near Maputo, Mozambique, sits the community of Machangulo, home to 3,500 residents, mostly farmers and fishermen. Food and supplies are transported from Maputo via wooden dhows under sail. After many storms and boat impacts, their only pier is no longer safe to use so the locals have to wade out to the arriving dhows to unload in choppy and quite chilly waters. Net Fish in Water Fields, Finalist, Bring Home the Harvest category Chang Jiangbin, China - World Food Photography Awards 2025 After the rice harvest, the river water filled the paddy fields and at some point fish found their way there. After school, two children went to the field to catch them with their covers. Approaching quietly, leaping vigorously, they pounced on their prey. Casting A Net, Finalist, Bring Home the Harvest category Polina Plotnikova, UK - World Food Photography Awards 2025 A woman works at the traditional olive harvest at Solto Collina, Italy. The Pedonier Farm, an artisan family business, grows its olive groves on the hillsides of Lago d'Iseo near Bergamo. Harvested by hand, the olives are combed off onto nets, collected into crates and rushed to the mill to be pressed within 48 hours to guarantee oil of highest quality. Aroma of Pressed Salted Duck, Finalist, Bring Home the Harvest category Xiaojian Zeng, China - World Food Photography Awards 2025 In Jiangxi Province, China, Plate duck is a traditionally famous dish. Its production requires material selection, slaughter, cleaning, pickling and air drying. The picture shows a worker at a duck-making company air drying ducks. Cabernet Sauvignon, Finalist, Errazuriz Wine Photographer of the Year, Produce category David Silverman, Israel - World Food Photography Awards 2025 Freshly-harvested Cabernet Sauvignon grapes glisten in the early morning sun moments before transport to the destemmer at Agur Winery in the Judean Hills in central Israel. Pascal and his mule on the slopes of Saint-Joseph, Finalist, Errazuriz Wine Photographer of the Year, People category Franck Tremblay, France- World Food Photography Awards 2025 Pascal and his mule weed the steep hillsides of the Saint-Joseph appellation which overlook the Rhône in France's Saint-Désirat region. Yellow Rice Season, Finalist, Food in the Field category Chim Oanh, Viet Nam - World Food Photography Awards 2025 Mu Cang Chai's overlapping high and low terraced fields in Yen Bai province, Vietnam, create a majestic yet romantic landscape, breathtakingly beautiful especially during the yellow rice season. During the ripe rice season, the "stairs" in Mu Cang Chai also come alive with the harvesting activities of farmers. Restoration of the five senses, Finalist, Cream of the Crop category Remko Kraaijeveld, Netherlands - World Food Photography Awards 2025 'In this image,' Remko Kraaijeveld explains, 'I wanted to capture in an almost painterly way, the delicate beauty, structure, color and shapes of different fresh ingredients.' Feed the clumsy chef, Finalist, Cream of the Crop category Federica Melania Orsini, UK - World Food Photography Awards 2025 A photo to celebrate the beauty of imperfections. While each pasta shell is unique in shape, texture, and curves, all are beautiful. Last Spaghetti! Finalist, On the Phone category Pier Luigi Dodi,I taly - World Food Photography Awards 2025 On a spring day at my friend's home, the dish was so gorgeous that he could not resist,' recalls Pier Luigi Dodli. Blueberry cake, Finalist, Food Influencer category Baiba Opule, Latvia - World Food Photography Awards 2025 Flour Swirl, Finalist, Cream of the Crop category Dorien Paymans, Netherlands - World Food Photography Awards 2025 This photo was one of the series 'Perfectly Imperfect' capturing the process of baking sourdough bread while incorporating the symbolism of the Japanese Ensō sign (imperfect circle). Preparing food and photography are both mindful activities where calmness and creativity exist in the moment of creation. Close Encounter, Finalist ,Food in the Field category Judith Balari, Italy - World Food Photography Awards 2025 A Highlander cow greets its owner on a foggy morning, showing us the deep emotional bond that can be forged between humans and animals in rural settings. Delfina, a Pasta Granny, Finalist, Claire Aho Award for Women Photographers category Lizzie Mayson, UK - World Food Photography Awards 2025 This is Delfina and her portrait is part of a project documenting pasta grannies in Italy. This is in the region of Lazio. On the bed is an angel hair type of pasta called Fieno di Canepina that is technically quite difficult to make. Delfina rolls out the pasta then flicks a huge piece the size of the table out like a bed sheet, folds it concertina style and slices it up finely. The best part is that she makes this huge amount then delivers it to the local church, where they cook it to feed homeless people. Working iIn The Rice Fields Of Nepal, Finalist, Claire Aho Award for Women Photographers category Lara Jane Thorpe, UK - World Food Photography Awards 2025 The Tharu tribal women of the Chitwan district in Nepal plant rice in the fields at the end of a hard day. The Heart of Home: A Mother's Kitchen Window, Finalist, Claire Aho Award for Women Photographers category Boskee Selarka, United Arab Emirates - Food Photography Awards 2025 'In Kalupur, area in Western India, the elderly live simple, content lives as their children work in distant cities,' Boskee Selarka explains. 'Over time, I connected with them, capturing their stories, warmth and quiet longing. They find joy in routine, cherishing memories and embracing life with patience, love and resilience.' Homegrown tomatoes. Greenhouse magic, Finalist, Food in the Field category Giedre Barauskiene, Lithuania - World Food Photography Awards 2025 'These tomatoes were grown by my 81-year-old mother,' Giedre Barauskiene writes. 'Every year, I look for interesting, rarer tomato seeds and she grows them. I know she doesn't have the strength to pull out weeds, but to me they are beautiful and together with the tomatoes they create a beloved jungle.' See all the shortlisted images in every category here. The overall winners for all the categories of the World Food Photography awards will be announced in London on May 20.

I spent a month only eating home-cooked food. I felt better physically, financially, and mentally with little sacrifice.

Yahoo

07-04-2025

General
Yahoo

I spent a month only eating home-cooked food. I felt better physically, financially, and mentally with little sacrifice.

I challenged myself to spend a month only eating home-cooked food. My grocery costs didn't really go up, and I saved a lot of money by not dining out. As the month ended, I found I ate more vegetables, felt more energized, and still enjoyed cooking. As much as I love to cook and bake, I also enjoy eating out and can get lazy in the evenings when it's time to make dinner. My partner is the same way, and that means we often spend a lot on groceries and even more on going to restaurants every week. So for one month, I decided to try cooking all of our meals at home. I knew it'd be tricky to stop dining out and spend more time in the kitchen, but I was determined. Here are some of my biggest lessons and takeaways from my monthlong challenge. Prioritizing plant-based proteins and produce helped me bulk up meals while reducing my grocery costs. I was a vegetarian for nearly 10 years, but recently began incorporating meat into my diet for health reasons. However, I was quickly appalled by how much money meat added to my grocery bill, even when splitting costs with my partner. To use less meat while still ensuring our meals would be satisfying, I decided to load plant-based protein sources and produce into every dish. Instead of expensive eggs and breakfast meats, I started my days with oatmeal and yogurt topped with fruit I wanted to use up and seeds or nuts for protein. I also used lunches and dinners to load up on produce and reduce food waste, from cooking veggies close to spoiling in quick curry sauces to tossing them onto store-bought frozen flatbreads. Using premade ingredients helped me stay on track when I was short on time. Whenever I felt like I didn't have much time to prepare meals, I relied on premade ingredients. For example, it's easy to spruce up a frozen flatbread with my favorite toppings. Jarred sauce, boxed pasta, and pre-grated cheese can also be great in a pinch. This was rarely the most cost-effective option, but premade items helped me stay on track on especially busy days. There's no shame in not making every component of a dish from scratch. Celebrating at home meant our meals were cheaper. The month of this experiment included a lot of celebrations, including multiple date nights. I was worried they wouldn't feel as special if we didn't go out, but we made restaurant-worthy meals and shared special moments — all while saving money. One date-night meal included chicken cutlets, lemon-garlic pasta, and Broccolini, and another featured lamb chops, asparagus, and smashed potatoes. Either of those dishes would easily be over $25 each at a nice restaurant. The groceries to make them cost less (and sometimes gave us leftovers). We also saved on our bar tabs. With at-home date nights, we saved money by sharing bottles of wine at home instead of ordering marked-up glasses while out at dinner. Since we were home, I also had the time and resources to make mocktails using sparkling water that I made with a carbonator. This was way cheaper than ordering spirit-free drinks at restaurants, which often cost almost as much as a cocktail. Overall, eating at home helped curb expensive food (and bar) tabs while still allowing us to treat ourselves and celebrate. There were also lots of special moments to be shared while cooking from home. During the experiment, my mom and younger sister visited for a weekend. Instead of dining out, we took time to cook together. We made homemade pasta, which we paired with kale, mushrooms, and jarred sauce. Then, we finished our meal with chocolate-covered and cheesecake-filled strawberries. They were ugly and messy, but delicious. I was pleasantly surprised by how quickly our dishes came together and how fun it was to make them with my family. I pushed myself to cook instead of ordering takeout — and choosing simple recipes made this way easier. When my partner is out of town for work, I usually treat myself to takeout. Instead, I decided my treat would be preparing myself easy but delicious homemade meals. I made white-cheddar pasta with apples, kale, and bacon; Parmesan-crusted grilled cheese with basil-tomato soup; and an easy spaghetti dinner with lentils. All in all, it was fun to find new ways to make dinner feel special that didn't involve complex recipes or ordering food online. When I got tired of cooking, I learned to make the most of leftovers. In a typical month, I eat nearly every breakfast and lunch at home, but dinners easily veer off track. When my partner and I are tired from a long day, we often ditch whatever dinner we'd planned to make at home and go out to eat instead. So, this month, I had to learn to embrace leftovers when I was tired of cooking. To keep myself from getting bored, I looked for ways to spruce them up. I found certain leftover foods, like cooked chicken or roasted vegetables, were easy to turn into something fresh by changing up my sides and sauces. Trying new recipes and keeping my pantry stocked also kept me from burning out. Finding new recipes to throw in the mix helped me prevent boredom in the kitchen. Throughout the month, I tried lots of new recipes, like a carrot-and-arugula salad, coconut-crusted chicken tenders, and lamb cutlets — all of which are now in our regular rotation. Plus, keeping fruits and veggies in the freezer and staples like seeds, nuts, beans, and legumes in the pantry made it easier to throw together simple dinners when I didn't feel like cooking. I estimate I saved hundreds of dollars just from one month of eating at home. My partner and I typically dine out casually one to three times a week (about $30 to $50 each time), and go on a nicer date night around once a month (easily $150 to $300 a meal). Before this, I'd estimate we usually spend at least $100 on dining out a week in addition to regular grocery spending. Groceries certainly aren't cheap right now, but when they were our only food expense this month, we saved so much money. Much to my surprise, our grocery spending (typically around $70 to $120 a week) didn't increase much over the month — probably because I spent more time planning our meals. We also wasted less food. It's a lot easier to not let produce go bad or forget about it when you're pushing yourself to cook every meal at home and not giving yourself an easy out by ordering delivery from a restaurant. About halfway through the experiment, I noticed I started feeling better, too. Throughout the month, I loaded up on a lot more veggies and fruit than I would've had I been regularly dining out. I felt a lot more energy toward the latter half of the month, which I attributed partially to the healthier meals (and partially to some warmer, spring-like weather). I found I was able to go for longer walks and spend more time at the gym than usual, too. I'd also argue having mocktails at home instead of ordering cocktails out contributed to my feeling better physically over the month. Ultimately, from the start of the year until the end of the cooking-from-home experiment, I lost about 10 pounds and felt much better mentally and physically. Overall, I'd considered this month a success. After a month of eating only home-cooked meals, I saved a lot of money and felt much more energized, but I never felt left out of any celebrations. I love dining out, but this process reminded my partner just how much we could save by making meals at home. I feel inspired to save going to restaurants for fewer, more special occasions — especially now that I've added so many great recipes to our repertoire. Although cooking can still feel like a chore, I learned combining new recipes with repeat staples is my ideal way to keep meals feeling exciting and appealing. Plus, I realized just how much leaning on premade ingredients, like jarred sauces or frozen flatbreads, can make cooking more accessible, especially on busy nights. Fortunately, these results were so impressive that it's already been easier for me to cook more meals at home since the month ended. Read the original article on Business Insider

Latest news with #Broccolini

Dancing leeks, oozing cake: Homegrown talent at the World Food Photography awards

Dancing leeks, oozing cake: Homegrown talent at the World Food Photography awards

25 Tantalizing Photos From The World Food Photography Awards

I spent a month only eating home-cooked food. I felt better physically, financially, and mentally with little sacrifice.

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