Rain, rain go away...
Here I have been waiting for spring and when it finally comes knocking it brings copious amounts of rain as well... Makes for nice spooooder web photos thou.
HAPPY NEW YEAR!
Wow, WHERE did 2018 go, it was gone in a flash, guess spending 6 month in Sweden has something to do with it. I had a great time but it is awesome to be back in NZ again. I have literally been busy since I landed and are now taking a nice little break with the family.
All the best to you all and may 2019 be as amazing as this dessert table!
I'm doing family sessions all thru December, but after the 20th I only shoot and save the editing for later in the new year. That way I can offer sessions during the holidays and also have some holiday myself, win-win if you ask me! If you want to book a session hit me up here.
I love photographing weddings but they do take their toll, long days, lots of editing and yes a bit of pressure since you don't get any second chances, there is no re-takes on the must have shots. That's why I have cut down on my weddings and only do a select few each season. Here is some sneak peeks from my first 2018 wedding with Victoria & James ♡
Hair: Inspired Hair by Robyn Munro
Make up: Make up by Meags
Botanical stylist: Annie O
Freakily sweet treat
Saturday afternoon I took little freckles to the Extravaganza Fair, we got so bored that we decided to go to the village and try one of Tramcar's freakshakes instead. After a quick look at the menu we choose the Choccopottomus, turned out to be a bit too sweet for my taste buds but not sweeter than candy floss I guess... Do think $15 for a kids shake, freaky or not, was a bit pricey, ahem.
Holiday, but not
I usually start my holiday just before x-mas that way I have time to do the prep needed and then be able to relax and enjoy the festive season. However, the season brings families together and this is a great time to catch up on some extended family photos. I always get enquiries for shoots during this period, hence I do take bookings for family photography between the 25-30th of December, but the sessions won't get edited until I come back from my holiday sometime in the end of January. This has proven to work really well, both for me and my clients.
This year I have done more family sessions than ever before and my favourite spot for a portrait shoot must be Omaha beach. Its close, beautiful and versatile. You can get estuary background, beach background, stone background, insanely blue ocean background and lovely cream coloured grass background, and off course boardwalks galore. There is nothing not to love about this lovely spot! This final week of the year I'm having three family sessions, all on a beach, two at Omaha. Bliss.
Guess if I was happy to be asked to shoot the December cover for Junction Magazine, my second cover this year and doesn't it look fab. The chicken wasn't planned but she came waltzing in and we instantly thought she would be a perfect cover girl, and she was. I LOVE how the cover turned out, may there be many more in the future!
I have been lucky enough to feature in the fantastic Junction Magazine on a regular basis. I love shooting for Junction, I get to meet new interesting people, explore new locations and if I'm really lucky sample some delicious food, like for the x-mas issue when we all got to gorge on a chocolate cake that was AMAZING, even more so considering it has no flour, nor sugar in it. Curious? Please try it, recipe from talented Pit Chaisarn of Pit's Kitchen. Here we go:
For the cake
3 cups almond flour
3 cups dates (pitted, soaked in warm water until soft)
¾ cup cocoa powder
6 tbsp lemon juice
1 tsp salt
1 tbsp pure vanilla extract
3 tbsp espresso coffee (optional)
3 tbsp coconut oil
For the ganache
½ cup coconut oil, softened
¼ cup cocoa powder
3 tbsp maple syrup
1 tsp pure vanilla extract
1 tbsp espresso coffee (optional)
Place all the cake ingredients in a food processor and process until everything is combined. Transfer all ingredients into a plastic lined 16cm cake tin; press down firmly and evenly (with wet hands or a wet spatula). Place the cake in the freezer for at least 2 hours to let it set and chill.
Place all ganache ingredients in a glass bowl over the hot water. Mix well with a fork until ganache is smooth.
Remove cake from the freezer and pour the ganache over just before you are ready to serve. Use a spoon to spread it evenly and smoothly over the top.
Serve with fresh berries. Can be served at room temperature, as it won’t melt unlike other raw cakes.
You can use the cake mixture to make chocolate truffles, just roll them into balls and shake cocoa powder over to finish. Yum!
Hi there, I'm Louise, photographer, mother of three & happy wife to a very supportive husband.