America the Great Cookbook

Everything is bigger in America: the portions, the horizons, the distances; especially the distances. For America The Great Cookbook my co-creator Tim Harper and I clocked up over 10,000 miles behind the wheel (and only one speeding ticket) as well as 25 flights, three trains, countless subways, ubers and lyfts as we made our way across the United States of America to photograph over 100 of the country’s best loved chefs, cooks and food heroes.170411_WILDER_FOODS_PORTLAND_4085Our New Zealand accents changed and our belts settled on new notches as our fabulous contributors shared with us the food they cooked for the people they love. Pork loin sandwiches on teeny tiny buns, pumpkin cake doughnuts with cider glaze, matcha tea snickerdoodles, cherry pork pate, mofongo with shrimp and lemongrass stock. I always vowed I’d only have a small taste after photographing the dish, but my self control is terrible when the food and company are so good.170525_DARYLE_BRANTLEY_ST_LOUIS_5442I’m often asked what my favourite food was from the trip. It’s impossible to pick one. Turns out wherever you are welcomed is where the best food is. Christopher Hirsheimer and Melissa Hamilton of Canal House put it more eloquently: “At the end of the day, hospitality is about connection.” So on this day of Thanksgiving I want to give thanks to all the awesome contributors who shared their food, stories and hospitality to made this book possible.



Also, thanks to my co-creator, creative director and videographer Tim Harper for putting up with me and my country music playlist; Ruth Hobday and Geoff Blackwell for trusting us to tackle the project; Joe Yonan – editor extroadaniare; Kara Elder – producer and editor’s assistant; the team at Blackwell & Ruth – Leanne McGregor, Helene Dehmer, Ben Harris; and the team at Weldon Owen – Amy Kaneko, Emma Rudolph, Amy Marr, Kelly Booth, Roger Shaw, Cathy Hebert, Jamie Antoniou.

Despite how it looks on social media, being on the road for 100 days straight is no junket. So my biggest shoutout goes to all the generous friends who hosted us as we passed through their towns making sure we had a place to rest in the whirlwind of production. To those friends who shared their homes and their towns, I’m incredibly grateful and so touched by your effortless hospitality, thank you.

Happy Thanksgiving ya’ll. Feast well! xo




Waiting in the Wings


CARMELAfter three busy months tripping around the United States for America The Great Cookbook I was grateful to end up in Washington County, TX where I worked on a charity book raising money for the Unity theatre in Brenham.

Many photographers, including the very talented Meg Griffiths (, came together for the book to share their take on Washington County.

I visited as much of the county as possible and made portraits of the young people in the county – musicians, boy scouts, chefs, actors – sharing the parts of the county that they love. Thanks to Brianna, Marley, Carmel, Brant and Kelly who are pictured here and grateful that Hurricane Harvey left Brenham relatively unscathed.


Jess’ Underground Deli

The best projects are where you get to work with your friends, especially when they are very talented, hardworking and excellent cooks who keep you well fed.

Jess Daniell’s latest collection of over 100 new recipes, Jess’ Underground Deli, was one of those fabulous books where the long days never felt like hard work because of the great team. Roll call here for Jess Daniell’s culinary creativity, Jess Brewer for her stylish food and prop styling and book design and Jenny Moore for handling all the logistics and getting the book printed. Bring on book 3 ladies.

This book also contains my first recipe collaboration which came from some nostalgic brainstorming around old school 80s favourites – asparagus rolls – and Southland cheese rolls.

_W2A8970Luckily for Aucklanders Jess’ new cafe – JUK – has opened on Remuera Road and so there are now two locations where you get your fix or pick up the new book.

Little & Friday – Everymeal

Congratulations to Kim Evans and Sophie Beck for crafting a cookbook full of items you’ll want to cook for your family and also things you’ll secretly hope your family hates (so you can eat it all yourself, guilt-free).

This time last year I was lucky enough to spend days on end surrounded by silver benches covered in flower, tart shells, small cakes and loaf tins to photograph the fabulous team of cooks, baristas and bakers who arrive in the wee hours of the morning to bring Little & Friday to life.

Having the chance to tell stories about people and places is something I love. Little & Friday was full of stories – Fred the beekeeper who supplies the cafe’s honey, the commitment of the cafe to make everything from scratch (including Holly Houston’s beautifully handcrafted plates), staff lunch, foraging in the cafe garden and the general madness of four busy Auckland cafes!




Maine: the land of wild blueberry barrens, princesses and double-crusted pies

Starting the blogging year with my favourite project from 2016!

Independent New Zealand foodie magazine Stone Soup published a story I photographed and wrote in Maine about the wild blueberry culture that swings into full force during the summer harvest. A huge thanks to all the fabulous people mentioned in article and in the images who gave their time and shared their hard work and love for the tiny juicy berry!





In Maine cars have borne the motto “Vacationland” on their number plates since the 1930s. Summer temperatures in the late 20s, lakes, county fairs, lobster rolls and fried clams, farm stands, a long coastline dotted with islands, hiking and the sense that you’ve escaped the rat race and potentially gone back to a slower, quieter, friendlier time are some of the reasons many tourists flock there for the summer months.

But for the month of August, there is a segment of Maine for which time speeds up rather than slows down. The patchwork quilt of Maine wild blueberries carpeting the blueberry fields and barrens are generally harvested from the last week in July until roughly Labor Day, the first Monday in September.

“The land out here is rougher than the devil!” That’s how Maine wild blueberry grower Marie Powers describes the rocky Cleary Hill blueberry patch she and her husband Brian own and Marie’s family has been picking from since 1936.

The wild blueberry favours the cold winters of the northern longitude and the thin acidic sandy soils revealed after the retreat of the glaciers following the last ice age, making Maine and eastern Canada the largest producers of wild blueberries in the world. In 2015, Maine produced 48 million kilograms, mainly frozen because of the delicate nature of the fruit.

Wild by nature, the wild blueberry can’t be planted like a normal crop. One of four fruits native to North America, they have been here since before the land was settled. The plants spread by underground runners and a single blueberry field is likely to be made up of hundreds of different varieties.

Lisa Hanscom’s family has been growing blueberries at Roque Bluffs in Downeast Maine since 1912. “What I tell people is that we’re a blueberry grower, but basically we’re just managing them,” she says. “They grow and we manage them – that’s it.”

As you walk through a field of wild blueberries you’ll notice the patchwork of plants change with each step you take. The different clones (varieties) produce berries of different size, colour and taste, which means the quart of wild blueberries you take home from a roadside stand is a rich and diverse mix of all the different types of berries raked from a field – tart, sweet, black, deep purple to vibrant blue.

There are only a few more days left of the season when I show up at the little hut which acts as Lisa’s winnowing room (a machine separates the leaves and other unwanted parts of the field from the prized pea-sized fruit). The winnowing room also acts as the shop from which Lisa sells quarts of “pie-ready” berries to the public. The floor of the shed is polka-dotted with little blue stains of escaped berries.

“People will ask me what time we’re open,” Lisa says. “It’s blueberry season so there really are no hours. It’s August – we’re open almost 24/7. I tell people, don’t ask me anything. Nothing else gets done. I am so tired I don’t dream.”



As much as the world has progressed since the last ice age, no advance in technology has provided a way to run a mechanical harvester over the steep and rocky parts of the fields. Those areas where particular care is needed with harvesting are hand raked.

Bent over in the summer heat for up to 12 hours a day, the rakers work along their patch, which is marked off by cotton string, filling box after box with their metal-twined rakes. Raking wild blueberries is back-breaking work, although a good raker can earn over US$2000 a week, which provides a lot of motivation for pushing through.

Lisa has her theory on how you can tell whether a first-time raker is going to make it through the month-long season. “The first day they come, they’re gung-ho and feeling pretty good,” she says. “The second day they’re hurting a little bit but still gung-ho and the third day is what kills you. You’re in pain, you’re tired and you’re sitting on your butt all day thinking about why you don’t want to be here. So if you can make it through the third day, you’re pretty much golden for the season.”

Leroy Leighton is a crew leader at Wyman’s of Maine, one of the largest commercial wild blueberry growers and processors in Maine. He has been involved in blueberries his whole life, from getting lost in blueberry fields as a child to raking with his wife Connie the first year they were married so they could afford to buy a washing machine. Leroy manages a crew of hand rakers and also the stackers and loaders who take the boxes of wild blueberries hauled to the side of the field and stack them on the trucks that take the boxes to the processing plant.

According to Leroy, a good stacker, loader or raker is somebody who wants to move and is not afraid to sweat. But, he says, what makes the best blueberry raker or loader is being competitive. Talking about his son Ben, he explains that it’s his competitive attitude that makes him so good at what he does on the team. “[Ben] will look across and see Harry’s crew and they’ve got two pallets on the truck and he’ll say, ‘That guy’s not going to load more blueberries than me so let’s see if we can beat them’. And so they’ll pound it and pound it and he’ll hoot and holler when they beat them. And that’s what makes a good worker up here – you’ve got to be in competition. And Benjamin is – he’s a working machine.”

Tracy Timely is a first-time raker on Leroy’s crew this season. He’s taken two months off his job at a home improvement store and lumber yard in Mississippi to work in the blueberry barrens in Washington County. Tracy is a fit-looking guy in his early 20s, but the physicality of raking blueberries isn’t lost on him. “I work at Lowe’s throwing 50-pound bags of concrete and in the lumber yard,” he says, demonstrating he isn’t exactly a stranger to hard work. “But that is nothing compared to being bent over raking blueberries 12 hours a day, nothing.”

At Wyman’s the three crews of hand rakers are made up of seasonal migrant workers mainly from Florida, Mexico and Honduras, who are working their way through the various picking seasons in the United States – highbush blueberries in New Jersey, oranges in Florida, apples in Pennsylvania and back to Maine for pinecones and fir tree harvest for holiday wreaths.

On Saturday in the blueberry barrens there is a slight fiesta atmosphere – Norteño music blares from some of the pick-up trucks and a few people dance in the fields, taking a break from being bent low over the field. Leroy is estimating there are only a few days of the harvest left and there is the distinct feeling that the hard work is coming to an end. The main priority at the end of the season – “Getting a good night’s sleep.”


The 147th annual Union Fair and Wild Blueberry Festival takes place at the show grounds in Union, a small farming town of approximately 2300 people in mid-coast Maine. The fair has all the usual attractions – animal exhibitions, pig scramble, round bale races and the demolition derby, but it is wild blueberries that take centre stage.

Top billing is given to the coronation of the Maine Wild Blueberry Queen, while the most prestigious of the baking categories at the fair is the two-crusted wild blueberry pie competition. First place is $100 plus the all-important trophy, coveted blue ribbon plus bragging rights.

Ten pies are entered in the 2016 competition, which is judged on “preparation, texture, flavour and overall appearance of both the crust and the pie filling”. The rules state that the only fruit allowed in the pie is the Maine wild blueberry, although you may use lemon for flavouring. The local news is present filming the hotly contested award and a crowd of onlookers take seats for the judging process, which goes on for close on two hours.

Angela Loavenbruck, a summer holidaymaker, is sitting in the front row watching the judges as they inspect the pies, holding them aloft to check the crust through the clear pie dishes.

Angela, 71, almost didn’t have an entry for this year’s competition. She was up at 5am baking two pies from a recipe she knows from heart and which she got from the back of a Crisco packet when she was about eight years of age, and hasn’t altered since. It was only at noon when she looked over the rules again that she noticed the pie had to be baked in a glass pie plate. “So, at noon I made a third pie,” Angela said. “It definitely isn’t going to be cold enough to cut. It would be better tomorrow.”


Grace Powers, 18 years old, is the granddaughter of Brian and Marie Powers of Hart’s Blueberries and is one of the princesses vying for the role of the 2016 Maine Wild Blueberry Queen. Since the first queen was crowned in 1961, it has been the role of the queen to act as ambassador for the Maine wild blueberry industry, appearing statewide at parades, special state and charitable events.

The Maine Wild Blueberry Queen competition isn’t a pageant. In fact, several girls say they wouldn’t have entered if it was. There is no talent performance and no parading around in a swimsuit or ball gown. The girls are judged on an essay they write, a public Q&A session where they explain reasons why they’d make a good representative for the industry, as well as answering other questions about Maine wild blueberries and how they interact with the public at the fair.

The princesses are all sponsored by a local wild blueberry grower or processor. Given her grandparents have been working with blueberries since before she was born, it isn’t surprising that Grace has had a hand in all elements of the blueberry process – raking, processing and delivering the berries. She recalls the time when she and her brother raked up two nests of yellow jacket wasps resulting in 15 stings apiece, but were back raking by the afternoon.

“Your back hurts, your hands are blue, your feet are blue and of course your mouth is blue because you can’t keep away from the blueberries,” Grace says. “But it is the big cheque at the end of the season that is worth that back-breaking work. Not only that, but it’s work Mainers have done forever and I feel like it takes me back to my roots and gives me a sense of my home.”

The evening of the coronation, the princesses have finished their volunteer work around the fair for the day and have all donned a blue dress and are driven through the fairgrounds atop shiny vintage convertibles.


Prior to the coronation is the wild blueberry pie-eating competition. Young boys and girls excitedly run down from the grandstand when their names are called from the ballot, they kneel on the racetrack with their hands behind their backs and faces hovering above their pie until the hooter sounds. They have three minutes to eat as much of the pie as possible without using their hands. The bluest face doesn’t necessarily guarantee a win, and the parents in the grandstand above yell encouragement and strategy!

Finally the time comes for the evening’s main event. The miniature crown bearer brings the crown to the MC on a decorative cushion and with a flourish on the piano, he is handed the envelope. “The envelope is sealed,” he proclaims. Acknowledging the tension filling the grandstand, he narrates his actions: “My fingers are shaking, I’ve torn the envelope and our 2016 Maine Wild Blueberry Queen is Kimberly Maekin Reed.”

Following another flourish on the piano, the queen is carefully fitted with the crown and a velvet purple cape. There are photos, fireworks and, importantly for most people involved with the wild blueberries in Union, a sleep in tomorrow.



The Kiwi Pair

One of the highlights of my year was meeting Olympic gold medalists and world champion kiwi rowers Hamish Bond and Eric Murray at their home training base in New Zealand before they headed off to Rio for the 2016 Olympics. I tagged along with coach Noel Donaldson in the coach’s boat for their training sessions to capture images for “The Kiwi Pair” book published by Penguin late this year.

Now, a sports biography wouldn’t usually be the first book I’d pick up at a bookshop. But The Kiwi Pair is more than just a book about rowing. The book spoke of grit and determination and having the strength to keep turning up, trying new things and working damn hard until you realise the potential you know you’re capable of. Super inspiring story.

The Great Easter Bunny Hunt

This Easter when I mentioned to friends that I was going to photograph the Great Easter Bunny Hunt in Alexandra they all responded the same way – “aww, so cute”. I think they assumed that I’d be photographing kids racing around a park picking out chocolate eggs from the bushes. That couldn’t be further from what I was did this Easter.

Writer Rebekah White and I joined 324 hunters who descended upon Central Otago in an effort to make a dent on the rabbit infestation in the surrounding dry and pockmarked hills.

Ray Moffat and the Southern Hopper Stoppers were our guides for the 24 hours of the hunt starting on Good Friday and ending the next day with each team’s catch laid out in the centre of Alexandra. This is an annual get together for the Southern Hopper Stoppers and the team is made up of family and friends who relish their spot on the team and the camaraderie of the annual competition. There is also a fierce inter-team competition and each truck wants to shoot enough rabbits to beat Ray’s and pocket the $100 that Ray has on the line (for another year it stays in Ray’s wallet).

The Southern Hopper Stopper team is made up of drivers, shooters, spotters, dogs (one is spray-painted pink to avoid being mistaken for a rabbit in the tussock covered landscape), and the support crew back at the wool shed. Throughout the night Cheryl and the rest of the support team make cheese rolls and other comfort food, brew tea and give pep talks to get the crew through the night.

By 4am I was wrapped up in a onesy snow suit and at least four other layers of clothing and learn that it is darn hard to photograph on a pitch black night, on no sleep, with no circulation in my hands while barrelling across bumpy farmland chasing ill-fated rabbits with a spotlight. My stamina was nothing compared to the Southern Hopper Stoppers who are determined to get their haul in over 800 rabbits. Sleep wasn’t on the agenda for anyone.

As part of the competition over 10,000 rabbits were shot and the Southern Hopper Stoppers claimed second place with a total of 755.


A huge thanks to Dave Ramsay from the Alexandra Lions Club for making sure we were well looked after on the day and to Ray and all of the Southern Hopper Stopper team who made us a welcome addition to the team – kept us well fed, entertained, educated and warm!

Check out the latest issue of New Zealand Geographic for Rebekah’s great story or see it online at





The Great New Zealand Baking Book

It was a very exciting end to the week last week when we discovered that the newly launched Great New Zealand Baking Book has gone to number one on the Nielsen Weekly Bestseller list! Congratulations to head baker Michelle Pattison and the fabulous team at Thom Productions and PQ Blackwell as well as all the contributors who gave their delicious recipes. We’re all hoping that the book can raise as much as possible for KidsCan, which receives a portion of the proceeds to put towards its great work.


I’ve tried everything in the book (which has been testing the stretch capabilities of my jeans as of late). So if you’ve just picked the book up and you’re overwhelmed and don’t know what to bake first here are my suggestions:

Michelle Pattison’s Ginger Pistachio Crunch; Shaun Clouston’s Afghan Yoyos; Cazna Gilder’s Gingerbread; Michel Louws’ Lavosh; Peter Gordon’s Apricot, Ginger & Pistachio Balls; Kate Fay’s Chocolate Gold Rush Frypan Brownie and Jim Byar’s Lemon Tart.

Happy Baking! xo



Chapel Street portraits

At the start of this year I was invited to photograph portraits of my sister’s youth group in Masterton where she goes during the day three times a week to spend time with other intellectually disabled young people.

With a black sheet and a white sheet pinned to the outside wall and some of the group holding reflectors and others cheering encouragement or directing how to pose I captured our collaborative portrait session. We photographed in such a celebratory environment that this session – the laughter, experimentation, collaboration and confidence – reminded me that we should take the time to celebrate and record who we are.

An absolutely fabulous day! I owe a huge thank you to Pernille for inviting me to be a part of the group, my sister Meg who is always happy to stand in front of the camera for me and to all the wonderful people at Chapel Street for their fabulous energy. You all rock!




Julia & Libby’s Wholefood Kitchen

It is always so hard waiting for a cookbook to come out when you just can’t wait to make the food, luckily I had an advance copy of Julia & Libby’s Wholefood Kitchen so I could  knock out the peanut butter and kumura patties before the release date- delicious!

At yesterday’s Auckland book launch Julia & Libby shared their food journey and the food philosophy which informs their book. Such a treat to sit down with a glass of kombucha in hand in a sold out crowd and see two people so excited about their book and how sharing their food journey has attracted so many people to be more mindful about what they are eating.

So grateful to have been part of this hard working team. Thanks so much for having me alone Julia and Libby – your gratitude and excitement for the process is refreshing and rewarding xo




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