1964 Porsche 356 SC

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In my last blog entry, I talked about the fact that I feel very lucky to be able to pursue my hobby of photography while at the same time being able to have another part of me that can do photography on a commercial basis to an extent that we have been running our studio for the last 30 odd years with no other form of income other than what we make from photography 

 If you talk to any photographer in the world, the vast majority of them will tell you that they started with a hobby, which grew and morphed into a business. If you have the kind of mind that analyses a business to see how commercially and financially viable it is, your don’t come up with photography as the answer! Its a left and right side of the brain thing and I have the creative side ( I think that is left, but you would need to ask a right sided person to be sure) The hardest thing about developing your hobby into a business is that in most cases, you need to make a choice, and you end up losing your hobby to the business. Whenever I get people dropping into the studio looking for career advice, I warn them that taking photographs as a business is nothing like taking pictures as a hobby , and that they need to look very seriously at whether they really want to give up this wonderful pastime in favour of a business that is ever changing and more and more challenging each year. It can be done, I am a case in point, however you need to have a clear vision of how you expect to make all the bits work together in a way that suits you. I have always said that I don’t have a work life and a home life, I just have one life and I try to cram all the various bits into it as best as they will fit. This image  of David is a good example. It is a portrait - I make  portraits for a living, but it was taken as part of my Behind the Garage Door book that looked at some of the amazing cars that are hidden in garages around Launceston. The portrait also overlapped into my Faces of Launceston project that I have been shooting for the last 25 years ( this one went on display at the Automobile museum along with others from the car book ), and also ended up framed in the subjects home. So in some ways , this one portrait touched so many of the different things that I do. For the book and the exhibition, I took a series of images of the cars that were being included.  This one is a 1964 Porsche 356 SC which were produced from 1963 to 1965 with 1964 being the peak production year when about 4000 were made. Purchased new in Germany in 1964 by a United States serviceman, the car returned to the States with him at the end of his tour of duty. About the year 2000 it was imported into Australia by a company specialising in used Porsches, and has since competed in a couple of Targa Tasmania rallies. It is without doubt one of my favourites from the book. The car has beautiful lines and is such a beautiful object in itself. It’s not a car I could drive as my daily commute, I need something bigger that I can get into without having to manoavurer myself into the seat, and something that can take my gear and a bit of knocking about, but I can certainly admire it from afar. To get this shot using the brutalist architecture of Henty house as a background, we needed to position the car exactly, as the concrete walls were only just big enough to contain the car. At the time David had a very sore leg, and I felt bad making him climb in and out of the car on  number of occasions just to shift it a few inches one way or the other to get the positioning perfect.  You can read all about this beautiful car in my book Behind the Garage Door available here: http://bit.ly/PKPbooks
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Dried Row Scallops

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Every cook book that we make produces at least one recipe that somehow becomes a staple in our house. A recipe that is easy to do and which produces amazing results that never fail to surprise and delight anyone who tastes it. The recipe that has really taken my fancy from our latest book Island Catch, Seafood of Tasmania is one from the Tasmanian Divers Group and is a recipe for Dried Roe Scallops

 A very simple dish that has a beautiful twist. The first thing that you need to do is remove the orange roe from your scallops and dry them out until they are brittle. You can do this in a covered pan over a low heat, in an oven or in a dehydrator. it can take 1-1.5 hours for them to dry, but once dry they can be crushed into a fine sand. This dried roe powder has an incredible intense flavour which really lifts the dish. Once you have dried the roe and crushed it as fine as possible, you add crushed garlic, chilli, basil, olive oil, butter and lemon juice, mix it all together and cook your scallops in it for 6-9 minuets. Garnish with fresh basil and a squeeze of lemon and tuck right in! Ingredients12 scallops, including shellscrushed garlicchilli, finely dicedbasil, finely dicedolive oil2 tbsp of butterjuice of 1 lemon Dried Roe Scallops |serves 4 MethodRemove scallops from shells, clean and separate roes.Place roes in a pan over heat with lid on to dry out roes. This may take approximately 1-1½hrs.When roes have dried, crush as finely as possible.Add crushed garlic, chilli, basil, olive oil, butter and lemon juice and mix together.Add scallops to roe and butter mix and cook for 6-9 minutes.Remove from heat and serve on some of the discarded scallop shells.  We cooked these on an open fire on the rocks after diving for the scallops (we had the dried roe powder pre prepared ) The scallops had been in the water less than an hour ago and the flavour exploded in your mouth. If you like scallops you really should give this a go. This recipe and heaps of other great adventures for your mouth can be found in Island Catch available here https://kuruvita.com.au/index.php/shop/category/21-books 
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