I’ve finally made my first foray into print media, namely with the first issue of GourmetRabbit magazine. GourmetRabbit looks to bring together the collective knowledge, talents and expertise of the food industry, as well as the energy, passion and experiences of a community of passionate foodies and food bloggers all in one publication.
The above image is an article that I’ve contributed to the magazine, regarding an experiential review of the first French-Caribbean themed tasting menu at the French Bistro, Tastevin. Click on the above image to read the review.
But first, the experience at Tastevin.
For those of you that know a little about food blogging (or blogging in general), sourcing the material for the article was no different to what you would likely experience for any other blog post. You take some photos, taste some food, make a few notes here or there.
Seeing that this was meant to be an article for print, I was expecting a more formal approach. Direction about what photos to take. What key points or phrases need to be raised in the article. However, there were no such restrictions, to my pleasant surprise. It’s pretty much ran the way I would expect for any other post on this blog, except with a lot less photos due to space restrictions.
The issue of space had also placed small limitations onto the contents of the article itself. For instance, there wasn’t room to comment on the Ti’Punch cocktail, a wonderful off-menu drink that was very much in the Caribbean theme. Nor was there room to comment on their wine list.
I liken wine to art, in the sense that I don’t know it but I know what I like. With Stewart from Wine Without BS serving as the dining party’s exclusive sommelier of sorts, we ended up with a couple of great ones. Somewhat pricey, as they ended up being over $100 for a couple of bottles, but very good all the same.
As mentioned previously, there are a lot of photos that were not able to be included in the article, such as the one above. Check out the heart of food Fan Page on Facebook to see images of the Ti’Punch, a bottle of some fine wine, as well as other images from the French-Caribbean themed tasting menu at Tastevin.
This striking image was used for the first “Episode” of The Mask Apprentice, something along the lines of a food-industry-specific gossip column. Whilst the articles are written by apprentices within the food industry, they adopt the identity of The Masked Apprentice in order to remain anonymous. I trust that in later episodes, more sordid gossip, tips & insider knowledge will be uncovered.
Unlike the photos taken for the Tastevin article, this ran more like a formal shoot. A brief was established to communicate the kind of image required, a meeting had to discuss the details of the brief, models brought in specifically for the shoot etc.
As much as you may thing that it would be glamorous to view a fine pair of feminine legs through the view finder of a camera, there’s a little more to it than that.
When you factor in that you had to lie down on the kitchen floor with the view finder barely off the ground in order to properly frame the shot, with constant adjustments of the model in order to obtain the look we’re after (in case of the above image, the position of the model’s legs), and doing so whilst in an actively operating commercial kitchen (note the guy in the background)… Well, let’s just say it was more work than play.
Photo editing afterwards, on the other hand, was another matter… :P
The GourmetRabbit magazine is available online or at a number of food-related locations. In fact, the magazine will be on sale at the Urban Food Market stall at the Dank St Markets, this Saturday 6th March. For more details regarding the Danks St Markets, including its location and operating hours, check out their website.
Otherwise, check out the GourmetRabbit website for more details. While you’re there, feel free to browse the online content. Some of the articles online are also found in the hard copy edition of the magazine, giving you a taste of what’s inside.
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