As a photographer, there’s hardly anything more rewarding than to be hired and given total freedom by an art director. The trust expressed in this gesture is always so invigorating. Thanks Seung! For our page opener and image series on ‘Edible Flowers’ for New You Magazine, I could count on absolutely beautiful, serendipitous food styling by Victoria Granof and for our story for ‘Beauty Now’, prop. stylist Thom Driver did an exceptional job. I am looking forward to shooting with all of them again soon.
If you didn’t know what a Feijoa & Kiwi Spritzer Mocktail looks like (or how to pronounce Feijoa), you are definitely not alone. It’s delicious however, even without the alcohol… If you feel inclined, here’s the recipe: (ingredients and drink shot for New You Magazine / ‘Sips & Bites’ article)
A Feijoa & Kiwi Spritzer Mocktail
Ingredients: 10 Lemon Verbena Leaves, 4 Mint Leaves, 1 Feijoa (Pineapple Guava, 1 Kiwifruit, 20ml Green Kawawa Tea Syrup, 10ml Fresh Lime Juice, 150 ml Mineral Water
Scoop fruit and place in glass with mint, verbena, lime and syrup. Lightly muddle together (do not puree). Top and fill with ice. Fill 2/3 with soda water. Use bar spoon to lightly mix. Top with ice then soda. Garnish with Lemon Verbena Sprig.
Feeling like changing the M in Mocktail to a C? Add Sweet Vermouth and you will start pronouncing Feijoa (fey-yoh–uh) perfectly within a half hour. Cheers!