Game Farm Photo Shoot And Chicken Coriander Pie
One fine day in May, I packed my bag with my laptop, camera, lenses and other essentials and headed to the suburb of Redfern in Sydney for my first real working photo shoot. My annual pilgrimage to the city had arrived early and I felt all grown up.
I was contacted by the lovely Lauren Taylor at DEC to see if I wanted to attend one of Game Farm’s working product shoots to see how the professionals do it. I said yes and just like that I was headed to George Mourtzakis’ studio in Redfern to get a first hand glimpse of what goes into a food photo shoot.
Founded in 1975, Game Farm Pty Ltd is a second generation Australian company whose farms are located on the fringes of the lush National Parks of Galston, and the premium wine producing regions of the Upper Hunter Valley of New South Wales. Game Farm is the largest multi-species game bird producer in the Southern Hemisphere, specialising in the breeding and processing of game birds, specialty poultry and supply of game meats.
When I arrived at the studio, the session was on in full swing. There was a buzz of activity and one of the first things I noted was that heavenly aroma. The studio had a kitchen where a hearty chicken and coriander pie was being baked and some succulent looking quails were being stuffed with nuts. Inside the main photography area was a huge camera mounted high, some pretty awesome reflectors, a prep table and two tables laid out with gorgeous props. The last few shots of chicken fettucine were taken before the dish was whisked away and the table laid bare for the stylist to work her magic for the next shoot.
Introductions were made, niceties exchanged and it was back to business for everyone. I got my camera out and made a feeble attempt at trying to capture the photo shoot in progress. Janet Mitchell the stylist got busy styling the pie shoot, plucking things off her prop table as she whizzed around between the shoot area and the kitchen. George Mourtzakis, the very talented photographer behind Game Farm’s recipe book got busy doing some test shots every time Janet added or took away something from the table.
The next dish to be shot for the Game Farm recipe book was the Chicken And Coriander Pie with lentils on the side. Janet had a steady, conversant dialogue going on about how she chose her props, how loving the food she was styling and also being able to cook it well was such a huge part of projecting it in the right light. She shared many useful tips and tricks of the trade. George talked about why he preferred to photograph food and capture it at it’s tantalizing best. His reasoning was simple. He loves food, gets excited by it so it is but apt that he shoots it and presents it beautifully for a living.
At the shoot I also met the lovely Rebecca Varidel from Inside Cuisine. It was nice to indulge in some foodie chat. My only regret of the day was that I had to leave early and didn’t get to taste any of that fabulous pie.
Game Farm was kind enough to share their gorgeous recipe if any of you want to recreate it. Game Farm’s website has some amazing recipes, information and resources. Their range of products include beautiful quails, spatchcocks, corn fed chickens and ducks. I have tried all their products on a number of occasions and the meat is just beautiful.
recipe
Cornfed Chicken Chicken and Coriander Pie
Serves 4 to 6
3 sheets of puff pastry
1kg Game Farm Cornfed Chicken Thigh Fillet, trimmed and diced
3 heaped tbsp Bitton Gourmet Coriander Pesto
300g oyster mushrooms, sliced
1 large brown onion, finely chopped
2 tbsp plain flour
1/4 cup cream
1/2 cup chicken stock
1 tbsp olive oil
a little milk for basting
Preheat oven to 180C.
Place 1 tablespoon of olive oil into a large frying pan over a medium to high heat. Add the onions and cook for 2 to 3 minutes until soft. Add the mushrooms and cook for a further 5 minutes. Turn the heat up to high, add the chicken and cook until the meat is sealed (this should take no longer than 3 minutes). Sprinkle the flour over the Game Farm Cornfed Chicken and stir until well coated. Quickly add the Bitton Gourmet coriander pesto, stock and cream and bring to the boil for 2 to 3 minutes or until the mixture thickens. Set aside, season and allow to cool, slightly
Meanwhile, butter and line a 20cm pie dish. Place one of the puff pastry sheets into the dish and cut another sheet as you need to come up and over the sides. Place the chicken mixture into the pastry shell. Place another sheet of puff pastry over the top and seal around the edges of the pie dish. Make a few holes in the pastry lid and brush with milk.
Place pie into the oven for 35-40 minutes or until cooked and golden.
Serve with some steamed greens or salad and mashed sweet potato to soak up all the delicious juices!
Recipe by David Bitton for Game Farm
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what a fantastic behind-the-scenes look! lucky girl
Sneh, I am so envious! What a great opportunity! The set lay out looks intimidating but I am sure you’ve managed to pick up a couple of elements which would be applicable to your own photoshoot at home..
wow fun experience for sure
Ok, after seeing the size of the photographers camera I know now why my little Canon G11 doesn’t take such great shots! Loosk like a great day out – what a treat to experience a professional food photo shoot.
What an amazing experience – attending a professional photo shoot is one of my dreams, lucky you! I love looking at all the props they have, wonderful little knick-knacks… I especially adore that vintage silver plate. I’ve been hunting for one for AGES.
What a great insight into the professional world of food styling and photography. It certainly does make the amazing photos you see on food blogs seem all that more impressive.
Looks like a fun experience! It must feel pretty awesome to shoot like a pro.I love all the props and the shots from the day..The pie looks scrumptious- no wonder it smelled heavenly.
What an amazing opportunity and I’m sure such a great learning experience!
Such a great experience you had there! Game Farm is a name I’m all too familiar with and only just recently cooked with their gorgeous little quails. Come to think of it I still have two in the freezer!
What a great experience and thanks for showing us the behind-the-scenes!
Nice BTS post.. I’ve always liked seeing the work the goes into producing a wonderful picture. Looked like heaps of fun!
how exciting! thank you for this great behind the scenes post. I wish I had all those props on hand for when I photograph. ahh well. that pie looks sooooo gooood!
I love “on locations” shoots; thanks for sharing the experience, it looks like a blast!