Between2Kitchens

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Byron Bay, NSW
Between2Kitchens

We are a Chef-Food photographer duo based in New South Wales, Australia! Together we started Between

16/05/2023

Master the Art of Food Photography 2023, is a virtual Food Photography Summit that I have been attending for the past 3 years. If it weren’t for this summit, I would have never started my food photography journey🫶🏼

I have met and connected with so many wonderful people through this summit who inspire me on a daily basis. Thank you for creating this amazing and beautiful community!

Kicking off the summit with the challenge with this delicious “Sri Lankan Chicken Curry” made by
📸 swipe to see the magazine cover

Looking forward to catching up on todays sessions hungry
dainty.blueberry
#

30/04/2023

Hello beautiful foodie family! Sorry for being MIA! Etienne and I have been extremely busy setting up and expanding our new business venture called Dinner Is Served

Earlier this year we became business partners with Claudia Lawrence Guy, the owner of Dinner Is Served - a popular meal delivery service in Ballina. Claudia had originally hired us to style and shoot her ready-made meals but the more we spoke and got to know each other, we knew together we would make a fantastic team! Besides the meal delivery business, we also have a beautiful cafe, we host pop up events, intimate wine dinners, brunches and take on catering for all kind of events!

Etienne and I are definitely excited and enjoying every bit of this new adventure. As you can imagine, with so much going on we’ve had to take a break from blogging but it won’t be forever🤗 Meanwhile we promise to keep sharing our love for food! Here a few pictures from our very first “Wine Dinner Event” that we hosted earlier this week in collaboration with Petersons Wines Etienne put together this delicious 4-course menu to complement the beautiful wines🥂

Wish us luck and please continue inspiring and motivating us with all your beautiful food creations and photography🙏🏻

05/03/2023

“Love my Greens” - was one of the themes from the practical challenge held at the “Food Photography Retreat 2023” and here is my interpretation 📸

I struggle with dark and moody images that’s why always try to avoid clicking them! But post the retreat I had decided this needs to change and I have to face my demons🫣so, for today’s shoot I bought quite a bit of produce with the aim of composing a beautiful scene and boy did I struggle!!! I overthought the whole thing, complicated it way too much and in the end it was a disaster!

Anyhow, I decided to give it one last shot! This time I kept the composition simple and chose to shoot this “Tuscan Kale” and just concentrate on getting my focus, textures and lighting right! Not what I had initially planned and that’s okay coz I am pretty happy with the final outcome😊

Lesson learned - “Do not give up, the beginning is always the hardest”💚

27/02/2023

“Morning Coffee”

This was one of the 10 themes for our practical challenge during the recently held Food Photography Retreat at the beautiful The Pocket, NSW. Kairi from and I were unable to participate then, so post the retreat, we decided to shoot each of the themes one by one😉

It’s true, if you want to become a better photographer, you have to make time to practice! The past few months I have been busy working in our new cafe, promoting our meal delivery and catering business so I haven’t really been shooting anything for myself. I decided, this needs to change so today I spent the morning composing, shooting and editing a simple brekkie scene using the color “brown” as my inspiration☺️

10/02/2023

“Chocolate Macadamia Praline Hearts” - the perfect treat to give your beloved - or your kids or your besties❤️

We don’t really celebrate Valentine’s Day but we absolutely use it as an excuse to make a batch of praline’s to satisfy our sweet tooth (or teeth should I say 👨‍👩‍👦😂)

If you still haven’t decided on a Valentine’s Day gift, then give these decadently delicious praline’s a go🤎 Here’s the step by step recipe to make 15 pralines:

Ingredients
120g dark chocolate (85%)
40g macadamia nuts
50g caster sugar
25ml water
10g unsalted butter

For the macadamia brittle
- Pre-heat the oven to 180 degrees. Place the macadamias on a baking tray lined with baking paper. Roast for 6-8 minutes or until golden brown.
- Cut the butter in cubes and keep ready next to the stove.
- Now, in a heavy pan, combine the sugar and water and bring to a boil. No need to stir until the sugar starts turning into caramel. - Wait for the caramel to turn into a brown, amber colour and remove the pan from the heat.
- Quickly stir in the cubes of butter one by one until they are completely dissolved. -Immediately pour the hot caramel over the macadamia nuts. Be careful not to burn yourself while making the brittle, caramel is extremely hot.
- Let it cool completely at room temperature and then chop finely with a knife.

For the chocolate pralines
- Break the dark chocolate into small pieces and place in a heat proof bowl. Place the bowl on a small pot with simmering water and melt the chocolate carefully making sure the temperature does not get too hot.
- Pour the melted chocolate in the heart shaped silicon mould and move the chocolate around so the sides are entirely covered. - Pour all excess chocolate back into the bowl and place the silicon mould into the fridge to set.
- Add 3 tablespoon of the chopped macadamia brittle to the melted dark chocolate and combine well. Once the chocolate heart frames have set add the chocolate macadamia mix inside the heart mould and scrape the back with a spatula or knife to smoothen it out.
- Place in the fridge for at least an hour to set.
- Remove the pralines from the mould and serve. Alternatively decorate with white chocolate lines😋

05/02/2023

In case you’re wondering who needs another brownie recipe, let me tell you we all do😅 Especially when it’s not your regular brownie!

In our house Etienne has the sweetest tooth and he is also the one who drinks coffee the most!! So it was only a matter of time that he came up with another recipe combining two of his favourite weaknesses☺️

Introducing our latest creation a “COFFEE WALNUT BROWNIE SLICE” - A perfectly baked, slightly gooey walnut brownie, layered with a delicious cream cheese icing, and topped with a coffee chocolate glaze😋 Each layer is delicious in itself and while it takes time to set the cream cheese, it is certainly worth the wait!

🤎 For the step by step recipe, head to www.between2kitchens.com or just tap the recipe link in the comments below
🤎 Save & share this recipe to make a batch of 14 generous slices to serve for high tea, Morning or afternoon snack or as a cheeky after dinner treat☺️
📸 Swipe to see some process pics
🤎 Follow for restaurant style recipes, be it condiments, appetisers, mains, sides, snacks, desserts, there is something for everyone 👨‍🍳

15/01/2023

Ready to love eggplant?

A lot of people don’t like eggplant/aubergine,brinjal, coz they think it’s bitter, spongy or too mushy when cooked. Obviously they haven’t eaten one that has been cooked well😋

With so many exciting ways to use it, we think it’s a misunderstood vegetable! We absolutely love it and are so excited to share our new vegan recipe for “MISO GLAZED AUBERGINE” also called “NASU DENGAKU” in Japan! Roasted or fried and then glazed with sweet miso, it is guaranteed to please anyone’s tastebuds! There is something about glazing veggies and even meat with a mix of miso, mirin & honey - it brings out so much flavour!

👨‍🍳Step by step recipe now on our food blog www.between2kitchens.Com otherwise just tap the recipe link in the comments below.
👨‍🍳 Definitely save this recipe especially for when your vegan friend is coming over for dinner☺️it’s lovely served as an appetiser, main or even a side.
📸 Swipe to see some process pics
👨‍🍳 For more delicious recipes, plating ideas and cooking tips, follow us

09/01/2023

“NO KNEAD SPELT BREAD”

Baking bread at home can be time consuming, especially when it involves complex techniques, like for making sourdough🤪

While working with a mother dough can be rewarding, we are excited to share with you a SIMPLE RECIPE for spelt bread that does NOT REQUIRE any kneading or proofing👨‍🍳

🍞 Get the step by step recipe on www.between2kitchens.Com or just tap the recipe link in the comments
🍞Save this recipe for when you crave home baked bread! EASY to make, takes LESS THAN AN HOUR and can be eaten straight away once baked😉
📸 Swipe to see some process shots
👨‍🍳 If you love experimenting in the kitchen and always look for something new and exciting to try then you will love the recipes we share! Follow us for more🤗

01/01/2023

What is Yuzu curd?
It’s a type of lemon curd that’s a thick, rich and creamy spread!

🍋If you’re not familiar with ‘Yuzu’, it is a citrus fruit of East Asian origin. Yellow in colour, the size of a tangerine and it has a unique flavour, somewhat like mandarin, lemon and lime all in one!

The fruit itself is rare to find outside of Asia but the juice can be bought in Asian supermarkets or speciality stores. That’s what we used to make this ‘Yuzu Curd’.
While we love our passionfruit & lemon curd and use our lemon myrtle curd for tarts, the yuzu juice version has now become our favourite😋

This tangy-sweet curd makes a delicious spread for breakfast or afternoon tea and is perfect for tart fillings and desserts👨‍🍳

🍋To get the recipe head to www.between2kitchens.com or just tap the recipe link in the comments below
🍋 If you love making and eating lemon curd like us, then save this recipe. You will be surprised how addictive is the exotic flavour of this curd!
📸 Swipe to see some process shots
🍋 For more sweet and savoury recipes, plating ideas and Chef’s cooking tips follow us

25/12/2022

We wish you the brightest holidays and a Merry Christmas and holiday season. Thank you for all your love and support this year🙏🏻

The past few months have been really busy so we are having a quiet Christmas and taking a very short break but we will be back soon with exciting new recipes to start your new year with🥂

See you soon🤗

22/12/2022

Christmas wouldn’t be Christmas without Gravlax!

This Nordic dish consists of Beet cured salmon gravlax in a salt, sugar and dill marinade. Served with a Mustard Dill sauce and paired with a refreshing salad, this dish is sure to impress your guests especially when served in a Slate & Co Deep Serve Bowl from .online 🤗

We show you step by step how to put together this vibrant dish!

For the Gravlax
750 g salmon, de-boned, skin removed
500 g salt
185 g sugar
2 large beetroot
1 tablespoon black peppercorns
1 bunch dill

Instructions
- mix the salt, sugar, dill and black peppercorns together in a food processor
- Run the beetroot through a juicer if you have one otherwise use a food processor or grate the beetroot by hand. make sure to keep the shredded beetroot as well.
- Combine the salt mix from the food processor with the grated beetroot and the beetroot juice.
- Take a large deep dish and spread ⅓ of the mixture on the bottom of the dish. Place the salmon on the top with the skin side down.
- Spread the remaining mixture on top of the salmon, covering it on all sides. Next cover the dish with cling film and refrigerate for 24 hours.
- After 24 hours remove the salmon from the cure mixture and wipe with a paper towel.
- Slice the salmon with a sharp knife and serve with your choice of salad, dill mustard sauce and lavosh bread.

For the mustard dill sauce
3 tablespoon honey
3 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
150 ml olive oil
⅓ bunch dill
salt to taste

Instructions
- Combine the honey, dijon mustard, lemon juice, white balsamic vinegar, dill and a pinch of salt.
- Slowly drip the olive oil into the bowl and whisk in a circular motion to combine the honey mustard base with the oil.
- Continue adding the olive oil until you see the emulsification happening.
- Increase the stream of the remaining olive oil and whisk it all well together.
- Adjust the seasoning with lemon and salt if needed.
- Keep refrigerated for 2-3 weeks

Wishing everyone a very merry Christmas🎄

14/11/2022

TICKETS GO ON SALE TOMORROW, 15TH NOV 2022, 10am AEDT (NSW)

Set your alarms and add a reminder to your calendar! You don’t want to miss this retreat! Make sure you get in early to secure your spot as tickets are limited!

If you have any questions or require further clarifications in regards to the retreat, agenda or any other arrangements, please do not hesitate to contact me or

We can’t wait to see who all will be joining us on this retreat🤗

11/11/2022

***PROGRAM FOR THE FOOD PHOTOGRAPHY RETREAT 2023 IS NOW LIVE***

Kairi and I are sooooo excited to finally share what we have in store for all the attendees! Whether you are just starting off as a food photographer or have been doing this for sometime, the retreat will be an amazing experience either ways!

We have a great line up of speakers, covering a variety of topics that most food photographers would absolutely love!!

Tickets go on sale next week, Tuesday 15th November at 10am AEDT (NSW time). Due to the nature of the program, tickets are limited so make sure you get in early to book!

To get more info head to www.eventcreate.com/e/foodphotoretreat

10/11/2022

THE RETREAT PROGRAM IS LAUNCHING TOMORROW, 11th NOVEMBER 2022!!

Bookings will open on Tuesday, 15th November at 10am AEDT (NSW time).

There are limited spots available so to avoid disappointment “Mark 11th & 15th November” in your calendars🤗

Kairi and I are looking forward to introducing tomorrow, the amazing line up of speakers and the topics they will be covering plus some of the fun stuff we have planned in between, during the retreat! If you’d like to find out more and be the first to get the information, then follow me on and Kairi on

03/11/2022

***FOOD PHOTOGRAPHY RETREAT***

and I had been talking about always missing out on Food Photography Retreat’s since most of them were either organised in the US or Europe! Living down under is amazing but one cannot just hop onto a plane just like that and jet off💰🫣 So, we decided why not organise a retreat right here in Australia and bring together food photographers and bloggers to talk everything food photography📸 Plus it will be a great opportunity to network, learn from each other and escape the daily grind🤪

Kairi aka took the initiative to get this retreat going before it became just another discussion between us😄 So thanks to her, here we are organising our first retreat ⬇️

Location: The Pocket, NSW
A beautiful little village surrounded by foothills between Byron Bay & Gold Coast
Venue:
Dates: 17-19 Feb 2023

It will be a fun, informative and action packed retreat! Here are some of the topics the speakers will be covering👇🏼

“Through the lens of a restaurant photographer”
“How to create engaging videos”
“The ultimate dram of shooting a cook book”
“The art of creating beautiful food scenes” plus a live styling session by an industry expert😉

AND MORE……

If you live in Australia or NZ and would like to attend this retreat, then follow Me on and Kairi on as we will be sharing
lots more information in the coming days🤗 And meanwhile, if you have any questions or require any clarifications, do not hesitate reach out to either of us.

We are so excited and we can’t wait to hear from you all❤️

09/10/2022

Is there any such thing as too much chocolate??🍫

Well… not in our world😂 Etienne and I love chocolate and that’s why you will find quite a few chocolate recipes on our blog! Adding to our collection is this stellar new recipe - “ CARAMEL CHOCOLATE WITH SALTED MACADAMIA NUTS”

Salty caramel chocolate pralines with an irresistible macadamia crunch and full of Lindt milk and dark chocolate🤤 So heavenly good, it’s a gourmet treat for anyone!
If you love chocolate and caramel, this recipe is a must have!! The recipe makes 48 pralines and can be stored for a month in the fridge or frozen for upto 3 months!

🍫Get the recipe on www.Between2kitchens.com or just tap the recipe link in the comments below otherwise always happy to share the recipe via a dm
🍫Definitely save & share this recipe! Besides being an easy one to follow, it’s and makes a delicious gift for or any occasion for that matter
📸 Swipe to see the soft, almost fudgy pralines and ideas of how you can gift these to your loved ones
👨‍🍳 For more chocolaty and gourmet dessert recipes, follow us

25/09/2022

It’s almost summer here in Australia and we are getting ready for BBQ season!! Plus with the weather warming up we’re craving some fresh ingredients that don’t take a lot of time to make and really hit the spot😋

So here is a new salad recipe to add to your arsenal - “TOMATO WATERMELON SALAD WITH GOATS CHEESE”
A refreshing salad, quick to prepare ahead and easy to assemble. Tossed in our zesty “sumac dressing” with Meredith Dairy goats cheese, prosciutto and olives, this colorful summer salad makes the perfect side dish or light meal.

🍃 For a vegan option leave out the goats cheese and prosciutto and add falafels and vegan parmesan cheese instead.

🍉 For the recipe head to www.Between2kitchens.com or just tap the recipe link in the comments below
🍉 Save & share this recipe when you need some salad inspo! And, if you enjoy eating salads all year round then you will love the options we have on our food blog😉
🍉 Swipe to see how to present this salad beautifully.
👨‍🍳 For more delicious recipes, follow us

19/09/2022

Are you stuck in a salad rut?

Besides fresh, in-season produce - fruits & veggies, all you need is a simple dressing, to jazz up any salad dish😉Our “SUMAC DRESSING” is exactly that!

👨‍🍳If you are not familiar with Sumac, it’s an oriental spice that comes as a coarse, red powder made from the sumac berry. It’s easily available in supermarkets, speciality stores otherwise can also be ordered online! With a lemony, fruity & lightly salty taste, it adds pleasant acidity to food plus its great in marinades!

📝 If done right, the Sumac dressing will emulsify but be aware it will most probably split like a vinaigrette! But don’t worry, just whisk or shake the sumac dressing before using it and it will come back together again😋

🍃For the Sumac dressing recipe head to www.Between2kitchens.com or just tap the recipe link in the comments below
🍃Save & share this recipe as its very easy to make and a batch of it, lasts for a good two weeks in the fridge!
📸 Swipe to see some process pics
👨‍🍳 For more recipes follow us

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Byron Bay, NSW

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http://www.between2kitchens.com/

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Videos

Homemade Chicken Ramen Noodle Soup #chickenrecipes #ramensoup

Banana and Toffee - A hard to beat dessert combo!

This festive season impress your family and friends with this creative dessert - a delicious homemade dulce de leche caramel layered in a glass with whipped cream, dark chocolate, caramelised banana and crispy puff pastry shards. Resembling a de-constructed banoffee pie, this dessert is truly amazing! ***For the step by step recipe, tap the link in the comments below***

How to make Quince Tart with Meringue

Following yesterday’s post for our “Quince Tart with Meringue”, here is a quick demo of the recipe showing you the steps involved in making this delicious tart🤗 👉🏼For the detailed recipe just tap the link https://www.between2kitchens.com/quince-tart-with-meringue/ . . . . . . #baking #tartideas #meringue #dessert #australianquince #dessertrecipes #foodblog #foodphotographyandstyling #chef #RestaurantStyleRecipe #frenchdessert #platingideas #between2kitchens

We made this beautiful “Salt-Crusted Whole Baked Barramundi” over the weekend for a get together with some friends! So happy with the way it turned out! Will definitely be making this again for the blog! Meanwhile Check out our IG/FB story to watch some #bts action😉 #recipes #recipetesting #salt #fish #barramundi #homecooking #cheflife #chefsofinstagram #weekend #between2kitchens