Lime Blue Photography

07/09/2026

https://bizwin.co.nz/local-business/new-zealand/canterbury/lincoln/lime-blue-photography/

Lime Blue Photography is a Christchurch-based food photography and content creation studio helping food brands with engaging content.

30/08/2026

A to Oui 🇫🇷 O is for Oranais — buttery, custardy, apricotty and très oui.

Oranais aux Abricots 🇫🇷🍑

A French pâtisserie classic made puff pastry, crème pâtissière and apricot halves, finished with a glossy apricot glaze.

29/08/2026

🇫🇷 A to Oui – N is for Navarin d’Agneau

Navarin d’Agneau – is one of the great classic French stews (ragoûts). Lamb is slowly braised until meltingly soft in a rich sauce with potatoes and vegetables to soak up all that flavour.

A French classic made for that almost spring feeling.

Navarin is a traditional French lamb stew, slow-cooked with vegetables in a rich, savoury sauce. Its name is often said to come from navet, the French word for turnip, although there are a few competing stories about its origins.

Come spring, it becomes navarin printanier — printanier meaning “of spring” — when the lamb is paired with tender young vegetables such as peas, carrots, turnips and new potatoes.

Which makes it rather perfect for late August in New Zealand. We’re not quite out of winter yet, so there’s still time for a comforting pot of slow-cooked lamb… but those first hints of spring are definitely starting to appear. 🌱

16/08/2026

🇫🇷 A to Oui – M is for Madeleines 🍋

Buttery, lemony, shell-shaped little French beauties.

The famous hump? Apparently essential.
The lemon drizzle? Not essential.
Did I add it anyway? Oui. 🇫🇷

A to Oui — eating my way through the French alphabet.

03/08/2026

A to Oui 🇫🇷 🧅 🥔 🌿

L was looking a little tricky. Lentils? Langoustines? Then Lyonnaise potatoes entered the chat. Crispy golden potatoes, buttery onions, plenty of parsley and some edges that may have become enthusiastically caramelised . Lentils never stood a chance. 🇫🇷🥔

21/07/2026

😁🇫🇷

This one took all afternoon but you butter believe this one was worth the effort . Kouign-amann - (pronounced Queen Aman) is a traditional Breton pastry from the region of Brittany in north-west France, made from laminated bread dough layered generously with butter and sugar . Famous for its

15/07/2026

🇫🇷 A to Oui – J is for Jambon-Beurre

Simple. Timeless. Très français.

A jambon-beurre is one of France’s most iconic sandwiches—just fresh bread, quality butter and sliced ham. No fancy fillings, no towering layers… just beautiful ingredients that speak for themselves. Less is more as my Mum always told me.

I didn't want to search out expensive French butter 🧈 in NZ, but did splurge on a small pack of Lewis Road Creamery Butter 💋

13/07/2026

A French classic dessert of poached vanilla meringue floating on silky crème anglaise, finished with caramel or spun sugar. Traditionally, Île Flottante (“floating island”) is poached in milk . The milk gently cooks the meringues while also becoming infused with vanilla, and that same milk is ...

10/07/2026

A to Oui: H is for Hachis Parmentier

Traditionally made with leftover roast beef… but let’s be honest, in 2026 who’s got leftover roast beef? Beef mince it is! 🇫🇷😂
Hachis Parmentier is one of France’s great comfort foods—often described as the French cousin of cottage pie or shepherd’s pie.

This was a regular beef onion garlic and carrot concoction and beef stock - but I simmered it for ages so it was really rich and full of flavour. The potato topping was pretty decadent. May recipes had an egg yolk, butter and cream as well as cheese!! I had leftover Gruyere so used that. It definitely wasn’t healthy but it was delicious.

https://limeblue.squarespace.com/lime-blue-kitchen/a-to-oui-h-is-for-