Ma Jones

02/06/2025

We miss ya fam ❤️

17 epic humans… or was it 19? + 2 Bathrooms, Pack of Cards, Fishing Boat & Jet Ski + Fabulous Food = the BEST BEACH HOLIDAY!!!

02/06/2025

08/02/2025

Sneak peek at this stunning home Built by Nexus Construction 2018 Ltd

Was a bit of a challenge to hide the enormous broken window in the Master bedroom…. Just had to work those angles honey!!!

12/10/2024

Summer Vibes with 🔥

#

07/10/2024

Man, I shoot a lot of booze for someone who doesn’t drink. But damn it looks sooooo pretty!!!

17/05/2024

Crispy Cinnamon & Honey Brioche • Vanilla Bean Poached Rhubarb • Brûlée Meringue

Crispy Cinnamon & Honey Brioche…
6 thick slices of brioche, crust removed
80g Butter - softened @ room temp
80g Brown Sugar
40g Liquid honey
Cinnamon, pinch
Salt, pinch

Preheat oven on 180 degrees
Mix butter, brown sugar, honey, cinnamon & salt in a bowl. Spread all over brioche, don’t forget the sides.
Place brioche on an oven tray that’s been lined with parchment paper.
Bake for 6-7 minutes, use tongs to flip and bake for another 6-7 mins,

When I remove the tray from the oven before flipping the brioche, I use a couple of paper towels to wipe away excess Honey butter mixture off the tray, no burnt bits, thank you.
You want them a light brown caramelised colour.
After cooking Set aside on a cooling rack for about 10 minutes before devouring.

Camera settings Sony a7iii - 1/200, F/7.1, ISO 160. Natural window light not diffused… cloudy day

12/05/2024

OH GIRL YOU ARE OUT OF CONTROL 🤭 👀

Sony 90mm, 1/250 sec, f/4.5, ISO 100
Basic lighting set up.
45 degree angled, backlit off camera flash 1/16th power. Bounce card directly opposite flash.

My hand models back in action

14/03/2024

Ugly Deliciousness

• Braised Lamb Shoulder • Red lentil Dahl • Greek Yoghurt

For me, braised Lamb shoulder is a notoriously challenging cut of meat to photograph…. So much brown on brown. But tastes like the best comforting cuddle with Spicy Dahl and yoghurt from that makes you forget how ugly it is.

Here’s a basic lamb shoulder recipe, that you can prep and cook the day before serving. Add your choice of condiments & garnish. I used Dahl because I cooked a heap of it 2 days earlier and love this combo.

• Braised Lamb Shoulder

1.2kg Lamb Oyster Shoulder, Bone in
1 Onion
2 Carrot
2 Celery stick
Whole Garlic bulb, halved.
1 Bay leaf
2 Rosemary stalks
10 Thyme sprigs
Flaky sea salt
Olive oil
1 tsp Whole black peppercorns
500ml Chicken Stock
500ml Beef Stock

Preheat the oven on 160 degrees.

Season Lamb shoulder. Roughly chop onions, carrot, and celery, place in medium sized oven proof dish, just large enough to fit the lamb in, add all other ingredients in except the olive oil. Add more stock or water if the liquid isn’t covering lamb by two thirds. Place baking paper directly onto the lamb. Then tightly cover dish with tinfoil or a lid so no steam can escape. Cook in the oven for approximately 4 hours.
Remove from the oven.
Crank the temp up to 220 degrees. Season the fat cap with Flaky Sea salt and brush with olive oil and return to the oven until the fat has gone crispy and golden brown.

Or alternately ….

Allow the lamb to cool in the cooking liquid, until room temp before placing in the fridge. When you’re ready to serve (no more than 2 days after you have braised) Remove solid fat from the top of the braising liquid, cover, and place in a 160-degree oven for 30 – 40 mins until warmed through.
Remove from the oven, turn it up to 220 degrees. Discard the tinfoil, season lamb with salt, and brush the fat cap with olive oil. Place back in the oven until the fat turns golden brown, 10-15 mins depending on your oven.