As I type I look out not through the bushy pot plants and into the wee kitchenette which runs along the back of the studio, but instead I see through the office kitchen, its expansive windows and out onto George Street in Dunedin. Sara and I took to the skies before the morning light filtered through the wintry sky and landed in this fair city just before 9am this morning. We are lucky enough to be here for work, and by work I mean catching up with our fellow bloggers from the south, brainstorming all things food, cooking, styling and photographing and of course eating the fruits of our labour. It’s tough work!
This recipe features in our new Fisher & Paykel History book. When we cooked and shot it it was the first time I had ever made jelly from scratch and it was worth the effort. The deep red colour and the intense flavour of the berries worked beautifully with the ice cream and sugared redcurrants. Give it a go!