From the shores of Taipa and 90 mile beach comes a pig that's hungry for salty treats
Dodging waves, viruses & incorrect links - here they are again...
As many other projects over the last few years, this project has been a long way underway...
Through a friend that was once a client and a client that became a friend, James came to me back in March 2021 with a burning wish to create a salty cookbook and a desire to take his salt to the world.
Being Danish, and having a doubtful attraction to all things salty, I was a natural choice for this project. Through lockdowns and virus dodging excersises we brought together a wonderful team of recipe writer & chef Natasha MacAller and editor Jeremy Sherlock and shot a range of recipes in a make do studio in downtown Auckland. The result is finally here and glistening in the sun like little, drying salt flakes.
Congratulations to James from Taipa Salt Pig on publishing his first salty book!
More images from this book hereand click on any image for a full-screen view.
Purchase a book from the Taipa Salt Pig website here
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Click to view tempting stop motion grazing platter
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