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Archive for Greg Elms


Bursting With Colour

– posted by Sally

TBE Gold Member, Greg Elms, features a double page spread in Gourmet Traveller from his India trip last March. This captivating image is from "the Holi Festival in Banke Bihari Temple, Vrindavan, where thousands of worshipers gather to celebrate the first day of spring by throwing coloured powder over each other and rubbing it on their faces". For more imagery of Greg's great work, pick up a copy of Gourmet Traveller today.



– posted by Sally

Native Australian ingredients will star on menus at the upcoming Uluru in View: A MiNDFOOD Photography Expedition weekend.
Words by Natasha Dragun

An exclusive photography weekend in the
 spiritual heart of Australia, the Uluru in View: A MiNDFOOD Photography Expedition promises to celebrate one of the world’s most sacred, not to mention stunning, sites.

The weekend (October 10-12, 2014) is set to be an interactive and engaging way to improve your photography skills while developing a deeper appreciation for the drama of the Australian Outback.

The weekend brings together three of Australia’s most noted photographers – Grenville Turner, Wayne Sorensen and Wayne Quilliam – who will host a variety of informative workshops for photographers of varying skill levels, including camera and lighting techniques; post-production techniques; plus portraiture, landscape and food photography.

The weekend will also give guests a taste for native produce, with a number of culinary journeys on offer to highlight the country’s finest fare. Over the course of the event, guests will enjoy Tastes of the Outback: an unforgettable alfresco dining experience with a contemporary bush tucker-inspired menu showcasing regional produce.

Aboriginal chef Mark Olive, aka The Black Olive, will host a culinary masterclass as part of the event.

“I got excited about cooking watching my mum and aunt cook. It was like magic,” Olive says.

Having worked in the industry for more than 35 years, Olive is one of the chefs responsible for demystifying and popularising native Australian ingredients over the years. “When I launched my first restaurant in the mid-90s, people were too scared to try anything. I’d get around that by making menu items look like something they’d eaten before. There’d be filet mignon, but it would be kangaroo fillet. There’d be emu, but I’d sit it on a bed of warrigal greens instead of spinach. Rather than mushroom sauce there’d be a pepperberry sauce. I’d make lasagne with crocodile meat, and I’d add lemon myrtle to the crumbs coating my parmigiana,” he says.

Olive went on to host an indigenous cooking show, The Outback Café, on the ABC and write a cookbook with the same name. “I think it’s only been since then that people have begun to understand indigenous flavours,” says Olive. “The popularity really started to peak five years ago. People are more in tune with trying kangaroo, croc, emu.”

Olive’s Tastes of the Outback dining experience and masterclass during the Uluru in View: A MiNDFOOD Photography Expedition will bring to life exciting indigenous ingredients, such as native basil and thyme, lemon myrtle, river mint, wattle seed, quandong, lemon aspen and muntrie berries.

“We’ve embraced every other food culture in the world except for what’s in our own backyard and we should be proud of it. I’d love to see indigenous food as Australia’s national cuisine; I’d love everyone using our native herbs and spices. We should be pushing our own food in our own country.”

Working with all kinds of photographers from all sorts of industries for many years has given photographic consultant Sally Brownbill great insight into what makes an image special
– what works and what doesn’t. Brownbill will be one of the experts on hand at the Uluru in View: A MiNDFOOD Photography Expedition. Here, she offers her tips on what makes a good food photo and portfolio and talks to photographer Greg Elms, whom she has worked with on portfolio development over the years.

The Fundamentals: Food photography is one of those areas where there are simple, clear prerequisites to getting good end results. The food has to be appealing; lighting, props and styling are important; and getting the right angle is also a must.

When you are taking food photos, it’s also a good idea to make sure there are a number of different dishes to choose from – try shooting desserts, pastas, meats, condiments and drinks, all at different angles.

Try to tell a story with your photos: when dealing with food photography, there are many elements in play. If you’re shooting at a winery, for example, show the food, but also bring in photos of the grapes, the wine, the people and the terroir.

The Portfolio: When you get to the stage of putting a portfolio of your images together – even if it’s just for friends and family to look at – there are a number of things to consider. If you’re laying out images next to each other, a nice way to display food shots is adjacent to an ingredient: for example, a bowl of pasta next to a bunch of vine-ripened tomatoes.

Alternatively, if you have taken a lot of photos of one thing – say, drinks – then gather them together and build a spread of images. This way, in one spread you offer a great sense of the variety, with lots of colour and contrast. Complementary images such as flowers, kitchen scenes or gardens can also work well with food.

The key to any great portfolio is to have ebbs and flows, while maintaining a story throughout – try to keep the viewer wanting to see more and take them on a journey.

Food photographer Greg Elms shares tips on capturing the perfect shot.

How important is lighting in food photography?
Food is nothing without great lighting. In many respects I shoot the light, not the food. For me, light is as much an ingredient as any element in a recipe photographed. I aim to highlight the sensual qualities of any dish or food element with light that lends a sense of form to the food. Essentially, I’m trying to give the illusion of depth, to insinuate the third dimension in a two-dimensional photograph.

How else do you make food photos look appealing?
Of course, great lighting 
is nothing without great composition. The composition of the food on the plate
 needs to have harmony in lines and forms – to create
 a result that has a visual rhythm, accentuated by well chosen lighting. These days 
I rarely work without a chef 
or cook preparing the food,
 as well as a food stylist with whom I work closely on the propping for each shot and
 on the final composition.

How important is 
social media for food photographers?

I’m a relative latecomer to social media, but Instagram is the perfect way to easily share your favourite images. Of course, you can create a blog or website, but the communal nature and ease of sharing on Instagram provides instant feedback.

Read about the Uluru in View: A MiNDFOOD Photography Expedition weekend here

Follow Greg Elms through Instagram gregelmsphoto

Sally Brownbill


Greg Elms shoots “In the Mix” Cookbook and Wins at Gourmand Cookbook Awards.

– posted by Sally

Greg Elms recently shot the Thermomix cookbook, In the Mix, and, has just won some accolades in the Gourmand World Cookbook Awards in Spain. 

The competition is pretty stiff with around 26,000 books being judged.  In the Mix came out on top in the highly competitive Australian category in both the Entertaining and Corporate sections of the Award.  The book is now short listed for the world title in the Corporate section, which will be announced in March.  

The book is a collection of recipes compiled by author Dani Valent (a passionate Thermomix convert) from well known chefs, including Masterchef's George Calombaris, Michelin star chefs in Spain and the UK, including The Fat Duck Restaurant in England, as well as food bloggers around the world.


Greg Elms at BIFB ‘11

– posted by Kerry

Read about Greg's experience at the BIFB folio reviews:

For a photographer like me, hoping to break into the art world, the BIFB folio reviews were an invaluable opportunity.  

Apart from the feedback gained by showing and discussing my work, it was a chance to have one on one time with some of Australia's leading artworld figures in photography:  high profile curators, gallerists and artist's representatives. 

I was given leads to chase up, advice on image selection, exhibition presentation, future directions, and best of all, great encouragement to continue producing more work. 

And I may even have a show with one of the galleries.


Keep us posted Greg, we look forward to an invite to your next exhibition opening!


Last print run for Photofile.

– posted by Kerry

Greg Elms is featured in this the last printed copy of Photofile. After this issue the magazine will be online only.

Greg is represented by Mars Gallery, Port Melbourne.


Greg Elms folio selections.

– posted by Sally

Greg has been shooting for over 20 years. His work during this time has been as varied as his clients.

A lonely planet photographer for a large part of this time saw Greg travelling to exotic parts all over the world.

Working through these images was no mean feat. He also, whilst in Melbourne took on still life projects and food shoots along with environmental portraiture. 

When we met up 3 years ago, my challenge was to combine all of Greg’s talents. And we did- I brought, what was an eclectic group of shots into one fabulous story.

Over the years we have updated his folio, designed and selected images for a new website and introduced Greg to a new group of clients. Now we have two folios for Greg. One is food orientated and the other is people focused.

It is an ever-changing process working on a folio. You need to be inspired and current with the work in it and try new ways of showing the work as well. I have posted a few pages of Greg’s folio. 

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