There’s something deeply comforting about a nourishing soup in a bowl, especially when it’s infused with fragrant spices and packed with nourishing ingredients. Photographed on location, this Nourishment in a Bowl photoshoot was held at Gwinganna, where Chef Sam Gowing and I collaborated to produce an eye-catching and nutritious cookbook. We were fortunate to have the expertise of dedicated Head Chefs Steven Crawford and Justin Addie on our team.
Red lentils are a good source of plant-based protein, essential for muscle growth and repair. This flavourful and nourishing soup is like a delicious blend of comforting spices and nourishing ingredients, all coming together to make a warming bowl brimming with goodness. Capturing it through food photography was a joy, emphasising the rich golden hues and textures that make this dish inviting.
The soup’s vibrant orange tones complement the hand-painted food photography backboard’s selected deep dark green tones. I chose light green bowls and plates crafted by local ceramicist Bec Hansen for the photoshoot. Adding an elegantly shaped gold toned spoon to add a compositional dynamic line. The garnish of fresh herbs, chilli oil, and sesame seeds added contrast and dimension. A single soft-box was positioned at a 45-degree angle from the right-hand side. 85mm lens on a full-frame camera.
This stunning photoshoot was held at Gwinganna, where Chef Sam Gowing and I collaborated to produce an eye-catching and nutritious cookbook. We were fortunate to have the expertise of dedicated Head Chefs Steven Crawford and Justin Addie, whose culinary skills ensured the highest quality of our dishes, on our team. Read more about the locally produced Cook Book Launch here.
What to put in a nourish bowl : Red lentils are a good source of plant-based protein, essential for muscle growth and repair. This flavourful and hearty soup is like a delicious blend of comforting spices and nourishing ingredients, all coming together to make a warming bowl brimming with goodness. Capturing it through food photography was a joy, emphasising the rich golden hues and textures that make this dish inviting. Here’s the recipe for you to try at home:
serves 6 prep 20 min cook 40 min
Heat a large saucepan over a moderate-high heat and add olive oil. Add cumin, ground coriander and red chilli flakes and cook for 1 minute, stirring continuously. Add the onion and celery and cook until translucent for about 5 minutes, stirring continuously. Add the ginger and garlic and cook for a further 2 minutes. Add the carrots and stir to coat with the spices, then fold in the red lentils and the vegetable stock, stirring to combine. Bring to a boil then reduce to a simmer for 30 minutes until the carrots are soft, stirring occasionally.
Allow to cool slightly then carefully transfer to a high-speed blender. Add the tahini paste, sesame oil, tamari and lime juice. Blend until smooth, then season to taste, adding more lime juice if desired. Transfer to serving bowls and serve garnished with chilli oil, sesame seeds and fresh coriander.
