Photography by Tanya Zouev, food styling by Janet Mitchell.
Last night was the official launch of Westfield Sydney’s amazing Food Is Fashion campaign, which took place at The Cloudy Bay Fish Co. restaurant on Level 5 of Westfield Sydney.
A dazzling evening of fine wine and beautiful canapés where actual miniature versions of the food photographed in the campaign were served to guests, the grand unveiling of the food and fashion photographs took place to a flurry of social media activity.
I’d like to send a huge thank you to Westfield Sydney and Liquid Ideas for the opportunity to have photographed such a fun and creative campaign.
Here is a selection of images taken on the night as well as the official food photographs Janet Mitchell styled and I photographed. The photographs will be exhibited at Westfield Sydney from July the 25th until August 15th, across Level Five and Level Six.
(Pic: from left- me, food stylist Janet Mitchell, fashion photographer Nicole Cooper and social commentator & journalist Melissa Hoyer.)
(Pic: the most exciting part of the night, unveiling my food photographs.)
(Pic: Melissa Hoyer on stage making a few words about Westfield Sydney’s Food Is Fashion campaign.)
(Pic: the exhibition itself. Janet and I shot all the food photographs and the male participants.)
And the official food photographs themselves…
Cara & Co’s steak tartare with oyster pearls and edible flowers.
Chat Thai’s sweet coconut milk infused sticky rice and coconut custard.
Chinta Ria Mood For Love’s Assam Prawns.
The Cloudy Bay Fish Co’s Kinkawooka mussels.
Din Tai Fun’s steamed pork buns and chilli sauce.
Happy Lab’s assorted Belgian chocolates and jelly beans.
Jones The Grocer blue cheese with muscatels.
Ragu’s insalata caprese.
Reuben & Moore’s signature reuben sandwich.
Sushi Hon’s beautiful salmon sashimi and tuna nigiri.
The Snag Stand’s wagyu and garlic mash haute dog served with their famous chips.
The Tea Salon’s ribbon sandwiches.
Via del Corso’s mini croquembouche.
Xanthi’s Twice cooked pork belly baklava with a date and pistachio filling served with pork crackling.