Yvonne Lochhead - Food Stylist & Photographer

Yvonne Lochhead - Food Stylist & Photographer Evoke Professional Photography - Food is a SW based photography business specialising in Food photog Images which visually enhance your brand are her trademark.

Yvonne is a Western Australian based food photographer, specialising is still-life food photography. A consummate professional, Yvonne's obsession with detail, passion for lighting and unique color palette are the defining attributes of her work. Yvonne's inspiration unfolds from an ability to see the complex simplicity and intrinsic beauty within everyday objects. Her aesthetic vision has and wil

l always continue to evolve and this has allowed her to turn two of her strong passions into one amazing profession. Her studio is located in Capel, in the beautuful South West of Australia where she lives with her husband and 2 boys.

Let’s see what you have all been cooking!! 🥙🍔🌮
17/06/2020

Let’s see what you have all been cooking!! 🥙🍔🌮

13/06/2020

Made this cake yesterday.. love love love the pastel colours!!

This dish has been on my "must do list" for so long and boy they were worth the wait!With not a packet mix in sight, the...
31/03/2020

This dish has been on my "must do list" for so long and boy they were worth the wait!
With not a packet mix in sight, these tacos can be created with the perfect amount of spice for the whole family, and with lots of veg, these are a perfect family meal.
Carpet Shark:- Southwestern FRESH FISH
Veg:- The Forbidden Fruit

Grilled Fish Tacos - using Carpet Shark
500g carpet shark fillets)
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 small lime , juiced
1 clove garlic , minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne , optional
8 white corn tortillas

Fish taco sauce:
1/2 cup sour cream
1/3 cup mayonnaise
1 small lime , juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
¼ teaspoon salt
1 teaspoon sriracha hot sauce , or to taste

Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

Well we were camping this weekend so with no power, BBQ fish wings where a perfect end to our fist day. Wings I feel are...
22/03/2020

Well we were camping this weekend so with no power, BBQ fish wings where a perfect end to our fist day. Wings I feel are a seriously under rated part of the fish.. there is heaps of flesh still and they are soooo juicy!!

I pre-made the marinade (minus lemon and lime juice) the day before we left then added the juices just before adding to the fish.

Thanks to Fresh Fish for the wings!!

100gm long green chillies (about 5), coarsely chopped
60 gm ginger, coarsely chopped
50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve
40 gm garlic (about 10 cloves)
20 gm kaffir lime leaves, very thinly sliced, plus extra to serve (1/3 cup)
Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve
2 spring onions, coarsely chopped
1 tbsp finely grated palm sugar
8 fish wings
60 ml grapeseed oil (¼ cup)
Juice of 1 lemon and 1 lime

Pound chilli, ginger, lemongrass, garlic, kaffir lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.
2
Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.
3
Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue wings until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and enjoy.

Italian Cuisine has got to be one of my favourites.. From a rich creamy sauce to a barely tomato base, there is such ver...
09/03/2020

Italian Cuisine has got to be one of my favourites.. From a rich creamy sauce to a barely tomato base, there is such versatility to be had.

Thank You again to Southwestern FRESH FISH for supplying the beautiful seafood.

Chilli Spaghetti with Prawns and Calamari

12 Large Green Prawns, Peeled and De-veined
2 calamari tubes, Cleaned, cut into strips and scored
350g long pasta (spaghetti or Fettuccini)
3 tbsp Olive oil
2 Spring Onions, finely sliced
125 Cherry Tomatoes, halved
1/2 cup dry White wine
2 clove garlic, finely chopped
1/2 tsp Chilli, finely chopped (more or less to taste)
1/3 cup roughly chopped parsley

Cook Pasta as per instructions.
Heat Oil in medium pan over med-high heat. Add oil, and garlic and sauce until softened. Add spring onions, chilli and tomatoes and cooked until tomatoes start to blister. Add Wine and simmer until reduced to about 1/4.
Add the seafood and cook, turning the seafood to ensure it is cooked through.
Strain pasta and add to pan along with parsley. Toss to combine and season with salt and pepper.
Top with fresh parmesan cheese and lemon wedges

Once again some of the tastiest fish one can get our hands on thanks to Southwestern FRESH FISHAgain once again The For...
05/03/2020

Once again some of the tastiest fish one can get our hands on thanks to Southwestern FRESH FISH

Again once again The Forbidden Fruit supplied some of the veggies for this dish.

Asian Style Coconut Dhufish

2 Tbsp Oil (sesame & peanut oil mix)
1 small red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp minced ginger
1 bunch coriander
2 spring onions
½ medium Capsicum (red, yellow or both) finely sliced into strips
2 Dhufish Fillets, seasoned with salt and pepper
375g can coconut cream

Cut the green tubes of spring onions into 5cm length then finely slice lengthways into thin strips. Place in a bowl with capsicum and coriander and a handful or turn up coriander leaves. Place in bowl and put aside.
Heat oil in a medium frypan. Sliced up some of the spring onion stem and add to pan along with garlic, chilli, and ginger and saute until soft and aromatic. Finely chop some of the coriander stem and add to pan.
Add fish to pan and cook for 2-3 minutes each side depending on the thickness of the fillet.
Add coconut cream and simmer until the sauce thickens slightly and the fish is cooked through.
Serve with steamed rice and garnish with reserved spring onion and capsicum mix.
**Note: when cooking my rice I add the cleaned roots from the coriander for extra flavour.

24/02/2020

To all my SMALL BUSINESS OWNER friends:

Post ONE picture that represents your business, or of an item you sell, or a service you provide. ♥️

+ NO price
+ NO links

If my friends are interested, they’ll contact you.

Only One rule: 😁

1.) You must re post this on your timeline immediately after posting your photo.

Let’s help each other grow!



17/02/2020

Whoo hoo!!! Just shy of 200 likes!! Thank you to all who have been with me from the start and rhose who have only recently joined me on the food journey I have undertaken. I have found so many new and wonderful flavours and produce I normally would not have tried in this amazing quest!!

This sauce is another easy yet classic combination that will also work with chicken and can be served with seasoned stea...
17/02/2020

This sauce is another easy yet classic combination that will also work with chicken and can be served with seasoned steamed greens, or mash or salad.
Southwestern FRESH FISH provided the Gummy shark and The Forbidden Fruit supplied me with the fresh greens.

Gummy Shark with Creamy Dijon Sauce
4 Gummy Shark Fillets, seasoned
1 1/2 tsp Olive Oil
Salt and Pepper
2 cloves garlic, finely chopped
1/2 tbsp cornflour
1/2 cup thicken cream
1 tbsp Dijon Mustard
1/2 tbsp honey
3/4 cup chicken stock
fresh dill, finely chopped

Heat a large frypan over medium high heat. Add oil and place shark and sear on the bottom without turning for about 3 minutes. Flip and continue to cook for a further 2-3 minutes until cooked through. Remove from pan and set aside.
In a small jug, whisk cornflour and 1 tbsp of cream to combine. Add remainder of cream and whisk through Dijon mustard and honey.
Heat frypan over medium heat and sauce garlic until just soften. Add in stock and reduce heat to med-low and simmer until reduced by about 2/3. (about 3 minutes)
Whisk cream mixture again quickly then pour into pan. Cook stirring and bring to simmer. Let simmer gently for about 30secs.
Removed from heat and stir through dill, return fish to pan and spoon sauce over fish.
Serve Warm.

Well the flavours in this dish even surprised me!! It was just delicious! and fairly quick and easy to prepare.I used Mu...
14/02/2020

Well the flavours in this dish even surprised me!! It was just delicious! and fairly quick and easy to prepare.
I used Mulloway for the fillets which was supplied by Southwestern FRESH FISH however this dish would work with just about any firm fish. The Forbidden Fruit helped out the with the amazingly fresh veg.

Tuscan Pan-Seared Mulloway

4 Firm Fish fillets (well seasoned with salt & pepper)
2 cups Baby spinach
1/4 cup Basil, fresh
2 cups Cherry tomatoes
4 Garlic cloves Crushed
1 red onion, cut into thin wedges
250ml Coconut milk, full fat
1 tbsp Lemon juice
1/8 tsp Chilli flakes
Salt & pepper, to taste
1 tbsp quality olive oil
2 tbsp Butter, unsalted
1/3 cup White wine, dry

Heat a large frypan to medium high heat.
Add oil to the pan and then add fish, gently pressing into the pan to “help” the sear. Cook for 5 minutes on both sides. Remove from pan and set aside.
Immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
Add in onions and saute until translucent, about 2 minutes.
Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and chilli flakes.
Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst. Next add in spinach and saute until wilted down, about 2 minutes. Pour in the coconut milk. Stir and simmer for 3-4 minutes. Then add lemon juice and fresh basil. Stir to combine.
Place the fish back in the pan and serve!

This is another one of those super easy and versatile dishes, with most ingredients readily on hand.. It can also be use...
07/02/2020

This is another one of those super easy and versatile dishes, with most ingredients readily on hand.. It can also be used for almost any fish type.
Southwestern FRESH FISH provided some fresh Black Tip Reef Shark for this zesty creation.

Black Tip Reef shark with Lemon, Herb & Parmesan Crust
50g breadcrumbs
1/4 dried garlic granules
1/2 tsp thyme chopped
grated zest of 1 lemon
25g grated parmesan
2 tbsp Chopped Parsley
salt and pepper (to taste)
4 skinless fillets of firm fish
50g butter
Juice of 1 lemon

Mix the breadcrumbs with the herbs, garlic, zest, parmesan and salt and pepper.
Season the fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot pre-heated grill for 2-3 minutes. Add the butter to the pan with the lemon juice. Melt around the fish and serve.

****MEET THE CREATOR****Hi, I’m Yvonne, Photographer, wife to a FIFO man and Mum to two amazing boys, 12 and 10.Food has...
31/01/2020

****MEET THE CREATOR****

Hi, I’m Yvonne, Photographer, wife to a FIFO man and Mum to two amazing boys, 12 and 10.
Food has always been a great love of mine... from a young age, Mum always had us in the kitchen, teaching my sister and I recipes and an appreciation of good, home cooked food.
Fast forward a few (ok a lot) of years, and with 2 boys of my own, cooking has still been something I have enjoyed.. Asian and Italian cuisine is where I draw a huge amount of inspiration due to the flavours and diversity both of these have to offer. I spent my teenage year waitressing in both Italian and Chinese restaurants and too this day, I can not pass up a good pasta dish or spicy veggie packed stir-fry.
I am no professional Chef, so my food is wholesome, rustic and packed with flavour and something anyone can try.
I draw a lot of foodie inspiration from 2 main people.. Jamie Oliver and Donna Hay. I love how both use ingredients readily available and create gourmet master pieces that anyone can try.
I have always loved taking photos, so adding this to my passion of food was a natural step.
I love being able to create one dish and show it some many different ways.
I am extremely grateful for all the love and support of my family who look after my boys when needed, as well as all my clients. Without you all, my passion would not be able to be my business.
So thank you for taking the time to have a read, for loving my posts and keeping me in your newsfeed 💜💜💜💜
Yvonne xx @ Capel, Western Australia

Address

8 Huxtable Road
Capel, WA
6271

Telephone

+61459629213

Website

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