Jon Lewin Photography

Jon Lewin Photography PHOTOGRAPHER | AUTHOR | CHEF

www.jonlewin.com
www.tasty-adventures.com
www.thelocalscookbook.com Contact No: 07918 621 341

TRAVEL THE WORLD FROM YOUR KITCHEN WITH THE LOCALS COOKBOOK. PRE ORDER YOUR COPY TODAY!! 10% OF ALL PROFIT GOES BACK TO ...
22/10/2015

TRAVEL THE WORLD FROM YOUR KITCHEN WITH THE LOCALS COOKBOOK. PRE ORDER YOUR COPY TODAY!!
10% OF ALL PROFIT GOES BACK TO THE LOCALS.
INTERNATIONAL SHIPPING AVAILABLE SOON.
GOOD VIBES TO ALL WHO LIKE & SHARE!!!

Can't believe I finally get to say this... The Locals Cookbook Sri Lanka is now available to pre-order from www.thelocal...
18/10/2015

Can't believe I finally get to say this... The Locals Cookbook Sri Lanka is now available to pre-order from www.thelocalscookbook.com & will be released in early December!!! THE PERFECT GIFT FOR CHRISTMAS, whether you or your nearest & dearest are into or most importantly foreign cuisine & culture, then this is for you!!! Its been 5 years from concept to publication & its been one hell of a crazy journey. I'd like to say a huge thank you to Charlie, Sam, Nicky and the team at Sustainable Kitchens for supporting me with this project & I look forward to continuing this journey with them... I'd also like to thank all my friends and family for their ongoing support together with my Sri Lankan Family... Big Ups & respect!!! ENDLESS GOOD VIBES TO ALL THOSE WHO LIKE & SHARE!!! Frothing doesn't even come close to how I feel right now!!! All I can say is follow your dreams!!! 10% OF ALL PROFIT GOES BACK TO THE LOCALS!!!

A collection of pictures, adventures and recipes from Sri Lanka by Jon Lewin. Jon shares his amazing stories, beautiful photography and food expertise in this debut book documenting his travels in Sri Lanka.

Images from a shoot with Bristol based Thali Cafe for their summer campaign.. Team Thali are awesome & the food is lush!...
11/10/2015

Images from a shoot with Bristol based Thali Cafe for their summer campaign.. Team Thali are awesome & the food is lush!!! Check them out, restaurants in Easton, Montpelier, Clifton, Southville & Totterdown!

More   from The Locals Cookbook Test Kitchen... Sri Lankan Style Deep Fried Egg Curry!!                                 ...
11/10/2015

More from The Locals Cookbook Test Kitchen... Sri Lankan Style Deep Fried Egg Curry!!

14/08/2014

As most of you will already know, I am in the process of launching a series of travel documentary-style cookbooks. The first book in the series; The Locals Cookbook: Sri Lanka is set to launch later this year. Here’s a few teasers from Indonesia which is also to feature in the series…

14/08/2014

Bakso is an Indonesian Dumpling Broth. With thousands of Bakso vendors scattered across the island, you can literally get it anywhere. That said, some are better than others, and the best I found was from this guy: (the infamous) Bakso Boy… On a recent surf/research trip to Indo whilst staying at ou…

14/08/2014

During a recent surf/work trip to New Zealand, I was lucky enough to come across a couple looking for volunteers to help them build their very own Earthship. As Earthships are something I was familiar with, due to the nature of my lifestyle and interests; living off the grid, sustainability, renewab…

14/08/2014

Having spent months on end surfing 2-3 times a day with the ever growing crew and cooking up huge feasts out the back of the van, I found myself living in a beach car park near New Plymouth on New Zealands’ North Island. It was here that I came across a super cool guy called Mike, who lived in a bus…

14/08/2014

Here’s a few shots from my time working as a chef at the Solscape Eco Retreat. An amazing place, run by amazing people… Check out http://www.solscape.co.nz for more details…

For me, photographing wildlife is always a challenge. You never know what's going to happen; sometimes you wait for hour...
23/11/2013

For me, photographing wildlife is always a challenge. You never know what's going to happen; sometimes you wait for hours on end and see nothing… But every now and again, you get lucky.

But more than luck, its all about timing and patience. You need the right light, the right angles and the right situation, which is created by the animals themselves. Nature is something that has always amazed me and I'm never happier than when I'm surrounded by the natural world. So peaceful and forever changing.

I recently spent four days with a group of New Zealand Fur Seals or Kekeno as they are known to the Maori. They are incredible creatures and although widespread throughout the country, a huge number of them come to the shores of Kaikoura, in the South Island, to raise their pups and rest from their long sea bound excursions to find food. This stretch of coastline with its rocky outcrops, nooks and crannies, provides an excellent breeding ground for the seals and enables the young pups to be protected from the harsh storms that often batter the coastline.

With my camera and a variety of lenses in hand, I approached the colony with the stealth similar to that of a lion hunting its prey. Cautiously crawling over the jagged rocks and exceedingly slippery seaweed, I made my way closer to the heart of the colony. I was aware that these animals can be quite ferocious when threatened and although they appear sluggish, they can really move if they want to, so I made sure not to make any sudden movements.

I had a few grey blankets, which emulated the tones found in the rocks that the seals come to rest on; I used these to camouflage myself. Although I ended up extremely close to the seals, my presence went unnoticed for the most part which allowed me to shoot these blubbery creatures in a variety of situations. Once they realised I was there, to my amazement, they did'nt seem to feel threatened at all and some seemed to even pose for the camera.

Observing their behavior was a great experience for me. It’s interesting how fast you notice the hierarchy within the ranks as they tussle and fight for position and female attention.

Here are a few of the shots from the time I spent at the Ohau Point Seal Colony, and I have a feeling that this will not be the last time our paths cross. My next visit will be with a water housing and my wetsuit…

The beauty of New Zealand's South Island is second to none and the abundance of fresh seafood that can be found there is...
23/11/2013

The beauty of New Zealand's South Island is second to none and the abundance of fresh seafood that can be found there is a real treat.

Kaikoura is famous for its crayfish and you just have to try it to understand why. There are a few roadside caravans selling freshly caught crays just North of the sleepy seaside town, but the most iconic and renowned is Nin's Bin.

Nin's Bin has been serving crayfish since the mid 70's and the little shack has been passed down through the generations of the Clarke family. It is now run by the original owners' grandson; Ricky Clarke. This is the perfect place to stop for a picnic and enjoy stunning ocean views and delicous food.

In terms of taste, the closest thing a crayfish can be compared to is lobster, except crayfish meat is slightly sweeter and meatier in its texture. I was lucky enough to have the opportunity to cook up some crays with Ricky himself, using his grandfather’s original recipe. This recipe is to feature in my next book; The Locals Cookbook: New Zealand.

A big thanks to Ricky and Nin's Bin for the great food...

Meet these two curious little piglets. They used to live right outside our van but have been missing for the last week o...
23/11/2013

Meet these two curious little piglets. They used to live right outside our van but have been missing for the last week or so. I am devastated about this as I was in the process of fattening them up ready for an epic feast. I spent weeks gaining their trust and even had them eating out of my hand.

I know what some of you must be thinking, how can I eat such cute little animals? I do see where you're coming from, but I am a great believer in knowing where your food comes from, and for me, this is just a natural part of life. I've had many animals in the UK that have been cultivated for my dinner plate and I have come to the conclusion that this is the only way to eat. The meat is far tastier than that found in the supermarkets, and nothing beats fresh home-smoked chorizo from my pigs.

I'd like to think that they will return but having waited a week already, I hold out little hope. They must have sensed their imminent slaughter, either that or someone else had the same ideas as I did. If any of the Raglan crew have any ideas as to their whereabouts please let me know. You will be rewarded in deliciously succulent spit roasted pork.

Oink Oink!!!

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