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intro
portfolio
services
blog
tear sheets/media
video
contact

Latest Posts:

blog

Wild Blueberry-Star Anise Eton Mess with Tangerine Curd

Wild Blueberry-Star Anise Eton Mess with Tangerine Curd

about 3 days ago

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

about 4 days ago

Lively Bakery : Bedford, Nova Scotia

Lively Bakery : Bedford, Nova Scotia

about a week ago

Fresh Tweets:

☀️☀️☀️#earlymornings #beautifullight #gooddaysunshine #inverness #capebreton @ Inverness, Nova… https://t.co/bzIv4smOc2
about 3 months ago
👨‍👩‍👧❤️ @ Inverness Beach https://t.co/kGQ9jm6goz
about 3 months ago

@baconandbaileys on Instagram:

CHRIS BROUGHT ME HOME A TREAT. 😃🎉💕

The first recipe posted for #blueberrymonth is our Blueberry Lavender Gin Fizz and it's here just in time for the weekend. With Nova Scotia wild blueberry juice, homemade lavender syrup, @steinhartdistillery's gin, and a soda splash, it's tart, refreshing and just what the doctor ordered after a long work week. You can check out the full recipe on the @tasteofns website.🍸👩‍⚕️💙♠️
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food styling : @kathyjollimore
📸 : me

Afternoon board meeting at @birdiesbreadco.

Sometimes I forget that I love to, and am actually good at, photographing things other than food. The @tangledgarden on Monday was a simple and beautiful reminder. 🌾☀️
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@tasteofns #wolfville #annapolisvalley #novascotia #visitnovascotia #naturallight #driedflowers #preserves #eatlocalns #novascotiaeats #stilllife

I had wild blueberries left over after my @tasteofns shoot with @kathyjollimore last week and I knew I wanted to make something pretty with them, so I came up with Wild Blueberry-Star Anise Eton Mess with Tangerine Curd. I simmered 1 cup of wild blueberries with 3 tbsp. of sugar and 2 star anise pods until thick - about 15 minutes. I made my 6-Minute Microwave Lemon Curd (seriously, you should Google this - it’s so quick and soooooo delicious) but I substituted 3 tangerines for the 3 lemons. I whisked a small batch of unsweetened whipped cream, gently folded in crumbled, @preschoice meringues, and then topped that with dollops of cooled blueberries and curd. 💙🍊
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food styling + 📸 : me
handmade blue plate : @potsbykw
#wildblueberries
#lemoncurd
#tasteofthemonth
#beautifulcuisines
#f52grams
#foodstyling
#foodphotography
#fwx
#gloobyfood
#mybeautifulmess
#novascotiaeats
#onthetable
#storyofmytable
#flatlay
#visitnovascotia
#dslr
#alienbees

Just reading the latest issue of @halifaxcurated tonight at my parent's house and was pleasantly surprised to see one of the photos I shot for @grandprewines in June accompanying one of the articles. The thrill of seeing my work in print never gets old! Stay tuned as I'll be posting more shots plus a short video I shot on the fly that same evening very soon. ☺️

It’s BLUEBERRY MONTH and Kathy and I are absolutely smitten with the fresh batch of shots we did for @tasteofns! Here’s the first in our series, with more to come, including three new original recipes, throughout the month. 💙♠️
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food styling : @kathyjollimore
📸 : me

I was contacted by Sasha from @livelybakeryhfx in Bedford to do a few shots of her cakes and tarts for Simply Gluten Free magazine. Sasha's baking is 100% gluten-free, dairy free and refined sugar-free. It's also 100% delicious. I know because I ate three pieces of cake and a strawberry tart in one day. Ha. You can find Sasha, and her beautiful baked treats, at the @alderneylandingmarket in Dartmouth every Saturday. 🎂

Yesterday I had the bright idea to put it out there on my Insta stories that I would do a whole series last night, behind the scenes, of a food photography shoot with strobes. All would have been fine and dandy if, over the course of the day I’d not eaten up my quota of story videos while trying to set the tone of the shoot. PRO - telling people I was going to do a behind the scenes series forced me to ACTUALLY SHOOT. CON - the last half of my stories are all still photos. Oh well. Lesson learned! Stay tuned for the shot in a few days - Wild Blueberry-Star Anise Eton Mess with Orange Curd. 💙🍊

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February 13, 2011

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email: kellyjneil@gmail.com
phone: (902) 223-8866