Our July interview is with Katherine Rosewell, a self-described “Lover of food and wine that brings passion to our soul” whose food photography first struck me several months ago. Owing as much to a background in art and food design as to a love and knack for coaxing the best expressions out of delicious things, this talented lady can always be counted on to apply her artist’s eye to food presentation, from prep to plating and all steps between. The end result of her kitchen efforts invariably looks like something one would expect to see framed in a gallery, commanding top dollar from legions of bidders. It compelled me to know by what sorcery she was accomplishing this with such consistency, and so Katherine chatted with me on topics that include unexpected inspiration sources, the unifying theme of all her works, and her favorite dish to prepare.
Flavorful World: Tell us about your most recent unexpected source of inspiration for creating a meal. How did the resulting dish reflect or represent that inspiration?
Katherine Rosewell: The unexpected source of inspiration came from how I was feeling at that particular moment. I was buoyant, cheerful and felt a sense of elation; I had a sense of purpose. I was using my emotional well-being to create the dish. I created an Italian style dish, finger food, that had an explosion of flavours and aromas, yet maintained its earthy, warm and rustic appeal. The combination of the food and the choice of wine created a seductive sharing experience.
FW: On your Twitter account, you share lots of music videos that reflect what you may be listening to at the time. Given that “music sommeliers” now exist to cultivate suitable musical accompaniment for restaurant experiences, tell me what song you would listen to while enjoying a glass of each of the following wines, and why you chose that song: a 2013 white Bordeaux, a 2014 Beaujolais Nouveau, and a non-vintage Prosecco.
KR: 2013 White Bordeaux, Kate Bush – The Man with the Child in His Eyes; 2014 Beaujolais, Swing Growers – Freshly Squeezed; Prosecco, The Banderas Tango from the movie, Take the Lead.
FW: Tell us about your food photography/recipe series featuring your “Fishbowls”. How did you develop the concept? If pressed to name a unifying theme that runs through each of your creations in that series, what would it be?
KR: Although my photography was in its infancy when I started, my background is in art, food, design and antiques through my own life experiences. The photography has become an extension of this all the while developing my recipes and their presentation as I progress. I am using food as an artistic medium. As a result of my experience with antiques, I have garnered a sense of respect for these artistic achievements. I am trying to showcase visual sensations. The fish bowl was simply ‘a part of the painting’.
The unifying theme would be – Visual Artistic Emotion.
FW: In what kind of cuisine did the last restaurant you visited specialize? Tell us one aspect of that meal that the establishment could have improved, and why. Tell us your favorite aspect of that meal, and what made it so.
KR: The last restaurant visited specialised in Sushi. They could improve their menu by introducing new dishes. After visiting this particular restaurant on more than one occasion, I found that it was becoming too mundane. However, much to my delight, they had indeed changed their menu by adding a whole new series of dishes. My favourite aspect is that it enables me to sample even more flavours and varieties.
FW: What sort of street food is available in your area? What sort of street food would you most like to see that isn’t currently available?
KR: There is no street food available in my area, except for bacon and egg sandwiches, and sausages that are available from the weekend market. Any other sort of street food would be better.
FW: Your food photography demonstrates an eye for framing shots for maximum expression. Given your past as an art student, what is the most important thing you learned In art school that you’ve internalized and now serves you well in your current photography?
KR: Observation. When I observe, I look for light, reflections, shine, shadow, silhouette, textures, colours and contrasts that I can match from both the natural and man-made worlds.
FW: What is your favorite style of food to prepare for yourself, and what attracts you to it? What is your favorite style of food to prepare when cooking for other people and why?
KR: For myself and others it would have to be Antipasto. For the sheer simplicity and joy of being able to share and literally getting in to touch the food.
FW: Excluding the name of any of your pre-existing blogs, websites, or print/online personas, tell us what name you would give to your memoir about your culinary exploits?
KR: “The Art of Trying to make Something Healthy Look Good.”
FW: When you aren’t cooking and/or eating delicious foods to enjoy with delicious wines, how do you most enjoy spending your time?
KR: Listening to music, other aspects of photography (not just food), running both an antique shop and boutique clothing, searching the internet and second-hand book stores for both new and old recipes for more inspiration, searching markets for other foods that I can experiment with. Gardening, growing fresh herbs and veggies.
*Note to readers: You can keep abreast of Katherine’s refined and inventive interpretations of even the most simple dishes by following her on Twitter and Instagram. You won’t soon find an easier, more fulfilling way to make your eyes, mouth, and stomach happy in one fell swoop. Believe me; I’m speaking from experience.