Samuel Shelley

Goats Bluff, South Arm – Sunrise

admin — Mon, 01 Mar 2010 12:24:35 +0000

One from a failed surf shoot. The light was too flat so I took these pics and bailed.

Salmonella Dub at the Bay Hotel

admin — Mon, 01 Mar 2010 12:17:25 +0000

Here is a vid that came out of an afternoon shooting at the Bay to file some footage for a potential TVC:

Salmonella Dub at the Bay Hotel from Samuel Shelley on Vimeo.

MS Fest 2010 Photos

admin — Thu, 18 Feb 2010 05:32:56 +0000

Juan and I made the trip along the midlands hwy the other day to photograph and film MS Fest – here are some of the pics. Juan’s video to come…

Steven and Louise Wedding Previews

admin — Mon, 15 Feb 2010 12:10:11 +0000

New Toy – Olympus Trip 35

admin — Mon, 15 Feb 2010 01:49:16 +0000

On Sat. I popped into Odd & Even at the Long Gallery. Some great stuff there – particularly Sean Fennessy’s Trip 35 stall and Catherine Miller’s Little Glowing Lights – actually it was all good. So I purchased a Trip35 and gave it a whirl over the weekend and here a a couple from the first roll of film through it.

Funny thing was I went to my Grandmothers that afternoon and went through Pa’s old stuff and found another one. So I have twins now.

Potato Salad with Smoked Salmon, Horseradish, Dill and Caper Berries

admin — Tue, 09 Feb 2010 00:12:07 +0000

1.5kg washed small potatoes cut in half
4 tbsp Whole Egg Mayonaise
1 tsp Dijion Mustard
2-3 tsp Strong Horseradish
6 Eggs soft/med Boilled
150g Smoked Salmon shredded
Juice from 1/2 lemon
12 Caper Berries
2-3 Heaped tbsp of Chopped Dill
4 Spring Onions chopped finely
Cracked black pepper to season

1. Boil eggs and potatoes until cooked.

2. In a bowl combine the potatoes, mayonaise, mustard, horseradish, lemon juice, salmon, caper berries, dill, pepper and spring onions.

3. Peel and cut the eggs in half and stir through gently.

4. Serve.

Mussels with Saffron

admin — Mon, 08 Feb 2010 23:42:38 +0000

2kg Live Mussels
3 Cloves of garlic finely chopped
2 leeks finely copped
1/2 tsp Saffron
4 tbs olive oil
3 tbs butter
Pepper to season
3/4 cup of white wine
1 cup of fish stock
600ml of thickened cream
1 bunch of parsley chopped

1. De-beard the mussels and scrub off any barnicles. Then in a large pot Soften leeks, garlic, saffron and pepper in oil and butter over a low heat.

2. Turn up the heat and add the wine, then fish stock and cream and simmer for 15 mins.

3. Add the mussels and cook until just opened stirring a couple of times to coat all the mussels in the sauce.

4. Remove from heat when the mussels have opened – stir in the parsely and serve with barbequed crusty bread and olive oil.

The Bay Hotel Food Shoot

admin — Wed, 03 Feb 2010 06:58:44 +0000

This afternoon I was lucky enough to go down to The Bay Hotel and do some food shots for a mercury advertising feature.

Food looked great – check out their summer menu here.

Video From Vietnam

admin — Sat, 16 Jan 2010 04:58:10 +0000

Here is a video from the Vietnam leg of our trip.

Vietnam from Samuel Shelley on Vimeo.

Hoi An, Vietnam

admin — Fri, 08 Jan 2010 14:46:23 +0000

A couple of holiday happy snaps from Hoi An, Vietnam.