Journal

Echuca 06-03-2012

Went for a drive the other day through Echuca.
Was very much in awe about the amount of water that was covering so much of the land.
The people from these areas are really doing it tough and we city folk do tend to take for granted what does go on in the Aussie bush.
Apart from the port photo, the others are from normally dry land…
Except the last one… ’tis amazing what gets washed up sometimes ;p

Zachary Hendrix Villani

(Warning, some images in this journal could be too graphic in nature for some viewers)

On Tuesday 13th September @ 11:59am we were blessed with the arrival of our first child…
Zachary Hendrix Villani
My wife Anna made her way through 12 hours of labour before having adverse reactions to an epidural, which then resulted in an emergency Caesarean birth.

A couple of days down the track, mother and child are doing fantastically well and there is much joy being experienced.
Zachary weighed in at 3.866kgs (8.6 pounds), was 49.5cm long, has passed his hearing test and (sometimes ;p) blissfully sleeps in the arms of his proud Papa :)

Preserving a memory...

A couple of weeks ago a mate of mine asked if I’d like to preserve the memory of some old golf clubs and a lacrosse stick.
Naturally I said yes :)
It’s not my usual photographical style but I love the challenge of doing something different.
The age of these clubs is not clear but my old mate is certain they are approx 60 – 80 yrs old…
Enjoy :)

What makes a house a home?

Attending the sale of a home and documenting it makes you wonder… is it just the bricks and mortar that make a house a home?
Or can a lifetime of memories be sold in just one afternoon?

Peace to you all.

Making art from bubbles...

Was sitting on the patio, blowin’ bubbles at the dog when I was challenged about making art from bubbles.
Got out the 50mm, shot in B&W, ISO100, f1.6 and kept the shutter (1/250) snapping quickly… sharpened and vignetted in post prod… was fun! :)
Have a great weekend peeps!

Community Inspired Interview

1. What’s your favorite artistic tool or piece of equipment (past, present or dream)?

A: I’ve been using Sony Digital cameras for a while now… it was kind of a natural transition from my Minolta film cameras.

2. Which work are you most proud of and why?

A: That’s not fair!! It’s like trying to pick your favorite child!! hehe! ;p
Whatever is online in my Red Bubble portfolio is the work I am proud of.
My Red Bubble portfolio is my selling point for me as a photographer to all my prospective clients.

3. Which artwork by a fellow RB artist do you secretly wish you’d created and why?

A: Oh boy… there’s a few… ok here we go….

…any image that yields artistry and emotion touches me. This is one of those pieces, great framing, color and pose, …

What it takes to get the shot...

This journal was completely composed by Lara Luz and reproduced with her permission!

OK, so, on Tuesday we all went out as we normally do with gear packed in bags, hot looking model set to go and plenty of fun ahead of us.

This week we decided to head to the beach. I took the opportunity of having the spare hands to shoot a piece for my Traveling Light series.

Firstly here’s what the location looks like
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and this is the lighting set up plan
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now, with something like this you have to make sure you have all the ingredients before you start. My list was as follows:
3 flash units
1 trigger with 3 receivers
fishing wire
torches
1 reflector
2 strong, smart & handsome fishing wire technicians capable of making flash units float.
.
1 smart & tech savvy gentleman i…

Anna's Mini Christmas Puddings... and a little Christmas cheer from me! :D

375grams premade Christmas cake
50ml of sherry

FOR DECORATION:
100g white chocolate, finely chopped
6 red glacé cherries
6 green glacé cherries

Crumble the cold Christmas cake into a bowl, add the sherry stir briskly till all is incorporated.
Pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle.
You should get about 30 out of this mixture.
Cover with clingfilm and slot into the fridge to firm up.
To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water
then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces and snip the green cherries
into miniature lengths, to represent leaves.
Using a teaspoon, drip a little of the melted …