How did you get into food and prop styling? Was it something you always wanted to do or did it evolve organically?

I studied production design at film school, with the intention of working on films. But it turned out that I was very concerned about what the characters would eat in each scene and what they’d have in the fridge, and I was always trying to persuade the directors to set their short films in restaurants or kitchens! I think you can tell so much about a person or character by what they eat and how they cook. 

I come from a long line of amazing female chefs/cooks so food has long been my love language. I realised “Huh, I think I just want to work in food!” 

Once I graduated I moved to London and worked for three years at various production companies by day and in thankless kitchens by night; that was some serious cooking training. Turns out kitchens weren’t for me but a job back in Sydney on Masterchef was! 

I did the first three seasons as a food producer on that show and would assist amazing food stylists in between series. 

My food stylist mentors gave me the most amazing experiences and I fell in love with this world through them. I’m looking at you, Emma Knowles [food stylist and former food and style director of Australian Gourmet Traveller].

What’s your favourite thing about your job? And the least glamorous part?

My favourite thing is creating worlds; big or small. My training as a production designer helped me communicate stories and feelings through sets, props and food. My love affair with food, texture and flavour means I get to literally play with what I love every day. I also love the people in this industry – most are happy because they’re usually very well-fed!

The least glamorous is definitely the SCHLEPPING that comes with the job. My kit is extensive and heavy. Lugging the kit and all the props and food for each shoot is certainly one way to stay strong.

Pick one: minimalism or maximalism?

Ha – anyone who knows me knows I’m absolutely a maximalist! I like a highly curated collection of gorgeous things. And colour! When I’m styling a shot, I tend to throw way too many props at it and then strip it back to reveal the final shape. 

Funnily enough, my very first word was “more!”

Tip 1: What are the essentials in your set design and food styling kit, i.e. the things you could NEVER be on set without?

My various spritzing bottles are always close by… I have a few with different concoctions such as water; water and glycerin; water and sugar syrup; water and glue… mostly all for perfect sweaty drinks and fresh salads.

Skewers can work wonders with burger building and helping to stack things. I’ve got a wild assortment of tapes and modelling wax, and my homemade fake ice cubes get a good workout.

And of course the basics – SPRAY OIL / many Vitorianox knives, good salt and pepper grinders, basters and tweezers!

Tip 2: Let us in on all things prop ideation and sourcing plus the best places to source!

I have a large collection of props I’ve been adding to for years – I shipped so much back from New York after living there for years, at great expense. So I try to start pulling from here first. But

of course I always go to Major & Tom, the best prop house in Australia. Georgie has an amazing collection of modern and vintage tableware, cutlery and linen etc. I’m a regular down the aisles of Mitchell Rd Antiques, The Merchants Warehouse and every Op Shop in town. For newer pieces – I go to The DEA Store in Redfern for a lovely collection of ceramics and glassware. The Bay Tree in Woollahra is also so good. I tend to spend quite a bit of time and money at Party Stores, Spotlight, Modern Times art store in Newtown, Chefs Warehouse. Small Instagram businesses that hit me with a little perfect drinks tray or water glass – I’m a sucker.

I also recommend going to the flower market out at Sydney Markets on Mondays for amazing blooms – you can create such interesting arrangements when you see everything in front of you there. But if you can’t make it so early – my go-to florist is Bess in Paddington. I spend most of my money on the best produce at the Fruitologist and The Health Emporium, both in Bondi. Maloneys in Balmain, Panetta in Marrickville Metro are both excellent.

I love buying all my juicy herbs for shoots in any of the three good Vietnamese Grocers on Illawarra Rd in Marrickville. Obviously, I time this with lunch on a prep day, I’m no dummy.

I guess it’s good to know, you’re going to want a car to get everything you need. 

Unfortunately there is no one stop shop for this job. Lots of driving!

Tip 3: How do you balance planning set-ups ahead of the shoot vs free-styling on the day?

This depends on the photographer I’m working with. Sometimes we plan the shots ahead of time on a creative call or sometimes I just trust that on the day we will work collaboratively together and it will work out.do you

Sometimes I do a few sketches of how I think the shapes will work together, what would be best shot overhead vs three-quarter angle…

Tip 4: What are the essential qualities and skills needed as an art director? How do you stay ahead of the curve?

Flexibility, courage, passion!

I’m not sure it’s possible to stay ahead of the curve. The curve is curving constantly now… I try not to get too stressed about that. I just create what I want to see and what I want to play with.

It’s cool that food does seem to be having a moment right now; in fashion, interiors and films. I say, MORE FOOD!

Tip 5: Alright, tell us the secret sauce(s) to making food look really good.

My kit has many different oils and glossy-making things, whether sprayed or painted on it will always help food look more delicious. A heat gun and a blow torch really help with this too.

AND You really need good lighting and a good photographer. I can bring the glossiest chicken to a set on the coolest plate but if it’s not lit – it ain’t it.

Tip 6: how do you build surreal sculptural moments like this and this without it turning into a mess?

Mess is ok! It’s usually in the mess that something balanced will reveal itself. That’s what I mean when I say it’s good to be flexible. To allow the shape to come together organically.

These shots were created amongst mess… but also with lots of wax, fishing line and cubes stacked behind elements. A good dose of Anna Pogossova and Levon Baird’s amazing photography and healthy retouching skills helped too.

Tip 7: For someone who’s never styled before and has no experience, where do they begin and how do they learn?

Assist, Assist, Assist!

Find some stylists you admire and send them an email or DM them. Working with and alongside people doing what you love is truly the best way to learn.

I now have the most amazing crew of assistants that I call on to work with me, I couldn’t do it without them and it wouldn’t be as fun.

Want to work together to make delicious things look even more so? Get in touch. For more Lazy Susan goodness, subscribe to our monthly newsletter.