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Hi, I’m Olivia

I’m an avid food lover and flavour-forward creative; bridging the gap between business and consumer through food photography, videography, recipe development and my debut cookbook That Green Olive.

As a 23 year old passionate about food and drink, I am closely connected to evolving food trends, fresh ideas, and the people that drive New Zealand’s hospitality, food & drink scene.

WHAT I OFFER

  • Recipe creation

  • photography

  • video

past clients

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Testimonials

  • Olivia has been wonderful to collaborate with.

    Her professionalism is of high standard. She was amazing from my initial email to her right through to execution. Her understanding of the brief and strategy behind the work was so refreshing. An absolute delight to work with. I look forward to working with her on the next project for Tohu Wines!

    — Tohu Wines

  • Olivia is a very talented woman.

    She does everything with a lot of love and attention. Working alongside us she great a beautiful array of images representing our food, ethos and our personality. I would highly recommend her for any business looking to upgrade their brand. We know we will keep working with Olivia at every opportunity we get. Not to mention that she came down to Wellington just for our business and worked around our schedule to accommodate our needs. Highly recommend her!

    — Le Ciel Bakery, Wellington

  • Loved working with Olivia

    She show cased our menu so well and delivered a really good shoot for us. I’m super happy with the images that she captured. Highly recommended

    — Two Mile Bay Sailing Club, Taupo

  • We love working with Olivia!

    She is such a legend! Super professional, quick and the finish results of our product photography are always amazing! Fully recommend 🙌🏾

    — Misfit Garden, Taupo

  • It was a fabulous experience working with Olivia

    The content she delivered was beautiful & perfectly on brand. Great results and engagement! We will definitely collaborate again in future!

    — Moksha Drinks

Keen to work with me?

  • Contact me by filling out the form below, sending me an email or sending me a direct message on Instagram.

    From there, we can chat via email, phone call or video call, to discuss the project. This will give me an indication on the scope of work, deliverables and timeline, to help me form an accurate quote.

  • I will put together a proposal and quotation based on the project we have discussed. You are welcome to offer suggestions or changes, before we agree on a plan.

  • Depending on the project, you may supply a brief, shot list or simply an mood board for my reference. Some clients prefer to leave me creative control, while others have a clear vision in their head. I encourage you to share your thoughts and ideas for the shoot!

    For recipe shoots, at this stage I will draft up various recipe ideas for you to choose from. After you have chosen your recipe/s, I will gather ingredients, develop and refine the recipe prior to shooting.

    For restaurant/location shoots, we will establish a date and time for the shoot.

    For recipe and product photography jobs, you may send product to me or alternatively I can source locally.

  • This is the fun part - shoot day! I will photograph or film the deliverables we have discussed.

    I will cook, style and photograph recipe development jobs right here in my studio.

    If shooting on location, I will arrive at our agreed time and date to commence shooting.

  • Post-production is the most time-consuming, yet most creative part of the process.

    After the shoot, I will edit the files to compile a gallery, reel or short film, depending on the project, as well as type and format recipes.

  • You receive your files! There are various ways you may choose to receive your files - Google Drive of WeTransfer are the most common options for clients. From here, you can download the deliverables and use as you wish.

    For event photography, you may like me to deliver images as a public gallery (password protected if applicable) for guests to view the images.

    I am open to hearing suggestions on my work, and revision if needbe. I am also happy to supply any images or photos in particular crops or sizing you require.

    If social media posting or collaboration is part of the project, this will be posted after you have approved the content.

    I will then send an invoice upon completion, and you will have a range of beautiful visuals to build your brand’s presence!

Contact Me

Get in Touch

Whether you have a question, an idea, or just want to say hello, feel free to reach out, I’m happy to help.

SHOP my COOKBOOK

Follow MY INSTAGRAM

🔥While Filipino and Samoan cuisines are rarely combined, Rothko’s Neil Sapitula and Tala’s Henry Onesemo joined forces for a one-night-only collaboration: Roots Across Pacific. What an inspiring merger of flavours, textures, technique an
🔥While Filipino and Samoan cuisines are rarely combined, Rothko’s Neil Sapitula and Tala’s Henry Onesemo joined forces for a one-night-only collaboration: Roots Across Pacific. What an inspiring merger of flavours, textures, technique and storytelling from both. I had the pleasure of photographing the night, and of course enjoying the 6 course degustation, consisting of various snacks, entrees, mains and desserts from each chef. The Talaba (oyster) was a real winner for me; the chicken fat and smoky flavours in the oil were incredible. I’m always a fan of tongue skewers - this one really was a standout. Super tender, charred and slightly crisp on the edges, and adorned with a salsa of pine nut and shiitake. The Palusami was amazing - an interactive dish that saw us spooning the rich Palusami into a pillowy soft panikeke. The two desserts both really wowed me (and I’m rarely one to enjoy desserts as much as savoury courses when dining out)! The silky texture and fresh flavour of the Taho was somehow refreshing yet still decadent. The dessert box was so much fun to eat - who wouldn’t love a selection of various bites to savour at the end? What an enjoyable night, and a menu to inspire!✨
✨Oaty Raspberry Frangipane Squares ✨ I have a real soft soft for anything almond flavoured, and the hero of these squares is a silky smooth frangipane filling made from scratch, with whole almonds. Using whole almonds gives it the most incredible almond flavour and silky buttery texture. Of course you’ll need a high-powered blender to achieve that silky texture, which is why I used my trusty @froothie Optimum 9200A blender. I’ve actually been using this blender since 2020, back when I used to make so many cakes and slices made using whole nuts (I used to make cashew “cheesecakes” and my own nut butters on the regular in this thing!) - so it really does hold up to a challenge. Besides from the frangipane filling, I also used it to make the oaty base. Because everything is blended, you simply throw everything into the blender and let it process until a dough forms. Simple! Find the recipe in the comments below!
Happiest when in front of food! A Sunday roast in front of the fire, with views of the lake and mountains - how good? At @bistrolago at Hilton Lake Taupo, Sunday lunchtimes are dedicated to roast lunches. Last Sunday, we each enjoyed a plate of diff
Happiest when in front of food! A Sunday roast in front of the fire, with views of the lake and mountains - how good? At @bistrolago at Hilton Lake Taupo, Sunday lunchtimes are dedicated to roast lunches. Last Sunday, we each enjoyed a plate of different roast meats (Kinloch Honey Roast Ham, Rosemary & Black Garlic Roast Lumina Lamb Shoulder, Spiced Rubbed Wagyu Beef Brisket, Orange Butter Turkey Breast, and Lemon & Thyme Chicken Thigh), along with roast vegetables, triple cooked potatoes, gravy and Yorkshire puddings - which I have such a soft spot for. You can also add a Caesar salad to begin, and a kiwifruit trifle to finish. And of course, you’ll want to wash it down your drink of choice🍷 $4 from every Sunday Roast lunch is donated to Bellyful Taupo. That’s even more reason to book in a Sunday lunch at @bistrolago ✨
🦀What a fun dish to kick off a menu! King crab cannelloni, radish, apple, celeriac, fish ponzu consommé - this is the first course on @embra.nz’s current menu, and it sets the tone for a really memorable meal. FYI - Embra is open this
🦀What a fun dish to kick off a menu! King crab cannelloni, radish, apple, celeriac, fish ponzu consommé - this is the first course on @embra.nz’s current menu, and it sets the tone for a really memorable meal. FYI - Embra is open this Sunday for King’s Birthday weekend - an extra chance to try this menu before it changes. Here’s the current menu (swipe through for photos): 🦀CRAB King crab cannelloni, radish, apple, celeriac, fish ponzu consommé 🐄SPELT Spelt risotto, veal sweetbread, mushrooms 🐟GURNARD Gurnard, savoy cabbage, pancetta, cauliflower, tartare beurre blanc 🦌VENISON Venison loin, braised venison & swede cottage pie, quince, rainbow chard 🥧TREACLE TART Treacle tart, pear, stout, clotted cream ice cream 🍇BRIE Brie & truffle pithivier, kyoho grape compote
Bold and beautiful plates from @aarth_restaurant’s first menu, back in February! I felt so lucky to get a first glimpse of the restaurant before they opened their doors. During this photoshoot, we focused on a mixture of moods and themes to cap
Bold and beautiful plates from @aarth_restaurant’s first menu, back in February! I felt so lucky to get a first glimpse of the restaurant before they opened their doors. During this photoshoot, we focused on a mixture of moods and themes to capture their dishes - to convey fun, movement and bold flavour; yet keeping in line with the restaurant’s thoughtful and refined approach to modern Indian-inspired dining. The house-made paneer, or the lamb and too many chutneys, would have to be my favourite dishes 🔥
In rural NSW, this gem of a restaurant celebrates regional producers in a completely unique and inspiring way. I loved shooting at @the.charles.wagga earlier this year; first enjoying the wine-matched degustation experience, then shooting and filming
In rural NSW, this gem of a restaurant celebrates regional producers in a completely unique and inspiring way. I loved shooting at @the.charles.wagga earlier this year; first enjoying the wine-matched degustation experience, then shooting and filming in the following days. New South Wales has such a wealth of quality growers and farmers, and the menu really champions them in a refreshing way. The Confit Duck Leg + Seared Duck Breast with Beet & Vanilla Salsa and Coffee Jus (image 7) is a perfect example of this - as is the Daintree Chocolate Fondant with Strawberry Gum and Strawberries (image 9). Definitely a must-do on your next NSW trip🙌 @brookeemily.m @kiwichef01 🍽️ #waggawagga #nswfood #restaurantphotography #nzfoodie
🔥While Filipino and Samoan cuisines are rarely combined, Rothko’s Neil Sapitula and Tala’s Henry Onesemo joined forces for a one-night-only collaboration: Roots Across Pacific. What an inspiring merger of flavours, textures, technique an
✨Oaty Raspberry Frangipane Squares ✨ I have a real soft soft for anything almond flavoured, and the hero of these squares is a silky smooth frangipane filling made from scratch, with whole almonds. Using whole almonds gives it the most incredible alm
Happiest when in front of food! A Sunday roast in front of the fire, with views of the lake and mountains - how good? At @bistrolago at Hilton Lake Taupo, Sunday lunchtimes are dedicated to roast lunches. Last Sunday, we each enjoyed a plate of diff 🦀What a fun dish to kick off a menu! King crab cannelloni, radish, apple, celeriac, fish ponzu consommé - this is the first course on @embra.nz’s current menu, and it sets the tone for a really memorable meal. FYI - Embra is open this Bold and beautiful plates from @aarth_restaurant’s first menu, back in February! I felt so lucky to get a first glimpse of the restaurant before they opened their doors. During this photoshoot, we focused on a mixture of moods and themes to cap In rural NSW, this gem of a restaurant celebrates regional producers in a completely unique and inspiring way. I loved shooting at @the.charles.wagga earlier this year; first enjoying the wine-matched degustation experience, then shooting and filming
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