As a wedding photographer, I have had the privilege of capturing many beautiful moments in people's lives. One wedding that really stood out for me was a recent one that I shot in Cape Town. What made this wedding so special was the amazing couple I had the pleasure of working with.
Read MoreI am a Cape Town-based product photographer with a passion for capturing the essence and beauty of food in my images. One of my projects during lockdown was a homemade pasta photoshoot, where I decided to make my own pasta and experiment with different styles and angles to achieve a high-end food magazine look.
Read MoreI did a stunning wedding at Zarose wedding venue just outside Stellenbosch. Definitely the most beautiful decor I’ve ever seen at a wedding. Just look at all the roses….
Eugene and Marijke decided to secretly tie the knot in Franschhoek the weekend before Christmas. The little chapel was at the beautiful venue Le Manoir de Brendel Wedding and Wine estate. Was really special to do their photographs and just be part of the small intimate wedding.
Carmen and Eugene decided to tie the knot the 2nd of January 2019. While everybody was still easing in to the new year, we had a great shoot at Hudson’s @ Vredenheim. My Third wedding there at Hudson’s in a years time.
I did another shoot at Allée Bleue early in December for that they want to use on their social media and for marketing purposes. Just loved the black and white images I did of chef Gordon for them.
Very excited to do the wedding of this awesome couple in March next year. Was a boiling hot, windy day, but they pulled off the shoot flawlessly.
Allée Bleue offers visitors a unique experience – world-class wines, fruit and herbs, stunning event and conference venues, a bistro and picnic venue, a fresh produce shop, warm hospitality, historic charm and contemporary art, surrounded by the breathtaking scenery of the Franschhoek Valley.
I had to do photos on the farm for their social media page, and some promotions being advertised during the upcoming busy summer months.
Bistro at Allée Bleue has something for everyone’s taste buds. Offering an à la carte menu and open for breakfast and lunch.
For Executive Chef Gordon Dovey one of the highlights of being a chef is travelling. His cooking has enabled him to visit America, England, Mozambique, Cape Town and Zambia, before returning to sunny South Africa where he grew up.
You can be assured of only the freshest fare at the Bistro. Chef Gordon has introduced a menu which focuses on using in-season local produce and the variety of fresh herbs grown in our own herb tunnels, all set in a contemporary setting with in obtrusive service.
Join the team for breakfast, a light lunch or a full á la carte menu
