INTERVIEW: Franz Scheurer

Professional photographer and GT Homewares representative, Franz Scheurer, has worked worldwide taking beautiful images. As well as being a fixture in the photographic field, Franz is also well known for his creative recipes shared online. Featuring his GT Homewares Bowl in Soil, Franz has adapted a recipe made by his great, great, great, great, great aunt who was a cook in the court of Louis XIV. Her extensive recipe journal, dated around 1760, was authenticated by the University of Berne in the 1950s. We caught up with Franz to find out more about his career path, love of cooking and tips for being more adventurous in the kitchen.

Hazelnut Macaroons

Ingredients:

3 egg whites (55g eggs)
1 pinch of salt
100g castor sugar
300g freshly ground hazelnuts
45 whole, roasted hazelnuts, skin removed

Method:

  1. Pre-heat fan-forced oven to 200°C
  2. Line a flat baking tray with baking paper.
  3. Beat the egg whites with the salt to stiff peaks.
  4. Add half the sugar, keep beating until glossy.
  5. Fold in the rest of the sugar and ground hazelnuts.
  6. Form little round or oval quenelles (best using two spoons or a piping bag).
  7. Place on the baking tray.
  8. Garnish each quenelle with a whole hazelnut.
  9. Bake in the middle of the oven 7-10 minutes.

Notes:

You can leave the macaroons out to dry before baking (in a cool, dark place, anywhere between 6 and 12 hours). Personally, I like them moist. Store in a tightly closing metal tin (if you can resist eaten them straight away).
Do not refrigerate or freeze. Serve as fresh as possible

SHOP OUR SOIL BOWL HERE >

Hazelnut Macaroons for GT Homewares web site

Where did your love of photography originate?

I can’t remember a time when I didn’t run around with a camera. In the early days I ‘borrowed’ my dads and by age 10 I already had my own photographic black and white darkroom (the only way I could afford my hobby at the time). I worked for SFr 1.50 an hour in my parents’ hotel cleaning floors, washing dishes, making stocks in the kitchen and serving breakfasts to hotel guests. Naturally, after completing a business degree, I did an apprenticeship as a photographer and that’s what I’ve done ever since. (and still love it!)

How is food photography unique?

In reality nothing is the world of photography is unique. Food photography poses specific demands as the images need to be informative but also appetizing. You need to want to salivate when you look at a good food shot.

How does tableware play a role in food photography?

Usually tableware is not the hero, the food is, but with Glenn Tebble’s range they become part of the art of presentation and move up in the world of imagery.

What part of the world do you enjoy photographing the most?

I go and photograph anywhere a job takes me, world-wide, but specifically for landscape photography I have to put the Faroe Islands first.

Where do you find culinary inspiration?

I grew up in the restaurant business and specifically I spent most of my time in the kitchen; so I can cook. Inspiration, as with everything artistic, comes from a creative mind and in cooking you also need the necessary technical skills to get it right.

What are some of your favourite ingredients to cook with?

Anything few others use. From fish semen to sheeps’ eyes, from cows’ udders to natto… bring it on.

If you had to describe yourself in one dish, what would it be?

A prickly pear; rough on the outside, sweet inside and even better with a pinch of salt.

How can everyday people become more adventurous when they cook?

By first being a good eater. Someone who does not enjoy food will never be a good cook. Then you have to be willing to learn from your mistakes. Often mistakes become the best dishes you ever created. Be yourself, cook at the level you’re comfortable with and push yourself, every day, to be a better cook tomorrow.

SHOP ALL OUR BOWLS HERE >

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