Yvonne Lochhead in Capel, Western Australia | Photography and videography

Yvonne Lochhead

Locality: Capel, Western Australia

Phone: +61 459 629 213

Address: 8 Huxtable Road 6271 Capel, WA, Australia

Website: evokeprophoto.wixsite.com/evokefood

Likes: 203

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25.01.2022 Let’s see what you have all been cooking!!

24.01.2022 When family and friends come over, this easy beer batter is a certain crowd pleaser. This one only uses 2 ingredients and I used Gummy shark and Pink Snapper from Southwestern FRESH FISH:- Easy Beer Batter Fish Bites 2 cups Self Raising Flour 1 1/2 - 2 bottles / cans beer... Whisk flour and 1 1/2 bottles beer until just combined.. slowly add the remaining beer until your desired thickness to the batter is reached. Coat fish in batter and deep fry in HOT oil, until batter is a nice golden colour. ~ T I P S ~ * Use only COLD beer - The secret of great batter is going from cold to really hot very quickly. * Use Self raising Flour only - SR Flour will make the batter light and crisp *Don't overwork the batter - This means the gas in the beer doesn’t disappear, making it light. Having lumps in beer batter is ok. * Choose the right beer - The best beers for fish are Largers, Pale Ales, or a bitter. * Hot Oil - Oil that isn't hot enough results in soft, soggy and oily fish.. Your oil should be 180 degrees * Don't Over crowd - This can lead to soggy food as adding to much at once will reduce the temp of the oil. It also stops the pieces sticking together before the batter is cooked.

24.01.2022 This is another one of those super easy and versatile dishes, with most ingredients readily on hand.. It can also be used for almost any fish type. Southwestern FRESH FISH provided some fresh Black Tip Reef Shark for this zesty creation. Black Tip Reef shark with Lemon, Herb & Parmesan Crust 50g breadcrumbs... 1/4 dried garlic granules 1/2 tsp thyme chopped grated zest of 1 lemon 25g grated parmesan 2 tbsp Chopped Parsley salt and pepper (to taste) 4 skinless fillets of firm fish 50g butter Juice of 1 lemon Mix the breadcrumbs with the herbs, garlic, zest, parmesan and salt and pepper. Season the fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot pre-heated grill for 2-3 minutes. Add the butter to the pan with the lemon juice. Melt around the fish and serve.

22.01.2022 This dish has been on my "must do list" for so long and boy they were worth the wait! With not a packet mix in sight, these tacos can be created with the perfect amount of spice for the whole family, and with lots of veg, these are a perfect family meal. Carpet Shark:- Southwestern FRESH FISH Veg:- The Forbidden Fruit... Grilled Fish Tacos - using Carpet Shark 500g carpet shark fillets) salt and freshly ground black pepper 2 Tablespoons oil (vegetable or canola oil) 1 small lime , juiced 1 clove garlic , minced 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne , optional 8 white corn tortillas Fish taco sauce: 1/2 cup sour cream 1/3 cup mayonnaise 1 small lime , juiced 1/2 teaspoon garlic powder 1/2 teaspoon cumin teaspoon salt 1 teaspoon sriracha hot sauce , or to taste Season the fish with a little salt and pepper on both sides. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once. Add the corn tortillas to the grill and warm for about 15 seconds on each side. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

20.01.2022 Whoo hoo!!! Just shy of 200 likes!! Thank you to all who have been with me from the start and rhose who have only recently joined me on the food journey I have undertaken. I have found so many new and wonderful flavours and produce I normally would not have tried in this amazing quest!!Whoo hoo!!! Just shy of 200 likes!! Thank you to all who have been with me from the start and rhose who have only recently joined me on the food journey I have undertaken. I have found so many new and wonderful flavours and produce I normally would not have tried in this amazing quest!!

19.01.2022 This sauce is another easy yet classic combination that will also work with chicken and can be served with seasoned steamed greens, or mash or salad. Southwestern FRESH FISH provided the Gummy shark and The Forbidden Fruit supplied me with the fresh greens. Gummy Shark with Creamy Dijon Sauce 4 Gummy Shark Fillets, seasoned ... 1 1/2 tsp Olive Oil Salt and Pepper 2 cloves garlic, finely chopped 1/2 tbsp cornflour 1/2 cup thicken cream 1 tbsp Dijon Mustard 1/2 tbsp honey 3/4 cup chicken stock fresh dill, finely chopped Heat a large frypan over medium high heat. Add oil and place shark and sear on the bottom without turning for about 3 minutes. Flip and continue to cook for a further 2-3 minutes until cooked through. Remove from pan and set aside. In a small jug, whisk cornflour and 1 tbsp of cream to combine. Add remainder of cream and whisk through Dijon mustard and honey. Heat frypan over medium heat and sauce garlic until just soften. Add in stock and reduce heat to med-low and simmer until reduced by about 2/3. (about 3 minutes) Whisk cream mixture again quickly then pour into pan. Cook stirring and bring to simmer. Let simmer gently for about 30secs. Removed from heat and stir through dill, return fish to pan and spoon sauce over fish. Serve Warm.

16.01.2022 Pan Friend Bronze Whaler with Sweet Potato Wedges and Avocado Aioli This recipe is simple yet delicious and will work on almost any fish.. From Snapper and Dhufish to Shark. We used seafood supplied by Southwestern FRESH FISH... 400g Fish Fillets (bronze Whaler used for this) 1/2 cup flour Salt and pepper 60g Butter (to pan fry) Lemon to serve Preheat oven to 150 degrees. Pat dry fish using paper towel to remove excess moisture if required and pin bone if needed to remove any bones. Place flour in a zip-lock bag and season to taste with the salt and pepper. Preheat a medium frypan to medium high heat and add butter. Once butter has melted, add the fish and cook for 3-4 minutes each side. Place in oven for 5 minutes to finish cooking. Serve with Wedges or Fries and your favourite sauce with a drizzle of lemon. Recipe for Aioli and Wedges Available request.

16.01.2022 Squid is such a versatile seafood. It can be stuffed with a variety of fillings, cut into rings and crumbed or just simple with some salt and pepper. This week, thanks to Southwestern FRESH FISH, It was stuffed for the adults and crispy calamari rings for the kids. You may make the stuffing up to 1 day in advance. Squid may be stuffed up to 1 day in advance and refrigerated. Bring to room temperature before roasting.... Stuffed Squid. 300g baby spinach, chopped Extra-virgin olive oil 1 large onion, finely diced 1 medium fennel bulbs, finely diced Salt and pepper 3 tablespoons chopped fennel fronds 2 teaspoons ground fennel seed 4 garlic cloves, minced 1 teaspoon dried oregano Sprinkle of dried chilli (to suit your taste) cup pine nuts, lightly toasted 1 tablespoon lemon zest Juice of 1/2 lemon cup homemade dry bread crumbs 50g grated pecorino cheese (parmesan or Romano will work) 700g cleaned medium squid 2 tablespoons chopped parsley, for garnish Lemon wedges, for serving. Make the filling: Blanch the spinach in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside. Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes. Add fennel fronds, fennel seed, garlic, oregano and chilli. Cook, stirring, for about 2 minutes more. Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, lemon juice, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning. Heat oven to 190 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges.

16.01.2022 Away for a long weekend in one of the most amazing regions.. the amazing south cost... West Cape Howe Vermentino & Two Peeps Shiraz (west Cape Howe) with Denmark Farmhouse Cheese.. the fabulous view to Cost Corner Beach.

15.01.2022 Italian Cuisine has got to be one of my favourites.. From a rich creamy sauce to a barely tomato base, there is such versatility to be had. Thank You again to Southwestern FRESH FISH for supplying the beautiful seafood. Chilli Spaghetti with Prawns and Calamari... 12 Large Green Prawns, Peeled and De-veined 2 calamari tubes, Cleaned, cut into strips and scored 350g long pasta (spaghetti or Fettuccini) 3 tbsp Olive oil 2 Spring Onions, finely sliced 125 Cherry Tomatoes, halved 1/2 cup dry White wine 2 clove garlic, finely chopped 1/2 tsp Chilli, finely chopped (more or less to taste) 1/3 cup roughly chopped parsley Cook Pasta as per instructions. Heat Oil in medium pan over med-high heat. Add oil, and garlic and sauce until softened. Add spring onions, chilli and tomatoes and cooked until tomatoes start to blister. Add Wine and simmer until reduced to about 1/4. Add the seafood and cook, turning the seafood to ensure it is cooked through. Strain pasta and add to pan along with parsley. Toss to combine and season with salt and pepper. Top with fresh parmesan cheese and lemon wedges

12.01.2022 Well the flavours in this dish even surprised me!! It was just delicious! and fairly quick and easy to prepare. I used Mulloway for the fillets which was supplied by Southwestern FRESH FISH however this dish would work with just about any firm fish. The Forbidden Fruit helped out the with the amazingly fresh veg. Tuscan Pan-Seared Mulloway... 4 Firm Fish fillets (well seasoned with salt & pepper) 2 cups Baby spinach 1/4 cup Basil, fresh 2 cups Cherry tomatoes 4 Garlic cloves Crushed 1 red onion, cut into thin wedges 250ml Coconut milk, full fat 1 tbsp Lemon juice 1/8 tsp Chilli flakes Salt & pepper, to taste 1 tbsp quality olive oil 2 tbsp Butter, unsalted 1/3 cup White wine, dry Heat a large frypan to medium high heat. Add oil to the pan and then add fish, gently pressing into the pan to help the sear. Cook for 5 minutes on both sides. Remove from pan and set aside. Immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time. Add in onions and saute until translucent, about 2 minutes. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and chilli flakes. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst. Next add in spinach and saute until wilted down, about 2 minutes. Pour in the coconut milk. Stir and simmer for 3-4 minutes. Then add lemon juice and fresh basil. Stir to combine. Place the fish back in the pan and serve!

11.01.2022 ****MEET THE CREATOR**** Hi, I’m Yvonne, Photographer, wife to a FIFO man and Mum to two amazing boys, 12 and 10. Food has always been a great love of mine... from a young age, Mum always had us in the kitchen, teaching my sister and I recipes and an appreciation of good, home cooked food. Fast forward a few (ok a lot) of years, and with 2 boys of my own, cooking has still been something I have enjoyed.. Asian and Italian cuisine is where I draw a huge amount of inspiration d...ue to the flavours and diversity both of these have to offer. I spent my teenage year waitressing in both Italian and Chinese restaurants and too this day, I can not pass up a good pasta dish or spicy veggie packed stir-fry. I am no professional Chef, so my food is wholesome, rustic and packed with flavour and something anyone can try. I draw a lot of foodie inspiration from 2 main people.. Jamie Oliver and Donna Hay. I love how both use ingredients readily available and create gourmet master pieces that anyone can try. I have always loved taking photos, so adding this to my passion of food was a natural step. I love being able to create one dish and show it some many different ways. I am extremely grateful for all the love and support of my family who look after my boys when needed, as well as all my clients. Without you all, my passion would not be able to be my business. So thank you for taking the time to have a read, for loving my posts and keeping me in your newsfeed Yvonne xx @ Capel, Western Australia See more

10.01.2022 Made this cake yesterday.. love love love the pastel colours!! #cakes #cakesofinstagram #baking #birthday #unicorn #unicorncake #pastel #cake #cakedecorating #birthdaycake

08.01.2022 DHUFISH with SAGE BURNT BUTTER Fish Supplied again by Southwestern FRESH FISH Ingredients (serves 2) 2 Fillets of Dhufish... 2 Tbsp Butter 1 clove garlic, diced 1 Shallot, Finley diced 1/4 tsp of vanilla bean paste 3 sage leave, finely 1/4 cup white wine Melt butter in a medium frypan over medium heat. Add garlic and shallot and sauce until soft. Add vanilla and sage leaves Add Dhufish and cook for 3 minutes. Turn the fillets and add wine and cook until reduced and fish is cooked through. Plate the fish and drizzle butter reduction over the fillets. Serve with immediately with salad.

08.01.2022 After a little bit of time off, it was great to be back behind the camera again.. Last night, we had this rich seafood risotto, in which I used squid, carpet shark and prawns from Southwestern FRESH FISH. I also added a few mussels to complete the flavour. Seafood Risotto Handful fresh parsley, roughly chopped... 2 cloves garlic, peeled & finely chopped 1 brown onion, peeled & finely chopped 1 long red chilli, halved & finely chopped 2tbsp olive oil 300 g arborio rice 125 ml white wine 750 ml fish stock 1/3cup tomato paste macadamia oil, for frying 600g seafood (squid, fish, prawns, mussels, scallops etc) 20 g butter (optional) 1 lemon, juice only Heat oil in a large frypan over medium heat. Add garlic, onions and chilli and sauté for about 5 mins or until onion is soft. Add rice and sauté for about 2 minutes stirring often. Add wine, tomato paste and sauté for a few minutes until wine starts to absorb. Add stock, 1 cup at a time, stirring often. Add second cup once the liquid of the first has been absorbed. Repeat process until all stock has been used. Meanwhile, heat macadamia oil in a large frypan over med-high heat. Add seafood and cook for 4 minutes moving frequently, or until cooked through. Set aside. Add butter, lemon juice, parsley and seafood risotto mix. season to taste. Stir gently to combine. Allow to stand for 5 minutes before serving. Sprinkle with parmesan and enjoy!

06.01.2022 Well we were camping this weekend so with no power, BBQ fish wings where a perfect end to our fist day. Wings I feel are a seriously under rated part of the fish.. there is heaps of flesh still and they are soooo juicy!! I pre-made the marinade (minus lemon and lime juice) the day before we left then added the juices just before adding to the fish. Thanks to @Southwestern Fresh Fish for the wings!! ... 100gm long green chillies (about 5), coarsely chopped 60 gm ginger, coarsely chopped 50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve 40 gm garlic (about 10 cloves) 20 gm kaffir lime leaves, very thinly sliced, plus extra to serve (1/3 cup) Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve 2 spring onions, coarsely chopped 1 tbsp finely grated palm sugar 8 fish wings 60 ml grapeseed oil ( cup) Juice of 1 lemon and 1 lime Pound chilli, ginger, lemongrass, garlic, kaffir lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine. 2 Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature. 3 Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue wings until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and enjoy.

06.01.2022 Turmeric Snapper.. Thanks again to Southwestern FRESH FISH for suppling the beautiful Queen Snapper. Ingredients 200g dried vermicelli noodles 1 tablespoon peanut oil... 1 lemongrass stalk, trimmed, halved lengthways 2 eschalots, thinly sliced into rounds 3cm piece fresh ginger, finely grated 2 garlic cloves, crushed 3 kaffir lime leaves, deveined, finely shredded 1 teaspoon ground turmeric 1 teaspoon dried chilli flakes, plus extra to serve 400ml can coconut milk 1 tablespoon grated palm sugar 1 tablespoon fish sauce 1kg thick skinless, boneless snapper fillets, cut into 5cm pieces 1/4 cup Coriander or Thai Basil 2 tbsp lime juice Cook noodles following packet directions. Drain well. Set aside. Heat oil in a large frying pan over medium- high heat. Cook lemongrass and eschalot for 3 minutes or until eschalot just softens. Add ginger, garlic, lime leaves, turmeric and chilli flakes. Cook, stirring, for 1 minute. Add coconut milk, sugar and fish sauce. Bring to a simmer. Simmer for 5 minutes. Add fish and 1/4 cup water. Cover. Simmer for 8 to 10 minutes or until fish is cooked through. Gently stir in coriander (or Thai Basil) Arrange lettuce and noodles in serving bowls. Top with fish and sauce. Drizzle with lime juice. Sprinkle with extra basil and chilli. Serve with salad and lime wedges

05.01.2022 This fresh tasting meal was perfect for this beautiful weekend. Quick and Easy and full of flavour! Herbed Fish Skewers using Carpet Shark supplied by Southwestern FRESH FISH. 2 tsbp Olive Oil 2 lemons, 1 juiced & zested, 1 cut into wedges for serving... 2 cloves garlic, finely grated Handful dill, finely chopped Handful flat leaf parsley, finely chopped 400g carpet shark 16 raw Kingprawns, peeled 16 bay leaves 16 cherry tomatoes In a large bowl, mix together the oil, lemon juice, garlic, dill and parsley. Stir in the shark and prawns. Season and put in fridge to marinate for 1 hour. Soak wooden skewers in water, so they won't burn during cooking. Preheat BBQ or grill pan. Thread 2 pieces of shark, 2 prawns, 2 tomatoes and 2 bay leaves onto each skewer. Cook on the BBQ or grill pan for 8-10mins turning regularly or until the fish and prawns are cooked through. Scatter over the lemon zest and serve with lemon wedges.

05.01.2022 This week Southwestern FRESH FISH delivered me some sweet little coral prawns. These are much smaller than both the King or Tiger Prawn, with a juicy, sweet taste. Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue Coral Prawns with a Lemon Vodka Sauce. (serves 4) 2 Large Zucchini, Spiralised (or 400g spaghetti, cooked as per packet) 20g butter... 4 Cloves Garlic 150g green Coral Prawns, peeled 1 cup pouring cream 2 tbsp Vodka 2 tbsp Lemon Jiuce 1/2 Cup flat leaf parsley Salt and pepper, to taste Melt butter in a non-stick frying pan over med-high heat. Add garlic, chilli and prawns and cook for 2 minutes. Remove from pan and set aside. Add cream, vodka and lemon juice to pan and simmer for 5 minutes. Add zucchini noodles and toss to cook for 2 minutes. Return Prawns to pan with parsley and season with salt and pepper and toss to combine.

04.01.2022 Once again some of the tastiest fish one can get our hands on thanks to Southwestern FRESH FISH Again once again The Forbidden Fruit supplied some of the veggies for this dish. Asian Style Coconut Dhufish... 2 Tbsp Oil (sesame & peanut oil mix) 1 small red chilli, finely chopped 3 cloves garlic, finely chopped 1 tsp minced ginger 1 bunch coriander 2 spring onions medium Capsicum (red, yellow or both) finely sliced into strips 2 Dhufish Fillets, seasoned with salt and pepper 375g can coconut cream Cut the green tubes of spring onions into 5cm length then finely slice lengthways into thin strips. Place in a bowl with capsicum and coriander and a handful or turn up coriander leaves. Place in bowl and put aside. Heat oil in a medium frypan. Sliced up some of the spring onion stem and add to pan along with garlic, chilli, and ginger and saute until soft and aromatic. Finely chop some of the coriander stem and add to pan. Add fish to pan and cook for 2-3 minutes each side depending on the thickness of the fillet. Add coconut cream and simmer until the sauce thickens slightly and the fish is cooked through. Serve with steamed rice and garnish with reserved spring onion and capsicum mix. **Note: when cooking my rice I add the cleaned roots from the coriander for extra flavour.

04.01.2022 This little appetisers are so quick, healthy and look stunning on a platter - perfect for these warm summer days! Prawns Supplied again by Southwestern FRESH FISH Thai Prawn Salad Spoons 1/2 Lebanese Cucumber, deseeded & diced... 2 Spring onions, finely sliced 1 long red chilli, deseeded and finely sliced 2 tbsp lime juice 2 tbsp fish sauce 2 tsp sugar 450g cooked prawns (or raw if you cook them yourself) 2 tbsp roasted peanuts, roughly chopped 2 tbsp fried shallots ( these are sold in the international section of major supermarkets) Add cucumber, spring onions and chilli to a non-metallic bowl. Mix the lime juice, sugar and fish sauce in a small jug and stir until sugar has dissolved. Taste and adjust as per your liking. Pour dressing over salad and stir to combine. Place a heaped teaspoon of the mix into your serving spoon, top with prawn and sprinkle over some peanut, fried shallots and garnish with some coriander.

02.01.2022 To all my SMALL BUSINESS OWNER friends: Post ONE picture that represents your business, or of an item you sell, or a service you provide. + NO price... + NO links If my friends are interested, they’ll contact you. Only One rule: 1.) You must re post this on your timeline immediately after posting your photo. Let’s help each other grow! #letsgrowtogether #smallbusiness #supportlocal