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SUSAN STITTPORTFOLIO:CUISINE

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“During my twenty seven years in the food and photographic industries, I have travelled the world extensively and worked in many contrasting and often divergent countries. Seeing, touching, feeling, hearing and tasting so many different cultures, has given me a deeper understanding of the value of portraying honesty and meaning in every dish and image I capture. I want to explore the richness and depth of everything I see.

The breadth of this experience, I believe, allows for a deeper empathy with my subjects, and brings a disciplined, sensitive quality to my food and my photos.

Whether its making food for family, or friends, a commission for an event, or ideas for concepts for restaurants, I love the differences, the ambiguities, and the relevance of the simple message.

Food has to be real, intense, memorable, different, conceptual, and fun. Food should be sustainable, healthy, and taste, otherworldly. I like bespoke food. I think people enjoy ownership and exclusivityI want my work to be inspirational, but also insightful. To tell a story…..’.

SUSAN STITT

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Susan Stitt has been cooking since she was 8 years old. An obsession with all things cuisine has ensured for the remaining 40 years. Having co-existing careers of being a cinematographer, and a chef, she has been able to accomplish an massive body of work.

Susan opened the restaurant ‘POND” in 1995 with unknown chef Gillaume Brahimi, (who now runs “Guillaume” in the Benelong restaurant at the Sydney Opera House)and earning a ‘two chefs hat’ in the first year of operation. Which still remains unprecedented. In the same restaurant, she cultivated the chef Peter Gilmore ( ranked currently 16th in the world and runs the three chefs hat restaurant, “Quay”).

Susan has cooked for most of Sydney, privately and publicly. (#check for testimonials and press at end of document). Her commitment to cinematography (currently one of the only women in her profession) her photography, she has a eye for detail and a commitment to content. Through her work, she has remained prolific all her career. Travelling the world shooting the largest global commercials for 27 years, she has had an access to all things cuisine, for an extensive amount of time. Combining this experience technically and productively, gives her an enormous understanding of these subject matters.

Susan works around the world consulting on branding, and visual and culinary management. She lives in Paddington Australia.

BIOGRAPHY

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“pure food, is pure feeling. It brings density to reason, and order to chaos”

My food is for everyone interested in, gorgeous, interesting, new food. Fresh. Untainted. Pure. Essential. Random. Unique. Sustainable.

I like the way things look. Feel. Taste. I enjoy the process. The detail. The colours. Flavours. I know what tastes great when put together. I see food as a list of elements slashed and crashed together with spontaneity, and personality.

My ideas are collects of experiences, and knowledge’s. Memories. Futures. Nows. Loves, tragedies, images. Simple narratives, with, a story. A story, that everyone can relate to.

I’m only interested in where pure flavour, and deliciousness intersect to create massive impact, or gentle nurturing.

I like the bespoke experience. I have a full commitment to finding ideas that people can own. That excite. That taste fabulous. When you ask me to make a menu for you, you should know that it will cover all your interests, and it will touch upon your personality. It will take care of you. It will be yours.

I use produce that is farmed, sustainable and real. I don’t like artifice, and I use flavour to evolve not to drown the essential ingredient.

Being very aesthetic, my food has a visual approach that is at once, eye catching and cutting edge. I think that like music, food evokes emotion. Using optimum produce, and pulling on every cuisine globally, its easy to make my food a complete sensory experience.

THE ETHIC OF MY FOOD

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Gin martini granita, pickled lime rind, scallop, avocado smash Camomile smoked ocean trout, icy sesame soba noodles, wasabi oiled fragrant leavesChilled organic bloody mary flood, hot butter poached tiger prawns, apple cider battered fried leeksTall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powderConfit of spicy dried pear, warmed foie gras, pepper oiled radicchio, buttered wholegrain sandwich Red wine roasted, truffle infused, rough tomato soup, parmesan mini sticksGarlic custard, basil fused hot summer mushroomsCauliflower, currant, lemon taglioni, roasted lemon thyme quail, frozen shallot butterDry fried oysters, sweet minted cucumber, yoghurt drizzle, garlic watercressWhite minestrone, marjoram oil, chilli onion rings

Poached salted lobster in shallow sweet chilli water, seven herb pesto, roasted carrots, breaded chivesCeleriac puree, braised celery, basil & mint tempuraCorn puddle, roasted salted tomatoes, anchovy oil, clam, potato pancakeChicken water, crispy salmon chive pot stickers, delicate ponzu leek saladCoral liquid reduction, warm soy buttered squid saladCelery salted boiled eggs, white vinegar poached chicken slices, sweetened anchovy mayonnaise, oven dried onion saladMussel saffron buttered stew with goats curd toast, dense lemon dripped oilShallow onion, pho soup, wasabi shredded beef stack, crunchy seaweed Jungle water, chicken braise, coriander lime leaf, white bean smashCreamed soft spinach, breaded crab, parsley & white onion chopOrange flower & carrot salad, sticky roasted pork rind, pulled coriander pork, black sesame wafers

EXAMPLE MENU

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Sweet mint & cucumber salad, flash fried chillies & pepper floured fried codWild rocket, deep-fried dates, roasted Russian garlic, pine nut salad, goats curd melt on soda breadSteamed artichokes hearts, crushed boiled egg, mustard grain drench & oven roasted, basil oiled, olive bread slabs, Sweet carrot fritter, shredded tobacco zucchinis, tarragon infused pumpkin puree, sweet oiled mescalinSpanner crabmeat on shredded red onion, dill pickle, caper mashed potato, lemon cream Three bread, herb chop salad, dirty smoked tomatoes, green onion mix, peppered flat breadMirin ginger water marinated raw kingfish, spicy radish salad, roasted sesame seed crusted sushi rice roll, coriander egg mayonnaiseKaffir lime leaf infused tuna, ginger eshallots, pickled choko saladLazy susan eggs, garlic dressed prawns, cos lettuce, crisp oregano pancetta crumble

Smoked honey trout, steamed whole eshallots, lemon thyme cream drip, pepper oil, poppy seed flour sconesCaviar pie, salt fried chipped white bread anglesPoached prawn won ton ravioli stack, coriander oil, garlic puree, shredded purple, white and orange sweet potato chips Crisp dry fried salmon, sweet fennel & anchovy cream, floral watercress scented saladRoasted blue eye cod, saffron soy buerre blanc, mirin poached leeks, soft chilli jam centred pumpkin cakesPotted dry fish curry, sticky carrot & pea chutney, crispy brazil nut and turmeric ricePrawn & snapper sausage, sugared chilli lentils, pinot noir soaked, fried aubergine pile, pinot noir jus Roasted chicken water poached cut lobster, cold lime, coconut, garlic dressed parsley, hot fennel smashSmoked lamb ravioli, burnt basil cream drizzle, four nut, leek, honey salad

EXAMPLE MENU

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Intense chocolate tart, spear-minted creamEaster glazed hot cross bun bread and butter pudding, buttered runny apricot jams, frozen buttermilk creamHot pistachio shortbread, browned cream, vanilla lemon verbena tea poached applesChocolate panettone pudding, strawberry, cinnamon water, iced coconut milkTumbler of chilled strawberries, flooded vanilla bean soaked brandy white custardWhite chocolate pancakes, nectarine stew and iced brown creamBanana vodka ice cream, hazelnut wafersFlat white granita ice conesGlass of chocolate with shaved sugared almondsIced vanilla cream, roasted plunged peach

Sweet mint tea, orange Moroccan biscuitsChocolate chai soup & shortbread grissiniBurnt vanilla cream tart, candy crusted plumsButter cake, bitter chocolate drizzle, and brown sugar ice creamLime leaf pancetta, minted red grapefruit saladWhite trifleBuche daphinois cheese, truffle honey, smoky oregano crispsDense aged cheddar custard tart, smashed date celery apple salad Stilton pannacotta, sugared grape paste, shredded dried pear bread Stone fruit chop salad with white onion and mint, currant, buttered currant walnut toastChilled, flourless golden syrup, almond cake, hot whiskey cream

EXAMPLE MENU

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CanapésMicro farmed oysters, mignonetteWhite fish crudo, citrus flavours, and wholemeal discsFoamed egg yolks, caviar pastryPoached chicken, celery salt, chilled egg, sandwichConfit tomato, smoked ricotta, green jam, flatbreadGrilled pacific oysters, creamed watercress, spiced burnt chivesGame hen egg white frittata, lobster blushSushi rolled rice, flame burnt tuna, spiced ponzu cucumbers

A delicate lunchPink grapefruit, lime, scallop tartar,White zucchini Carpaccio, rose petal, green tomato, dandelion salad, white hazelnut, balsamic emulsionSpring raw vegetables, burrata, maple anchovy and flaxseed reductionAntipasto, micro celery, sweet green and red chilli paste

Buffet partyA gin pomegranate lime shooterDemitasse of peppered Jerusalem artichokesChicken liver parfait, drunken pear, char grilled briocheCaviar pie, salt fried tortillasBuffalo mozzarella, caper oil, hickory onion rings, and caper oil

Truffle oil linguine, white pepper butter burnt mushrooms, torn greensPulled corned beef, whole eshallots, turned carrots, pieroni beer reductionWhite fish ragu, 3 onion breadcrumbsShredded fennel, wild leaves, pickled celery salad

DinnerGin fizzBarramundi sang Choy bowBreaded blue eye cod, green mole, basil flavoured appleFine herbs, boiled quail eggs, cashew oil, sweet anchovy vinaigretteCoral prawn stew, parsley, green tomato, peppered linguineIced vanilla thyme cream, roasted plunged apple, smashed shortbread

EXAMPLE MENU

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Late dinnerTempured chives, mirin grilled prawns, smoked paprika mayonnaiseThick rare wagyu steak, twice cooked salt crusted potatoes, whole smashed kumera, jug of hot prawn butterMicro greens with flora, pan roasted nuts and seeds, garlic dripBuche daffinois, crystal figs, oven dried walnut bread

Christmas banquetOrganic roasted turkey, prosciutto coat, fruit, nuts, seeds, buttered sourdough stuffing, basil chips - Cranberry, pinto noir jellyFig and sage dark sugared organic ham - 3 mustard crème fraicheSalt-crusted loin pork with trimmings - gala apple stewEwes milk cheese, signal radish, spiced olives, sugared elk

Harlequin baby root vegetables and twigsSteamed baby cabbages, Italian shaved speck, and dark rye oiled crumbsTwice cooked crispy potatoesSoft cauliflowers, creamed aged cheddar, micro greensFrench lettuce peasWhole roasted Blue pumpkin, whipped butter, burnt herbs

White chocolate latte pancetta puddingCottage stewed stone fruit jam dripSteamed organic Christmas pudding, with sustainable farmed fruits and brandy flamesMelted Australian summer berriesBrowned slippery creamDrunken cardamom white peachesVanilla, Ewes milk, Bay leaf ice cream

EXAMPLE MENU

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TESTIMONIALS“SuSan Stitt iS a true food lover. i remember dining at her reStaurant Pond many yearS ago, Savouring the food of a young french chef named guillaume brahimi, then unheard of Sydney circleS. SuSan loveS food. She iS a natural cook. She loveS texture. She iS unafraid of ingredientS. food iS, for her, a ritual, an art form and a comfort. naturally She iS an incredible PhotograPher of food. it iS her natural medium. give her a bone and She will give you oSSo bucco. give her beetroot and She will give you Something akin to a mark rothko. it’S all the Same thing. She juSt liveS it”.nicole ShrimPton (nicole lehmann) – former Part owner reStaurant, “rockPool” with chef neil Perry. former writer ‘Short black’, good living Section. Sydney morning herald. writer book thomaS hamel” interior deSigner

‘I’ve known SuSan StItt SInce 1990. what a delIght.......She charmed and tempted wIth her culInary delIghtS on fIrSt meetIng..and haSn’t Stopped......aS wItneSSed by her new food blog......wIld wIth garnISh. So ImpreSSIve.....Smart.....wItty...talented...creatIve.....kInd .......generouS....... She now ShareS It all and how lucky are we In the know!’ Sally greenaway – owner moore 2 InterIor deSIgn

SuSan haS cooked our chriStmaS lunch for Staff, clientS and mySelf for 15 yearS. thiS includeS Some of the beSt-known actorS in the world. we hold our breath for the menu to be publiShed and Sit compelled aS the diSheS come out. we feel bleSSed, to the point, we held a momentS Silence the year She waSn’t able to do it. thiS year iS the Same. publiSh that menu SuSan!anne churchill – brown Shanahan management. Sydney auStralia

ìWe canít not eat SuSan StittS food. i run a company that SurviveS on her random actS of food kindneSS and her planned aSSault on our taSte budS. We Work hard, With long hourS and SuStainable health and dependency on diet keep our creativity going. We are SeaSoned dinerS and Wonder hoW She can keep her level of individuality, and her conSiStency in high quality.SuSan iS a director/director of photography and doeS Work for my company. for aS long aS i have knoWn her maintainS an incredible Work ethic, level of aeSthetic excellence beyond normal, and a conStant Stream of innovative ideaS.my huSband runS the beSt poSt production houSe in Sydney and We Wait like children for it to be dropped off, Served up or juSt occurî.SuSie douglaS producer - film motel Sydney neW Zealand

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