Behind the Shoot: Lucy’s GF Blueberry Thyme Tart Recipe
I’ve been working alongside Lucy’s Gluten Free for over two years now — telling cuisine stories through photography and design across the digital landscape.
2025 marked the release of her Gluten Free Bread Mixes, which have proven to be so much more than anyone anticipated — lending themselves to a colourful collection of incredible recipes. Recently, I’ve been collaborating with Raglan-based independent recipe developer Zasha Skye to bring these beautiful ideas to life for Lucy’s audience, and it’s been such a heartfelt creative endeavour.
This photoshoot came together so organically — from last-minute “props” like Lucy’s grandmother’s heirloom plates and a couple of bottles of local fizz gifted by the brewery next door. Minimal planning, keeping things as close to reality as possible — and that’s exactly what I strive for: honesty. Oh, and did I mention the sun came out just for us… and it rained shortly after we wrapped up? Talk about luck.
But Mother nature truly set the scene: Christmas pōhutukawa flowers in full bloom, on Cliff Street overlooking the Whaingaroa harbour, and Lucy and her lovely friends chatting away, sharing blueberry–thyme tart with a passionfruit spritzer in hand.
I wanted to capture a little of the prep to give recipe readers a sense of the process — but ultimately, this shoot was about honouring a French classic with a festive edge. A summery Christmas gathering, good food, good people, and an inclusive, mind-blowingly beautiful dessert made for sharing.
