Greenhouse by M&C Saatchi and Woolworths have captured the essence of Christmas with this beautiful sharing campaign. Food styled by Hannah Meppem, wardrobe styling by Sophie Hart.
Combine William Meppem's stunning food photography, Matt Moran's delicious recipes, Emma Knowles gorgeous styling to create Matt Moran's Australian Food. Available for pre order now.
Poké is Hawaiian style sushi salad in a bowl on a rice or noodle base. The uber talented Emma Knowles has opened a new casual dining venue in Spring St, Bondi Junction with a not so traditional take on the freshest and tastiest food around. William shot the menu, go and check out the fun signature bowls.
William collaborated with super stylist Emma Knowles on The Blue Ducks in The Country, their third book for the Three Blue Duck boys Darren & Mark. The new recipe book released in September celebrates growing, foraging and cooking all of natures best bits.
You may have already seen this KFC Stacker wrapped around buses in Australia. Photographer William Meppem collaborated with the creatives at Ogilvy to create a desirable image that you just want to wrap your mouth around.
We are pleased to announce Sydney’s new luxury 150 square metre daylight rental studio is open for bookings. Burnt Butter is located 6 mins from the airport in the creative hub of Rosebery. Featuring beautiful wall length, heritage steel, south facing windows with two state of the art commercial kitchens to be installed late August, designed to cater for food shoots. Beautiful soft lighting floods through the space creating the perfect atmosphere for portrait sessions and events. In additional to still photography, the studio is available for film & television productions, commercials and events.
Photographer William Meppem, Food Stylist Emma Knowles and Props Stylist Rhianne Contreras have done another spectacular job for the June cover of Australian Gourmet Traveller. The issue is all about breakfast, and these sour cream pancakes with Suzette sauce are true gastronomic joyfulness!
Food stylist Hannah Meppem and William loved working alongside the jovial team at Virgin Australia to create the on-board menus.
The talented creatives at Greenhouse by M&C and Woolworths collaborated with William and food stylist Hannah Meppem to develop some delicious breaky in bed ideas to show your mum how much you love her this Mother's Day.
Gourmet Traveller Hot 100 issue is out now, cover shot by William Meppem
Working alongside the delightful team at Greenhouse by M&C Saatchi & Woolworths, William and stylist Hannah Meppem created these eggsellent multimedia compositions covering every Easter feast you desire.
A tasty toastie campaign styled by Jacque Malouf, shot for Helga's with the team at AJF.
Photographer William Meppem and stylist Justine Poole have paired up to produce this stunning stop motion piece for Fresh & Light by Donna Hay.
Photographer William Meppem and Stylist Hannah Meppem have been working along side the Fisheries Research and Development Centre to document the wide range of available fish species in Australia.
A sneak peak from Pete Evan's upcoming school and work lunch book. Photographer William Meppem collaborated with stylist Lucy Tweed and chef's Monica Cannataci and Jacinta Cannataci to solve all of your daily lunch time struggles.
The clever advertising creatives at VML and stylist Ben Masters regrouped to build more mini worlds to showcase the crunchy hash brown bites. William shot stills & stop motion of the Hash Brown Bite Forest, Totem Festival & Bite Mine.
Food photographer William Meppem has a clean sweep of the February "clean eating" edition of Gourmet Traveller with three beautiful stories.
The current issue features a stunning gluten free dessert story, with recipes and food styling by Emma Knowles and prop styling by Lyndsy Fryers. A delicious raw green recipes by Lisa Featherby and styling by Aimee Jones. As well as a vibrant numeric and ginger story with recipes and food styling by Lisa Featherby, prop styling Vanessa Austin and drinks suggestions by Max Allen.
It doesn't get more Australian than Adam Liaw's "Buried Prawn" recipe as seen in Sunday Life Magazine. Fill an aluminium foil tray with rock salt and woody herbs, bury raw prawns in their shells under the salt and put the whole dish on the BBQ. The hot salt cooks the prawns whilst intensifying the flavour, and the horns burn to perfume the salt. Perfect for your Australia Day BBQ. Styling by Hannah Meppem