Archive - Page 150 of 299

Santorini

Do • Inspiration

Before this summer, I last visited Santorini as a child. I distinctly remember picnicing on a black sand beach and collecting pumice stones along the deserted shore. However this must have been over 18 years ago, and with the huge amount of press the Greek islands have been getting recently I thought I’d better go back and see it once more.

The island was lovely, we stayed on a boat before so it was a change to be based on land. The beach was still black, the blue domes topped every hill and the sky was clear all day every day. I loved the fresh seafood and curated olive oils, but I was sad (selfishly) that the island was so popular now. I totally understand the hype, the weather is guaranteed, the flight is short and the people are lovely, the only hardship is you now share the beach!

Photos by Peony Lim

Food

Tomato, Chilli and Pepper Salad

Salads • Savoury • Sides • Vegetarian

With a slight smokey and spicy note this dish has a bit more punch than your average tomato salad. My family often makes it or a variation on the theme to accompany steak and chips. However it works just as well as a side to BBQ or a selection of Vegetarian dishes.

To make the Salad

Finely slice the Chilli and Pepper Dew Peppers and add to a bowl.
Either under the grill, over a hob flame or on a BBQ; burn the skin of the peppers. Then allow to cool.
Once at a handleable temperature peel the black skin off, remove the stalk and seeds and cut into eighths. Add to the bowl (don’t wash them out you want to retain as much of the natural juices as possible).
Use a third of the tomatoes and cut them in half, add them to the mix.
Taking the remaining two thirds of Tomatoes, place them in a oven dish with a little olive oil and salt and pepper and grill until the skins are starting to char. Allow to cool enough to touch and then pop them out of their skins and add them to bowl too.
Slice the Sundried Tomatoes in half and add them too.
Take the Oil from the Sundried Tomato jar and mix it with the White Balsamic Vinegar and add to the bowl.
Mix the salad well with your hands so as not to break the flesh up.
Serve straight away or keep in the fridge over night to allow the flavours to exaggerate.

Photos by Peony Lim

Fashion

Black Shadow

Editorials • On Location • Outfits

Black, black shadows, cast in long beans down the ocean of green wheat. All the whiskers waving together, making the sound of whispers all around us. A few birds watch curiously from a near by lone telephone cable as I swoosh my dress this way and that. The noise of the chiffon hitting the tops of the wheat and the sounds of the camera shutter clicking are the only disturbances in this surreal landscape. I can’t remember shooting in a more cinematic setting. The silhouette of a lone tree in the far distance and I are the only interruptions on this otherwise open plane. We carefully negotiated the crop, so as not to show any evidence of our presence and then it was over.

For the first post on this new site, I knew I wanted to do a really special shoot. Something big, something bold, something that would show off the new site in all it’s glory. I really hope this post has managed that. Welcome to the new peonylim.com I hope it continues to engage you!

Thank you so much Shini (for the design) and DJ (for the development) your hard work made this beautiful site what it is.