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props collection

Bechamel studio

props collection

Bechamel studio

props collection

Bechamel studio

Food

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https://www.sensorymill.com.au/

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Hazel, Melbourne.

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Industry beans, Melbourne.

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https://www.sensorymill.com.au/

SET 03_Kitchen_294.jpg

SET 03_Kitchen_221.jpg

2020.11.03_ViaPorta_Xmas1420.jpg

2020.11.03_ViaPorta_Xmas1568.jpg

2020.11.03_ViaPorta_Xmas1494.jpg

2020.11.03_ViaPorta_Xmas1260.jpg

210815_YVC_Website6189 2.jpg

2020.11.03_ViaPorta_Xmas1208.jpg

BIM_The Stables of Como_The Omelette__100.jpg

BIM_Wide Open Road_Portobello Mushrooms on Toast_049.jpg

2020.02.20_MulberryGroup1297.jpg

Hazel, Melbourne.

2020.02.20_MulberryGroup1173.jpg

2020.02.20_MulberryGroup1221.jpg

Industry beans, Melbourne.

2020.02.20_MulberryGroup1754.jpg

2020.02.20_MulberryGroup1672.jpg

BIM_CruxAndCo_MapleToastedGranola_ 012.jpg

2020.05.06_ViaPorta__Fish Pie_180.jpg

An evening we will not forget.
@aponiente_angel_leon
#sustainablegastronomy

Family weekend in Serinyà > 07/22
#sourcedlocally #homefood

This beauty is definitely coming back with me to Melbs!! First dip at some boxes left of personal belongings at my grandma’s. Made this one 6 years ago in Barcelona and have been in a box for the last 4…

#props #ceramics

Table knife by Celso Ferreiro
Photography @hughdavison_
Ceramics and styling by me
#celsoferreiro #artesaniadegalicia

Bush tucker on some of my handmade little dishes made on the pottery wheel.
From the first chapter of @australiancuisine
@liamrandall
@sammygreenphotography
@design_democracy
#bushfood
#australianclay
#selfpublishedbook

Olive oil harvest in the Southern hemisphere @murrnongfarm

#skillslearning #dayoff

Chicory, watercress and shiso leaves from the hydroponics, with a mirin/rice vinegar dressing, nori and unhulled black sesame seeds

Can’t get any better… finishing off the crêpes over the fire is the ultimate treat 🔥

Autumn visit to Melliodora, just 1,5h from Melbourne. It’s one of the best examples of working cool-temperate climate permaculture in Australia. The property has been transformed from the blackberry covered wasteland in 1985 into a model of sma

First lunch harvest from my small hydroponic set up. A mix of mizuna, chicory, mâche, watercress and dill. Perfectly paired with goats cheese, figs and evoo from @murrnongfarm

I spent Easter doing a workshop about earthships with Dr Martin Freney @earthshipecohomes and his amazing crew in the Adelaide hills. Spent everyday outdoors with a good bunch of people I hope to meet again on future projects. We got hands-on with ty

What a full 🌝 and 12h difference can make…
#mythorreality #fullmoon #urbanmushrooms #obtainayield #blueoystermushrooms

Back from sleeping under the stars for a few nights. Already halfway throught my PDC with @murrnongfarm - I’m re-learning and adding lots of extra practical and theoretical tools that will help me make the right choices for the future. Visiting

Happy new year!!
Day 9 of our road trip through South Australia. So far, 3500km of much needed sense of freedom. Last dinner of the year prepared the day before at @thegreenlycarriage where I made the most of having a little kitchen and compost our f

Work before work.
#miseenplace #genmaichatea #earlybird

A few years back I was travelling through the mountains of Dalat in Vietnam when I discovered that artichoke tea was a staple of Vietnamese culture. I grew up eating them in every possible ways: raw, boiled, confit, fried, roasted in a open fire&hell

© 2023 Meryl Batlle

Freelance food stylist with a unique curated props collection.

Based in Melbourne, Australia.

hello@merylbatlle.com | INSTAGRAM