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Posted on September 13, 2012 by Isabella Cecconi

One of the major and impressive international photo prizes is the Taylor Wessing Photographic Portrait’s which, every year, presents the best in contemporary portrait photography. The Prize, is an established leader for new talent’s showcase and includes the work of young photographers and amateurs alongside professionals or students. This year the competition attracted 5,340 submissions by over 2,350 photographers from around the world. At the moment, four photographers have been shortlisted for the £12,000 prize (Alma Haser, Spencer Murphy, Jennifer Pattison, Jordi Ruiz Cirera) which is entirely sponsored by international law firm Taylor Wessing. The judges have selected 60 portraits and the exhibition will run from 8 November 2012 till 17 February 2013 at the National Portrait Gallery of London. The winner will be announced at the awards ceremony on Monday 5 November. Tim Eyles, Managing Partner of international law firm Taylor Wessing said: ‘Many of the portraits selected this year have an enigmatic quality that will leave the viewer wanting to find out more. Collectively, they reflect a cultural and social variety that will doubtless come together as another hugely stimulating exhibition. Our congratulations go to all the shortlisted photographers and our thanks, as ever, to the National Portrait Gallery.’ May the best man win!

Taylor Wessing Photographic Portrait Prize 2012
8 November 2012 – 17 Feb 2013

Porter Gallery – London

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Posted on August 6, 2012 by Francesca Lanni

Make these crumbly, buttery, traditional shortbread biscuits in the shape of gold medals is perfect fun for children. Makes 12-15.

Ingredients: 200g plain flour, 120g unsalted butter, chopped, 50g caster sugar, ½ tsp vanilla extract, gold lustre, edible glitter, a tube of writing icing and a ribbon, for decoration.

Method: Sift the flour into a bowl and add the chopped butter. Rub with your fingertips until it looks like breadcrumbs and then tip in the sugar and the vanilla extract. Bring the dough together with your hands and refrigerate for 20 minutes. Preheat the oven to 200°C and line a baking tray with greaseproof paper. Take out the dough and roll out to a thickness of around 5mm. The dough will be crumbly, but just push it all back together and roll again. With a 7cm circular biscuit cutter, stamp out biscuits and place gently on the baking tray. Continue rolling and stamping until all the dough is used up. With a sharp knife, cut a small hole at the top of each biscuit and then bake for 10-12 minutes, until just golden. Leave to cool on the tray. Lift off the biscuits and dust with a little gold lustre or edible glitter, thread a ribbon through the hole at the top and pipe a number one onto each.

Result: gain your on medal and eat it!



Posted on May 31, 2012 by Francesca Lanni

The Queen’s Jubilee is well on its way, I guess it’s hard to miss it here in London. Step outside and you are surrounded by Union Jacks everywhere on everything! To celebrate the event I have decided to to make some “royal” cupcakes and picked an excuse to play around with my favorite ingredients. I used my previous cupcakes recipe topped with cream cheese instead of buttercream and decorated with fresh berries. Continue Reading →