Foodies100 Blog of the Month

Giovanni Rana Pasta Masterclass

During February Foodies100 very kindly featured Julie’s Family Kitchen as their Blog of the Month. It most certainly was an honour, especially as I’ve only been writing this blog for a year and a half. So after doing a little happy dance, I provided Alison at Foodies100 with answers to her questions about the blog. Alison asked about whether blogging had brought me any amazing opportunities or experiences, as you can see from the picture I met the legendary Giovanni Rana during a pasta making masterclass at his London restaurant as a result of winning a Foodies100 competition.

I really do love sharing with you my recipes and reading your kind comments, so if you want to find out a little more do take a look at the Foodies100 Blog of the Month feature.

Until next time.


Food Blogging Tips and Tricks

Julie's Family Kitchen
Food blogging requires a wide skill set, food photography, recipe testing, recipe writing and editing just to name a few. Here I’m going to share with you some tips and tricks used by food bloggers. I’m not an expert but these are things I’ve learnt since I started blogging. I hope you find it useful.

Some of these might seem a tad obvious but in that rush of trying to get out your blog post it’s easy to forget or accidentally miss something out.


  • Structure you recipe to includes a list of ingredients, number of servings and a method.
  • List your ingredients in the order that they are going to be used, make sure every ingredient is included.
  • Be as specific as you can with quantities, rather than say half a tin of chopped tomatoes state half a 400g tin of chopped tomatoes.
  • If you know an ingredient is hard to find, say where you buy it from.
  • Make it clear what type of oven you are using e.g gas or fan oven. Quoting the appropriate temperature and whether you need to pre heat it.
  • With baking recipes always state the cake tin size, it’s so important for a successful result.


  • Try to photograph your food in natural light, it always looks more appealing in a naturally lit environment. It’s particularly difficult in winter but make the most of those precious daylight hours.
  • I use white foam boards to bounce light back onto the food, they are also useful in creating a neutral or blank background.
  • Think about presentation, styling can be great but don’t go overboard.
  • Use props that enhance the mood or the setting. A drink, cutlery or the ingredients work well. Just experiment, to see what you like best.
  • I take lots of photos varying the composition of the food and any props.  I then edit the photos on my Mac book to make the best of the photos I’ve taken.
  • Look at and Pinterest for inspiration but try to develop your own style.
  • A couple of my first accepted Foodgawker submissions were taken using my iPhone, that said I now have a Nikon D3200 dSLR camera I’m getting to grips with.
  • I recommend that you watermark you photos with your blog name.

Further recommended reading

  • Plate to Pixel by Helene Dujardin.
  • Food Blogging for Dummies by Kelly Senyei.
  • Other food blogs but don’t copy just be yourself.

I’ll back with more recipes and reviews very soon.

Until then.