Photo & Video
Photographer of the week: Matthew Kovacs
Posted by Paul Drury
14. Dec, 2012
After a decade of traveling and photographing some of the world’s most desolate and hostile locations, Matthew Kovacs has returned home to Melbourne for a slower-take on photography.
The former Lonely Planet photographer now specialises in Wet Plate Collodion (WPC) and one-of-a-kind image making. Matthew tells us that while he used to shoot rolls of film per day, he now takes a couple of shots over an hour.
“My passion lies in pushing the boundaries of the technique, juxtaposing a contemporary approach to shooting against a historic process, creating work that the technique has never really been known for,” he tells us.
Matthew’s WPC images are beginning to pop-up in collections here and abroad, something he’s been pleasantly surprised by.
“Standing there under the cloak on my camera, chemicals dripping from gloves, I’m so focused on executing the shot I didn’t see how the images would fit in the fine-art world. It’s really satisfying and I’m proud, knowing that I’m creating something someone else can enjoy and appreciate just as much as me.”
On top of all that Matthew’s just been featured in the film Call it a Day.
You can see more of his work at
matthewkovacs.com
sourcephotographica.com.au
Art & Design
Rust and Regret’s Nautical Adventure
A Melbourne men’s jewellery label sets sail for summer with the release of their first collaboration.
-.jpg)
Flavours of Urban Melbourne
The sequel to The Flavours of Melbourne takes a look behind-the-scenes at some of the city's best loved restaurants.
Melbournalia – catch it if you can
Looking for a unique gift this Christmas? Look no further than made-in-Melbourne mecca Melbournalia.
Food and Drink
Whisky Bar: pOp uPstairs
The Chez Regine team open a Pop Up Whisky Bar keeping tipplers topped up over summer.
Pepper Lunch
A new Japanese fast food restaurant lets you cook your own lunch on a 260 degree hot plate in minutes.
Kitchen Inn
We take a trip to Melbourne's first restaurant serving the spicy Sarawakian cuisine from West Malaysia. Hand-made noodles too.