Autumn is here, and the signs of it are everywhere! What better way to enjoy the delights of autumn than visit a local 40 acre country park just inside the Brecon Beacons, with splendid views, a Victorian castle, ponds and so much more! Plus it gave me chance to try out a new Fujifilm recipe I’ve been working on, to give natural colours.
A group of us turned up to Craig Y Nos, and it was wet. The weather outlook was rain showers, and of course, it did not disappoint, with some heavy downpours. That worked out for the best though, as everything had beautiful colour, and glistened in the damp. What better way to try out the new recipe I thought to myself!
All images taken on the Fujifilm X-T3 with XF18-135mm lens in mostly quite horrendous conditions. It was a day for a WR camera and lens, and so I didn’t mind them getting a bit wet. All images below are straight from camera, only cropped/straightened if needed, and resized in Photoscape X Pro.
I’m really happy with how the images turned out. Not as in-your-face as MGA Provia Punch, but plenty of contrast and dynamic range as I made the most of the dynamic range DR400 setting. Colours are definitely very lifelike, with the greens and blues being the correct shades as they were at the time. I made good use of the EV dial today because of the tricky conditions, and the camera and lens combination didn’t let me down.
This new recipe is based on Pro Neg Hi on the X-Trans IV sensor. I call it “MGA Realistic Pro“.
MGA Realistic Pro Settings:
Push/Pull (Exposure): Typically +1EV and up (expose as you need)
Dynamic Range: DR400
Film Simulation: Pro Neg Hi
Grain Effect: Off
Colour Chrome Effect: Strong
White Balance: Cloudy/Shade
WB Shift: R: 0 B: +1
Highlight Tone: -2
Shadow Tone: -2
Noise Reduction: 0
I designed this recipe to be used on cloudy/moody/wet days, however, it would be great to see how it looks in other conditions. When we eventually get nice weather again here, I will try this out, live in the field.
I hope you enjoyed! Please call back soon, and please like and comment.
Thank you, Mark.