While scouting for the best Matcha flavored tea/sweets in Tokyo, stumbled upon this gem on the 10th floor of Daimaru by Tokyo Station in Marunouchi - a great relief on a balmy summer day in Tokyo. 'Saryo Tsujiri Daimaru' had such an extensive menu, but decided to blindly go for their special parfait dessert made from premium quality Uji Matcha with Japanese Anmitsu, Matcha Mousse and lot more.
We were shooting icetea photos with summer vibe in the middle of winter.
To get that extra kick, I got an idea to drop an ice cube into the jar. I think that we had to take only 2 shots to get it right.
My background as an action sports photographer really helped to nail the shot.
A big part of the glory for the shot goes to the amazing team I have privilige to work with. So thank you Emmi, Ulla and Jenni from Paulig.
To celebrate the end of Ramadan in Palestine is used to eat dried fruits, dates, nuts, dried figs and to prepare many different desserts: Qatayef, Basbousa, Ma'amoul, Ka'k…
@PopPalestineCusine - Cookbook "Pop Palestine. Salam Cuisine from Gaza to Jenin", printed in Italy, 2016.
Tiramisu was based on the intention to create a dessert that is easy to prepare for everyone who loves blueberrys - like we do. And, of course, it should be appealing to no-baking fans, too. At the end of the day, however, our creations have to be easy recipes for everyone. We are passionate foodies - and we have a passion for nice food photography and simple recipes. We love to cook, to entertain, to taste and we enjoy food, live and the precious moments with friends and family.
This was one of my first attempts at shooting food photography in mood lighting. I wanted to capture them in a shot that displays their beauty , natural textures and color.
This picture was taken on a warm summer day at the lakeside. The cookies are topped with white chocolate mascarpone mousse and finished with blueberries from the nearby forest.
This photo is about the magic you cannot see.. peachy perfect late afternoon, that slight burn because I was too busy loving.. the chilly breeze cooling them and that first crunchy bite..
This is a set-up I made when people from Aamulehti newspaper did an inteview about food photography.
Shot in natural light in my studio. A breakfast set with a toasted bread with avocado and poached egg as the hero of the shot.
This is a photo qualified for the finals of Polish Culinary Photo Competition this year in category „Sprouts, herbs and edible plants”.
This is a photo of vegetarian burger made with aubergine slices fried in a walnut crust. I served it with vegies and my beloved tzatziki.
This is a photo of delicious blueberry cheesecake with edible flowers made for my Father’s Birthday. The idea was to create a lovely atmosphere but also to make the picture a little rustic.
This is a photo I took for my client Paulig Roastery.
It is all about different kind of flavored teas. Shot in my studio in the middle of the darkest time of the year.
A big part of the glory goes to the amazing team I have privilige to work with. So thank you Emmi, Ulla and Jenni from Paulig.
This a part of how we cook homemade bolognese sauce in Something Cooked style. Just add the ingredients and full of your passion.
The summer berries make for an amazing smoothie, which works perfectly as a breakfast. Finish it with blueberries, raspberries and lemon balm leaves.
The picture was taken for the needs of Emalco Enamelware, the Polish manufacturer of incredibly charming enamel bowls, mugs, plates, etc. I'm truly glad I discovered their products, they add this beautiful "touch" to each picture they are showcased at.
The photo selected is a Brunch Board with hand torn bread, farmhouse cheddar, drunken goat, grilled tomato, maple bacon deviled egg, caramelized pork belly with a mimosa aspic.
The image was taken on a shoot with Seasoned by Chefs Magazine featuring Roux Scholarship Chef, Matt Tomkinson.
The dish is Wild Sea Trout with lightly braised summer vegetables and organic home-smoked Salmon. The textures of the crisp, salted skin alongside the smooth samphire and smoked salmon are such a beautiful contrast. Presented in beautifully crafted ceramics, the dish just sings.
Definitely worth a visit to taste it at The Montagu Arms Hotel
Seasoned by Chefs: @seasonedbychefs
Chef Matt Tomkinson: @roux2005
The Montagu Arms Hotel: @montaguarms, www.montaguarmshotel.co.uk
Strawberry & Chocolate Muffins prepared in an original way - the idea behind this picture was to make the healthy food looking tasty, and to make the tasty food healthy as the picture will be a part of an amazingly interesting cookbook.
Smoked Egg Yolk, Clam, Celeriac & Bacon Soup. A showstopping dish at The Samling in The Lake District, United Kingdom from chef Nick Edgar.
Ribeye steak at Steak and Whiskey for Time Out Los Angeles. Shot with diffused window light and a Canon EF 40mm f/2.8 STM lens. 1/60 sec; f/4.0, ISO 640.
Quail Egg Bake with mini chorizo sausages, grape heirloom tomatoes, potatoes, and herbs. We were so happy to have found these eggs at a lovely asian market in our area and knew we had to bake & photograph them!
Polipo Warm Octopus, Arugula, Cherry Tomatoes by Angelini Osteria. Diffused window light; Sigma 50mm f/1.4 DG HSM Art. 1/60 sec; f/4.0; ISO 400.
Picnic cuisine is all about enjoying summer weather and delicious, beautiful food that's easy to take to the park or wherever your travels may take you. This image of 'Chickpea Salad Lettuce Cups' shows off lovely, fresh produce and cool, crisp textures that provide a healthy and refreshing balance to each delicious bite.
Perking up the quintessential frittata with these gorgeous fresh squash blossoms with Iberico chorizo and feta cheese, along with chopped onions, and herbs.
Nicoise salad is one of my favorite summer time meals that appears quite often on the dinner table. This time I swapped traditional tuna with pan grilled Halloumi cheese. It has an assemble of in season vegetables such as cherry tomatoes and haricot verts combined with kalamata olives, golden potatoes and 7 minute hard boiled eggs. The finishing touch is an olive oil dressing whisked with garlic paste, savory herb and lemon juice.
New trend in my hometown Chennai (India) is pop-ups of International styled food outlets & Chocolate theme cafes within the city core. Was fun to check out neighborhood 'Zuka Chocolate Cafe' for a chocolate & hazelnut indulgence !!
Meet 'The Brunch Bowl.' One of my favorite, simple, go-to AM dishes. Ingredients vary by day, as I'll generally head to the refrigerator in the morning with my eyes closed, picking 3-5 fresh items, or dinner leftovers, to hash together and top with whichever style of egg I'm feeling. This one in particular was the product of the night prior's grilled veggie side dish prep. Broccolini, Yellow Bell Pepper, Mushroom, Cauliflower, shredded Cabbage, and thick-cut Bacon, topped with a couple Eggs over easy, and garnished with Avocado, Cilantro, Green Onion, and Cheyenne Pepper. Colorful dish, colorful flavor, colorful morning.
Makdous is a classics Arabic appetizer; pickled eggplants filled with walnuts, garlic and chili pepper and pickled in EVOO
I made this blueberries pie for my grandfather's 90th birthday. It has blueberry ganache, blueberry mousse and macarons with blueberry filling. It was a total success and it's gluten free!
I love stories and this one begins in the market, I go there often because everytime is a different experience. The strawberries caught my eye instantly, they were big, bright red, they had a wonderful smell and they looked perfect. I decided I wanted to cook something where the strawberries were going to be the main event. These are some not so classic strawberry shortcakes, I roasted the strawberries with some balsamic vinegar and honey to give the recipe a twist and they turned out incredibly good.
I like to see this picture as a sea of mini cupcakes. These were made for a baking project and I took the photos.
I like mushrooms not only because of their taste, but also because of their appearance and versatility.
I have made this cake for a couple that got married in the magic city of Sintra on July. The sugar flowers were handmade and represented the bride and groom and each of the guests. It was a meaningful cake for a very special day in the beautiful light of Sintra.
I captured this stunning dish for Chef Neil Bentinck for the launch of his new restaurant Skosh. I used natural light and a minimalist approach, to allow his delicious food to take centre stage and shine. Neil's amazing creation is salmon cured in kecap manis with peanuts and lime. You can sample this, and Neil's other mouthwatering small plates, at Skosh in York, UK.
I am addicted to basil pesto - so I had to try this delicious braided pesto bread. There's nothing like a fresh warm bread, and I love the beautiful braids and striations.
GQ Bar Dubai, one of my long standing clients and with an open brief. Given the history of the brand, shooting for them was a pleasure, to always push for different ways to shoot a subject that is probably the most photographed in the world. Coming away from typical plated food, I opted with the chef to take away where the food should be in our mind, edging more towards an art style we ended with this image and one more deconstructed version of this... The elegance of the fish and positioning of the other elements however won my eyes.
Gluten-free muffins with red currants and berries were photographed for the upcoming cookbook, the aim of which is to show gluten-free cooking in an interesting way.
From the Honey fair in Yoskhar-Ola, Russia: those jars turned to be perfect name card holders & party guest favours for a themed tablescape...
From the cookbook "Pop Palestine. Salam Cuisine from Gaza to Jenin", printed in Italy, 2016.
Fattoush is a summer salad prepared to use stale bread that is at home. It is made with lettuce, cucumber, radish, onion, tomatoes and roasted or fried pita bread. For the dressing: olive oil, lemon and sumac.
Food photo session in Russia (wherever I am, I can't live without bread!). Mini garlic loaves, heavenly fragrant, were served as entrée with Russian salmon caviar...
Every year I´m looking forward to the strawberry season. This year I made this delicious strawberry-icecream with mint and I really loved it.
Delicious blueberry cheesecake where I used sour milk instead of cream cheese. The crust is made of rye flour. As a result you’ll have a velvet smooth cake made from berries I picked myself.
Crispy Lamb Breast, spinach, saffron yoghurt and pomegranate. This is a dish from a new Manchester restaurant Grafene. I love the contrasting colours and texture of the spinach and pomegranate.
Creamy avocado tempers the boldness of juicy ruby red grapefruit, while fresh, shaved Brussels sprouts give the salad a flavorful crunch. Drizzled with a simple grapefruit tahini dressing, this salad showcases vibrant colors and delicious flavors. Styling and photographing this photo was fun, especially working with contrasting hues and a clean background.
Commissioned by Naya at the Jumeirah Beach Hotel, an Indian restaurant with, in my opinion, some of the best South Indian cuisine I have tasted. Wanting to portray the variety of colour and textures within Indian cuisine, I decided for one of the shots to be the 'money shot' combining all of the dishes shot that day in one huge tasty image.
Chocolate Chip Banana Bread with primitive bakeware. So moist and gooey! Christine, always on the lookout for props, hit the jackpot when finding these 19th century pieces at an estate sale.
Baking ideas and concepts spring to mind at the most unexpected of times! In this case I was enjoying a coffee whilst shopping when the above image, almost as seen, appeared in my mind. I was planning to create an ice-cream anyway, but I was specifically considering how I could make it easier to serve and more visual. Three hours later the concept of the Black Forest ice-cream cheesecake, with chocolate biscuit base, vanilla, black cherry and chocolate ice-creams was born. A very happy idea, beautiful to photograph and very well received!
A case of dining in airport terminals going slick: Gourmet made-to-order Pizza with fresh greens at the Tom Bradley International Terminal in Los Angeles.
15th day of 8th month of Chinese lunar calendar is Mid-Autumn Festival 中秋節. Moon cake, shaped as full moon, stands for the family reunion. Instead of the traditional flavor, such as bean paste or lotus seed paste, I crossed over the cakes with truffle chocolate, a western delicacy with the same importance in Valentine's Day and wish everyone have a happy Mid-Autumn Festival.
In summer, there are a lot of figs (many different colors and types) in the Palestinian open-air markets.
These baskets are made with kataifi dough, cream, figs and nuts. @PopPalestineCuisine Cookbook "Pop Palestine. Salam Cuisine from Gaza to Jenin", printed in Italy, 2016.