When it’s hot outside, there is nothing better than a cold bowl of fresh cut summer fruits. On this photo I wanted to capture all the different colors and simplicity of the fruits depicting the summer.
Water with lemon and blueberry-good for hot summer day.
Vegan panna cotta - coconuts, fresh mint and daisies. The picture created for a cook book presenting healthier versions of traditional meals.
This was shot for a South African food blogger while in London, UK. Spring had finally arrived so fruit and berries were back on the shelves. This Fresh Fruit Tart filled with Crème pâtissière was a perfect showcase to celebrate the arrival of spring in England.
This is Dorset Apple Cake, shot using filtered natural light at the wonderful Chewton Glen Hotel in Hampshire with the chef Luke Matthews. This was on a project with RMC Publishing on an incredible project to capture 50 years of the Hotel’s life and history. A huge collaboration for a wonderful team and venue.
This is a photo of a vegetarian burger made of chickpeas and baked carrots. I served it in a tomato instead of a burger bun.
This is a chocolate cake, with chocolate filling, chocolate sprinkles and fresh raspberries. It was specially ordered for the 50th birthday of a friend. It is a simple cake, although with a strong punch of chocolate intense sweetness and raspberry fresh bitterness!
This berry yogurt breakfast parfait is a quick and healthy breakfast for mornings when you are on the go! Homemade granola with oats, honey, coconut, raisins, sunflower seeds, almonds, pumpkin seeds, cranberries, cashew nuts and hazelnuts with layers of greek yogurt, fresh raspberries and crushed pistachios.
This a photo of a funny breakfast, where a big mushroom is used as an edible cup for an egg. I baked the egg in the mushroom with some parsley garlic sauce and serve on a spinach salad.
These vibrant tartines are my cure for feeling the blues on a grey day. Toasted baguette slices spread with a buttery creme fraiche Dijon mustard paste and topped with skillet blistered cherry tomatoes, asparagus tips, quick pickled red onions, dots of burrata, basil and parsley.
These are the ingredients for the classic Bouillabaisse, an aromatic and savory seafood soup from the French port of Marseille. Food Styling is by linseybell.com
These are cheesecake with raspberry topping and lemon pie desert shots that were prepared for a birthday party. I always struggle with photographing dessert shots because it's difficult for me to capture what's inside of the glass shot while keeping everything else in balance, but I think this was a great shot!
The thinly sliced yellow and green zucchini, Japanese eggplant, and tomato laid on top of a tomato puree, make this dish not only delicious, but so beautiful to look at.
Substantial Living is about the way you eat reflecting how you live. This salad nicoise platter is made with mostly raw veggies and purple potatoes, cured smoked salmon and lemon-chives creme fraiche in addition to my homemade pickled vegetables. Colorful, raw food is filled with wellness nutrients and honors nature in its beauty. Here I connect nature to people through creating a substantial food experience.
Pastry Chef Alejandra Pitashny (The Lot, La Jolla) conjures up flavors of Yuzu lemon cream with seasonal California berries & toasted meringue in this simple but elegantly presented tart.
Pastry Chef Adrian Mendoza's masterful creation: Dark Chocolate, Hazelnuts, Muscovado toffee interplay with salt-savory components of beets and balsamic, balanced with a scoop of fresh double coffee Gelato. These creative combinations can be found at San Diego's Little Italy hot-spot 'Herb And Wood'.
My neighbor and I were sitting at the playground talking about our dinners for the evening. She told me, that she is gonna bake a qwitschi. I ask her how this works, because I thought, that I can bake many things, but I have never heard of an qwitschi. During her declarations I was wondering and ask:"Do you mean a quiche, maybe?" She said:"Oh god, yes". We were laughing so much and I decided to bake my own one. It tasted delicious, so enjoy!
My colleague, Erica Angelone, and I are running our blog www.krautundrueben.ch since 3 years. We are foodies who create our posts at home, not professional food photographers. We are writing and shooting our blog posts in our homes under real live conditions, surrounded by big hungry dogs and curious little boys...
The post about the tartelettes was based on the intention to create a dessert that is easy to prepare for everyone who loves chocolate or caramel - like we do. And, of course, it should be appealing to 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
My colleague, Erica Angelone, and I are running our blog www.krautundrueben.ch since 3 years. We are foodies who create our posts at home, not professional food photographers. We are writing and shooting our blog posts in our homes under real live conditions, surrounded by big hungry dogs and curious little boys...
The post about the tartelettes was based on the intention to create a dessert that is easy to prepare for everyone who loves chocolate or caramel - like we do. And, of course, it should be appealing to 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.
Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Chicken is the most popular meat in this curry in the West but beef, lamb or even mutton is more common in Thailand. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and peanuts. This fragrant hearty curry would certainly be welcome winter fare and could be served with a crusty loaf of Sourdough bread or roti and rice.
Thai people usually serve their curries over steamed jasmine rice, but Massaman curry is also a great match for a crusty baguette, sauteed vegetables or a fresh salad and an assertive red wine. With this recipe from with help from an expert curry-maker, I made a delicious, creamy, complex chicken Massaman Curry. And we intend to take pictures and decorations to food and this dish is still a lot of to the world recognition of taste, sight and touch sensations.