A part of a cookbook photo shoot presenting a healthy summer treat that everyone will love :)
This is the wonderful work of Chef Luke Tipping at Simpsons Restaurant, Birmingham (UK) taken during a recent shoot for them celebrating their refurbishment and new menu launch. This team goes from success to success headed by Andreas Antona.
The dish is cured monkfish with fermented carrots, carrot komboucha & dill oil.
Restaurant: @simpsons_restaurant
Chef: @Lukechef65
The picture taken for the needs of Emalco Enamelware - a Polish manufacturer of high quality enamel utensils. The idea was to present their Spring Collection in a casual, natural way.
This is the wonderful creation of Chef Bryn Williams at Odettes Restaurant, London. It's a beautiful strawberry panna cotta with wild strawberries. Pretty delicious for words!
Editorial: @seasonedbychefs
Chef: @chefbrynw
Restaurant: @odettesrestaurant
Photographer: @jodihindsphoto
Avocado Toasts are super trending in San Diego right now. Found this version of the toast with nicely scented truffle oil and micro greens at the new Hillcrest spot 'Refill Cafe'. Not only was this toast super flavorful, but also offered enough colors & lighting textures for an awesome click.
Fragrance of an elder cheesecake with caramelize figs
Find the recipe here: http://www.cakescoffee.com/
The picture is a part of a photo shoot for the Yum Gluten Free Magazine and presents a healthy way of starting a day ;)
Margherita. Tomato, buffalo mozzarella and Fresh basil by Paul Ainsworth talented team at Restaurant Rojanos in Padstow Uk.
This is the talent of Executive Pastry Chef Andy Blas, formerly of Cafe Royal, London. These lovely chocolates form part of a feature for the quality magazine Seasoned by Chefs.
Chef: @andyblaschef
Avensole Winery in Temecula, California recently hosted a lovely Media Event for the announcement of 2016 So Cal Chef Open. Pastry chefs executed perfect Parisian macarons of various flavors. The leafy decoration on the other side of the food display provided unique framing for these irresistible chocolate flavored macarons.
Macarons at Claudine Kitchen & Bakeshop in Encino, California. This was part of an entire bakery spread set up for the photo shoot. It initially started as a fun experiment with shallow depth of field, but the client liked the effect. Shot wide open to isolate the macarons from the other baked goods. It was one of the best smelling photo shoots ever!
⠀⠀⠀ ⠀
Canon 6D; Sigma 50mm f/1.4 DG HSM Art. 1/400 sec, f/1.4, ISO 100.
Homemade Spinach Gnocchi.
Healthy breakfast of starting a very good day!
The idea behind this picture was to show cooking in not an ordinary way. I made a bonfire and used heat-proof enamelware made by Emalco to prepare my meal.
The photo shoot was real fun!
This juicy cheese and bacon burger served with crispy fries and a refreshing lager was shot for The Captain Cook Pub in Fulham, London. They taste as good as they look!
Meat Fruit by the Heston Blumenthal team at Dinner in London. Chicken liver parfait disguised as a Mandarin.
This is a photo from the series I shot for restaurant Shelter.
Chef:Teemu Laurell
Photos: Kim Öhman
Three Michelin starred, Alain Roux of The Waterside Inn, Bray (UK) created this gorgeous summer dish - Strawberry Gazpacho with cured ham and balsamic vinegar
Magazine: @SeasonedbyChefs
Chef: Alain Roux
Qizha Pie is a traditional Palestinian sweet dish that consists of black cumin, or as we call it here in the middle east :qizha paste or Nigella seeds.It has many health benefits. Rich of unsaturated important fatty acids, antioxidant, powerful immune booster, As a result of all this, black seeds are used in different cuisines especially the eastern ones as seasoning spices for salads, and bread… and here it used to make a healthy sweet pie!
Summer weekends are always fun. The award-winning Spa Resort 'Rancho La Puerta' debuts an amazing kitchen/cooking-school called 'La Cocina Que Canta'. Sunday Brunch-Wine-Bazaar is a one-day tour to introduce their chef and culinary specialties to the world. On one such trip representing DiningOutSD magazine, was fortunate to sample multiple farm-to-fresh courses, including this colorful Mango Pana Cotta (Figs and herbs courtesy of on-site 6-acre farm).