Chefs Ryan Simpson & Liam Trotman opened Orwells in May 2010 and have gone from strength to strength. This dish is a gorgeous beef & lobster dish captured for feature for Seasoned by Chefs.
Restaurant: Orwells At Shiplake, @orwellshiplake
Chefs: Ryan Simpson, @chef_simpson
Publication: Seasoned by Chefs @seasonedbychefs
PR: @cuffcomms
Photographer: @jodihindsphoto
Chefs Ryan Simpson & Liam Trotman opened Orwells in May 2010 and have gone from strength to strength. This dish is a rabbit dish with brussels and seasonal vegetables captured for feature for Seasoned by Chefs.
Restaurant: Orwells At Shiplake, @orwellshiplake
Chefs: Ryan Simpson, @chef_simpson
Publication: Seasoned by Chefs @seasonedbychefs
PR: @cuffcomms
Photographer: @jodihindsphoto
Chefs Ryan Simpson & Liam Trotman opened Orwells in May 2010 and have gone from strength to strength. This dish is a gorgeous beef & lobster dish captured for feature for Seasoned by Chefs.
Restaurant: Orwells At Shiplake, @orwellshiplake
Chefs: Ryan Simpson, @chef_simpson
Publication: Seasoned by Chefs @seasonedbychefs
PR: @cuffcomms
Photographer: @jodihindsphoto
The scrumptious olive oil orange bundt cake takes the center stage in this image. The twinkling of the eucalyptus leaves in the back ground and the champaign glasses nearby complete the scene with a festive holiday vibe.
Team Lexington are all about big, bold, seasonal flavours - here is their kimchi and avocado on toast!
Kitchen: Lexington Catering @lexyfood
Chef: Rob Kirby @rob_kirbydeliciousgifts
Photographer: @jodihindsphoto
2017 is the year of rooster (雞年) in Chinese Zodiac, so there must be a dish of chicken in new year gathering. I created this dish by deboing and marinating the wing, and stuffing them with king mushroom and asparagus, which implies the symbol of good luck and rising steadily. (吉祥如意，節節上升）
The eggs of the smallest European game bird, the diminutive quail, are about the size of a very large olive, with an attractive brown speckled shell. They have a higher proportion of yolk to white compared to a hen’s egg, and a slightly stronger flavour, but can be treated in much the same way.
A photo of ingredients in Gino Angelina's (Osteria Angelini) new line of pasta sauces. The client wanted a photo that included ingredients found in the sauce itself. This was lit with afternoon window light, and shot with a Canon 6D and 50mm Sigma Art lens.
Capturing the flavour of the sea and mountains with this dish of tuna carpaccio and slices of porcini mushrooms.
Some waffles for Sunday breakfast
This is a moody still life of bread wreath with a beautiful touch of the satin ribbon bow. The light reflecting off and the folds in the ribbon introduce a sense of movement to this otherwise static shot. The dusting of flour encircling the wreath adds a wintry snowy and dreamy vibe to the image.
For me, a burger is all about comfort...
There's something awesome about how it stands right up alongside hop flavors, which add all the bitterness you need to balance out all of that umami.
Just imagine... Delicious carbonized edges of the burger, fresh tomatoes, some seeds, rich sauces and light-bodied beer, like my favourite Cechowe, to refresh - to me it's perfectly clear you will not find a better match.
And, luckily, you'll be able to get this awasome burger recipe soon, as the picture was a part a cookbook photoshoot.
What could be more delicious than wrapped asparagus in pancetta ready to dip in soft boiled egg?
Kitchen: Lexington Catering @lexyfood
Chef: Rob Kirby @rob_kirbydeliciousgifts
Photographer: @jodihindsphoto
New soup base, Sichuan Spicy Tallow, from Morals Village HotPot (德莊火鍋）photographed for its new flyer. Tallow was fried with tens of secret species and frozen as brick. The extreme flavor of spiciness comes along with its melting into the hot soup.
To be honest, I don't know exactly what these beauties are. They were served at The Haute - at the roof top of the tallest building in Zurich. An international wedding was hosted there and they created several delightful appetizers the guests could choose from.
Chocolate Hazelnut Crepe Cake photographed for the New York Times @nytfood. This is a delicious cake made of hazelnut crepes stacked with chocolate cream between each layer, topped with whipped cream, hazelnuts and dust with cocoa. Styled by @the_bojon_gourmet and @snixykitchen.
A delicious appetizer cheese plate is to serve a board, filled with different delicacies — salami, prosciutto, cheese — and walnuts, grapes, figs and bread. It’s perfect for kicking back with friends (And it takes a second to put together, if people drop by.)
A yolk stuffed ravioli. This was photographed during a media dinner in Los Angeles for The Guild L.A. I used on-camera flash bounced off the ceiling for this impromptu photo. Canon 6D; Sigma 50mm Art at f/2.8.
Cod with pan fried vegetables, capers and bacon. I'm not a professional photographer or professional chef - My motivation is passion. I prepare all of the dishes by myself and after that it's a challenge to take the pic because I normally have a few minutes to take the pic before I have to eat it.
Bringing out the color of dry tomatoes and enhancing the flavour of the traditional recipe linguine with clams.