Slow Braised Rabbit.
Also known as "Mock Chicken" shot for my Edible Heirlooms cookbook.
Shot in my studio, using natural light.
This little beauty was photographed at a recent shoot in Torquay with michelin starred Chef, Simon Hulstone. His restaurant The Elephant is a beautiful place with stunning team and right on the seafront with a gorgeous harbour to look across.
This dish is an Apricot dessert
Chef: @hulstone
Restaurant: @elephanttqy
This Portuguse soap called Caldo Verde, was for a promotional photo shooting for a take away bakery call Sal e Limão located in O Porto Portugal.
The perfect piece of egg yolk art.
I captured this slow drizzle of yolk while shooting this recipe for a client.
Shot in my studio, using natural light.
This little beauty was photographed at a recent shoot in Torquay with michelin starred Chef, Simon Hulstone. His restaurant The Elephant is a beautiful place with stunning team and right on the seafront with a gorgeous harbour to look across.
This dish is Brixham Crab Crumpet, Brown Crab Pâté & Tomato Jam
Chef: @hulstone
Restaurant: @elephanttqy
This photo is a personal work showing fresh figs... from my garden.Use seasonal fruits is always a satisfaction. Photograph the raw product allows then to make live your own imagination... How would you love to eat them?
No-churn blueberry cheesecake ice cream. Yes, it's as good as it looks and easier to make than it looks!
Recipe credit @grandbabycakes
This imagem was made while visiting the one star Michelin restaurante Fortaleza do Guincho in Cascais, Portugal.
This menu with sea inspiration was create by Michelin star chefe Miguel Rocha Vieira.
My Grandmother's Christmas pudding recipe, shot for my Edible Heirlooms cookbook.
Shot in my studio, using natural light.
This was a challenging project but I'm thrilled with how it turned out.
Chocolate camelina oil mousse.
Camera: Fuji X-T20
Lens: Fujinon 16-55 mm
Settings: ISO 500, 32.1mm, f/3.2, 1/8 sec, tripod, daylight (just before sunset)
