This was such a fun photo shoot to do! It was a delicious no bake chocolate mousse cake with Hemp Heart Crust that was created for a client's health food line. The were highlighting their Hemp Heart line in honour of Heart Month and Valentine's Day. After I had all the required shots for the client, I decided to have some fun and got a little messy with all the berries!
The cranberries were picked by myself last autumn in the swamps close by my parents’ place in the countryside. The cranberry ”candies” are a simple delight that my grandmother used to make. The icing sugar on the icy cranberries creates a wonderful balance of tastes.
There's just something about the combination of salty, warm broth, the silkiness of wonton wrappers and the juiciness of the filling that can cure just about any bout of bad feeling.
Minty plant based green cake captured inside the Orchard St, Organic store in Bondi Beach. All cakes designed to be closest to nature and environment as possible.
Spice of life is love ... sharing... making food for your loved ones . To me, it can simply be defined as serving a healthy and visually pleasant breakfast for my husband and I right on our lovely rosewood table. I looked in my fridge for foods with colours and hidden nutritions and I just spiced it up with some love and presentation skills. That morning, we didn’t need fancy food because luxurious love was in the air.
This wonderful creation started with me, a bag of almonds and a few apples (plus the customary pantry ingredients). I got inventive. The crust was nuts, coconut oil and some agave. This then baked for about 30 mins in the oven. Then I arranged the sliced apples and baked the tarts again. This recipe could not be more simple! A little ice cream, crushed walnuts and honey to top, and you have a simple, easy and healthy dessert! Enjoy!
Triple Layer Almond Cake Layered with Bluberry Compote, Melted Dark-Chocolate and Fresh Blueberries.<br />
This dessert literally came to me in a dream, I just woke up knowing exactly what I wanted to bake that day. I love to bake healthy yummies, so I made the cakes with almond flour, gluten steel cut oats and then layered it with a delicious reduction of fresh blueberries, balsamic vinegar and honey. No dessert is complete without a healthy does of chocolate so I melted down 90% dark choclate, poured it on top and and added the some more blueberries as a finishing touch. I took this picture in all natural lighting on my patio, then enjoyed a slice with a warm glass of green tea. Yummmm.. Wanna know how to make your dreams come true fast? Dream about cakes!
I wanted to cheer my husband up on a rainy, miserable winter day with the message,"A friend is like a good salad, it makes you happy and brings colour to your life". I didn't need to say anything else. This salad was made with all my love, and that's why I wanted to capture this moment on camera.
I created this Peanut Butter Hot Chocolate for a client adding a bit of luxury in the drink with whipped cream, coconut flakes, honey and nuts. Perfect for a cold winter day.
This blueberry mousse was created as a plant-based alternative to conventional patisserie choices and another add-up to the multiple uses of the delicious and healthy blueberries. Served with homemade granola for a crunchy bite, this mousse is smooth and fruity, slightly sweetened to balance with the sourness of berries, but keeping its taste as fresh as its vivid colour! The right alternative to a fancy breakfast or afternoon snack. Healthy, natural & pure food!
On a whirlwind trip to New York City over a weekend, I was scouting for unique and quirky restaurants serving Michelin-star food. I stumbled upon the 2 Michelin-star 'Jungsik' serving contemporary and innovative Korean cuisine. Cutting-edge Korean food sounded super exotic. The meals were designed to be sampled over multiple servings. Each serving outdid the other with its use of creative ingredients. Featured here is a mix of Korean-style Hors d'oeuvres, packing intense flavors.
Come on every fruit! You are going to represent the harvests of the island! Wash up well! The chef will make you look good! The smile on your face and Cheese! (Even you are not the milk products…) The image was shot for Maui No Ka ‘Oi Magazine at Banyan Tree Restaurant, The Ritz-Carlton Kapalua.
In this picture I focused on a typical Finnish grill kiosk food called ”Porilainen”. The idea of the picture is that you can just easily grab a piece and enjoy it at as you please.
This is an image of an interesting beet tartare dish that I shot for a small Italian restaurant in South Miami. It's made with oven roasted beets, mache greens, and gorgonzola cheese in a champagne vinaigrette. Very tasty and well presented!
For this session I teamed up with the talented Swiss chef Moritz Stiefel. His idea behind this dish was to show the pure essence of the forest, both visually and also by using the Umami taste of mushrooms in the purèe and soup.
In this photo I wanted to create a link with the ingredients by using warm colours and lights. Also the wooden background plays a role in matching the overall mood with its texture and color.
The chef’s hand carefully pouring the broth makes this image feel more alive.
I always find Beauty in Food... I was working on a shooting for the local market producers and I chose those stunning artichokes, arranging them in a very simple recipe with a parsley-garlic and bacon filling and a generous handful of parmesan cheese. I was really struck by the wide range of green hues and by the burgundy shades which I wanted to enhance. PS They were delicious as well!
Sopa de Albondigas (Mexican meatball soup) is the perfect comfort food for wintry evenings. I love its hearty feeling and rich flavors that warm me up from the inside.
To continue a series of healthy cookbooks, this Creamy Guacamole with Baked Tortilla Chips - part of Healthy Family Recipes cookbook - is a lower fat, lower sodium combination with a ton of essential fatty acids, calcium and magnesium.
This dish was to die for! It was created by Chef Cody Lindsay of The Wellness Soldier for a special Valentine Day dinner for a Canadian Veteran and his wife. He went to their home and created an amazing three course dinner for him and his wife to enjoy. Sometimes, our veterans injuries make it hard for them to live the same quality of life as they once used to. Getting out of the house can be near impossible. The main course was a strip loin steak on top of asiago stacked potatoes with green beans and a red wine and balsamic vinegar reduction.
This is the first time I tackled macarons by myself and they are totally worth the patience.