It's Art! Mi Cuit Salmon, Burnt Cauliflower and Pickled Walnuts
Thank you chef @big_trev88 at my favourite restaurant @salut.restaurant
Goats cheese and leek tart, burnt leek, wild garlic, hung yogurt and onion ash
By a very talented young chef @chriskgchef at @farmersmistress
I am so proud of this shot of whiskey with blood orange. I knew I wanted to create a very warm colored image with the liquid, and to my delight, when I cut into the oranges they ended up being blood red oranges! I think the color really helped bring the whole image together.
A dish by chef Lukas Jokobi in the modern European-Asian fusion Restaurant "zweigleisig" in Düsseldorf: oyster with fermented beetroot and gin.
Digital image composite for a costumer, Urbani Truffles, that distributes frozen mushrooms all over the world.
This work is made with 20 single shoots.
the ice fragments were made with a high-speed shot of an air rifle that shoots on a block of ice.
Sashimi of Pacific red snapper with pickled hon shimeji, caramelized Maui onion, sage, grilled hazelnut, and lavender ponzu
By chef Victor Garvey @SolaSoho
Grilled chicken with porcini mushrooms and bacon, served with a cauliflower sauce.
Recipe and composition of mmirkophoto.
1/200sec f/10 Iso-200 Flash light
Caviar, asparagus and cabbage sauce. Amazing, beautiful and tasty appetizer by chef Nicolaj Christiansen at restaurant TreeTop, Denmark.
Pink meringue kisses drizzled with luxurious chocolate sauce. This was shot for a local charity that is against human trafficking. All proceeds of their hot chocolate and chocolate sales go towards prevention and helping victims.
Red Kiss Apples in combination with cranberries and Red blood orange for a perfect Red Mood. It's not a secret that I like playing with fruits <3
This award-winning Australian Wagyu beef burger was actually shot in-studio.
The light was created to replicate outdoor sunlight shining through a gumtree canopy.
This effect was achieved by custom-making an intricate flag to fire my 500-watt key light through.
The result is a uniquely Australian quality of light - and one very happy client!
This chocolate peanut butter protein shake looks so fancy, and drool-worthy, with the chocolate dripping out of the glass. You would never know it was healthy! When you take away the chocolate chips, anyway! Shot with one flash plus reflector. With the backdrop being lit by a second flash with a snoot.
Starrestaurant de Leuf, Voerendaal, with chef Robin van de Bunt
Eel with creme of Smoked eel
Crispy Nori
compote of soybean and sesame
Bouillon of unagi
I used a smoking device to pump smoke from burning mesquite wood chips to infuse an Old Fashioned cocktail. After sitting in the smoke for several minutes, the photo was taken as the globe was being removed.
A dish by chef Michael Dylling in the "Palmgarden" restaurant in Dortmund / Germany: turbot with truffles, mushrooms, and Jerusalem artichoke.
A tasty hot drink is called mulled wine or glint wine.
Traditionally, red wine was heated to 70-80 degrees with cinnamon sticks, anise, cloves and pieces of fruit. Initially, red wine began to heat up in medieval Europe to prevent disease and to fight hypothermia.
I was going for a clean lined, contemporary feel when I took this shot of my dinner. I was also playing with colour theory using analogous greens with a pop of complimentary opposite red. Photography nerd at work!
This Creamy Coconut Ginger Carrot Soup is Our way to fight the cold weather during fall and winter days. Plus it is so beautiful and photo-ready. Blended soups can be tricky to photograph. But they have a lot of potentials. Using garnish as a prop in a way I faced this shoot. A drizzle of coconut on top, with some nigella seeds and herbs, added the texture it needed.
Digital image composite for a costumer that produces organic smoothies.
Shoot with Nikon D810 and Nikkor 24-70 at 35mm + 3 flash Hensel contra 500w.
11h of work.
Herb encrusted cod on a bed of Romanesco, Purple Cauliflower, Oyster Emulsion, and Yoghurt.
Beautifully plated by chef @mattefrg at @salut.restaurant in London