My first venture into food photography began when I approached a local Italian restaurant, Nonnas with the idea of working together. Never did I think that this conversation would lead to a 12 year working relationship that would see me photograph their book and lead to working with publishers, food stylists and amazing chefs. This shoot took place in January, it was an incredibly busy day but so nice to be back working with a restaurant I knew and with Gian Bohan, its founder and inspiration alongside beautiful styling with his wife Melanie Bohan. The series of images were simply lit to draw out the texture of honest, quality ingredients that would speak for themselves. The sardine was simply wrapped and styled to communicate the essence of Italian cuisine - quality ingredients, careful seasoning and passion in abundance.
I have made these cupcakes for the birthday of a friend, Sérgio, who celebrated 40 years in a lovely party at a cozy restaurant in a really stunning vineyard. Superb!
It was one of those chilly and grey weekend afternoon that spurred me into baking this cake. A flourless dark chocolate cake served with Meyer lemon whipped cream. Scrumptiously decadent sums it all up!
This photo is taken at Restaurant Vuur in Baarn, the Netherlands. The beautiful lambs rack with asparagus really stands out on the white background. Pouring the sauce over it gives the image just that extra dimension.
I found this great recipe in an old cookery book from my grandma. I think she would be proud of me because it tasted delicious. Dear grandma with this great plum cake I always can think of the wonderful time with you.
The ricotta and wild garlic ravioli with caramelised octopus are one of the signature dishes of Settimo Cielo, a restaurant in the heart of Vienna with a view to rival the beauty of its dishes.
I love macarons from my favorite cafe. Particularly raspberry-roses macarons and chocolate macaroons
This was one of my first garden shoots. I remember running around with a stool trying to find a perfect spot with a perfect amount of light. The day was extremely sunny and warm, so I could enjoy every moment in my garden. It turned out that apart from the dish I photographed I had a great company of two models...first my cat tried to eat my dessert and then a wasp came flying over the bowl and trying to get something sweet for herself. I couldn't imagine a better model for that photo.
I am pretty sure that no Italian chef would call it tiramisu. This popular Italian dessert is usually flavoured with coffee and cocoa but for me it is principally an invitation for a culinary journey through different and sometimes most surprising taste combinations. Why not to merry some green tea with sanguine oranges? Those who tasted my tiramisu did not care about the name - that is for sure, as every time it disappeared in the blink of an eye. After all, isn't it a taste that counts the most?
Chaozhou means Wonton in Szechuanese dialect (the area of Southwest China). Unlike serving with soup commonly, the traditional Szechuan way is to dress with sesame oil, soy sauce, and red chilli oil. Therefore, the full name of this famous Szhcuanese cuisine is Chaozhou with Red Chilli Oil.
This is a photo of beetroot falafel served with pita, red onion, tomatoes, young beet greens and garlic dill yogurt. I wanted to emphasize the beautiful dark pink color of the falafel as well as the freshness of the veggies, that's why I used neutral background and simple props.
Chilled almond sherry gazpacho with dungeness crab. This was shot for the opening of Smoke.Oil.Salt (2014) in Los Angeles. Sigma 24-70mm f/2.8, 1/125 second. f/3.5.
I had an awesome opportunity to photograph and sample some of the signature offerings at the charming 'Saint Tropez and Beyond' cafe in Encinitas, San Diego, recently. The Quiche featured here had incredible flavors combined with that rare perfect texture. Also, the way early evening sun's exposure played with the colors made it for a nice click.
This raspberry and lemon curd tart is a favorite and I have baked it for a colleague at the office. A sweet friend had posted the cake stand to me the night before, as an adorable birthday gift. I though it would make a good combination with the baby breaths and the pouring rain outside...
These pancakes were made on a Saturday morning just after I visited a farmers market. I was able to get my hands on some of the freshest blueberries. I thought the perfect way to use the blueberries would be to fold them into a creamy batter and create fluffy pancakes with them. This was my end result, a buttery, delicate, and sweet stack of fresh homemade blueberry pancakes. Before I knew it, all that remained on my plate was dribbles of syrup.
This photo is taken at Restaurant Vuur in Baarn, the Netherlands. I did a shoot there with a lot of different dishes. This photo is one of my favourites. It reflects the atmosphere of the restaurant well.
Pumpkin cupcakes - the picture was taken for one of the food magazines and its aim was to show pumpkin in a creative way.
Terrine with lobster, tuna and scallop. Ramson creme, herb bouquet and tart with löjröm. Beautiful serving by Mikkel Sørensen at Malling Kro, Denmark.
Vegetable quiche: Vegetables are in season the whole year. For this quiche, every vegetable is allowed! In this crunchy shortcrust you can put every kind of vegetable you like or that you can find in your vegetable garden. It's a classic for the whole family and tastes delicious warm and cold - so it's also nice snack idea for your next party!
Untitled Asparagus Salad' was plated and photographed at the family South Gulf Island home on Pender Island in British Columbia, Canada. Shot on an all too typical grey and rainy winter's day, I was drawn to capture it on a bright, clean backdrop to help lift my spirits from the damp weather chill. The lead talent included a divine organic asparagus bunch, surrounded by its supporting players (all B.C. grown) including radishes, snow peas, mushrooms and garlic. Peppercorns are, well, peppered throughout -- offering a unified end element.