This is a cake that I had for New Year celebration. It's called Quadruple Chocolate Cake; it is made from 65% Dark Chocolate Mousse, Chocolate Brownie, Bali Cacao Nib, Butterscotch Chantilly and Gold Dust. I got this cake from Pasola at Ritz Carlton, Jakarta; took it for a a photo shoot before enjoying it.
Dessert of dreams - Dark Chocolate Croustillant | Honey | Rosemary | Sea Salt
Chef - Victor Garvey
Restaurant - @SOLAsoho , London
While I'm hoping it looks a bit like smoke, this was actually achieved with steam... from a hot steam iron that I hid behind the table. The steam is red because I added a red gel to the speedlight shining through the bottle.
Beautiful simple dish with sole, cheese and marigolds. Served at restaurant TreeTop by talented young chef Nicolaj Møller in Vejle, Denmark.
The client said I want it to look like Scotland ... great I have never been in Scotland :D my vision about Scotland is green land and fog ... so 6strobos and smoker in action
After composing all the elements of this photo, I was carried away by temptation, I had to try them! sometimes great compositions come naturally ... who resists a cookie!
Scallops "Diplomate" baked in the shell | Black Truffle Butter and Lemon Thyme
Chef - Victor Garvey
Restaurant - @SOLAsoho , London
As Lunar New Year is approaching, Mandarin citrus is in abundance as it symbolize fortune. The fruit was sprayed with fresh water and shot closed-up; highlighting its natural beauty.
Tonic on rocks with mint and cucumbers. It was shot during the last heatwave (42 Celsius) when I only went into the kitchen to open the fridge.
I took this photograph at the Casamatta restaurant. When this dish arrived I decided to use a lighting scheme that could bring out the colors of the ingredients. The white background served to further emphasize the dish prepared by the chef.
Pavlova with pears in coffee and rum syrup
Camera: Fuji X-T3
Lens: Fujinon 80 mm macro
Settings: ISO 160, 80 mm, 1/8 s, f/5.6
Shot using artificial light
Variety of passion fruit and chocolate - beautiful New Year's dessert from michelin restaurant Frederikshøj in Aarhus by chef Wassim Hallal.
Christmas is my favorite holiday! This scallop dish with various sorts of chicory I Made together with my mom for oud family Christmas dinner.
Japanese whisky in simple composition and simple hard light - in real there was 4strobos some white boards and black boards ... easy way
A classic black-on-black shot of some squid ink fettuccini with black olives. Loved playing with a very monochromatic scene, where the difference between light and shadow is minimal, and the only bit of colour (the green of the sage) is welcomed by the eye.
A commercial photoshoot for Pure Energy Drink. The new crystal beverage that combines energy and brightness. We combined radiant yellow sunshine with electric blue to convey its freshness.
The best part of this photo is to create an environment which makes it eye catching along with the fall of parmesan cheese.
The moody touch is enticing for the brain.
There is nothing more stimulating than listening to the wine fall into the glass… .be able to imagine its body, sweetness, astringency and acidity before tasting it….
Cannelloni of Gingerbread, Kirsch Mousse, and Cinnamon Ice Cream, a recipe image from the book "Out Of My Tree" the part autobiography and recipe book by Daniel Clifford the Two Michelin Star Chef at Midsummer House Cambridge the UK
"Archimagirus" - the most prestigious Polish culinary competition - and on it the main course that seduced me - presented by Chef Michał Soliwoda with the team Radek Marcin Szulc and Mateusz Galbarczyk.
65°C Smoked Salmon with mashed potatoes and fennel in panko. Young broccoli and Shimei mushrooms blanched on pine tincture, cauliflower espuma, ber blance sauce and trout roe