I was training how to photograph fire, smoke and ashes and therefore have flamed and caramelized lots of marshmallows which consequently ended up in a beautiful dessert - S’mores.
This picture is about the anticipation. Anticipation of the magical moment in time when the frost turns these berries into piece of art or the anticipation of one irresistibly reaching for the chocolate drips to be swiped and licked from the finger.
Donuts with white chocolate and edible flowers. I guess I was craving for spring blossoms so much it got reflected in this donut composition. All winter I was heavily dependent on my studio lights and whenever I’ve tried to use natural light it was still too blue or too grey and suddenly when shooting these donuts the magic happened. The natural light was so soft and gentle I new the spring is near.
All good things come in threes - chicken three ways.
Restaurant @solasoho in London, United Kingdom
Chef Victor Garvey and SOLASoho team
Eggnog gluten-free bundt cake - taste delicious :-)
Camera: Fuji X-T3
Lens: Fujinon 80mm macro
Settings: ISO 320, 1/30 s, f/8.0
Shot using artificial light
Blue butterfly pea flower is very interesting. Its brilliant blue colour turns purple when mixed with lemon juice.
I made an iced tea drink with this healthy flower tea. I mixed the tea with lemon juice and sugar syrup first; then I poured it onto a glass filled with ice cubes. The fresh butterfly pea vines and blossoms are scattered around the glass.
The 'purple' Gin & Tonic masterpiece. Infused with a butterfly pea flower, blackberries and an orange spray. A shot made in a dark lighting set up emphasizing dramatic lights and shadows.
Turbot, Morels, White Asparagus and Wild Garlic, dish by Michael Wignall, Michelin Star Chef at the Angel Hetton, Michael produces art on a plate that tastes more amazing than it looks, which is hard to believe. The Angel is in a small village called Hetton in the beautiful Yorkshire Dales, in the few years Michael and his wife Johanna have been at The Angel they have transformed it into a must visit destination on the culinary map
To (poorly) paraphrase Cardi B: This is certified sweet // seven days a week. Wet and gloopy // make that non-composite shot weak!
This is a multi-shot composite, putting the right side drips, three flying nuts shots, center drips, the handle, the handle drip, and some other gloops all together can be one of the most frustrating and satisfying processes. Overall, I am most happy about my masking since not all sections were over a uniform background. Can you guess where I cut the background?
The lighting in this shot was inspired by low key portraiture, and I wanted a dramatic story to match the dramatic light. The story is designed to be up to your interpretation, but my own interpretation and intention is one of self-perpetuation, with the title of 'To Death'.
Arthur gelato, my client like glamour and shiny photos ... we cooperate for 3 or 4 years and his gelato was with me on trip i usa and asia -so its traveller gelato
The most challenging part of this shoot was the hunt for a suitable "vintage" mirror that would suit the mood. I finally found a vintage-looking mirror that fitted perfectly as to how I wanted to shoot the image, even though I had to wait for it to be shipped to me before I was able to complete the shoot.
Haryali Fish Tikka | Cod Fish marinated and cooked in tandoor
Restaurant @matsyadining in Mayfair, London
Chef @chef_uttam_at_matsya
The new Wine & Nine restaurant approached me to shoot their new billboard campaign to be place throughout Australia's Sunshine Coast's Sunshine Plaza. We took an approach on featuring their generous servings of beautiful ingredients they use to dress each of their dishes. Seriously show stopping dishes that just begged to be shot in detail with a 100mm macro on the Canon's 5DSR for all the details when this series get blown up large!
This is how chocolatiness looks like. Three different textures of chocolate: chocolate dribble, brownie and chocolate shavings meet and melt in just one bite.
Sweet and Spicy Chai Tea Time. These macarons are made with a white chocolate ganache, infused with masala chia. They are made using the traditional French meringue method, creating perfectly textured macarons, crisp on the outside and chewy on the inside, and an absolute delight to photograph!
Angus beef steak served with pomegranate salad and Belgian fries in my favorite restaurant Anna Trzeciakiewicz Warmia and Masuria region - "We Młynie" Warpuny @we.mlynie
Canon 6D MkII / Canon 50mm 2.5 macro / iso 100 / 1/125sec
These are Java beans. Before I ground them, I decided to take a shot of them. I put them in a deep woven basket then poured them onto a super wide tray. The camera is placed down low for a low angle view.
I really believe that in photography nothing is most important than light. So, I usually take time every week to explore new things, most of the time I choose one subject and build the light to achieve a better version.
Photoshoot made for a cooking academy called "La Mesa del Chef" in Panama. Shooting a tender and juicy spare rib rack in a barbecue sauce.