Seventh Collection

A Chocolate Pavlova with Fresh Strawberries to celebrate my blog #kneadbakecook's first anniversary!

Vegan dessert with magno and tapioca - the idea behind this pictures was to make the viewer feel the spring fever.

Vietnamese-influenced shrimp avocado spring rolls served with a peanut ginger dipping sauce.

I have baked this cake for a dear friend, whose stepson turned 24 earlier this year. This is a vanilla cake with egg cream, which is a Portuguese traditional filling, with sliced almonds on top. I have made the customized cake topper and coordinated the colors in the photo to match its soft blue.

The picture was taken in Cornwall, Uk in Nathan Outlaw restaurant Cooked by the very talented Chef Tom Brown using only the very best of Cornish Seafood. Hake ~ Bacon & Hazelnut Dressing ~ Asparagus. Delicious!! Picture again was only taken in available natural light.

Lemons and blueberries are a baking match made in heaven and this image of freshly home-baked mini bundts aims to capture all that is good about the combination. Soft, moist sponge, delicately flavoured with lemon and stuffed full of plump, juicy blueberries, then topped with a delicious blueberry and maple syrup compote! A light snowfall of icing sugar completes the picture. Flavour and colour contrasts to delight and intrigue any eye or palate.

These macarons and meringue kisses were made for a client's wedding party. I really love the contrast between the pastel colors of the macarons and the chocolate macarons.

During an internship at a raspberry farm I had some ideas to create at home. I love pancakes and so I made the raspberry pancakes. It doesn't have to be complicated to be beautiful, this is very easy to make and so yummy if you see the photo!

Special thanks to Banyan Tree Restaurant at Ritz-Carlton Kapalua. The first-class hotel has first-class restaurant. They have a tranquil view. It’s a quiet restaurant to enjoy really good food.

Just this one dish is enough for 'Bankers Hill Bar+Restaurant' to market itself as a culinary neighborhood treasure house. This simple Bruschetta, filled with complex flavors incorporating several of my favorite ingredients lured me back to complete an exciting food photography assignment at this amazing eatery.

I shot this for Zagat in 2014 for their feature, "Melisse Through the Years, Dish by Dish” featuring the iconic Santa Monica restaurant.This classic dish is sole fish topped with a brown butter salsa consisting of corn, tomatoes, chanterelles, corn stock, and almonds.This was lit with diffused window light and shot with the Canon EF 40mm f/2.8 STM lens.

This is a photo of the first panna cotta I have made. It tasted like heaven! I like to serve panna cotta with slightly sour raspberry sauce.

Featured in The Telegraph Food & Drink Magazine, M Restaurant’s Mike Reid speaks of the simple ways of cooking Rib Eye Steak (http://www.telegraph.co.uk/food-and-drink/recipes/pan-fried-rib-eye-steaks/). This image was shot as part of their recipe book M 24Hours (https://mwinestore.co.uk/shop/m-the-24-hour-cookbook-by-executive-chef-michael-reid/) with the butter still sizzling and the beautiful texture of the steak glistening, it’s one of my favourite images from the book. More images can be seen at www.jodihinds.com or @jodihindsphoto

Fusion food is clearly drawn here! A mix between Japanese food and French food, the concept of California rolled in grilled and black sesame seeds, stuffed with foie gras and dried figs ! This was modern snacks for Christmas day and a way to travel while staying home.

My favourite deli item in local Chinese Market, Tofu Skin Roll filled with Shredded Mushroom and Green. I just pan-fried it till crispy, and served with balsamic vinegar.

This recipe was inspired while trying to conceive an idea to present a project that would feature a video pilot for these famous one-minute video recipes with tips on how to use the coconut cream. Right, when the idea crossed my mind I had to make it see the final outcome of the recipe I had conceived. That day I was also late for a business meeting I had afterwards, but right when I checked how the ice cream was I had to steal time and shoot what I had just created.

Rhubarb, delicious rhubarb arouses a lot of emotions in me. It comes from the old world of Russet or Antonovka apples, home-made jams you had never bought in the shops, and last but not least the last drops of cherry juices obtained thanks to our worn juicer brought back to the light from the shadows of our cellar once a year in the harvest season. I come back to those special moments through the rituals that accompanied them. And then I realise that we can disenchant the time; simply by baking a cake with rhubarb, by bringing back smells of our childhood and then arranging a photo session – full of light, bright colours and details that make magic exactly in the same manner as a time vehicle would do so.

This beautiful petit macaron gâteau, handmade by the incredible macaronmanufaktur.at, do not only look good, they taste like a mix of raspberry and heaven. The macaron part is made of crème de jour rose with a core of raspberry jam. The filling consists of fresh raspberry together with whipped cream and chopped pistachios. I wanted to transfer the heavenly taste into the picture and chose a bright straightforward look.

Fresh green fava beans are one of the first signs of spring. They are in season for a short period of time when we have them for breakfast, lunch, dinner and snacks! This was a quick breakfast plate I fixed for my husband while I was busy in the kitchen, shelling a large bowl of blanched beans. It's a simple arrangement of beans, slices of toasted sourdough bread rubbed with a fresh clove of garlic, and a drizzle of the finest local extra virgin olive oil.

This tear apart garlic and parsley bread was made for my son. He loves to share food with his friends and that way he could invite neighbours for supper. I almost couldn't resist biting into it while taking that picture...the smell was amazing !

This is one of my favorite ways I enjoy green tea, also known as, matcha. It's made with almond milk, frozen bananas, and matcha tea powder. It's sweet, thick and creamy, and super satisfying. Practically perfection.

When we think of sweet sausage, it can't be helped but to imagine the strong snap of the skin, juicy luscious meat, or pleasing salty flavor. Let's elevate even further by adding refreshing basil and a light kick from scallions. The intention was for simplicity in the ingredients, with just enough nuances to star the sausage in many forms of glory. I think the image speaks for itself.

Here is a collection of breakfast bowl ideas. Been healthy it does not mean that you have to be boring, try different cereals and different toppings; be creative and have fun, because this is what I think food is all about.

"Shrimps Sautéd in Umeboshi Butter". I tasted this dish for the first time in a cool cocktail lounge on Ossington Street. I was fascinated by the name, as I had no idea what umeboshi was. When I tasted the dish all I knew was that umeboshi was delicious! When I got home that night a quick Google search revealed that umeboshi is a Japanese pickled plum, commonly used to flavor or accompany rice. They are a small, bright red plum (actually closer to an apricot) and they are sold either whole, in a plastic container, or in a tube as the paste. I chose the whole ones since they looked prettier. They have a sort of sour and salty taste. Chopped up and lightly sautéed in butter with the shrimps they create a unique flavor that really enhances the seafood. I’ve done this same preparation with scallops as well and it’s delicious. Linsey Belle (food stylist for the shot) suggested that we marry the shrimps with a delicately seasoned rice since that’s the traditional Japanese way of using the umeboshi.

This dish was created as I had an assignment during my recent professional course at Leith’s School of Food and Wine in London to grow my own sprouts. Lentil sprouts were my choice. Also, I suffer from joint inflammation issues and so I eat oily fish at least 3 times a week to make sure I have enough Omega 3 in my diet. I thought they went so well together finished off with a salsa verde sauce.

This strawberry smoothie photo was taken in natural light. The silver platter gave a luminous quality to the light, as it offset the red strawberries and the green of the mint and strawberry stem leaves. The focus upon the frothy strawberry smoothie suggests its creamy taste. I used a Nikon D3100 camera with 60mm lens.

Picture taken at Lenclume restaurant in Cartmel, Lake District, United Kingdom. Dessert dish is Beetroot slate ~ Apple Marigold and Cobnut. Picture taken only with available natural light.

My breakfast on the last day of my holiday in Melbourne. A plate of scrambled tofu sourdough toast with mushrooms, spinach and fried enoki, topped with a fried egg. And of course, the fabulous coffee, that Melbourne is known for.

An Italian Blood Orange sliced open with a very sharp Japanese knife and photographed within seconds to capture its beauty. I like the abstract world of nature as a subject.

This fascinating and delicate dish stood out to us when we shot with a Turkish, Syrian and Persian fusion restaurant here in Montreal. The bright yellow of the egg yolk looked great with the simple addition of greens, and we made sure to find the proper angles and lighting to ensure the complexity of the dish was obvious from our photo.