Grass Fed Ribeye on the bone. Sourced locally from Oak Valley in Elgin, Western Cape.Aged for 6 weeks. Cooked on rooi krans wood and brushed with caramelised fennel butter, salted. Thats it! Ask me I tasted this beauty, it was incredible.
Watermelon gazpacho
Recently summer in Poland is very hot, so cold soup is a must. This is a variation of traditional Spanish gazpacho made with watermelon, cherry tomatoes, hot green pepper and basil.
These coconut milk mixed berries popsicles dipped with toasted quinoa and shredded coconuts are the perfect elements for creating a modern palette of a clean background contrasting with punches of bold magenta hues.
Cherry slush. A slushy mixture for a delicious summer ice break. Less ingredients, but a delicious and creamy taste. No sugar version
These fresh bream beauties were prepared by a private chef for his clients which had very different chilli tolerances. It was roasted to perfecting but still looked it’s best just before it hit the oven. I just love the explosion of colour and freshness!
Rice pudding
A rice pudding is one of my favorite comfort food. It's true that memories fade but still - they have a power.
This very simple to make yet very sophisticated looking dessert is just what you are looking for to serve in your next gathering.
Artisanal Sausages.
Delectable hotdogs created by superstar stylist ,and food Editor Abigail Donnelly. Shot for Taste.co.za.
One of my favourite North African dish. It's made by steaming dried durum wheat and 5 hours baking to have a soft, yet juicy lamb.
Just the perfect cocktail for a summer party or a ladies' night. It's absolutely delicious and the color is amazing!
This a photo of insalata di barbabietole, an Italian salad made of thin beetroot slices, gorgonzola and walnuts served with garlic honey dressing. I learned this recipe on Italian food workshop.
A typical jelly roll, filled with fresh strawberries and whipped cream. That’s the taste of summer at its best. It’s also gluten free.
Short ribs has always been one of my very favorite things to eat. I had it first at The Test Kitchen in Cape Town a few years ago when I worked there as a waiter. One of the chefs made it for the staff one afternoon and I was instantly hooked.
Star anise is the true the star of this dish in my book. Though subtle, magic happens when it simmers away in the stout and beef juices.
This fresh wild Alaskan salmon carcass came from a local fishmonger who generously gave it away to me for almost nothing. I styled and shot this photo to tell the story of making a fish stock with this eye catching organic beauty from nature.
I wanted to shoot a dark and moody breakfast photo. Only dark colours, so no bright veggies of juices. This one is shot with a single flash in a dark studio.
The picture of fishburgers was taken for the cookbook and the idea behind it was to make it all look homey and natural.
This shot is a simple study of fruits and lavender in ice, showcasing the vibrant and refreshing colours of late Spring/early Summer. Tiny segments of orange, lemon, kiwi fruit and and lavender heads were frozen in normal tap water to give the opaque finish.
A friend of mine asked me if I would be interested in photographing food for Kone Restaurant on South Beach, Miami, Fl for their website and menu. I had never photographed food before, so I jumped at the opportunity. This photo was taken outside on a table using natural light.
Nothing beats chicken wings to feed a crowd. Za'tar Chicken wings are just that and more with the Middle Eastern twist as I used Za'tar to give these wings a fantastic flavor.