Tiramisu was based on the intention to create a dessert that is easy to prepare for everyone who loves blueberrys - like we do. And, of course, it should be appealing to no-baking fans, too. At the end of the day, however, our creations have to be easy recipes for everyone. We are passionate foodies - and we have a passion for nice food photography and simple recipes. We love to cook, to entertain, to taste and we enjoy food, live and the precious moments with friends and family.
We were shooting icetea photos with summer vibe in the middle of winter.
To get that extra kick, I got an idea to drop an ice cube into the jar. I think that we had to take only 2 shots to get it right.
My background as an action sports photographer really helped to nail the shot.
A big part of the glory for the shot goes to the amazing team I have privilige to work with. So thank you Emmi, Ulla and Jenni from Paulig.
Nicoise salad is one of my favorite summer time meals that appears quite often on the dinner table. This time I swapped traditional tuna with pan grilled Halloumi cheese. It has an assemble of in season vegetables such as cherry tomatoes and haricot verts combined with kalamata olives, golden potatoes and 7 minute hard boiled eggs. The finishing touch is an olive oil dressing whisked with garlic paste, savory herb and lemon juice.
I have made this cake for a couple that got married in the magic city of Sintra on July. The sugar flowers were handmade and represented the bride and groom and each of the guests. It was a meaningful cake for a very special day in the beautiful light of Sintra.
Baking ideas and concepts spring to mind at the most unexpected of times! In this case I was enjoying a coffee whilst shopping when the above image, almost as seen, appeared in my mind. I was planning to create an ice-cream anyway, but I was specifically considering how I could make it easier to serve and more visual. Three hours later the concept of the Black Forest ice-cream cheesecake, with chocolate biscuit base, vanilla, black cherry and chocolate ice-creams was born. A very happy idea, beautiful to photograph and very well received!
I captured this stunning dish for Chef Neil Bentinck for the launch of his new restaurant Skosh. I used natural light and a minimalist approach, to allow his delicious food to take centre stage and shine. Neil's amazing creation is salmon cured in kecap manis with peanuts and lime. You can sample this, and Neil's other mouthwatering small plates, at Skosh in York, UK.
The image was taken on a shoot with Seasoned by Chefs Magazine featuring Roux Scholarship Chef, Matt Tomkinson.
The dish is Wild Sea Trout with lightly braised summer vegetables and organic home-smoked Salmon. The textures of the crisp, salted skin alongside the smooth samphire and smoked salmon are such a beautiful contrast. Presented in beautifully crafted ceramics, the dish just sings.
Definitely worth a visit to taste it at The Montagu Arms Hotel
Seasoned by Chefs: @seasonedbychefs
Chef Matt Tomkinson: @roux2005
The Montagu Arms Hotel: @montaguarms, www.montaguarmshotel.co.uk
15th day of 8th month of Chinese lunar calendar is Mid-Autumn Festival 中秋節. Moon cake, shaped as full moon, stands for the family reunion. Instead of the traditional flavor, such as bean paste or lotus seed paste, I crossed over the cakes with truffle chocolate, a western delicacy with the same importance in Valentine's Day and wish everyone have a happy Mid-Autumn Festival.
GQ Bar Dubai, one of my long standing clients and with an open brief. Given the history of the brand, shooting for them was a pleasure, to always push for different ways to shoot a subject that is probably the most photographed in the world. Coming away from typical plated food, I opted with the chef to take away where the food should be in our mind, edging more towards an art style we ended with this image and one more deconstructed version of this... The elegance of the fish and positioning of the other elements however won my eyes.
To celebrate the end of Ramadan in Palestine is used to eat dried fruits, dates, nuts, dried figs and to prepare many different desserts: Qatayef, Basbousa, Ma'amoul, Ka'k…
@PopPalestineCusine - Cookbook "Pop Palestine. Salam Cuisine from Gaza to Jenin", printed in Italy, 2016.
Creamy avocado tempers the boldness of juicy ruby red grapefruit, while fresh, shaved Brussels sprouts give the salad a flavorful crunch. Drizzled with a simple grapefruit tahini dressing, this salad showcases vibrant colors and delicious flavors. Styling and photographing this photo was fun, especially working with contrasting hues and a clean background.