Tenth Collection

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.

This photo is about the magic you cannot see.. peachy perfect late afternoon, that slight burn because I was too busy loving.. the chilly breeze cooling them and that first crunchy bite..

The picture was taken for the needs of Emalco Enamelware, the Polish manufacturer of incredibly charming enamel bowls, mugs, plates, etc. I'm truly glad I discovered their products, they add this beautiful "touch" to each picture they are showcased at.

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.

From the Honey fair in Yoskhar-Ola, Russia: those jars turned to be perfect name card holders & party guest favours for a themed tablescape...

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!

Caramel macronuts for an engagement party!

The summer berries make for an amazing smoothie, which works perfectly as a breakfast. Finish it with blueberries, raspberries and lemon balm leaves.

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.

New trend in my hometown Chennai (India) is pop-ups of International styled food outlets & Chocolate theme cafes within the city core. Was fun to check out neighborhood 'Zuka Chocolate Cafe' for a chocolate & hazelnut indulgence !!

The idea behind this photo was to create a nice gourmet oriental buffet setup in a fancy ambiance.

Polipo Warm Octopus, Arugula, Cherry Tomatoes by Angelini Osteria. Diffused window light; Sigma 50mm f/1.4 DG HSM Art. 1/60 sec; f/4.0; ISO 400.

A Turkish salad made with chickpeas, red onion, olives, cherry tomatoes, feta and parsley.

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

Matcha green tea ice cream. Very creamy and uber delicious vegan dessert.

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.

I am addicted to basil pesto - so I had to try this delicious braided pesto bread. There's nothing like a fresh warm bread, and I love the beautiful braids and striations.

The photo selected is a Brunch Board with hand torn bread, farmhouse cheddar, drunken goat, grilled tomato, maple bacon deviled egg, caramelized pork belly with a mimosa aspic.

Makdous is a classics Arabic appetizer; pickled eggplants filled with walnuts, garlic and chili pepper and pickled in EVOO

What about a creamy cocktail with fresh strawberries, homemade strawberry ice cream and rum? Yum!

Vanilla Icecream with baked Blueberrie

This a part of how we cook homemade bolognese sauce in Something Cooked style. Just add the ingredients and full of your passion.

Those flying veggies just hopped into my pan and became a very delicious meal.

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.

Parsley Martini along with grilled thinly sliced chicken breast and mango salsa.

I like to see this picture as a sea of mini cupcakes. These were made for a baking project and I took the photos.