Tenth Collection

Meet 'The Brunch Bowl.' One of my favorite, simple, go-to AM dishes. Ingredients vary by day, as I'll generally head to the refrigerator in the morning with my eyes closed, picking 3-5 fresh items, or dinner leftovers, to hash together and top with whichever style of egg I'm feeling. This one in particular was the product of the night prior's grilled veggie side dish prep. Broccolini, Yellow Bell Pepper, Mushroom, Cauliflower, shredded Cabbage, and thick-cut Bacon, topped with a couple Eggs over easy, and garnished with Avocado, Cilantro, Green Onion, and Cheyenne Pepper. Colorful dish, colorful flavor, colorful morning.

Say hello to our little friend Ollie the Spanish Octopus! What a beautiful creature to photograph!!

Crispy Lamb Breast, spinach, saffron yoghurt and pomegranate. This is a dish from a new Manchester restaurant Grafene. I love the contrasting colours and texture of the spinach and pomegranate.

This is a photo of delicious blueberry cheesecake with edible flowers made for my Father’s Birthday. The idea was to create a lovely atmosphere but also to make the picture a little rustic.

To me food is heart and art. This is a simple depiction of what brings people together.

Strawberry & Chocolate Muffins prepared in an original way - the idea behind this picture was to make the healthy food looking tasty, and to make the tasty food healthy as the picture will be a part of an amazingly interesting cookbook.

This is a set-up I made when people from Aamulehti newspaper did an inteview about food photography.
Shot in natural light in my studio. A breakfast set with a toasted bread with avocado and poached egg as the hero of the shot.

Perking up the quintessential frittata with these gorgeous fresh squash blossoms with Iberico chorizo and feta cheese, along with chopped onions, and herbs.

Food photo session in Russia (wherever I am, I can't live without bread!). Mini garlic loaves, heavenly fragrant, were served as entrée with Russian salmon caviar...

I made this blueberries pie for my grandfather's 90th birthday. It has blueberry ganache, blueberry mousse and macarons with blueberry filling. It was a total success and it's gluten free!

This picture was taken on a warm summer day at the lakeside. The cookies are topped with white chocolate mascarpone mousse and finished with blueberries from the nearby forest.

A case of dining in airport terminals going slick: Gourmet made-to-order Pizza with fresh greens at the Tom Bradley International Terminal in Los Angeles.

Homemade red velvet Christmas cookies in a white snowy atmosphere

Ribeye steak at Steak and Whiskey for Time Out Los Angeles. Shot with diffused window light and a Canon EF 40mm f/2.8 STM lens. 1/60 sec; f/4.0, ISO 640.

This is a photo of vegetarian burger made with aubergine slices fried in a walnut crust. I served it with vegies and my beloved tzatziki.

Delicious moist chocolate cake filled with Chest nuts buttercream .

Homemade vanilla ice cream. Can something be better than this? Mmmmhhh ... so yummy!

Homemade Melted Ribs in Chinese Clear Soup, the ultimate hangover recovery recipe.

I like mushrooms not only because of their taste, but also because of their appearance and versatility.

Commissioned by Naya at the Jumeirah Beach Hotel, an Indian restaurant with, in my opinion, some of the best South Indian cuisine I have tasted. Wanting to portray the variety of colour and textures within Indian cuisine, I decided for one of the shots to be the 'money shot' combining all of the dishes shot that day in one huge tasty image.

From the cookbook "Pop Palestine. Salam Cuisine from Gaza to Jenin", printed in Italy, 2016.
Fattoush is a summer salad prepared to use stale bread that is at home. It is made with lettuce, cucumber, radish, onion, tomatoes and roasted or fried pita bread. For the dressing: olive oil, lemon and sumac.

Picnic cuisine is all about enjoying summer weather and delicious, beautiful food that's easy to take to the park or wherever your travels may take you. This image of 'Chickpea Salad Lettuce Cups' shows off lovely, fresh produce and cool, crisp textures that provide a healthy and refreshing balance to each delicious bite.

Lemon sole with lobster sauce, tiger prawns, black caviar and asparagus.

I love stories and this one begins in the market, I go there often because everytime is a different experience. The strawberries caught my eye instantly, they were big, bright red, they had a wonderful smell and they looked perfect. I decided I wanted to cook something where the strawberries were going to be the main event. These are some not so classic strawberry shortcakes, I roasted the strawberries with some balsamic vinegar and honey to give the recipe a twist and they turned out incredibly good.

Chocolate Chip Banana Bread with primitive bakeware. So moist and gooey! Christine, always on the lookout for props, hit the jackpot when finding these 19th century pieces at an estate sale.

Smoked Egg Yolk, Clam, Celeriac & Bacon Soup. A showstopping dish at The Samling in The Lake District, United Kingdom from chef Nick Edgar.

This is a photo qualified for the finals of Polish Culinary Photo Competition this year in category „Sprouts, herbs and edible plants”.

Gluten-free muffins with red currants and berries were photographed for the upcoming cookbook, the aim of which is to show gluten-free cooking in an interesting way.

This is a photo I took for my client Paulig Roastery.
It is all about different kind of flavored teas. Shot in my studio in the middle of the darkest time of the year.
A big part of the glory goes to the amazing team I have privilige to work with. So thank you Emmi, Ulla and Jenni from Paulig.

Delicious blueberry cheesecake where I used sour milk instead of cream cheese. The crust is made of rye flour. As a result you’ll have a velvet smooth cake made from berries I picked myself.