One Hundred and Sixteenth Collection

Photo shoot of new cider line @diplomats.fish
@talava.lv

In the kitchen studio at Widbillers in Germany, light streamed softly across the stainless steel surfaces – the kind of light that invites focus, patience, and precision.
There, Munich-based chef Kaan Erbatu was deep in the process of plating one of his signature dishes. Every movement deliberate, every detail considered.
As he placed the final pearls of caviar with calm intensity, I captured this exact moment – a moment where craft meets emotion.
This photo was created for “Zu Gast” magazine, but to me, it tells more than a story for print – it captures the spirit of collaboration and the beauty of culinary expression.
It was a true honour to witness and preserve this scene through my lens.

Capturing the Nyonya Kueh Vibes – Mood Shoot for Kelong Sampanman’s Jurong Collection at Jurong Point.

New on the menu at De Veranda Amsterdam: fresh sea bass ceviche with leche de tigre, baby corn, mango, and crispy squid crackers. A vibrant and flavorful dish you don’t want to miss! #icnphotography highly recommended

Refreshing drink with orange juice from a decorative bottle into a crystal glass

Restaurant @epokarestaurant

Chef @przybyszmarcin

This photo, taken at Bar 0.2 in San Juan, Puerto Rico for Tres Santos Mezcal, was styled to feel warm, artisanal, and rooted in natural textures. For the lighting, I used a single directional softbox placed high and to the left, angled down to create strong highlights on the bottles and citrus while casting soft shadows to the right. This setup enhances the glass reflections and gives depth to the product labels without overwhelming them.

A bounce card was used on the opposite side to softly lift the shadows and maintain detail, especially around the tangerines and cloth. The backdrop—a weathered olive green wall—adds texture and contrast while reinforcing the rustic, handcrafted vibe of the brand. Every element, from the wood and linen to the fruits and glassware, was chosen to reflect the earthy and bold identity of the mezcal itself.

Galette is a timeless French classic, known for its rustic beauty and rich history that spans centuries. Traditionally made with a buttery, flour-based crust shaped into a circle, a symbol of the sun and abundance, it has transformed over time into a versatile dish open to endless creativity. Whether filled with sweet fruits and cream or savory blends of vegetables and cheese, the galette has become a beloved favorite across cuisines. This particular version is gluten-free, made with homemade milk kefir, and generously filled with ripe tomatoes because few things capture the essence of summer better than juicy, flavorful tomatoes.

New place in Poland and brand new menu at Dziki Wodospad - Karpacz / Poland , one of the best places to come to with family after mountain climbing and visiting this part of Europe.

Dish prepared by chef Bartek (Pierr) Frątczak and it's : Watermelon carpaccio, pickled watermelon, regional cheese crumble, cranberry gel, raspberry vinaigrette, micro herbs

@marcin4funphotos @fotofoodie @dziki_wodospad
@bartek.pierr @nikon_pl @nikoneurope @nikonusa @godox_global

Golden hour vibes and serious burger goals. Melty cheese, crisp bacon, and bold flavours stacked high—this shot is all about indulgence done right.

Japanese food is always a great choice.

Comida japonesa é sempre uma ótima pedida.

This wonderful sea urchin-shaped dish captivated us. The vivid colors of the seafood in the preparation gave it a magical touch.

Restaurant "Pod Nosem" / Kraków, Poland

Spring may be so moody. One day it is hot, and the next day temperatures drop by 30F! I'm not worried, I have this delicious Smoked Salmon Creamy Chowder to enjoy. This soup, made with flaky salmon, tender potatoes, and meaty mushrooms, is flavorful and satisfying.

This image highlights the vibrant green matcha on the creamy white panna cotta, with May birth flowers seamlessly blending the two colors.

A rich velvety stout catches the golden glow of bar lighting.

@malteshiddenkitchen
@maltekuhn

My best friend - R.I.P. - was a Dungeons & Dragons fan and a DM. One day he introduced me to the D&D Cookbook; a place where food and fantasy come together and nothing ever spoke to me more vividly than these two topics. Fantasy was always a part of my life and everything I do. It was a main source of inspiration.

This Bouillabaisse was inspired from the cookbook and one of the most interesting parts of creating this was that I had to go to my grandmother's house in order to find some authentically old looking props, to match the scene I was building. The sourdough bread was provided by Diver Baker.

Kelong Sampanman’s Nyonya Set Collection – A nostalgic spread of heritage delights featuring handcrafted kueh, freshly steamed putu piring, traditional kaya toast, and classic local brews of kopi and teh.

Green roll cake with lime, mint, and tea create a sophisticated teatime setting

Restaurant @epokarestaurant

Chef @przybyszmarcin

Tomatoes, olive oil, mozzarella, and garlic are my go-to summer essentials. Whether I’m making a light salad or mixing them into gluten-free pasta, they’re always in use. With a sprinkle of sea salt, a handful of fresh herbs, and a glass of good wine, you've got the taste of summer in every bite.

An exceptional restaurant in the heart of the country and the capital. U Wieniawy in Warsaw. Polish officer cuisine refers to the culinary history in which native traditions were boldly enriched with the taste of the big world. Everything we know and like prepared with Uhlan imagination!

Here cheesecake with chocolate!

@marcin4funphotos @fotofoodie
@uwieniawy_restauracja
@nikon_pl @nikoneurope @nikonusa @godox_global

A study in texture, tone, and shape—this image turns simple rhubarb into a piece of edible art. The rich monochrome palette and moody lighting create a painterly, almost surreal atmosphere, while the clean styling and geometric cuts give it an editorial edge. It’s romantic, dramatic, and unmistakably refined.

Brunch at one of the best hotels in São Paulo. Delicious.

Brunch em um dos melhores hotéis de São Paulo. Uma delícia.

Extra pistachio, please!
Freezing motion with a single flash

Prepping all the radishes to enjoy as a snack, in a salad, and for breakfast with cottage cheese. Those little gems deliver delicious crunch and spicy flavor.

@malteshiddenkitchen
@maltekuhn

This was actually a homage to Nikki Astwood and my entry into an Instagram challenge hosted by her and Food Art Project.
I wanted to try an slightly break the common way of laying out these kinds of setups. Instead of a square, heart or circle with a defined edge, I thought of creating a more dynamic shape that would lead us to the hero dish.
This photo also won first place. Thank you Nikki and Mridul.

Fresh caprese salad ingredients arranged on dark plates with baguette slices and limoncello drink, creating a vibrant italian dining scene