One Hundred and Twenty-Fifth Collection

The Pour That Awakens

A hand tilts the vessel—slow, deliberate—summoning a golden rain.
It falls in a silken stream, whispering as it meets the porcelain, carrying warmth and scent—the briny hint of the sea, the earthy depth of mushrooms, the memory of soil after rain.

Beneath, the garden stirs. Tender greens glisten and curl, yielding to the gentle heat. Mushrooms exhale their quiet, wooded perfume. At the center, a pearlescent cut of cod softens, trembling under a crown of delicate fronds and a single vivid bloom, almost alive.

Time holds its breath in the pour, in the steam brushing skin, in the hush before taste.
We savour first with our eyes. And in that fleeting moment, the garden awakens.

Deep Purple! This image is a close study of Norwegian red cabbage — one of the most humble, and most beautiful ingredients we have here in the north.
I’m drawn to what happens when I move closer than we’re used to. Past recognition, past “this is cabbage,” and into something more abstract — texture, light, small droplets holding onto the surface like tiny worlds.
Shot for BAMA Storkjøkken, celebrating Norwegian produce at harvest.

An evening beyond the ordinary.
At Landgasthof Lamm in Ebnat, the kitchen becomes a stage — a few times a year — for experience and new ideas.

This main course is born right there:
delicately cooked fish, supported by depth, subtle sweetness, and clean textures.

Between focus, exchange, and the courage to think differently,
a dish comes to life that only exists in moments like these —
and disappears just as quickly.

Product photography combined with delicious recipe inspiration naturally resonates with the viewer. These oat cookies with @dansukkersuomi brown sugar don’t just crunch... they dance on your palate. Crispy edges meet silky white chocolate.
Pistachios bring the crunch.
Freeze-dried strawberries add that tangy pop. It’s a texture rollercoaster you won’t want to get off.

A little Charcuterie for two with a beautiful handmade charcuterie plate.

Dark chocolate hot cocoa sweetened with marshmallows and a splash of peppermint candy.

Playing with colour for this image of indian spiced pork shoulder. The orange works well against the turquoise plate, I think

Ceviche served with gin iced tea, oyster juice.

skewers steaming at the pass waiting to be enjoyed at the table

A fig drizzled with bourbon cherry syrup in a slight twist on a classic old fashion cocktail. It was delicious.

Stacked to perfection. 🥪🔥

This isn’t just focaccia — it’s a full-on flavour tower. Layers of savoury meats, creamy cheese, roasted veggies, and peppery greens all tucked into golden, airy focaccia that hits just right with every bite.

Crafted with care by Jim. Captured beautifully by Paul.

Tell us… are you taking this on solo or sharing? 👀

#FocacciaLove #Foodphotography

A bright top-down scene where coastal elements meet the product, captured beneath gentle waves - a visual echo of the fresh, bright, and refreshing character of this wine by @matuawine & @viinimaa

Canapes ready for a dinner party - shot in my studio

Sea bass with vegetables.

this BBLT is stacked high and ready for you to try

Superb crystal whisky glass and a smoked quality whisky at the wind up to the day.

Natural light with blood orange mocktails ready for afternoon drinks!