One Hundred and Twenty-Seventh Collection

A dish created during a tasting dinner at Dziki Wodospad / Karpacz - Poland. A colorful dumpling made from eggless dough, stuffed with Thai-style pulled duck, served in a rich broth with coconut milk, fresh herbs, and herbal olive oil.
@marcin4funphotos @fotofoodie @dziki_wodospad @chef_jadach

The final touch that defines the experience.

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features Sashimi made of salmon smoked by us / ponzu sauce / Japanese mayonnaise / fresh herbs / black sesame / bread

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features shrimp gyoza dumplings, delicate miso broth, shiitake mushrooms, sesame oil, and chives.

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features duck rillettes / homemade bread toast / pickled shallots / red wine jelly / fresh herbs

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features duck rillettes / homemade bread toast / pickled shallots / red wine jelly / fresh herbs

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

These beautiful sweet works of art were created during workshops under the supervision of the brilliant confectioner Mariusz Łęszczak in the culinary studio of Dorota Puć-Pietrzykowska. I love combining business with pleasure and learning new gastronomic secrets. Especially when they look so phenomenal!
The photo shows coffee cream, blackberry Cremeux, vanilla chantilly
@pracowniakulinarna
@mariusz_leszczak_chef
@fotofoodie
@marcin4funphotos
@finedineeurope

Photos taken during culinary workshops conducted by the exceptional chefs Mateusz Szpytma and Mirosław Jadach who, on behalf of Tako, created and inspired other people in the culinary industry. Here Guinea fowl/ cucumber salad with lightly salted asparagus/ young carrot puree/ colorful Malloreddus made of eggless dough with beetroot, spinach or turmeric

@marcin4funphotos
@szpytmamateusz @chefjadach @tako.gastro
@fotofoodie
@gastrohouse1 @finedineeurope

This image is a tribute to the hands behind every great ingredient. I wanted to capture the quiet beauty of tradition by focusing not only on the freshly made pasta, but also on the person carrying it, celebrating the connection between food, people and the stories passed down through generations.

I am truly honored to receive recognition from the Foodelia International Food Photography Awards for this image created with @skillet_kl. After noticing the beautiful golden-hour light streaming through the restaurant window, I set out to recreate that same warmth and direction using artificial lighting. Captured at the precise moment the sauce cascades onto the salmon, this image reflects the balance of light, timing, and culinary artistry. My sincere thanks to Foodelia for this recognition and to @skillet_kl for the opportunity and trust to create this work. 🙏✨

Delicious Honey and Lemon Madeleines with a dusting of icing sugar. Using a large softbox from behind deepens the shadows and gives an impression of morning light.

Round strawberry jelly cake on a black plate with a removed slice on a smaller plate, garnished with mint and whole strawberries, jasmine flowers and red drinks on blue surface

Chocolate fondant

Details

Work done for the Friendship Sushi restaurant in Lisbon, Portugal

Vegan Pasta

Spring gave us 'lemons' this year, and I'm making the most out of them :)

"Sakura Pickle Jelly"

A long‑established pickle maker with a history of about 120 years carefully handpicks each cherry blossom and lovingly brines it for six months.
These salted sakura blossoms are then soaked in a special original‑recipe syrup, where each flower is gently opened by hand to bloom beautifully inside the jelly.

Sliced Black Angus with sautéed chard and Cannonau demi-glace.
Photographed with Chef Stefano Pozzi in the kitchen of La Tavernetta Restaurant, overlooking Tavolara island in northeastern Sardinia.
Lit with a single flash, powerful enough to completely overpower the ambient light.

@latavernettaristorante
@xxstee88

Part of my ongoing vegetable flatlay collection 🥦🥬✨
Exploring the beauty of everyday produce through simple compositions, natural textures, and moody green or dark-toned backgrounds. This cauliflower flatlay celebrates organic shapes, earthy tones, and the quiet elegance found in fresh ingredients before they become a meal. Each frame in this series will be designed to highlight the artistry of vegetables in their raw, natural form.

Crispy bacon, fresh lettuce, juicy tomatoes, and perfectly toasted bread—styled with a dinner vibe. Captured with strobe lighting to highlight every texture, color, and delicious detail of this classic BLT.

An early morning in the kitchen. Beautiful light and warm drink!

This photograph was created during a food photography marathon, where one of the assignments was to create a monochrome image. It all started with a Romanesco cauliflower I found at a local market, and from there I intuitively built the composition, choosing each vegetable one by one.

Green is my favourite colour, and I wanted to show how many different textures, shapes and shades can exist within a single colour. I also enjoy creating compositions that feel balanced.

This image was inspired by the idea of balance, both visual and emotional. By combining cheese, seasonal fruit and honey, I wanted to create a timeless still life that celebrates simplicity and the beauty of natural ingredients.

I am truly honored to receive recognition from the Foodelia International Food Photography Awards for this image captured at Merdeka Grill, Park Hyatt Kuala Lumpur. This photograph preserves a fleeting moment of culinary artistry, where dramatic light and precise timing come together to tell a story. My heartfelt thanks to Foodelia for this recognition and to @parkhyatt_kl for the opportunity and trust to create and showcase this work. 🙏✨

Honey is such a versatile ingredient, bringing natural sweetness, flavour and depth to dishes. I used these Honey drippers to showcase the oozy goodness.

Strawberry cheesecake with chocolate and vanilla layers, topped with fresh strawberries and clear jelly

Traditional Ukrainian borscht

Chinese Dumplings

This is a Japanese confection called “nerikiri”.
It is filled with sweet white bean paste, so it tastes very sweet and delicious.
I styled it with the image of a child playing hide-and-seek in the grass.

Clementines, a burst of sunshine in a small package.