Fifteenth Collection

Lemon-lavender shortbread cookies, delicious and gluten-free, an absolute must try!!!
The picture will be featured in a cook book.

I made this photo for a french Chef, Laurent Audiot. We worked together on a book. Shortbread cookie in the buckwheat ans apples in Chouchen.

For me, a burger is all about comfort...
There's something awesome about how it stands right up alongside hop flavors, which add all the bitterness you need to balance out all of that umami.

Just imagine... Delicious carbonized edges of the burger, fresh tomatoes, some seeds, rich sauces and light-bodied beer, like my favourite Cechowe, to refresh - to me it's perfectly clear you will not find a better match.

And, luckily, you'll be able to get this awasome burger recipe soon, as the picture was a part a cookbook photoshoot.

The scrumptious olive oil orange bundt cake takes the center stage in this image. The twinkling of the eucalyptus leaves in the back ground and the champaign glasses nearby complete the scene with a festive holiday vibe.

This is a bundt cake, filled with raspberry buttercream and covered in raspberries and chocolate. It was made for a friend's birthday, which was during the Christmas' season.

This is a lemon pie decorated specifically for a wedding. When I took this picture I was trying to capture the contrast of yellow and violet between the lemon curd and the flowers.

During my internship at a ecological raspberry farm I did some food photography for their products. I think this is one of the best photos I made and I'm very proud of it. You see the product, in this photo raspberry blondies (brownies but made with white chocolate) and you see humanity in this photo.
I'm very thankful for winning with this photo!

A photo of ingredients in Gino Angelina's (Osteria Angelini) new line of pasta sauces. The client wanted a photo that included ingredients found in the sauce itself. This was lit with afternoon window light, and shot with a Canon 6D and 50mm Sigma Art lens.

Chefs Ryan Simpson & Liam Trotman opened Orwells in May 2010 and have gone from strength to strength. This dish is a gorgeous beef & lobster dish captured for feature for Seasoned by Chefs.

Restaurant: Orwells At Shiplake, @orwellshiplake
Chefs: Ryan Simpson, @chef_simpson
Publication: Seasoned by Chefs @seasonedbychefs
PR: @cuffcomms
Photographer: @jodihindsphoto

This presentation of heirloom tomatoes and avocado roses is like a garden reborn on the plate – an abundant melange of simple pleasures and sun-kissed flavors.

Growing up, I used to always look forward to specific meals that mom made including beef stuffed artichoke in béchamel sauce. After living in many countries & appreciating a wide variety of cultures I decide to take this childhood favorite & make it my own. This edamame stuffed artichoke with peanut sauce & glass noodles is my way of bridging all the experiences, learnings & appreciate for the world's people & cultures.

2017 is the year of rooster (雞年) in Chinese Zodiac, so there must be a dish of chicken in new year gathering. I created this dish by deboing and marinating the wing, and stuffing them with king mushroom and asparagus, which implies the symbol of good luck and rising steadily. (吉祥如意，節節上升）

“ An awesome Italian fisherman gave me these beautiful Italian Mazzancolle (Jumbo Shrimps) directly from the sea.
Sometimes freshness makes the real difference”.

Some waffles for Sunday breakfast

The eggs of the smallest European game bird, the diminutive quail, are about the size of a very large olive, with an attractive brown speckled shell. They have a higher proportion of yolk to white compared to a hen’s egg, and a slightly stronger flavour, but can be treated in much the same way.

Chocolate Brioche Flower Cake
We set out to test lighting and motion in food photography. I love the dark mood and the subtle light beam.

Food styling: @grusaz

Cod with pan fried vegetables, capers and bacon. I'm not a professional photographer or professional chef - My motivation is passion. I prepare all of the dishes by myself and after that it's a challenge to take the pic because I normally have a few minutes to take the pic before I have to eat it.

This is a biscotti with other flavours than the common Italian biscotti. This biscotti is for the one who choose the more healthy path for the moment or as a lifestyle with no gluten and with slower carbs and who still want to have the great yummie taste of a cake. This biscotti is loaded with roasted almond flour and peanuts and coated with lovely dark chocolate and more peanuts, so actually it is not only for the healthy life, it is as well for every one who love a good bit of a cake.

Everybody loves a wholesome,scrumptious cake that bursts with flavor. If you are one of those people who like your chocolate cake light, fruity and on the healthy side,this gluten free cake, is definitely for you!
Indulge in a gluten free version of a chocolate bundt cake recipe. This Mini chocolate beetroot cake with honey orange syrup will change your mind about gluten free baking. The fluffy chocolate cake, fragrant fruity syrup, blend beautifully together and make you savor each bite!

To be honest, I don't know exactly what these beauties are. They were served at The Haute - at the roof top of the tallest building in Zurich. An international wedding was hosted there and they created several delightful appetizers the guests could choose from.

Simply onions!
I like to do close-up photographs, i also like the simplicity 'and the minimalist style! This picture is taken with flash behind the subject to enhance the texture.

Chocolate Hazelnut Crepe Cake photographed for the New York Times @nytfood. This is a delicious cake made of hazelnut crepes stacked with chocolate cream between each layer, topped with whipped cream, hazelnuts and dust with cocoa. Styled by @the_bojon_gourmet and @snixykitchen.

Entree photographed for a restaurant in Los Angeles. Styled by Amy Villareale. The photography took place inside the restaurant and lit with LED lighting.

In Italy we start the day with a great sweet breakfast. Usually with homemade bread, marmelade, honey, cappuccino or milk and coffee. Sometimes I eat empty french croissant. My fave things are pancakes with chocolate.

Capturing the flavour of the sea and mountains with this dish of tuna carpaccio and slices of porcini mushrooms.

This is a moody still life of bread wreath with a beautiful touch of the satin ribbon bow. The light reflecting off and the folds in the ribbon introduce a sense of movement to this otherwise static shot. The dusting of flour encircling the wreath adds a wintry snowy and dreamy vibe to the image.

A yolk stuffed ravioli. This was photographed during a media dinner in Los Angeles for The Guild L.A. I used on-camera flash bounced off the ceiling for this impromptu photo. Canon 6D; Sigma 50mm Art at f/2.8.

Chefs Ryan Simpson & Liam Trotman opened Orwells in May 2010 and have gone from strength to strength. This dish is a rabbit dish with brussels and seasonal vegetables captured for feature for Seasoned by Chefs.

Restaurant: Orwells At Shiplake, @orwellshiplake
Chefs: Ryan Simpson, @chef_simpson
Publication: Seasoned by Chefs @seasonedbychefs
PR: @cuffcomms
Photographer: @jodihindsphoto

New soup base, Sichuan Spicy Tallow, from Morals Village HotPot (德莊火鍋）photographed for its new flyer. Tallow was fried with tens of secret species and frozen as brick. The extreme flavor of spiciness comes along with its melting into the hot soup.

A set for Santa Claus