The photo was taken for the needs of Maria Bonita - a manufacturer of Pão de queijo, Brazilian cheese bread, a popular snack and breakfast food in Brazil. Pão de queijo is gluten free, sugar added free, no yeast, and use only fresh ingredients. Maria Bonita's cassava flour supplier uses a natural and free of contaminants cultivation methods. This special flour, directly imported from Brazil, is naturally gluten free and largely used in the South American cuisine. In their recipe they use cheese made by regional producers from Poland and parmesan of extraordinary flavor brought directly from Italy, so obviously it all results in amazing flavor!
Sometimes you just need an Egg Nog and this was one of those days. This creamy egg nog is served ice cold and with the Swedish liqueur Punsch, that is sweet and has a taste of arrak and it´s really really yummie. And on the top floats a lot of poppy seeds for a little crunchy effect
Edamame and gyozas snack :) natural daylight with light color materials for styling and a darker base for contrast. In another photo, at another angle, I could capture better the gyozas but the edamame wasn't the main point anymore. This one was my favorite not only because it featured the edamame but also because at this angle the products get to be against the daylight and it gives a nice, warm touch :)
Classic French Madeleines for the Simply Gluten Free Magazine.
That little French butter cake that most people think of more as a cookie. Although madeleines appear to be simple, they actually require a fair amount of patience. But if you follow the instructions carefully in the end you'll be rewarded with a truly delicious little treat: crispy on the outside and spongy and soft on the inside. A perfect accompaniment to your morning cup of coffee.
This was taken for The Telegraph Gin Experience events in the summer. A gorgeous little set of gin and rose tonic with all the botanicals.
Beautifully styled by @victoriagrier for The Telegraph: @telegraphfood for The Telegraph Gin Experience held in London each summer (http://telegraphevents.co.uk/telegraph-bespoke/telegraph-gin-experience/)
Apple scramble with passion fruit foam.... the most delishious touch by STHLM- MRKT at Cascais. Amazing menu and happy staff. I made the photoshoot during daylight right in front of the restaurant. There was an amazing light; it was close to sunset hour, between 5 or 6 o'clock.
The United Kingdom
Raymond Blanc at Le Manoir aux Quat'Saisons
Food: Chef Patissier Benoit Blin
Props: Cynthia Inions
This is Lupis, a classic Indonesian traditional dessert. Wrapped with banana leaves, it is made from glutinous rice, topped with shredded coconut and sweetened with thick palm sugar syrup. There is a very difficult technique in the wrapping. You need to make it full but not too full, just about the right amount, depends on the size of the leaf. After you boil it, it will be very sticky and the shredded coconut will stick on it. Mostly we have it for breakfast or afternoon tea.
Gorgeous fresh spring dish from Ross Bryan at Corrigans, Mayfair. This pork dish is full of incredible twists of flavours from the baked plums to the muesli balls. Really gorgeous..