The picture was made for the needs of the Australian culinary magazine - Yum Gluten Free. The idea was to make gluten-free cuisine more tempting and appealing - and to create a recipe suitable for the NEY.
This photo is an order of a pastry cook to celebrate Christmas. His speciality is to present raspberry "back to front" on his tarts. I thought that a semi -close up was necessary without adding anything all around. Just focus on the raspberry.
This photo was taken after a summer’s weekend adventure to the Okanaganas in British Columbia. The peaches were harvested locally fresh off the tree! We brought them back home Vancouver. Since we could only keep them for a short period of time, making Roasted Peach Ice Cream was the our attempt to savor them longer!
The day after Thanksgiving, my family has started a tradition of frying a whole bunch of foods. This year, my dad showed my sisters and I how to make his dad's egg rolls. There's always fried won ton in the mix because that's always a favorite.
The United Arab Emirates
This is a delicious colorful selection of Fruit tart that is supplied by a bakery close to me and I love it, it represents all the wonderful colors of Food.
Cumin & maple roasted beets and sweet potatoes: I can never have enough soup during the winter- it keeps you warm and utterly satisfied and also allows for endless experimentation. This beet and sweet potato one is currently my favourite. The cumin & maple glaze gives the vegetables a delicious spicy sweetness, balanced by the addition of buttermilk and crunchy, lemony pumpkin seeds. Sweet, salty, sour and spicy- you have it all in just a spoonful!
While we absolutely love the challenge of creating recipes that are unique and different, we also enjoy easy but still festive recipes that are special. Like this delicious slow cooked Beef Bourgignon. Comfort food at it’s best... Mmmm we love this classic!
I took this photo in Perth, Western Australia, for a Raw food cook book. The chef is spiritual raw food chef, running non profitable cafe promoting earth friendly living. Most of the ingredients used are organic, donated or from local farmers or grown in their own garden.
Cheese. One of my favourite ingredients to shoot. At this client shoot I was looking for colours and a setup that would look a bit like an old painting.
Smoked sprats with fresh tomatoes and a squirt of lemon on corn toasts.
Alberta, Canada is a province that has a lot of cowboys. This recipe for Tex-Mex Hamburger Soup was taken for “The Canadian Cowboy Cookbook” The negative space is very important for many of my cookbook photographs as to the text for the recipe often is printed in that space.
Foie gras – I decided to take this shot of foie gras on an underground that shows the natural habitat of gooses, a grass green meadow. The shot was taken in studio, so I created an atmosphere that looks like natural daylight
This photo was taken in a beautiful summer day. Bright breakfast of chia seed pudding with fresh seasonal fruit and berries. I want to convey a bit of summer mood to anyone who sees this picture.
The United States
I wanted to capture the motion and seductiveness of the chocolate drizzle.
Afternoons Tea – weekends are best taken slow and to enjoy over a fragrant cup of tea. For this photo I wanted to capture the vivid colors of the West Coast. A blank white canvas and flatlay was a great way to highlight an afternoon tea set outside of the three tiers.
This photo is a baking adventure inspired by soft and pillowy baked scallion buns that I get when I visit the Bay Area. Although these aren't exactly the same, they look gorgeous but aren't actually that difficult.
Cod & samphire risotto: Risotto is probably my favourite comfort food. Elegant yet unassuming, requiring few ingredient and yet packing tons of flavour, once you master making it, you really can't go back. This simple fish version is elevated by the addition of crunchy, flavourful samphire, fresh basil and dry white wine.
We found these edible cabbage flowers while strolling the flower market. They weren't only pretty to look at, drizzled with some high-quality olive oil they also made a pretty darn yummy salade provençale!
I love breakfasts. In this photo for a client I wanted to picture a quit early morning with blue and violet hues with a mouthwatering feeling.
This is a version of the fish chowder, which I made for shabbat dinner, with coconut milk. It was a crowd fave :)
This was an amazing amuse gueule of Austria‘s top chef Andreas Döllerer, served at the "Jeunes Restaurateurs d‘Europe"-dinner in Salzburg. I choosed the view from above because it shows all components of the dish in an attractive way.
The United States
I've dabbled with a raw vegan diet in the past and have always wanted to make a raw "cheesecake". I found this recipe online- it is a Lemon Blueberry version. The background is made of slate roof tiles from a local salvage shop.
Beetroot, zucchini & manchego tart: Tarts and pies are one of my favourite things to make (and eat!). This one was really just an excuse to showcase the beautiful colours of fresh beets and zucchini, perfectly paired with salty manchego in a simple, yet delicious buttery and flakey tart.
Because we love to indulge from time to time, we appreciate a quick and easy detox. Hot water + citrus fruit = voilà! Perfect way to start your day! And spontaneously made for a pretty picture too!
This is a squash soup I made for a photographic assignment in a food styling course.
Dessert with „Hadnsterz“ – New interpretation of a traditional austrian dish called „Hadnsterz“, made of buckwheat. This was a creation of my client and famous austrian chef Hubert Wallner from lake Wörther See.
Chocolate chunk bread pudding: Perfect served both as a decadent breakfast or a dessert, you really can’t go wrong with bread pudding. This version is made a little luxurious with the addition of great quality dark chocolate with crunchy and delicious cocoa nibs and a few drops of brandy.
This dish is a modern interpretation of „Black Forest cake“. All components of the cake were brought to the dish separately. The idea was to show the dish in the hands of the chef to capture a new and interesting perspective.
Vintage style is only as far away as the nearest flea market! We were so in love with our latest flea market trouvailles that we decided to shoot some fresh produce that we had gotten earlier that morning from the farmers market. Just how amazing are these vintage food props?