Twenty-Fifth Collection

Plums and Cinnamon Tartlets.
Me in Christmas mood feeling.
Photographed, Cooked and Styled by me.
@bonjour_salzburg_photography

There is a place here not far from where I live @gruellfischspezialitaeten and they have sweet water prawns!! I know right! Very Special.
Then I start playing with them!
Photographer me: Catalin Cucu
Studio @bonjour_salzburg_photography

I saw this beautiful plate in a shop and I bought it immediately! This was test shooting in my studio.
Photographer : Catalin Cucu
Studio: Bonjour Salzburg

Roasted pumpkin goodness on these street style tacos. With all the fixings and the crema sauce on the side, utilizing one's hands to help with enjoying these tacos is almost obligatory.

Part of a series of images looking at liquid displacement and putting some high speed flash to the test!

Photographer: @jodihindsphoto
Stylist: @julietbk
Studio: @directdigitalhq

Purple heirloom potatoes cooked in Mirbrasa charcoal oven for product demonstration.
@mirbrasa
@preferredchef
Thank you for the Award

Craft beers from Temblor Brewing Company cover shot for Bakersfield Magazine
http://www.food.ArtofEricJames.com
Studio: 1.661.322.0913
©2017 Eric James Swearingen
#ArtofEricJames

Glass of Jack Daniels photographed for my portfolio. Background is a group of bourbon bottles back lit with a continuous light source.

On the menu tonight: homemade cheescake, roasted pistachio nuts, cacao chips, fields berries @mme_bovary shot with natural light.

This is part of my "MEAT WITHOUT FEET" collection which was used for my College Graded Unit, and consisted of all kinds of different fish and seafood.

A fast chocolate mousse for dessert? Chocolate, whipped cream and a bit of Orange. For styling fresh cocoa powder and a white and shiny area. No Flash, no lightbox - just my camera and a pancake-lens.

Deluxe Street Food Fare of Javanese Banana Leaf Rice.

Commonly found as a humble street food in Java; now it is stylishly presented in a deluxe and fancy manner.

This kind of rice dish is locally called 'Nasi Kucing' (nasi means rice, kucing means cat) as the rice portion is so small it resembles a portion for cat's meal.

Each banana leaf parcel consists of steamed rice topped with a side dish and labelled accordingly.

These banana leaf rice parcels are always served with extra side dishes, such as skewered dishes, soy-braised dishes, vegetable fritters, and crispy crackers.

My Mom's Scottish Shortbread. My mom is from Scotland and this recipe was handed down to her by her very spirited, Auntie Belle. It's THE best shortbread on the planet. In fact, I've never tasted a shortbread that even comes close to the light, buttery, airiness that makes this one oh-so-good. For this photo, I dipped it in a warm milk chocolate and topped it with orange zest. It's my Fall rendition. Look for the recipe on my blog at www.thecrainesnest.com.

Photographed and Styled by Kirstie Craine Ruiz

"Cantucci and Vin Santo"
Vin Santo is a fine Tuscan wine that is usually tasted along with cookies called "cantucci" . Cookies, as you can see in the photo, are dipped in wine to bring out the flavors.
Work commissioned by Dante’s, a Touscan Restaurant Chain.
Photographer and stylist :Daniele D’Agostino

These are chocolate cupcakes, for a promotional photo shooting for Casas do Pousadoro in Baião - Douro in the north of Portugal.

Roast beef from free range Angus combined with matched potatoes and fresh vegitables. Port wine and fresh herbs from the gargden give mediteranian taste.

one of my favorite things to do on the weekends is to bake and decorate the house with flowers. When I shot this photo, my husband was traveling for work, so I made these fudgy brownies and couldn’t resist having one (or two) without him. No regrets, because that’s what weekends are for.

This salted caramel fudge brownies was created in celebration of Halloween. The fun part in making it was to make the stencil for the witch on the broom and the bats. The burned edges of the parchment paper and the lacy background help to pull the elements together to convey that sense of bewitching yumminess.

Sticky Toffee Pudding with Butterscotch sauce
It doesn't get much better than that for puddings!
Agency: @thisismission
Restaurant: @pfchangs

Brussel sprouts cooked in Mirbrasa charcoal oven for product demonstration.
@mirbrasa
@preferredchef
Thank you for the Award

Gourmet Toffee by Chief Cheryl Mestmaker at GoodNut.com
http://www.food.ArtofEricJames.com
Studio: 1.661.322.0913
©2017 Eric James Swearingen
#ArtofEricJames

Crusted Scallops in a pesto sauce photographed for Top Catch in Boston, MA. This delicious dish was photographed inside the restaurant using the natural light provided by a large bank of windows. Styled by Amy Villareale.

On the menu tonight: Grilled Burbot with mango, corn and bacon salsa, kale chips, tobiko, corn purée and cod cakes @mme_bovary

Sometimes you don`t need a fancy "foodstyling" - just a bit of icing sugar and a nice spot with natural light! As usual, my pictures are shoot with available light, right after baking/cooking/stewing.

Pulut Tai Tai or Pulut Tekan.
Peranakan (Nonya) cake of white and blue glutinous rice cake with kaya jam. The blue coloring is obtained from blue pea flower extract. The jam is a local Malay treat of egg and coconut milk custard.

Granny Smith Apple and Strawberry Crumble ready to pop in the oven. Once these are baked and the tops are browned, I serve them with a warm homemade toffee sauce and a sprinkle of Maldon Salt. Great Thanksgiving dessert alternative. Look for the recipe on my blog at www.thecrainesnest.com.

Photographer, Food Styler, and Recipe Creator: Kirstie Craine Ruiz

This is the genius of the the restaurant Olivier Avenida In Lisbon. It's a PASSIONFRUIT COLLINS. Fill a highball glass with crushed ice. Add Absolut Vodka, lemon juice and passion fruit puré. Top up with soda water. Garnish with peppermint and passion fruit.
All part of their cocktail list

This desert is just delicious. Chocolatecream on fine cake base with strawberries and pga sprout. Caramel and splinters og white choclate tie the elements together.

Steamed salmon with fresh herbs. The chef from the classy kitchen of "Naesseslottet" in Denmark created this dish for a wedding meal.