Thirtieth Collection

Classic French Toast with fresh berries for breakfast - a delicious, quick and easy to make sweet breakfast.<br />
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/arme-ritter-french-toast/
Classic French Toast with fresh berries for breakfast - a delicious, quick and easy to make sweet breakfast.<br />
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/arme-ritter-french-toast/
Verena Pelikan

Austria 🇦🇹

Classic French Toast with fresh berries for breakfast - a delicious, quick and easy to make sweet breakfast.
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/arme-ritter-french-toast/

Winner of the Roux Scholarship 2018 is Martin Carabott and here is his winning dish Pigeonneaux Valenciennes-style, vin jaune sauce: whole roasted pigeons stuffed with forcemeat and sweetbreads, garnished with spinach and carrots. Served with glazed polenta and morels timbales, accompanied with a vin jaune sauce.<br />
<br />
Chef: @martin0carabott<br />
Restaurant: @hide_restaurant<br />
Competition: @roux_scholarship<br />
Photograph: @jodihindsphoto
Winner of the Roux Scholarship 2018 is Martin Carabott and here is his winning dish Pigeonneaux Valenciennes-style, vin jaune sauce: whole roasted pigeons stuffed with forcemeat and sweetbreads, garnished with spinach and carrots. Served with glazed polenta and morels timbales, accompanied with a vin jaune sauce.<br />
<br />
Chef: @martin0carabott<br />
Restaurant: @hide_restaurant<br />
Competition: @roux_scholarship<br />
Photograph: @jodihindsphoto
Jodi Hinds

The United Kingdom 🇬🇧

Winner of the Roux Scholarship 2018 is Martin Carabott and here is his winning dish Pigeonneaux Valenciennes-style, vin jaune sauce: whole roasted pigeons stuffed with forcemeat and sweetbreads, garnished with spinach and carrots. Served with glazed polenta and morels timbales, accompanied with a vin jaune sauce.

Chef: @martin0carabott
Restaurant: @hide_restaurant
Competition: @roux_scholarship
Photograph: @jodihindsphoto

CHICKEN LEGS & BRAISED PEAS  by Something Cooked (Gordon Ramsay's Recipe)<br />
This lovely pot was cooked to surprise my best friend as Sunday brunch on his birthday.<br />
Most recipes are followed Gordon Ramsay's cookbook and very simple, just chicken, white wine, stock, green peas, and a lot of passions.
CHICKEN LEGS & BRAISED PEAS  by Something Cooked (Gordon Ramsay's Recipe)<br />
This lovely pot was cooked to surprise my best friend as Sunday brunch on his birthday.<br />
Most recipes are followed Gordon Ramsay's cookbook and very simple, just chicken, white wine, stock, green peas, and a lot of passions.

CHICKEN LEGS & BRAISED PEAS by Something Cooked (Gordon Ramsay's Recipe)
This lovely pot was cooked to surprise my best friend as Sunday brunch on his birthday.
Most recipes are followed Gordon Ramsay's cookbook and very simple, just chicken, white wine, stock, green peas, and a lot of passions.

Strawberry bath, Nikon 850D with Alien Bee strobes. Shot in our studio JeffCouchFOOD Images in Chatsworth CA, help from @Preferred Chef, Lance
Strawberry bath, Nikon 850D with Alien Bee strobes. Shot in our studio JeffCouchFOOD Images in Chatsworth CA, help from @Preferred Chef, Lance
Jeffery Couch

The United States 🇺🇸

Strawberry bath, Nikon 850D with Alien Bee strobes. Shot in our studio JeffCouchFOOD Images in Chatsworth CA, help from @Preferred Chef, Lance

One of my favorite things to photograph and eat is bread.  I created this set in my kitchen using only window light.  The out of focus view in the window is an image I created in Ravello Italy last year.
One of my favorite things to photograph and eat is bread.  I created this set in my kitchen using only window light.  The out of focus view in the window is an image I created in Ravello Italy last year.
Larry Hanna

The United States 🇺🇸

One of my favorite things to photograph and eat is bread. I created this set in my kitchen using only window light. The out of focus view in the window is an image I created in Ravello Italy last year.

I love taking pictures of fruits, especially strawberries. Did you notice the colorful backdrop in this picture? It was done by a two year old boy named Nayel.
I love taking pictures of fruits, especially strawberries. Did you notice the colorful backdrop in this picture? It was done by a two year old boy named Nayel.
Manju Jisto

The United Arab Emirates 🇦🇪

I love taking pictures of fruits, especially strawberries. Did you notice the colorful backdrop in this picture? It was done by a two year old boy named Nayel.

Peas in a Pod from the English Market in Cork, Ireland. The image was taken in March 2018 and later on transformed into a Food Art Print which can be purchased on my website: http://pepperazzi.ie/food-art-prints/
Peas in a Pod from the English Market in Cork, Ireland. The image was taken in March 2018 and later on transformed into a Food Art Print which can be purchased on my website: http://pepperazzi.ie/food-art-prints/
Monika Coghlan

Ireland 🇮🇪

Peas in a Pod from the English Market in Cork, Ireland. The image was taken in March 2018 and later on transformed into a Food Art Print which can be purchased on my website: http://pepperazzi.ie/food-art-prints/

A still-life with strawberries and   Blue Magic flowers (muscari).<br />
I really like the bright colors of ripe strawberries. Laid out on the table, they become a beautiful photo model.  And very tasty in addition. <br />
Morning light from the window in the kitchen.
A still-life with strawberries and   Blue Magic flowers (muscari).<br />
I really like the bright colors of ripe strawberries. Laid out on the table, they become a beautiful photo model.  And very tasty in addition. <br />
Morning light from the window in the kitchen.
Elena Milovzorova

Czech Republic 🇨🇿

A still-life with strawberries and Blue Magic flowers (muscari).
I really like the bright colors of ripe strawberries. Laid out on the table, they become a beautiful photo model. And very tasty in addition.
Morning light from the window in the kitchen.

Embers for the palate<br />
The rising smoke, the burning coal and the roasting chicken. Sounds appetizing? The food festival in Mumbai showed off this famous Punjabi dish that had become synonymous as an appetizer. This dish brought out the food demon that's always lurking, waiting for another tasty morsel, but as any good photographer can attest, no eating without clicking!
Embers for the palate<br />
The rising smoke, the burning coal and the roasting chicken. Sounds appetizing? The food festival in Mumbai showed off this famous Punjabi dish that had become synonymous as an appetizer. This dish brought out the food demon that's always lurking, waiting for another tasty morsel, but as any good photographer can attest, no eating without clicking!
Arthi Duraisamy

India 🇮🇳

Embers for the palate
The rising smoke, the burning coal and the roasting chicken. Sounds appetizing? The food festival in Mumbai showed off this famous Punjabi dish that had become synonymous as an appetizer. This dish brought out the food demon that's always lurking, waiting for another tasty morsel, but as any good photographer can attest, no eating without clicking!

Raspberry Marshmallow Lollypop, made in a workshop by "Com cheiro a chocolate" .<br />
 Photography with natural daylight on a cloudy day.<br />
The warm chocolate flavour balance the raspberry acidity.<br />
Delicious !
Raspberry Marshmallow Lollypop, made in a workshop by "Com cheiro a chocolate" .<br />
 Photography with natural daylight on a cloudy day.<br />
The warm chocolate flavour balance the raspberry acidity.<br />
Delicious !

Raspberry Marshmallow Lollypop, made in a workshop by "Com cheiro a chocolate" .
Photography with natural daylight on a cloudy day.
The warm chocolate flavour balance the raspberry acidity.
Delicious !

I am passionate about taking pictures of food which in this opportunity I will be taking pictures of my favorite desserts but Inspired by my mom's colors  "Brown&kacky"
I am passionate about taking pictures of food which in this opportunity I will be taking pictures of my favorite desserts but Inspired by my mom's colors  "Brown&kacky"
Greyly Boscan

The United States 🇺🇸

I am passionate about taking pictures of food which in this opportunity I will be taking pictures of my favorite desserts but Inspired by my mom's colors "Brown&kacky"

Poached egg on avocado bread - easy to make and delicious. <br />
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/pochiertes-ei-auf-avocadobrot/
Poached egg on avocado bread - easy to make and delicious. <br />
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/pochiertes-ei-auf-avocadobrot/
Verena Pelikan

Austria 🇦🇹

Poached egg on avocado bread - easy to make and delicious.
Recipe can be found on my website https://www.sweetsandlifestyle.com/rezept/pochiertes-ei-auf-avocadobrot/

Chef Mike Reid never fails to bring out new, creative and sumptuous dishes at M Restaurants.  Here is his cured red prawns, english peas, coal cooked potato and squid ink sauce.<br />
Chef: @mikereidchef<br />
Restaurant: @mrestaurants<br />
Owner: @martinwilliams32<br />
Photograph: @jodihindsphoto
Chef Mike Reid never fails to bring out new, creative and sumptuous dishes at M Restaurants.  Here is his cured red prawns, english peas, coal cooked potato and squid ink sauce.<br />
Chef: @mikereidchef<br />
Restaurant: @mrestaurants<br />
Owner: @martinwilliams32<br />
Photograph: @jodihindsphoto
Jodi Hinds

The United Kingdom 🇬🇧

Chef Mike Reid never fails to bring out new, creative and sumptuous dishes at M Restaurants. Here is his cured red prawns, english peas, coal cooked potato and squid ink sauce.
Chef: @mikereidchef
Restaurant: @mrestaurants
Owner: @martinwilliams32
Photograph: @jodihindsphoto

Idiyappam is a specialty of Kerala and it is traditionally made with rice flour. It looks like noodles but its not the same texture. I have substituted rice flour with organic raagi and coconut flour.
Idiyappam is a specialty of Kerala and it is traditionally made with rice flour. It looks like noodles but its not the same texture. I have substituted rice flour with organic raagi and coconut flour.
Manju Jisto

The United Arab Emirates 🇦🇪

Idiyappam is a specialty of Kerala and it is traditionally made with rice flour. It looks like noodles but its not the same texture. I have substituted rice flour with organic raagi and coconut flour.

This image was taken on a truly magical evening where three Michelin starred chef, Jacques Marcon collaborated with British Michelin chef, Adam Bennett at The Cross at Kenilworth.<br />
<br />
Chef: @paulinoupastry @regis_jacques_marcon @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Photographer: @jodihindsphoto
This image was taken on a truly magical evening where three Michelin starred chef, Jacques Marcon collaborated with British Michelin chef, Adam Bennett at The Cross at Kenilworth.<br />
<br />
Chef: @paulinoupastry @regis_jacques_marcon @chefadam_1<br />
Restaurant: @thecrossatkenilworth<br />
Photographer: @jodihindsphoto
Jodi Hinds

The United Kingdom 🇬🇧

This image was taken on a truly magical evening where three Michelin starred chef, Jacques Marcon collaborated with British Michelin chef, Adam Bennett at The Cross at Kenilworth.

Chef: @paulinoupastry @regis_jacques_marcon @chefadam_1
Restaurant: @thecrossatkenilworth
Photographer: @jodihindsphoto

God's own food <br />
Authenticity is an attribute that is hard to find. The humble banana leaf adding flavor to the lip smacking dish holds up as an inspiration for this picture.
God's own food <br />
Authenticity is an attribute that is hard to find. The humble banana leaf adding flavor to the lip smacking dish holds up as an inspiration for this picture.
Arthi Duraisamy

India 🇮🇳

God's own food
Authenticity is an attribute that is hard to find. The humble banana leaf adding flavor to the lip smacking dish holds up as an inspiration for this picture.

Stunning dish by Chef Oli Marlow of Roganic, London<br />
Submitted for the Roux Scholarship Regional Finals in March 2018<br />
Chef: @olimarlow<br />
Restaurant: @roganic @rogan_simon<br />
Competition: @roux_scholarship<br />
Photograph: @jodihindsphoto
Stunning dish by Chef Oli Marlow of Roganic, London<br />
Submitted for the Roux Scholarship Regional Finals in March 2018<br />
Chef: @olimarlow<br />
Restaurant: @roganic @rogan_simon<br />
Competition: @roux_scholarship<br />
Photograph: @jodihindsphoto
Jodi Hinds

The United Kingdom 🇬🇧

Stunning dish by Chef Oli Marlow of Roganic, London
Submitted for the Roux Scholarship Regional Finals in March 2018
Chef: @olimarlow
Restaurant: @roganic @rogan_simon
Competition: @roux_scholarship
Photograph: @jodihindsphoto

Matthew Rose

The United Kingdom 🇬🇧