Third Collection

This was my creation for a magazine for a New Year's party. Wanted to bring out the contrast. The cake looks like a dessert though it's a savoury tapas cake

Tofu and Walnut Salad - a part of a photo session where we wanted to present the perfect fall salad that also happen to be vegan ;)

Because citrus is in season and all that jazz.

There’s a lot of thought that goes into the color combinations in our fotoshoots. The blue and white in this shot reminds us of the sea and it’s power to set you free.

This photo captures how raw vegan food can not only look good but also taste delicious. Raw vegan carrot cake without any refined sugar, gluten, diary and all chemical free with medicinal properties. For Certifified organic stores in Sydney "Orchard St" elixir bars.

When I took this photo is was a breezy and warm day. I saw these minuscule flowers floating around the grass of my backyard and they had me grinning from ear to ear. I was amazed that something so small could have such a huge amount of beauty. I gathered a handful of them and knew that something this beautiful should be photographed. Yet, what should they be photographed with? Well, something small and beautiful and full of detail, of course. So, I rushed to the kitchen and grabbed some blueberry mini wheats, a bowl, some milk, the flowers and dropped them on the table. I let the crumbs fall where they may. The flowers I let dance around the table. What I saw before me was beautiful. And I am so happy to find beauty in the small things.

This Herb butter roasted Chicken was made by my husband, Chef Cody Lindsay of The Wellness Soldier, for The Canadian Family Military magazine. It is part of a series of recipes where we educate our Canadian Military and Veteran community how to eat real, clean, wholesome foods.

As a Canadian photographer working in Central Alberta, there are some challenges working in the winter. we are often shooting for summer publications in the winter. There are short days if we want to use window light(so I often have to make it look outdoors with studio lighting and sets), the quality of light is different and finding ingredients can be very challenging. No to mention not wanting to get out of a warm bed when it’s minus 30 degrees outside! (and yes, we use metric in Canada!). This Strawberry Chocolate Semifreddo was just shot in December 2015 for a Summer Entertaining cookbook.

This dessert shot was taken in summer 2015 at lake Wörther See in Carinthia/Austria. It was really hot weather and spontaneously I decided to use stones and a surfboard as underground for this delicious dessert.

A rainy day grilling. As usual here in Finland summer days are unpredictable. I`t started to rain, but it didn`t stop us. We grilled for the first time amazingly tasteful Kobe beef.<br />
When grilling Kobe, you haft to be careful. The melting point of the fat in the meat is very low and bursts in to flames very easily.

This photo was taken on a beautiful sunny day. A ray of light crossed the room. Just the other day I found this amazing plate in a small cook shop in Amsterdam. The cookies where bought at a new healthy restaurant just around the corner. I immediately had the image in my head. To add some color and summer mood to the photo I decided to shoot the ivy blurry in the background.

I was cooking alongside Top Chef Chad White at the San Diego Bay Wine and Food Festival last November. We prepared fresh shucked smoked oysters w a Sinoloa sauce. I took the image using my Mamiya 645 medium format camera, film used was Ektar 120. I used film/analog camera rather than digital because I have a huge passion for film and I am starting to use it more for my food photography.

This foto came out pretty easy, I was making lunch and noticed that it came out pretty nice.
I have few backgrounds at home and decided that I am going to shoot my lunch.
First it seemed little bit lame, I was thinking how to boost it a little bit. I had some salad and started to sprinkle small sallad leaves around and it came out pretty nice.

This image was created and photographed under natural light at my home studio. My intent was to showcase the concept of farm to table, using locally available fresh ingredients that are in season. Center-cut pork loin chops pan grilled with handful of pearl onions, splashes of apple cider vinegar and pomegranate juice with a sprinkle of fresh chives. On the side, a potato salad mixed with asparagus, tossed in a sour cream/coarse French mustard/ tarragon dressing. This hearty meal wouldn’t be complete without a glass or two of vino blanco.

This is a birthday cake I have made for my mother-in-law. It was a red velvet cake, with raspberries, chocolate ganache and macarrons. I had the topper designed specially in Portuguese and it says "make a wish".

This is a shooting for a chef's portfolio. The moment I saw the tartare I loved the contrast between the meat and the vegetables and seeds... And those olives added a perfect Mediterranean touch.

This picture was taken at the first Gelateria in Nigeria, Hans & Rene. I had a Rocky Road Cupcake which is made of a chocolate sponge base topped off with marshmallows, fudge pieces and a little drizzle of chocolate sauce, Yummy!

I've always done food photography in a bright, white setting. I wanted to challenge myself with a darker, moodier look and I fell in love with it. I feel it really made the fruit look vibrant and fresh.

I am obsessed with Nigella Lawson and this seafood bake is one of her recipes. I had prepared this dish for a dinner party I was hosting and when it came out of the oven, I was so pleased with how it looked. I found the colors so appealing. Luckily it was during the summer time, and I had sufficient natural light beaming through my window even though it was 7pm! I thought it was a great example of a photograph that lets the produce speak for itself.

This was the first time I felt confident enough to stir, stir, stir melted butter and brown sugar to 300° Fahrenheit on my own. It was utterly terrifying trying to juggle stirring and watching the temperature. But, it's not the holidays without toffee.

What’s so fun about food stylings is using beautiful props. We adore a quiet color palette of soft neutrals combined with delicate fabrics. Just how darling are these silk table napkins and ribbons? It’s all in the details!

This photo was taken for "Aboutlife" Wholefood stores in Sydney for their cook book. I tried to capture how easy it can be to have a healthy alternative breakfast for busy people.

This Berry Pie was photographed out of season for a summer publication. A challenge in Alberta Canada! I made the cloth by staining with berry and beet juice. I love collaborating with food stylists who say. “Can you do this?” It’s teamwork that I love.

One of the best desserts I ever had with chamomile, rosehip, fennel and rowan berry. I can tell you, it tasted excellent!

This moody picture is taken on a dark december winter day in Finland, when natural light is cold and harsh blue.
Christmas was just around the corner and we made this traditional garnished Finnish christmas ham.

This photo was shot to my client Paulig Roastery. It is a cappucino drink styled to halloween theme. Coffee with liquorice makes a really good combination of tastes.

I simply enjoy the natural organic beauty in food, and this platter of roasted brussels sprouts mixed with a cranberry bourbon maple butter sauce with shallots is no exception. It was photographed under natural light at my home studio in late fall. By keeping the background of the image to a minimal, the contrast between the white platter and colorful contents helps to convey a sense of the taste variety in this dish: sweet, sour and bitter. A sentiment of holiday celebration and group gathering is also presented here.

This is a lemon curd tart with fresh raspberries that I have made for my office Christmas' party. It has a club fan of its own!

Back home, my favorite restaurant that makes a great steak served with chimichurri on the side. I was missing home the day I shot this, and craving that delicious and perfectly cooked dish and so I tried to replicate it in my kitchen. I shot it the way I like to eat it; slathered in chimichurri and bursting with flavor!