Fortieth Collection

This is a personal work.
A friend’s garden vegetables and fruits.
Organic, good... a better way to appreciate the taste!
Photograph in the natural light.

The Bocuse d'Or is the most prestigious culinary competition in the world. Each country competes to qualify for the finals in Lyon and this is part of the platter for the UK candidate.
Team: @bocusedoruk
UK Candidate: @chefphillips @nathanlane97
UK Coach: @chefadam_1
UK President: @rogan_simon
UK Chair: @antonaandreas
TEAM: @koyahpr @annesophielabruyere
Platter designed by @faber.designs
Photography @jodihindsphoto
@bocusedor

I came across this glass bottle at a flea market, I was attracted to the thickness of the old glass. I believe it is a bottle from an old ship as it has a curved base (I would love to know if anyone could tell me more ) being the olive season I married the two together keeping all the colors and texture very rustic

These little beauties are turrons lovingly made by the macaronmanufaktur.at. Turrons or Torrone is a southern Europe nougat confect made of honey, egg white, sugar and almondsю

Personal work, I had some beautiful Asian Black Garlic and before cooking with them, I decided to take my new Nikon Z7 for a spin. Used Alien Bees, Nikon Z7 and 50 mm lens. Set lights through block glass to give an uneven pattern on the backside of granite.

I actually did this photo as a demonstration for a food photography class I was teaching. The glass was propped up at an angle and a fast shutter speed was used to capture the splashing wine.

Pasta ingredients; While the chef was preparing to start cooking the final meal, I paused it for a moment to take a quick shot; very simple, it was taken by natural light. A simple meal with fresh ingredients is the most delicious part of life!

Fiesta!
Let's play with fruits, colors and textures.
Camera: Canon 5D mark iii
Lens: 50 mm
Settings: ISO 400, 1/125 sec at ƒ/2.8, tripod, daylight

Cocktail photoshoot in the studio, playing with light and shadows in pastel shades. For @ink_gin
A stunning gin with a purple tone that changes to pink when ingredients are added. magical to watch, fabulous to photograph. A truly fun day shooting for this company.
This one is Al Capone’s favorite cocktail - the Southside.

Chocolate-apple Brownies with nuts and cranberries on top! Our favorite (quick and easy) cake for big and small.
Shot, as always with natural light.

This image was made while visiting the one star Michelin restaurant Fortaleza do Guincho in Cascais, Portugal.
This menu with sea inspiration was created by Executive chef Gil Fernandes.

This fresh and healthy salad is a joy to behold with the textures and shapes playing perfectly with the monotone colours of this shot.

Shot in my studio, using natural light.

This was taken at an independent restaurant in Chester, UK. Mixing flash with ambient light, I managed to catch the steam rising from the mussels to get a sense of freshness of the dish.

A fun image of a strawberry chocolate cake being dusted with maybe a slightly excessive amount of icing sugar. I wanted to create a cake that anyone could decorate and enjoy making.

Oranges and blood oranges.
Camera: Fujifilm x-T3
Lens: Fujinon 16-55 mm
Settings: ISO 320, 48.5 mm, 1.8s at f/5.6, artificial light, tripod

Dramatic natural lighting for chocolate overload. Chocolate teacup filled with chocolate mousse, topped by a chocolate spoon and chocolate shavings, created by the artisans at L.A. Bakery in Carson City, NV.

Very many years of trying, trying to bake the perfect and the healthiest sourdough bread. Finally, I made it. I baked the best spelt sourdough bread. Amazing feeling. I absolutely recommend it!

Dish created by Michelin star chef Tim Golsteijn of restaurant Bougainville in the center of Amsterdam.
Passionfruit ice cream with 4-year-old soy oil.

I can never go past fresh bunches of basil at the market and one of my favorite ways to use it is to make basil pesto. Shot in my home using natural light. Canon5D MarkIV - 105mm lens at f2.8 - 1/100

Oranges and Clementines still life capture to represent the citrus season.
Shot with natural light inside a box to create more shadows and a moody look.

The photo was taken in one of those long, cold, winter days when I and my fiance were sitting at home wrapped in a blanket. We wanted to drink something warming, so I prepared a so-called "winter tea". With ginger cookies, it tasted delicious!

This dish was beautifully plated by Chef Oren at Goode & Wright. It was shot on location in natural daylight in Notting Hill, London.
The composition, colors and components of the plate perfectly encapsulate a city dwellers’ fantasy of the seaside. The entire dish comes alive with the broad brushstroke of squid ink lined with pristine white polka dots. It’s dynamic and gushes of the chef’s inspiration taken from the sea. It’s a masterpiece.

Selection of Sicilian citrus fruit (Blood oranges & lemons).
Camera: Sony Alpha A7RII
Lens: Sony 50 mm macro
Flash: Elinchrom with a softbox
Settings: ISO 64, 1/125 sec at f/11 with a tripod
Shot in my studio

Slowly roasted strawberry and pumpkin cold soup served in a traditional Indian beaten copper serving dish.
Photography style Dark and Moody.
Food Styling by Anjali Ramaswamy

That was a particularly sweet shooting of a Toblerone chocolate mousse that I was allowed to do for casual cooking.at. Must have been the best chocolate mousse of all time. You don't have to take my word for it, try it out. Here you will find the recipe: www.casualcooking.at/tobleronemousse/

Another Blue Monday,
another chance to Sprinkle the hell out of it!
Camera: Canon 5D mark iii
Lens: 50 mm
Settings: ISO 400, 1/125 sec at ƒ/5.6, daylight

Ink Gin and Tonic, with fresh strawberries and mint. From a studio photoshoot, working with light and shadows and pastels tones to keep a fresh summer feel. Lit from behind to highlight the bubbly G&T. Photoshoot for @ink_gin

Rich. Dark. Delicious. Coffee.
I adore the swirls and colours in this cold pour coffee shot.

Shot in my studio, using natural light

Escabeshe style marinated Cobia / Textures of Yellow Curry / Sea urchin / Kombu gel⁣⁣
Dish created by master chef Dennis Huwaë of restaurant Daalder in Amsterdam.

My husband holding a freshly baked carob bread.
What I love the most about it, is the contrast between the bread and the hands and the texture of the bread.
Shot with natural light.