Fourth Collection

I wanted to cheer my husband up on a rainy, miserable winter day with the message,"A friend is like a good salad, it makes you happy and brings colour to your life". I didn't need to say anything else. This salad was made with all my love, and that's why I wanted to capture this moment on camera.

Sometimes I spend hours, playing with my food, photographing it, trying to capture its uniqueness and beauty. This shot I named, "Capturing the Art of the Cupcake".

There's an art in making bread and I've only recently began experimenting with it. It's a long process that requires patience, love and care but the possibilities are endless and the results are amazing, even for a rookie bread-maker like myself. Like these pesto and sundried tomato bread rolls, they're easy to make and they're full of flavor.

Triple Layer Almond Cake Layered with Bluberry Compote, Melted Dark-Chocolate and Fresh Blueberries.<br />
This dessert literally came to me in a dream, I just woke up knowing exactly what I wanted to bake that day. I love to bake healthy yummies, so I made the cakes with almond flour, gluten steel cut oats and then layered it with a delicious reduction of fresh blueberries, balsamic vinegar and honey. No dessert is complete without a healthy does of chocolate so I melted down 90% dark choclate, poured it on top and and added the some more blueberries as a finishing touch. I took this picture in all natural lighting on my patio, then enjoyed a slice with a warm glass of green tea. Yummmm.. Wanna know how to make your dreams come true fast? Dream about cakes!

Panna cotta is one of my favorite dessert and it´s perfect for the Brazilian heat. I took this photo when I cooked it by my self for the first time.

Poached Octopus in the making for 2 hours approximately with some nice tasty & colorful garnish such as carrots, leeks, onion, pink garlic, mixed baie pepper & bay leaves, It's a great preparation for a delicious octopus carpaccio.

This wonderful creation started with me, a bag of almonds and a few apples (plus the customary pantry ingredients). I got inventive. The crust was nuts, coconut oil and some agave. This then baked for about 30 mins in the oven. Then I arranged the sliced apples and baked the tarts again. This recipe could not be more simple! A little ice cream, crushed walnuts and honey to top, and you have a simple, easy and healthy dessert! Enjoy!

This is a photo of colorful hummus party, which I prepared for the carnival. The menu consists of traditional hummus, pink beetroot hummus with cumin seeds, green spinach hummus with feta and Greek parsley salad with tahini dressing. I wanted to emphasize the vibrant colors of the hummus, especially of the pink beetroot hummus.

This is the first time I tackled macarons by myself and they are totally worth the patience.

This is a simple proof of medicinal plant based cake looking better and tasting better then the original. Captured for a new range of organic plant based medicinal cakes for Organic stores in Sydney: Orchard St

This dish was to die for! It was created by Chef Cody Lindsay of The Wellness Soldier for a special Valentine Day dinner for a Canadian Veteran and his wife. He went to their home and created an amazing three course dinner for him and his wife to enjoy. Sometimes, our veterans injuries make it hard for them to live the same quality of life as they once used to. Getting out of the house can be near impossible. The main course was a strip loin steak on top of asiago stacked potatoes with green beans and a red wine and balsamic vinegar reduction.

I have been working on a series of healthy cookbooks. This tasty Cinnamon Cardamom Breakfast Quinoa is part of a quinoa cookbook. Who knew quinoa could be used in so many different ways?

This was my "morning-pick-me-up". Healthy , yummy, fancy and beautiful. The first thing in the morning is to treat yourself as if you are the king/queen. Perfectly poached egg on a 12grains toast with some avocado paste and prosciutto.

Healthy and delicious meal in a bowl: barley lentil mixed grains with all the fixing of spinach, roasted tomatoes, artichoke hearts, giant white beans, kimchi and an egg on top. A horseradish beet Tahini cream goes nicely with it.

This is a close-up shooting for a catering company, the dessert buffet was focused on amuse-bouche from the northern Italian culinary tradition. I wanted to enhance the rough nut-based pastry and the smooth dark chocolate layer in between. All the products come from a local farm in the beautiful land of Piemonte. By the way, these sweets have such an elegant name: "Dame's kiss", very promising indeed!

For this session I teamed up with the talented Swiss chef Moritz Stiefel. This dish is basically a “surf and turf” with a regional Swiss style and seasonal vegetables.
I really like the colors and contrast of these ingredients, especially the violet sweet potato and the kale. I used a black handmade plate as a prop and a ceramic neutral background to emphasize the colors.
The low, top-left light is subtle and gives the image a nordic mood.

I was asked to take some photos for a Mexican restaurant on South Beach that I had never been to. The dishes were beautifully presented and I was given the freedom to decorate the table in any way I wanted. It's a Mexican char-grilled corn on the cob coated with chipotle infused aioli, slathered with cottage cheese, served over green with fresh lime. I love the combination of colors from the different elements in the background. Especially the red pepper sticking out in the background. I'm glad they chose this image for their menu. Luckily, I was able to eat it too! Delicious!

In this picture I focused on a typical Finnish grill kiosk food called ”Porilainen”. The idea of the picture is that you can just easily grab a piece and enjoy it at as you please.

There is a restaurant by the sea. The host will take you up to the big rooftop seating with shade. Your heart palpitates with excitement and expectations. You are sitting on the pillow filled sofa with your loved one and looking at the eyes of each other. Just the right amount of trade wind coming down from the valley will cool your face and sway your hair. Friendly server, adventurous mixologist, and the skilled chef will amaze your every sense when you come to this restaurant. The image was shot for Globe-Trotter Travel Guide Book at Fleetwood’s on Front Street.

Imagine perfectly cooked Poached egg, mushrooms, truffles, seasonal fall vegetables and crispy fritters, incorporating amazing mix of textures with complex, yet subtle seasoning on a foam base !! My Canon's encounter with this dish created optical magic, just like how it teased the taste buds.

This lime coconut layered tart-in-a-pot was the best way to start a collection of summer dessert recipes and daydream about warmer days. The sent of coconut blends impeccably with the freshness and gentle sweetness of lime to create the ultimate lazy summer days feeling. Sunny terrace, bamboo furniture in white and sandy tones, surrounded by gigantic and vivid dark green monstera plants, light breeze to cool of the warm afternoon and you want to grab a spoonful of this refreshing & healthy treat...

I created a Valentine's Day recipe for a client, they are called Love Sandwiches with Roasted Balsamic Strawberries, Brie, Dark Chocolate and a Basil Sauce

I love Finnish liquorice, raspberries and desserts. If I get the opportunity, a piece of liquorice will be found on all my guests' plates. Just like now. Liquorice's mysterious taste and black colour provides a beautiful contrast with sweet, red raspberries, and is an unbeatable combination both with its taste and appearance.

Blackberry Yogurt.
This is a picture of Blackberry Chia Yogurt with chopped almonds, one of my husbands favorite desserts. Shot in the natural lighting on my patio, I think of food as art and I love to do the food justice with a picture that makes you want to eat it!

It was one of those seldom days in Southern California where it rained, and I was craving something warm and comforting. I had been working on a gluten free gingerbread recipe, and decided to try adding a piece of fruit to the batter before the cooking process. What resulted what an incredibly fragrant and perfectly cooked cake with the most delicious baked pear. The pear was perfectly cooked through and added an extra element of taste to the cake. Not to mention it was incredibly pretty as well. A perfect hostess gift for your next party!

Fancy-ish breakfast deliciousness.

This was such a fun photo shoot to do! It was a delicious no bake chocolate mousse cake with Hemp Heart Crust that was created for a client's health food line. The were highlighting their Hemp Heart line in honour of Heart Month and Valentine's Day. After I had all the required shots for the client, I decided to have some fun and got a little messy with all the berries!

This picture is a result of trying out some chocolate decoration. The final product is a bird’s nest on top of a cake that’s specifically made for the easter time. The styling is completed with the feathers. The mama bird is absent, but the eggs are safe in the nest. The color theme embodies the springtime.