Fifth Collection

This is a photo of roasted vegetables with cheesy polenta and red wine sauce. It looks very beautiful presented on a wooden board. Wonderful vegetarian meal for special occasions.

Vegan Pear and Pumpkin tartlets - the picture is a part of a photo session for the Vegan Food & Living Magazine. What we wanted to create was a mouth-watering picture of a dessert which would go nicely with a cup of joe.

Norwegian scallops, served with clam juice and dill. It is always a pleasure to work with talented Bryan Francisco. 25 years old headchef at restaurant TreeTop in Vejle, Denmark. I wanted to compliment the delicate flavours and Bryan's beautiful plating in a beautiful picture, letting the food speak for itself.

While browsing the local seafood market, these fresh branzinos caught my eye immediately. I was very much taken by the freshness, the silvery tones and the skin texture that made me in awe of nature’s beautiful gift in its most authentic form. This image is my attempt at conveying such sentiment. The branzinos were stuffed with lemon, onion slices and cilantro then dress with olive oil, sea salt and a splash of lemon juice before going into the oven.

I have made these cupcakes for Duarte's first birthday. He is the lovely son of two of my closest friends and I was very happy to be a part of their family's celebration. Duarte was also the name of the 11th Portuguese king, so the blue crown set the theme of the party, as chosen by Duarte's parents. Isn't it just perfect?

L'étrangeté est le condiment nécessaire de toute beauté" Charles Baudelaire.

This is a Fresh Coriander and Lime Cake with Coriander and Lime Cream Cheese Frosting. I developed this recipe to showcase just how versatile fresh herbs can be and I wanted to move away from the traditional savoury dish setting. The finished result was colourful and deliciously fragrant cake with the unique flavour of fresh coriander, balanced out beautifully by the natural citrus sweetness of the lime and complemented by the creamy frosting.

A wonderful Pavlova with Berries photographed with natural light. Fantastic production by Cake Designer Sophia Fox (Sophia Fox Cake Art Studio).

This photo was made during birthday preparations. A friend of mine, an outstanding pastry chef, decided to bake a classical cake called "The Red Velvet". The сreative mess that prevailed in the kitchen, her enthusiasm - these details drew my attention.At the time, she was moulding the delicious piece of art for her daughter and I decided to shoot not only the cake but also preparations, those amused me.

There is an Italian Restaurant on a quiet resort, Kapalua, far west side of the island of Maui. Talented Chef orchestrates his kitchen to serve authentic Italian food. House-made pasta is cooked perfectly cooked in al dente. From home meatballs to tiramisu, you will be surprised to enjoy the true Italian taste on this small tropical island. Italian food to me is something very noisy, and alive. It is not the kind of food to eat quietly. It is loud and exposed. I wanted to express that energy in this photograph.

Being a big pasta fan was ecstatic to discover this great tasting, perfectly executed Goat-Cheese Gnocchi dish complemented with some of my favorite ingredients (Artichokes, Lemon, Olive-Oil etc.) at Jean-Georges, a legendary 3-Michelin star institution at the Trump Hotel in scenic Central Park, New York City.

This photo was created for the MOM High Tea Collection made by the Dutch ceramist designer Lisanne van Zanten. I made a pistachio stracciatella cake with cacao nibs and vanilla glaze. To highlight the light green subtle ceramic items of the designer I played around with the beautiful delicate form and subtle colour of eucalyptus leaves and gypsy grass flowers.

Is more appreciated in gastronomy than the western Atlantic lobster whose shell is darker, the European blue lobster, also known as Breton's lobster or lobster of Audresselles, has re-colonized decade from less côtes du Nord de la Manche concomitantly with the seals that feed on fish, but cannot chew adults crustaceans. This influx of lobsters in traps and nets of artisan fishermen causes a decrease of the quantity of the blue lobster which is trading today around twenty Euro per kilo at the wholesalers markets.

Croquetas de Bacalao. Salt cod croquettes, citrus aioli. This photo was from the opening of Smoke.Oil.Salt in 2014 (Perfecto Rocher, Stephen Gelber, Adam Fleischman. Lee Weinberg). I wanted to create contrast with the geometry found on the tabletop. I thought the right angles complimented the croquettes nicely. Lit with window light and a diffuser. Sigma 24-70mm f/2.8 IF EX DG HSM. 1/160 second, f/2.8, ISO 640.

This a photo of poached egg put on grilled asparagus with parmesan and toasted bread. Wonderful spring breakfast. I really love that runny yolk and bright white stylisation.

My husband makes the most amazing pizza and I can never resist grabbing a few shots before we dig in. We had some family over for a fun night of homemade pizza which included a plethora of wonderful pies, the one my husband is cutting was a white pizza with rosemary, roasted pistachios, and caramelized the red onion. The pie in the forefront is a classic pizza with red sauce, red peppers, red onion, and basil - nothing like fresh herbs on a pizza. Pizza is not only my favorite thing to eat, it also makes for an excellent subject.

Fried steak with spiced kale pesto with fresh peas. I cooked the dish to celebrate Friday evening. I love to make an occasion for celebration with good food and I always try to capture that moment in my photography. I served the steak for my husband on a cleaver which I brought all the way from China.

I made these #VEGAN Chocolate Tarts filled with Caramel and an Almond Pecan Cashew Pistachio mix that very same day Tuesday, March 15th (I uploaded this picture last minute on your site the last evening of the contest!!!), @Cafedeicampi - a vegan bakery friends started recently. I brought some at a friends' place who had invited a bunch of us to supper that very evening. All I remember is the caramel oozing out of the tarts when we held them in our hands. The warmth of your hand is enough for the caramel to take its guard down. I still hear the hmmms and the oh my god in my head, and I was so proud to have learned how to make them from Isabelle Deschamps, owner of the bakery and an truly inspiring Pastry Chef and Baker.

My chocolate and caramel filled macarons were created for my husband. I was making my rasberry Macarons one day when my husband Michael said to me you know what would really be nice, chocolate and caramel...so i decided to make them for him. So instead of using rasberry puree I changed it up and used cocoa powder in it's place. The caramel I made from scratch. They were a huge hit with my hubby and his work mates. These are his favorite!!

Breakfast bars are the perfect solution to those rushed mornings when there’s no time to fix an elaborate meal. Bursting with fresh fruit, sprouted seeds, sliced nuts and oats, this snack will satisfy your cravings for crunch.

On a cold winter day, struck a terrible longing to Spanish Mediterranean beach.
We have spent with the family there for vacation and always eating on the beach delicious paella. So I decided to prepare my family for dinner on Sunday, paella and look back on a cold day in the warm Mediterranean sea a breeze.

There is something really beautiful about the stillness and tranquility of Sundays. A day to myself spent mindlessly improvising in the kitchen.

I think my favourite season of the year is fig season. Fresh figs work perfectly in salads, baked goods and your morning breakfast. The recipe is a lightly toasted muesli with a selection of nuts, dried fruit, coconut and cinnamon spice.

Carletto Photography is covering the whole year with special topic shootings, in the case of the winning pictures a traditional Austrian food with rustic bread and chanterelles is surrounded by stuff of an Austrian chalet of the alps. The italian-Austrian mixture of Bruschetta with Chanterelles is typical for the innovative kitchen of cookingCatrin, one of the most popular german speaking food blogs. The Recipe you find under: http://www.cookingcatrin.at/rustikale-schwammerl-bruschetta

This is one of my favorite shots in my whole portfolio. I love the vivid blue and green colours, and the texture of the mussels in their shells. Mussels Gratinee is a bit of a different dish than the typical shellfish in a white wine broth. They are topped with bread crumbs and herbs and drizzled with a bit of oil before baking in the oven. They’re a perfect, easy starter for a dinner party or an hors d'oeuvre with cocktails.

A classic stereotype, a cup of tea and an old vintage book. The addition of the rose inside the teacup and the others petals around, creates the right balance in a simple picture.

This is one of my go-to treats, easy to make and full of flavour. Made with vanilla greek yogurt, blood oranges and raspberries blended to perfection, frozen, then drizzled with honey. It's a perfectly delicious alternative to ice-cream.

I took this shot for my own cookbook in sharing my couple ways to cook steaks in different scenario. And this one is done by sousvide, which can make everyone achieve the perfect medium pink with zero mistake.