A dish with langostino by Chef Pierre Beckerling in the restaurant IUMA by Dyllong & De Luca in Dortmund - Germany. IUMA is a restaurant with an international atmosphere and cuisine inspired by Japan, which also remains true to the products from the local region.
This shortbread Christmas wreath didn't take as long to assemble as you might think, the hardest part was the getting the bow to look bow like! I love seasonal baking and Christmas lends itself so well to food photography with all the color, glitter and sparkle. I had a few casualties in making the shortbread as it was very crumbly and buttery which is awesome for the tastebuds but involves more breakages (they didn't go to waste!). I chose a green background as nothing says Christmas like green and red together and the pop of buttery yellow from the shortbread helps the wreath sit front and center.
This was my very first major composition with a solid backdrop, aside from black or white. And it was my first time using the color pink in any of my photography! I loved being able to incorporate the roses falling, and the one stemmed rose that leans against the glass.
New shooting campaign for SAINT JAMES Rhum Agricole, Martinique
A little story about Saint James
St. James owns more than 450 hectares of sugar cane plantations that lie to the east on the mountainside, a particularly wet area that leads to a very frescoed cane juice.
The production process creates more energy than the one used: the dry bagasse is used to feed the boiler and the reflected water is treated in a biogas plant that can, therefore, use electricity.
Furthermore, insecticides are not used and herbicide abuse occurs on its own for several months. 6 months before the harvest the sugar cane has no chemical component.
Sugar cane is cut between January and July, before it blooms, and is then transported very quickly to the distillery.
At the barrel, after passing through several mills for extracting the juice, water is added to maximize the extraction.
The Vesou is filtered and then poured into large vats before adding the yeasts, in order to turn the sugar into ethyl alcohol.
Since fermentation produces an increase in temperature, the young are cooled with cold water flowing in steel tubes that surround the tanks.
The result of fermentation is called "CANE WINE".
Finally, the Rhum Agricole is distilled in Creole columns, with continuous distillation.
Tenute Caldella - 2018 - Fujifilm X-T2 + XF56 F1.2
Fujifilm X-Photographer: https://fujifilm-x.com/en-us/photographers/marco-tortato/
Elinchrom Ambassador: https://www.elinchrom.com/photographer/ambassador.html
Catalogue hero shot for mediterranean-inspired eating.
Loving that 'shared meal-feel' with blue tabletop bathed in subtly mottled light (created in-studio to mimmick branches overhead at a shady al-fresco lunch spot).
Photography: Paul Williams
Food Styling: Peter May
Location: Brisbane, Australia.