Fiftieth Collection

Chocolate photoshoot for a local choco brand from Croatia. The main focus was on the details of the ingredients and on the quantity of the chocolate mixture.

Chef @chongedgarchong always makes the most flavorful plates @eatpuesto (Top Restaurant in SD) and is so fun clicking pics for him !!

Celebration pastel french macarons, with flavored filling such as mango chocolate and raspberry Shot in window light on a Nikon D850.

I recently saw someone in a bar being served a smoked Manhattan and was mesmerized by the presentation. I did a little research and made my own in the studio using a strobe light to freeze the flowing smoke. Tasted pretty good, also.

Le Cordon Blue Food photography London training... I had to prepare the dish, style it and shoot! It was a wonderful experience!

Simple and so delicious. Once a week my four years old wants "Palatschinken" (Austrian pancakes). With a homemade plum-aronia jam and fresh fruits. Shot as usual by natural light and served hot.

Fascinated with Japanese food and drink while on a trip to the Land of the Rising Sun, I created this cocktail of Ume (Japanese Plum) and Sake (Japanese Rice Wine).

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.

Photographed this gorgeous smoke-infused cocktail for a local client. I used natural defused light for this shot from a window on the right and I absolutely love the outcome.

A little bit of holiday magic. These little latte biscuits are delicious with coffee.
Canon 5D MIV / ISO 200 / 1/320s / f2.8

Squab Pigeon by chef Victor Garvey @solasoho
Pigeons are trending :)
Daylight soft box with a high shutter speed to catch the drops

Cottage Cheese with a sprinkle of Chilli flakes & Chives on rustic biscuits, taken in natural light.

A bundle of cinnamon. I love the smell of it. Reminds me of winter, snow and Christmas.
Made it dark and moody with natural light

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.

A classic beverage shot I created using various props and different lighting options. This image became moody during the shooting process... it did not start that way though.

Chef Keith @thegroundkitchen doing his thing! A lovely local restaurant in Sai Ying Pun, Hong Kong. Pictured is 24 months aged Parma ham with mozzarella cheese and melon.

Granola and creamy yogurt parfaits topped with ripe blackberries. This series of shots were set up and shot in natural light and eaten right after :)

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.

Snow Beer!

The beer is chilled in a special refrigerator. The idea is to maintain its temperature at a designated degree so that the beer freezes during pour out of the bottle and give it an ice-blended texture.

Preparation of tasty coffee drink. All that you need are well-roasted coffee beans, milk and some sweet cookies to extend satisfaction.

Tenute Caldella - 2018 - Fujifilm X-T2 + XF56 F1.2

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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.

Food Tetris at Winselerhof, Chef Raoul Goovaerts made this colorful dish: preparations of duck. Savor the South: Winselerhof Hotel - Gastronomy - Meetings & Events. Part of Oostwegel Collection & member of small luxury hotels.

It's the perfect color combination of plate and background to make the tortellini stand out.
Thank you, Chef and Restaurateur Victor Garvey @solasoho

Raw button mushrooms ready to be used for mushroom soup.

One of many in a series of waffle shots that I took, I love how the dusting of powdered sugar looks like snow falling atop the berries. It is perfect for this holiday season!

Manipulating perspective and photo orientation is one of my trademarks as a photographer. Creating such an enigmatic image is always fun, and even funnier when people ask me with wonder in their eyes: "How did you do this?"

Chef Keith @thegroundkitchen doing his thing! A lovely local restaurant in Sai Ying Pun, Hong Kong. Pictured is New Zealand baby lamb rack with mashed potato and root vegetables.

The Meatcano!

The idea of arranging the meat served for a BBQ restaurant with a smoke effect that makes it looks like a volcano. That is how the Meatcano forms...Meat + Volcano.