Fifty-Second Collection

Chocolate is one of my favorite foods to photograph! Here we have Nestle Crunch Dark Chocolate. With this photo, the idea was to depict the name of the Chocolate through each of the elements presented.

The perfect mix in the Caribbean!. Fish and coconut!.
Shot with diffuse natural window light, sony a7ii, and Zeiss 55m 1.8 lens.

Ahhhh the pouring shoot! Pouring things over my food is probably one of my top 3 I enjoy the most about food blogging and food photography. For pancakes, it is a must.

“The average person eats at least 50,000 particles of microplastic a year.”
Plastic forms an ecosystem that people can live without. That’s how an idea comes to me.
I would like to embrace images of Vietnamese street food with the message from this project.
And Food x plastic was born.
This is My Quang - /mi: kwɑ:η/. The rice noodles come with an assortment of fresh vegetables and Vietnamese herbs, tossed together with a small amount of intersely flavored broth made from pork and/or chicken stock.

This shot was done for a portfolio about the ketogenic diet. Done in my studio in collaboration with food stylist: Sabine Hasenauer and Stylist: Miriam Eberhard This was our first collaboration. Hopefully, there are many more to come.

Multiple scanned data combined with multiple image data from digital Leica of a black Garlic.
Black garlic is a type of aged garlic that was first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar.

Ras Malai is a popular Indian sweet, often described as a rich cheesecake without a crust. I
planned this shot with a Diwali vibe in mind. Served in two Masai Gold bowls sit two rich Ras
Malai pieces, garnished with pista & saffron – this freshly prepared ras malai is the perfect
conclusion to the festival of lights. Colour Palette – Teal & Gold. Props used – Dried rose
petals & Almonds.

Photography for @lugadr one of the most popular burger restaurants in the Dominican Republic. This dish takes inspiration from the famous street food recipe of the typical "chimi" as we commonly call it, and elevates it to a restaurant level. The Chimi Burger is composed of 8oz of beef topped with American cheese, bacon, and coleslaw.

At a brand new cafe (Oliver Coffeea) in Hillcrest (San Diego), it was fun capturing Trista making a honey ricotta toast for me. It has seasonal berries, cocoa powder, and mint too.

Uni Cromesquis, Kombu Honey, Truffle, fortunate enough to be able to shoot for Chef Josiah Citrin and Chef Ken Takayama as they revive their Michelin two-star institution Melisse in Santa Monica CA

https://www.citrinandmelisse.com
@josiahcitrin
@melisserestaurant

I am a morning person and love a good breakfast. I decided to create this image of syrup being poured onto french toast with early morning light streaming across to bring out the texture. This was created for my own creative satisfaction.

Shot for a campaign about the new luxury products of Urbani tartufi.
Real gold and black truffle make a flower explosion.
This is an image from two techniques: photo composite and 3D still frame.

The deep purple tones of this blackberry sorbet are set off beautifully by the scatter of micro greens.
Shot in my studio
Natural light

A wonderful and modern interpretation of the classic bouillabaisse made by star chef Igor Yakushchenko in the restaurant Le Corange in Mannheim / Germany.

Delicious, fresh toast with ricotta, feta, broad beans, and asparagus sprinkled with parsley oil
Body: Fuji x-t3
Lens: Fujinon 16-55 mm

Native Lobster Tortellini | Red Miso & Ginger Bisque | Butternut Squash | Lime | Chanterelles

By Chef @vasilis_tillianakis
Restaurant @solasoho

Colourful Macaroons with a range of traditional flavours that include coffee, strawberry orange and lemon. The outer shell is crisp, the inner cookie is slightly chewy, with a creamy filling.

Coffee in the morning, a symbol in Italian homes ... Una abitudine, una dipendenza, qualsisi cosa sia da la forza per affronatre la vita!

Every summer the continental market comes to town and I can't resist a rally around it with my camera. Every year there's always something different to see. This salami piled high ready for purchase instantly caught my eye. I love how uniform they are but that there are a few missing off the right-hand side, indicating some lucky punters have already bagged theirs for dinner later.

This image was from a series of images created for @changinghabits_hq ‘s new cookbook. I wanted to create an image that was less static by addressing the movement of the topping going on.

This photo was created as part of an Instagram challenge where we were supposed to use the primary colors with food photography. To create this, I used a blue backdrop and placed plexiglass over top of it. I lit it with a Speedlight and snoot modifier and poured water through a strainer for when the flash went off.

This exquisite dish was created by Chef James Fiske, on Australia's Gold Coast.
His plating is as masterful and considered as his flavours. Though possibly what I like most about Jim is his inability to throw away food (unlike many chefs). He will literally stand-over you and ensure that you eat his dishes once you've shot them. A huge bonus for a skinny photographer!
For this shot, I wanted to include a nod to the fabric divider curtains that are a prominent feature of the restaurant. This anchors the shot with ownable art direction for the establishment and meshes beautifully with the colour palette of the dish.
LIGHTING GEAR USED: 2x 500W Bowens Esprit studio lights with softboxes, plus bounce-card.

“The average person eats at least 50,000 particles of microplastic a year.”
Plastic forms an ecosystem that people can live without. That’s how an idea comes to me.
I would like to embrace images of Vietnamese street food with the message from this project.
And Food x plastic was born.
This is Bun Cha ( /bʊn t∫ɑ:/ ), a noodle soup with pork, a refreshing and light dish, made up of a rice noodle (Bun), pork patties (Cha), and thinly slid fatty pork shoulder.

A rustic shot set up on a black wooden plank. A simple yet delicious brunch preparation of
pasta (spaghetti) cooked with fried garlic, black pepper, salt and a dash of garlic. Served in a
flat red pasta bowl garnished with freshly picked n chopped parsley leaves add a beautiful
flavor to the day. Lit up beautifully with a big source of light gives the shot a unique
dimension. Props – wooden spoon, spatula, a rustic teapot, grey cloth.

Still life for Urbani tartufi-italy.
This is a single shot + digital retouch.
The product is the best truffle extra virgin olive oil in the place its name is “Gocce di Tartufo”.

A dish called "Campari Orange" with blood orange, Campari and white chocolate by star chef Iris Bettinger and her team in the Reuter restaurant in Rheda-Wiedenbrück.

A dream of a Seafood dish - Dungeness Crab | Caviar | Chilled Almond Soup | Seaweed Waffle | Green Apple

By chef @vasilis_tillianakis
Restaurant @solasoho

Frosted blackberries served over mint yogurt and decorated with mint leaves.

With figs now in the season I wanted to create a
dynamic shot for @wrayorganic and at the same time promote @themilkthiefofficial ‘s kefir. The timing was everything and this will be done in one shot, no composing.

No one can say no to a refreshing cup of Masala Chai.
Brewed to perfection with a blend of ginger,
cardamom, pepper & cinnamon it is our very own take
on the nation’s favourite drink, served at every nukkar
(corner). This beautiful still-life artwork has been
thoughtfully put together using an old brass kettle,
cutting chai glasses, ingredients & tea strainers. Set
against a rustic teal wall, this chai tapri will call out to
you whenever you crave that cup of happiness.