Fifty-Third Collection

A creative dish by head chef Pierre Beckerling in the IUMA restaurant in Dortmund, which has the cool name "Blood Donation" and is dominated by beetroot.

Raspberry Champagne Cocktail served with
Crushed ice, light rum, Champagne and snippet of ginger ale, garnished with dry ice.

A Catalan inspiration from a french chef @LaurentAudiot. Cold white bean soup with shrimp and candied tomatoes. This photo was made for a publication in the book "A pleine dents".

This beautiful creation was photographed for the Top of the World restaurant inside the STRAT Hotel & Casino in Las Vegas. Their chef prepared this ahi tuna, with spaghetti squash, and petite veggies and was styled by Amy Villareale.

De Broodbouwers - Where Beer & Bread Connect People @debroodbrouwers
Such an honor to be part of this incredible project here in Den Haag.
The social mission of De Broodbrouwers is to help more than 60 people with an occupational disability with a paid job in both their bistro and bakery. This group of people is often unable to find a job independently, let alone keep a job. This organization has over 5 years of experience in successfully guiding and deploying this target group.

A creative greeting from the kitchen of chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant. You can see oysters and soft shell crab.

Delicious gluten-free red velvet cake. It can be your birthday cake. I replaced some of the sugar with tagatose.
Body: Fuji x-t3
Lens: Fujinon 16-55 mm

Tea and pastry. Embrace the warm and precious moments with family and friends. Take notice of the black tea can and cup, so lovable.

Smoked trout - Biodynamic Trout | Pickled Cucumber | Remoulade | Local Sky Harvest Arugula Micro-Green Pesto
By chef @davidamueller
Restaurant - @bauhausrestaurant

The best combination for a healthy waffles, blueberry, raspberries and free sugar syrup by Benecheto and Food Stylist Vanessa Gutierrez.

Flaming Dragon’s Blood Cocktail, consisting of Dragonberry Rum, Raspberry Liqueur, Raspberry Syrup and lemon juice, drizzled with Bacardi to get the sparkling flame.

I shot this cocktail for a photography challenge. My aim was to capture the night time vibes and the drama of the shadow and the smoking rosemary garnish.

This hybrid image was created for a new unsweetened vodka-based beverage "SPLASH", a project with Sapporo of Japan.
Both a large splash tank and a small bubble tank were used. Great fun was had using high-speed Broncolor flash units and Phase One medium format camera equipment. The concept required quite a variety of flavor options that featured large, heavy fruits like grapefruit down to tiny, light ones like berries. Problem-solving required a master splash to be created to make the "sizzle" and preserve continuity in the packaging design. The flavor cues were shot separately to maximize the luscious textures and freshness of the fruits. Pre-light and test 1/2 day, shoot done in one day with a little high-speed video too.

This shot was taken as part of a series of shots for a butcher's shop near my hometown. They wanted to emphasise the tools used for traditional butchery including the butchers steel and the block on which the meat rests. The meat of course is the real star. I was very happy with how the images turned out as it was shot on location in a very, very cold refrigeration unit with stone floors and little comfort!

Hello, heirloom tomato! I never knew you could look so pretty! This is the first time I have taken a photo of an heirloom tomato that I loved. I always thought they were ugly before, but now I am totally team heirloom!

Vegetarian Tiramisu. The picture was taken during a food review project to be published on Facebook. The cake taste just nice, creamy enough to melt in your mouth.

I love the graphic simplicity of this shot and the muted colour palette that keeps the attention on the hero.
I'm particularly happy with the amount of texture that I managed to capture when lighting a humble, flat soup dish!
* Lit with 2x Bowens 500W strobes. ;-)

I love this dish with vanilla Ice and banana in asian style. It was created by the fantastic chef Robin van de Bunt. He is a very young but talented chef.

¿Why vegetables can´t be delicious as sugar and ice cream?. Our brains are wrong.

Neewer Vision 5 studio flash
Sony A7iii
Zeiss 55mm 1.8

This photo was taken using natural light. The challenge with creams is always found a way to add some texture to the subject. Some layers of green leave did the trick.

A shot created for the cover of an Austrian Magazin " GENUSS" -- the topic if this issue was about seafood. Food styling by @Saša Acanovič .

Multiple scanned data combined with multiple Leica digital data of a Bok choy or also known as the Chinese cabbage. This variety does not form heads but rather have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. The taste of this cabbage is very mellow, with its own unique mild, peppery spice.
There is a combination of over 30 single images.

A very classic and subtle yet neat splash shot for a vodka brand. Lit up with a backlit setup,
the splash is achieved by falling crystals of ice.

Unique Traditional teowchew dish "Pao Fan". "Pao" means "to submerge" and "fan" refers to the rice in mandarin. The key difference between porridge and "Pao fan" is that porridge are rice grains simmered in a liquid until a soft, watery consistency is achieved but for "Pao fan", the rice grains are steamed as per the usual rice you eat, then drenched in piping hot Roth when served.

Honey lavender ice cream, shot created for a local organic ice cream shop. One light set up with bounce card. Three image composite.

This is oxbow soup in a carved out squash photographed on location for a restaurant in a Las Vegas Casino Hotel. The creation was styled by food stylist Amy Villareale.

A creative dish from the "Flora" menu by chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant.

Blackberries in a cup. I love the simplicity of pictures like this. Bit of lightning from the right side, to enhance their beauty!

It's always a highlight to shoot Salut! 's beautiful desserts - Burnt Honey Crémeux
By chef @big_trev88
Restaurant - @salut.restaurant

These chocolate-covered cherries are a childhood favorite. Sticky, and delicious! To capture the photo, however, was quite a balancing act. Literally! The candy kept wanting to topple over. I got it in the end!