"Adobo Baby Back Ribs" by Chef Abby Ferrer of World Famous Star Noodle, Maui, Hawaii. Whenever I shoot at the restaurant, I ask them to turn off the lights. They have a big window to bring the natural light on the left of this image, my lovely editor was holding the reflector on the right for fill light. Always ask them to prepare the additional garnish. The Chef's point of view and our, photographer's point of view through the lens differ. Bring a tweezer to add or subtract the garnish.
For the Mid-Autumn Festival this year, I decided to make my own mooncakes. One kind of mooncakes that I made is called snow skin mooncake as the skin is soft and slightly powdery. The skin is made of mochi dough and does not require any baking at all. For the paste fillings, I used durian purée in the blue mooncakes and custard in the white mooncake. The blue mooncakes used natural coloring from butterfly pea extract while the white ones are simply plain milk.
Shot in a cow byre in the Northern Ireland countryside, this edible flower cake was a dream to shoot. I loved how the natural light spread softly around the cake and how it catches just a glimpse of the chair in the background and the baker looking proudly on at her creation.
The brief for this shoot was to recreate (in-studio) the warm, natural outdoor light of an Australian summer. Using a custom-built flag to shoot the key light through, this gave us that beautiful mottled light as though the sun was shining through an overhead tree canopy. Happy client!
Undoubtedly the hero of the image is the peanut on the baking tray. The story behind this is that I love to do peanut butter at home, I love the smell of roasted peanuts in my kitchen. With this image, I wanted to show the beauty of the raw peanuts and highlight that homemade peanut butter in my house is basically peanut paste...no other additives or oils added. I chose the scene in a rustic minimalist style, with soft light, a little bit dark. Honestly my favorite.
This is an image of one of my all-time favorite meals, which has since gone on to be the most popular recipe on my blog. This vegan Spicy Udon Noodle Soup comes together in minutes and makes a perfect quick and easy dinner. Coconut broth, chopped tomatoes, and hot chili oil form a spicy, sour, and creamy elixir that is a flavorful backdrop for tofu, vegetables, and chewy udon noodles.
Blood orange has the most incredible bold color. Their striking color palette really held the strong light and shapes in this scene. They have such a brief fruiting season, so when I saw them this year I knew I had to capture them immediately or wait again until next year!
A Taste of India. This photo includes a range of modern Indian dishes including starters, mains, and desserts. This appealed to me as a British Asian, as it is the perfect example of Indian food with a contemporary twist. The dishes are surrounded by some of the key herbs and spices included in Indian cuisine such as bay leaves, cinnamon, chilies & lychee. I have fond memories of growing up, surrounded by these ingredients, as my mother would use them regularly in her cooking.
I used a Nikon D750 with a 24-70mm lens and I shot this using natural light.
For Mid-Autumn Festival, Yue Bing, or traditional mooncake is not to be missed. This year, I decided to make my own. For the setup, I purposely used vintage china passed down from both my grandmothers. This way, I induced the mood of the old school vibes that traditional Chinese pastries often have. Here seen a piece of mooncake has been molded using modern, and easier to use, plastic mold; leaving the molded mooncake on the floured wooden block.