This is a cake that I had for New Year celebration. It's called Quadruple Chocolate Cake; it is made from 65% Dark Chocolate Mousse, Chocolate Brownie, Bali Cacao Nib, Butterscotch Chantilly and Gold Dust. I got this cake from Pasola at Ritz Carlton, Jakarta; took it for a a photo shoot before enjoying it.
In the quiet of my house, I love to surround myself with the camera and the colors. In the end, I always enjoy every cocktail invented and the pixels that draw my retina in thousands of colors. For today, Campari with Blue Curacao Ice.
Thank you Foodelia Team for always showing me that there are colors we don't know yet. We create stories.
Thank you for my assistant photographer @valdrawfim and to God that I can see the beauty of the world!
This beautiful specimen was created by Bakeology Bakery in Wiltshire, UK. Robyn specialises in vegan bakes and I was lucky enough to have this as my Christmas cake for 2020. If there was a time to indulge, it was definitely then.
This was a chocolate orange sponge with chocolate frosting with festive adornments.
"Archimagirus" - the most prestigious Polish culinary competition - and on it the main course that seduced me - presented by Chef Michał Soliwoda with the team Radek Marcin Szulc and Mateusz Galbarczyk.
65°C Smoked Salmon with mashed potatoes and fennel in panko. Young broccoli and Shimei mushrooms blanched on pine tincture, cauliflower espuma, ber blance sauce and trout roe
While dreaming for the hot summer, or just as a refreshment, get yourself a glass of G&T.
I was going to a classic side lighting and simple background to accent the different type of glasses. The colours are limited to green and yellow for a fresh look and feel. I've chosen the front view to show the diversity of the glass heights and give the feeling of a depth.
I hope my picture will make you thirsty ;)
This image represents a lot of hard work and dedication towards opening our cafe which is located in the heart of Istanbul. We are an Australian family who owns a cafe in Kadikoy, Istanbul. The representation of this image speaks about persistence and challenges. When opening a business in a new country, there are many issues to overcome. So for me, this photo means success and many months of planning. We aspire to be one of the leading cafes in the city and look forward to building this company for years to come!
Wine photography often consists of bottles for data sheets or with monochromatic backgrounds. In the last few months, I have been proposing a new format to some wineries: 'sensory moodboards'.
In the selection of fruits accompanying this bottle I wanted to enhance the flavors of the wine by means of colors and fruits
The idea is to give the client a new way to tell and represent wine. The possibility to use colors makes this kind of visual representation very effective especially on social media.
Rosé fried veal-tafelspitz, BBQ-Jus, sautéed vegetables, smoked mashed potatoes and nut butter foam - plated on finest Dibbern porcelain and all captured in this beautiful picture.
This „live“-picture was taken during a menu at the Chef‘s Table of @1805_by_catering_am_brill in the famous „Schützengesellschaft am Brill“ in Wuppertal (Chef Fabian Timmer), a well-known business-club.
The guests sit just across the serving counter in the kitchen - so the can experience how all the dishes are prepared right in front of them.
Oyster, celery, mustard flowers, frozen "pakt" flavors. Created by two michelin starred chef Nick Bril from restaurant The Jane in Antwerp (Belgium).
Close to the restaurant they have some roof gardens where they grow a lot of different herbs and flowers that are used in the dishes. Those roof gardens are called "Pakt".
Image made with the fujifilm GFX100 and GF120mm F4 lens. I've used daylight and had some last sunrays just before the sunset. So I've had to be quick to make sure everything turned out perfect.