Sixty-Third Collection

One of the cocktail photos I enjoyed the most; beauty, delicacy, and elegance were the inspiration for this shot.

Beautiful simple dish with sole, cheese and marigolds. Served at restaurant TreeTop by talented young chef Nicolaj Møller in Vejle, Denmark.

Catch your moment of the day. Stop the time, Relax and enjoy a cup tea, everything will be better.
Freezing motion photography

The client said I want it to look like Scotland ... great I have never been in Scotland :D my vision about Scotland is green land and fog ... so 6strobos and smoker in action

Cannelloni of Gingerbread, Kirsch Mousse, and Cinnamon Ice Cream, a recipe image from the book "Out Of My Tree" the part autobiography and recipe book by Daniel Clifford the Two Michelin Star Chef at Midsummer House Cambridge the UK

I took this photograph at the Casamatta restaurant. When this dish arrived I decided to use a lighting scheme that could bring out the colors of the ingredients. The white background served to further emphasize the dish prepared by the chef.

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.

Pavlova with pears in coffee and rum syrup
Camera: Fuji X-T3
Lens: Fujinon 80 mm macro
Settings: ISO 160, 80 mm, 1/8 s, f/5.6
Shot using artificial light

Dessert of dreams - Dark Chocolate Croustillant | Honey | Rosemary | Sea Salt
Chef - Victor Garvey
Restaurant - @SOLAsoho , London

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!

The best part of this photo is to create an environment which makes it eye catching along with the fall of parmesan cheese.
The moody touch is enticing for the brain.

I wanted to make this orange, almond cake with bloody oranges, but I could not find any, anywhere in our city. But I guess sometimes restrictions release your creativity and I’ve decided to dye the oranges in beetroot juice. The result was magical.

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.

While I'm hoping it looks a bit like smoke, this was actually achieved with steam... from a hot steam iron that I hid behind the table. The steam is red because I added a red gel to the speedlight shining through the bottle.

Vegan Cranberry Cream Cheese Bites with gin-infused cranberry sauce, chopped hazelnuts, and garnished with fresh rosemary. Taken with artificial light. Settings: Nikon D810, 50mm, ISO 100, 1/250, f/4.5.

Tonic on rocks with mint and cucumbers. It was shot during the last heatwave (42 Celsius) when I only went into the kitchen to open the fridge.

Sometimes it's the simpler things in life that have the largest impact. Here, a simple necessity like water, becomes the main centre of attraction, while holding the minimalistic vibe.

"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 ;)

The simplicity of a vegetable ingredient, a green olive, at the service of a cocktail known all over the world: the Dry Martini.

After composing all the elements of this photo, I was carried away by temptation, I had to try them! sometimes great compositions come naturally ... who resists a cookie!

Shrimp and cucumber salad with grilled scallion, radicchio, and tarragon dressing by chef Anne Margret O'Hare of O Cuisine in NYC

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!

Christmas is my favorite holiday! This scallop dish with various sorts of chicory I Made together with my mom for oud family Christmas dinner.

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.

A commercial photoshoot for Pure Energy Drink. The new crystal beverage that combines energy and brightness. We combined radiant yellow sunshine with electric blue to convey its freshness.

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.

Variety of passion fruit and chocolate - beautiful New Year's dessert from michelin restaurant Frederikshøj in Aarhus by chef Wassim Hallal.

Japanese whisky in simple composition and simple hard light - in real there was 4strobos some white boards and black boards ... easy way