Sixty-Fifth Collection

This stunning mango dessert was made by Chef Egon van Hoof from Restaurant Mos* in Amsterdam served on a donut plate from Maravillas Ceramics.

Watermelon Daiquiri made with Diplomatico Rum (Venezuelan rum).
Using high speed sync to freeze flavor and freshness in the air.

Aperol Spritz belongs to the most famous drinks in Europe. With this drink we connect vacation mood and sunny weather. We should drink more Aperol Spritz for better mood in this lockdown.

This picture I made in restaurant La Cime in Osaka (Japan). Chef Yusuke Takada has a strong French Background and creates dishes while keeping in touch with his roots.

This was created for a food truck client that sells New York style "Cheesecake-on-a-stick" desserts. This is their Cookies&Cream version that is topped with Nutella, and yes I got to try this cheesecake after the photoshoot. :)

These lavender and gooseberry macarons were made using edible lavender from my garden. The crockery is Wedgewood by Vera Wang which I’ve had on my prop shelf for a while. When I saw the colour of the gooseberry filling I knew it was time to use them.

On my first solo, I'm-an-adult trip internationally, I went to Munich's legendary Oktoberfest. While the liter steins are a bit much for me, being wimpy and all, I settled for a half-liter stein from the Englisher Gardens–though it often gets topped off more than once!

Salmon and Avocado Toast is actually one of my favorite breakfast option.
I created this scene looking for a soft and dark mood, playing whit the light to made the salmon and the heroes.

,

While waiting for the first green leaves on the trees, this green pesto spaghetti cheers you up at any time! Nobody can say no to the fresh and aromatic basil leaves and a generous amount of parmesan on al dente pasta.

Kumquats and water. These are kumquats that were given to us. Because I do not have my own fruit trees or anything, I always love seeing leaves and stems stuck to fresh produce. As such, I can never stop myself from snapping a few shots of them. I liked the idea of kumquats in the water, and I always enjoy creating ripples, droplets, and other textures and patterns with water, so that's what I did. The ripples also matched the circular nature of the kumquats.

I love artificial light. It can give all the moody feelings to my photos. I love to use it in this way, to give a viewer a mysterious feeling when they see only a hand from the darkness.

Nikon Z6 - Nikon 50mm f/1.8 lens - 1/160sec at f/3.2 - ISO 100

officially this is the first bottle that I do makeup on. For the realization of this use 3 lights, 2 latelar and one for the label.

I was experimenting with lights white shooting tea. Suddenly this idea came to mind of creating a high contrast image and at the same time include some action. The essence of this image is the pour and the smoke that represents a refreshing hot drink to pep you up.

I took that photo for a client. And since we Austrians can’t eat our Wiener schnitzel or therefore anything breaded and fried without some spritz of fresh lemon juice, I thought it would be a great way to add some movement to the capture but still drawing the eye to the food.

Creamy, smooth, classic Panna Cotta shot for Macphies updated product packaging.
Client - MacPhie
Location - Stonehaven, Scotland. UK

I took this photo in the middle of a cold winter, when I was missing sun, fresh fruit and colors of summer. I wanted the scene to look busy but also balanced so I left some negative space.

Octopus, Tomato and Harissa, this was one of those dishes, that all the colours worked in harmony, photographed for Adam Handlings Chelsea London Restaurant, based in the exquisite Belmond Cadogan Hotel on Sloane Street

Sweet Cherries in Cup. I styled these beautiful and sweet cherries tall high in a cup; then photographed them with selected focus method.

Gluten-free eggnog bundt cake.
Camera: Fuji X-T3
Lens: Fujinon 80 mm macro
Settings: ISO 160, 80 mm, 1/4 s, f/6.4
Shot using artificial light.

SOLA's Spring Menu - Asparagus Bavarois | Olives | Sun-dried Tomatoes | Fresh Herbs

Head Chef - @ch_salvo
Restaurant - @solasoho London, Soho

Desserts around the world. Taste of Italy, Tiramisu. A small piece learned in and from Sicilian gastronomy.

Thank you that I am also part of the vision of excellence of the @foodelia team!
Thank you for my assistant photographer @valdrawfim and to God that I can see the beauty of the world!

Simplicity is always eye catching because the eye will be attracted directly to the hero. Therefore, with a good composition, and nice colors, the food will be the star

This picture is about the details of the grilled meat. I was trying to convey the heat, the scent, the sound and even the Maillard reaction that makes this steak so irresistibly delicious.

Just some green juice hanging out by a door. Celery only for decoration, really, I wouldn't want to spoil my juice by adding celery!!

Most of my photos are preparations that I make myself, this time I saw some interesting dishes on the Internet that inspired me to make this sushi with avocado and three types of fish, absolutely delicious!!!

It was a lot of fun pulling together the props for this shot. The concept started with the cherries, the gin bottle, and the cocktail items. It was only at the last minute when I knew I needed a bit more contrast than I remembered I had these beautiful playing cards. I brought them back from Europe when I was there as a teenager 25 years ago, and I don't even remember any games! But they were the perfect pop, and I'm glad they've found a use after all these years!

Light and irresistible homemade tiramisu dessert garnished with cocoa powder, orange infused dark chocolate and those tiny crispy chocolate pearls. Its heart hides a drop of Irish Cream and Italian espresso.
A game with light and delicate textures.

For the photo, I've used a large softbox and a bounce card with minimum post editing.

I love photographing cocktails, they are very photogenic… they have a special sensuality. There are thousands of possibilities in color and reading lines ... they really are spectacular models.

Started our birthday dinner with caviar from Restaurant Mos. Served on a beautiful plate of Maravillas Ceramics. Always a good way to start your dinner!

Ohhh yes we love Tequila, a "Crystal Paloma". A drink with clarified tequila, lime and a bit of salt.
An imposing and elegant image with a shower of salt, using high speed sync to achieve that result.