Sixth Collection

Pumpkin cupcakes - the picture was taken for one of the food magazines and its aim was to show pumpkin in a creative way.

Vegetable quiche: Vegetables are in season the whole year. For this quiche, every vegetable is allowed! In this crunchy shortcrust you can put every kind of vegetable you like or that you can find in your vegetable garden. It's a classic for the whole family and tastes delicious warm and cold - so it's also nice snack idea for your next party!

Terrine with lobster, tuna and scallop. Ramson creme, herb bouquet and tart with löjröm. Beautiful serving by Mikkel Sørensen at Malling Kro, Denmark.

This photo is taken at Restaurant Vuur in Baarn, the Netherlands. The beautiful lambs rack with asparagus really stands out on the white background. Pouring the sauce over it gives the image just that extra dimension.

It was one of those chilly and grey weekend afternoon that spurred me into baking this cake. A flourless dark chocolate cake served with Meyer lemon whipped cream. Scrumptiously decadent sums it all up!

I have made these cupcakes for the birthday of a friend, Sérgio, who celebrated 40 years in a lovely party at a cozy restaurant in a really stunning vineyard. Superb!

I had an awesome opportunity to photograph and sample some of the signature offerings at the charming 'Saint Tropez and Beyond' cafe in Encinitas, San Diego, recently. The Quiche featured here had incredible flavors combined with that rare perfect texture. Also, the way early evening sun's exposure played with the colors made it for a nice click.

Chilled almond sherry gazpacho with dungeness crab. This was shot for the opening of Smoke.Oil.Salt (2014) in Los Angeles. Sigma 24-70mm f/2.8, 1/125 second. f/3.5.

This is a photo of beetroot falafel served with pita, red onion, tomatoes, young beet greens and garlic dill yogurt. I wanted to emphasize the beautiful dark pink color of the falafel as well as the freshness of the veggies, that's why I used neutral background and simple props.

My first venture into food photography began when I approached a local Italian restaurant, Nonnas with the idea of working together. Never did I think that this conversation would lead to a 12 year working relationship that would see me photograph their book and lead to working with publishers, food stylists and amazing chefs. This shoot took place in January, it was an incredibly busy day but so nice to be back working with a restaurant I knew and with Gian Bohan, its founder and inspiration alongside beautiful styling with his wife Melanie Bohan. The series of images were simply lit to draw out the texture of honest, quality ingredients that would speak for themselves. The sardine was simply wrapped and styled to communicate the essence of Italian cuisine - quality ingredients, careful seasoning and passion in abundance.

Pork belly with peach chutney will be the meal of the summer. Crispy pork belly, slowly roasted and rubbed with sea salt ensures the crispy crackling that we all love. Having a peach chutney helps break up the saltiness and fat then paired with potatoes makes the perfect roast. Easy to create and even easier to eat!

Chaozhou means Wonton in Szechuanese dialect (the area of Southwest China). Unlike serving with soup commonly, the traditional Szechuan way is to dress with sesame oil, soy sauce, and red chilli oil. Therefore, the full name of this famous Szhcuanese cuisine is Chaozhou with Red Chilli Oil.

This is No Knead Beer Bread with Fenugreek and Spinach dip topped with poached eggs. There is something so comforting about having perfect bread and it can be savored in so many different forms. The tangy and bitterness of fresh fenugreek paired with poached eggs makes this dish delicious and one of my favorite weekend brunch.

I am pretty sure that no Italian chef would call it tiramisu. This popular Italian dessert is usually flavoured with coffee and cocoa but for me it is principally an invitation for a culinary journey through different and sometimes most surprising taste combinations. Why not to merry some green tea with sanguine oranges? Those who tasted my tiramisu did not care about the name - that is for sure, as every time it disappeared in the blink of an eye. After all, isn't it a taste that counts the most?

This picture was taken on location for a catering company in the middle of the kitchen while they was preparing for an event. It was fun shooting on location in the middle of theorganized chaos of a professional kitchen. And the food was excellent.

There comes a time when I doubt myself. Not a big mystery and I are sure that this feeling is familiar to a lot of people out there.
Maybe I don't know how to build up the real house, but every now and then I can be a master building a huge house in my small head. The main material is my thoughts, my fears, and doubts. This year in Easter I was in Spain. Away from my family and friends. My mom has painted the eggs as long as I remember. She is using onions and beetroot and every Easter morning we gather around the kitchen table and start our annual Egg match. She usually wins, but I have to to tell you, she is cheating too. And we still roll our eyes on that, but it's part of traditions. Our traditions, and hopefully one day I will use the same tactic on my own children. I miss them. A lot. Even if I traveling is something that I am very used to, the time of these I get very sad. And if you are sad, it's the same like you are buying a new land. To build your new house.
Then I am sad when I am a builder. I can make myself very-very tiny, but horror castle in my head is huge.

Last year in October we went on a lovely trip to Scotland, visiting Edinburgh, Glasgow, and Islay, the island of great malt whisky. We brought back lots and lots of bottles of peaty malt. This whisky cured gravlax was a recipe my husband found on the internet and we decided to give it a go, using some smoky Islay malt. The result was perfect! What you see here is the simplest Sunday breakfast with thin layers of cuts of salmon, on toasted slices of the finest sourdough bread in town and a sprinkle of green snips of fresh dill.

This was one of my first garden shoots. I remember running around with a stool trying to find a perfect spot with a perfect amount of light. The day was extremely sunny and warm, so I could enjoy every moment in my garden. It turned out that apart from the dish I photographed I had a great company of two models...first my cat tried to eat my dessert and then a wasp came flying over the bowl and trying to get something sweet for herself. I couldn't imagine a better model for that photo.

I love macarons from my favorite cafe. Particularly raspberry-roses macarons and chocolate macaroons

These pancakes were made on a Saturday morning just after I visited a farmers market. I was able to get my hands on some of the freshest blueberries. I thought the perfect way to use the blueberries would be to fold them into a creamy batter and create fluffy pancakes with them. This was my end result, a buttery, delicate, and sweet stack of fresh homemade blueberry pancakes. Before I knew it, all that remained on my plate was dribbles of syrup.

The ricotta and wild garlic ravioli with caramelised octopus are one of the signature dishes of Settimo Cielo, a restaurant in the heart of Vienna with a view to rival the beauty of its dishes.

This is one of my favourite photos I've ever taken. I own a raw vegan food business and I had to buy my very first camera, to get some better photos of my products. This photo is one of the first ones I took and managed to capture perfect natural afternoon lighting. And then and there, I fell in love with food photography.

In this picture is my first attempt at making Phirni. A North Indian dessert prepared with milk, sugar, almonds, and powdered rice, and delicately flavored with cardamom and saffron.

I found this great recipe in an old cookery book from my grandma. I think she would be proud of me because it tasted delicious. Dear grandma with this great plum cake I always can think of the wonderful time with you.

I was doing a shoot for Spoonful Magazine at Green Meadow Farm in Lancaster County, Pennsylvania. The farms’ focus is on growing specialty herbs and vegetables for restaurants in Philadelphia and Lancaster using its own growing method they call “impact farming”. This includes methods borrowed from organic and sustainable practices. After the shoot the family and guests sat down in a meadow to enjoy a huge meal that was prepared, including this duck that was slow cooked over an open hearth in their house that is over 100 years old.

Untitled Asparagus Salad' was plated and photographed at the family South Gulf Island home on Pender Island in British Columbia, Canada. Shot on an all too typical grey and rainy winter's day, I was drawn to capture it on a bright, clean backdrop to help lift my spirits from the damp weather chill. The lead talent included a divine organic asparagus bunch, surrounded by its supporting players (all B.C. grown) including radishes, snow peas, mushrooms and garlic. Peppercorns are, well, peppered throughout -- offering a unified end element.

This photo is taken at Restaurant Vuur in Baarn, the Netherlands. I did a shoot there with a lot of different dishes. This photo is one of my favourites. It reflects the atmosphere of the restaurant well.

These pancakes were made on a Saturday morning just after I visited a farmers market. I was able to get my hands on some of the freshest blueberries. I thought the perfect way to use the blueberries would be to fold them into a creamy batter and create fluffy pancakes with them. This was my end result, a buttery, delicate, and sweet stack of fresh homemade blueberry pancakes. Before I knew it, all that remained on my plate was dribbles of syrup.

This raspberry and lemon curd tart is a favorite and I have baked it for a colleague at the office. A sweet friend had posted the cake stand to me the night before, as an adorable birthday gift. I though it would make a good combination with the baby breaths and the pouring rain outside...

My first venture into food photography began when I approached a local Italian restaurant, Nonnas with the idea of working together. Never did I think that this conversation would lead to a 12 year working relationship that would see me photograph their book and lead to working with publishers, food stylists and amazing chefs. This shoot took place in January, it was an incredibly busy day but so nice to be back working with a restaurant I knew and with Gian Bohan, its founder and inspiration alongside beautiful styling with his wife Melanie Bohan. The series of images were simply lit to draw out the texture of honest, quality ingredients that would speak for themselves. The sardine was simply wrapped and styled to communicate the essence of Italian cuisine - quality ingredients, careful seasoning and passion in abundance.