Seventy-Eighth Collection

Enhancing the colours of the mushroom and duck breast with the dark plate and the dark handmade background. The chef's plating @jordanstaniford with the ochre tones of the dressing brings an artful display to the food. Restaurant photoshoot on location @crystalbrookbyron

A Peranakan dish of fish ball soup from southern Sumatra regions called Tekwan.
The fish balls are accompanied with glass noodles, jicama, tree ear fungus and clear fish broth enriched with minced shrimp.

"Colomba"is typical Italian Easter cake produced by a famous Italian company.
A different point of view, thanks to the Laowa probe 24 mm macro.
Shot by Nikon D810+Laowa 24mm macro probe and 2 studio strobe lights

Close up photography and food can be a difficult match, depending on the kind of dish and of course multiple other factors. Pistachios are a nice example of how food close ups can work! No nonsense, but great impact.

Shot this for Roku Gin in one of the hidden bars in Malaysia. Love how the cocktail really blends in with a touch of orange juice.

Marzipan.
Sweet almonds paste in dark chocolate. Product photo shoot of the local Latvian food producer Skriveru Saldumi @skriverusaldumi

Finally the edible flower season starts and I can find beautiful blossoms in my garden whenever I need to decorate something. The dusty rose pansies on my cake look like small butterflies.

Using their brand colours of royal blue and gold, this image was created for a client for the Hari Raya celebrations. The love letters were arranged as such to showcase their nutella and nuts filling.

Healthy Breakfast - cereal with oat milk and berries.
I love to make splashes in photos, when clients ask about that I am so happy. It is like a wonderful game.

Breast of duck with beetroot textures, ginger sour cream, Sicilian orange gel and liver and onion extraction.
Michelin starred Chef - Andrea Camastra, in his new Restaurant „Nuta” / Warsaw.

Only a few props and ingredients were used for this composition resulting in a - hopefully - pleasant and minimal bright and airy frame.

I have had this idea in my sketch book for quite some time, and have been waiting for the chance to implement the idea. When the client approached me to photograph their range of cocktail kits, I was quick to recommend this idea and was happy that I could pull it off. I created quite a bit of a mess in my studio though. ;)

Honey infused Rum and lemon cocktails. Inviting Summer into my photography studio on a chilly Spring day was such a joy!
Photoshoot for The Apiarist Drinks.

This colourful scene a the delicious burger that has been prepared by utilizing the featured tools from the Client's ever-expanding product range. The composition is set to be product-focused, with a generous amount of culinary inspiration provided by the picture-perfect food and the vibrant raw ingredients.

A chocolate hazelnut cake completed late at night and shot with flash. I can never resist taking a harsh light shot when working with flash! The two leafy shadows were composited in as I could only hold up one at a time.

Grilled Pampano
From my ongoing project "Con Mucho Cariño" a collection of my mom's recipes.
This Fish is coated with a salsa made of Achiote and grilled wrapped in fresh banana leaf.
I wanted to use the banana leaf as the complete backdrop for this image, it has such a rich vibrant color!
Food styling: Lorena Masso

A different prospective took from under the glass. A violet background for a lavender drink. Maybe not easy immediately to understand but strange ???

This is a delicious Blue Matcha Chia Pudding milled from Butterfly Pea Flowers and topped with a chocolate mousse and blueberries. Using different textures such as wood, linen creates layers that draw interest.

I'm from Ukraine
It's photoshoot is national color style.
It's photoshoot I created in between terrorussia air bombardments on my city by by regular russian army

Lights, shadows, mood and all this lovely mix about playing with them. I think that every photographer loves the long shadows part of the day, nowadays easily recreated in studio.

I wanted to show on the picture the flavor combinations of cashews in geometry. And the two colors black and yellow are the two main colors of the brand.

Natural honeycomb is incredible... its both reflective and textural. It also diffuses light and positively glows when lit from behind. As always, humbled to be able to work with amazing local produce.

La couleur rouge représente bien la couleur du vin. La lumière rouge met en valeur le mouvement de la fumée et la silhouette du verre de vin. La bouteille à une ligne rouge subtil et légère.

Excellence Gourmetfestival: A river cruise from Basel to Strasbourg and a nice Gala dinner. This dish was created by 2 Michelin Stars chef Stefan Heilemann from Zürich. Excellent work.

This look was achieved with a hard light next to a large soft light and some white bounce from the opposite end. The goal was to have consistent lightened shadows while keeping the reflections and shadows on the food appealing.

One of my favourite summer drinks, Pom Smash Cocktail! I wanted to capture the details the ice, ingredients of the drink and contrasts on the colors!
Primary Gear : Sony Alpha, Godox Lighting

I prepared these Caramelized Hazelnut Spikes as a decoration for my recent Creme Caramel recipe for my instagram blog: @sitnikoffkitchen and took a separate photo of the Hazelnut Spikes only. Yes, they are as delicious as they look and they are beautiful just on their own.

This photo is meant to highlight the texture of the pasta, paccheri di Gragnano, and shows a different point of view for viewing the pasta. One shot and one light. The pasta is from a major Italian manufacturer

Chocolate brownie

A very simple yet drool worthy shoot while getting the chocolate sauce highlights right. With my 50mm lens getting a macro shot was impossible so I decided to crop it later and the final shot as you can see, was unbelievable.

With Michelin Star Chef Niall Keating and Wedgwood.

Niall is one of the small handful of chefs in the UK to currently hold two Michelin stars, giving him a reputation as one of the leading chefs in the country today.