Seventy-Ninth Collection

Overhead view of vegan conchiglie pasta with peas. The incredibly delicious and creamy sauce is made with butter beans, olive oil, red chili flakes, and garlic.
I stirred in frozen peas to add a touch of sweetness and freshness, along with lemon zest and lemon juice. Finally, I added fresh oregano from our patio garden.⁠

This photo was one of my assignments for the Le Cordon Bleu Food Photography course, practice with the hard light. I wanted to make this photo with brown color, and used simple Kvas drink (Eastern European drink) that worked the magic with color!

Photographing porridge is always a challenge, creating a warm feeling and keeping a lovely shine on the creamy oats by using a soft box to simulate early morning light and create soft shadows to add texture to the porridge. The shadows are kept soft by using a second soft box to soften the shadows and to add a glimmer of light to the lemon and banana.

Thank you @foodelia to award my submission.

Also congratulations to Irina @sitnikoffphotography for winning an award with a stunning hard light photograph. Irina is one of my students and the image a result from an assignment during her food photography course. It gives me an enormous pleasure to see my students win awards!

Pavlova is such a beautiful dessert. I wanted to capture these mini Pavlovas in a springy atmosphere so I’ve chosen bright and vibrant colors for this shot. Movement and complementary color scheme helped to add some contrast and make the scene a little bit more intensive.

Frozen black currant on ice. I wanted to capture that interesting frosty texture that has developed on black currant after keeping them in the freezer for quite a while.

Creative photography ‘light at the end of the tunnel’.

There is so much going on in this shot. Bending light, mirrors reflects the right side of the frame, backlighting and smoke to create this ‘light at the end of the tunnel’ scene.

The first thing to do before a photo shoot is to take and touch the product at 360 °. Identify what is its strength and its great potential, small characteristics that give it value.
And on the basis of this, looking at the bronze-drawn pasta dei Paccheri I immediately identified its strengths: the typical roughness of the drawing, the shape that is not always the same, its golden color. These are characteristics I wanted to work on to convey and communicate the product.

Lavender syrup, can be used to flavor water, hot or iced tea, even sparkling wine or to make ice cream. Lavender is known for its antiinflammatory and antiseptic qualities. It calms both the skin and the mind.

Golden berries- superfood, in French known as „love in a cage”, referring to its papper wrapper. Image created for a photography competition.

Excellence Gourmetfestival: A river cruise from Basel to Strasbourg and a nice 4 hands gala dinner with Stefan Heilemann and Christian Kuchler: Balik Lachs with Kaviar. This dish was created by 2 Michelin Stars chef Stefan Heilemann from Zürich. Excellent work.

Winter truffles have this beautiful black and white marbling. I have chosen the geometric background as a contrast and to guide the viewers eye towards the main subject, the truffle, but without adding too much additional colour noise.

Fresh green salad, red tomatoes and extra virgin olive oil and the impression of some early spring sunshine. With this
picture I just wanted to show that healthy food can be simple but doesn’t have to be boring.

This shot was an afterthought of a recipe development shoot for my local speciality mushroom grower. The final shot was a flatly showcasing the product with the recipe for the mushroom cashew tart.

The brief was they wanted rich colours without being dark as so many mushroom shots are. The backdrop I custom made with rough sawn pine, layered first with a matte grey, then arctic white, finally with sage. The whole surface was then scuffed with a wire brush to reveal the various layers.

Make this shot was a lot of fun, I was photographing dishes and pasta all day in a pasta factory, almost at the end they decided to take some photos of raw products and as soon as I saw these linguine, I told myself that I had to take a macro shot of them.

This dish was created by @cheffvieira for the new menu of Mía Bar, I have photographed many times for Jorge and his team, and this time he wanted the photos to be more minimalist and let the dish speak for itself.

Classy but still that summer feeling. Imagine drinking champagne and beer with some fresh oysters, some cheese and ham. Why choose if you can have it all?!

Look for the bits of beauty in the every day. That is where the magic happens.
Saw this quote while eating these fresh and sweet strawberries. Spring is in the air!

For this image it was about experimenting and trying out a different style. We wanted bright bold colours, repetition and for it to just be a bit of fun! I really enjoyed creating this and can't wait to practice/experiment some more. - Kirsty Erskine

The beauty of these Easter eggs came from the joy of naturally dying them along with my little girl! I wanted this shot to look precious with the careful gracious hold.

Fresh mysterious apples almost like out of a fairytale. This macro shot was taken with 50mm lens. The idea was to bring in the beauty of macro photography with the gear you own already.

this photo is part of my exhibition "cor de la terra", in which I photographed local products from Valencia promoting their consumption

Creme du Barry, purple cauliflower soup is a French Classic that tastes just as good as it looks. Image created for photography challenge.

Jouer avec la lumière pour apporter un volume, une douceur. La silhouette d’une simple pomme donne de l’émotion.
Le noir et blanc est parfait pour apporter l’essentiel à cette image.

This image took quite some time to create. The mini bottles of liquor was set into a solution overnight, that when solidifies, will look like ice. Multiple blocks of "ice" was also created, and then broken down afterwards, to create the piles of "ice shards". The cocktail glasses was also set into the same solution overnight, in order to "freeze" the glasses in "ice".

The Pom Pomme, from Serious Eats drinks contributor Autumn Giles, is our new favorite cocktail to serve at autumn and winter gatherings. It’s beautiful, fragrant, and delicious. The unexpected bubbles from cider are a nice change of pace from the usual sparkling wine cocktails, and the slow burn of ginger along the sweetness of apple and pomegranate are a perfect accompaniment to food and festivities.

Apple tree blossoms. Season is open with dry apple cider with passion fruit. Photo shoot of the @talavas_sidrs one of the best cider product.

Blueberry Kiwi Mojito
Any plans for the holiday weekend guys? Big parties? BBQ’s? Me? I’ll be relaxing at the beach, with one of my favorite cocktails in hand, today’s Blueberry Kiwi Mojito. Is there any better way?

Fresh blueberries can be a tricky ingredient to use well in a drink. Too little, and the delicate flavor is overpowered; too much, and you’ll be picking blueberry skin out of your teeth all night, if you can even get your drink through the strainer.
The Imperial Blueberry Fizz from The PDT Cocktail Book plays that balance just right, bringing out the best of a bushel of fresh-picked blueberries

Sandwich with light cheese background, avocado, tomato, with fresh salad and pepper. Salad is the key in constructing such beauty composition.

New photography for Blue Star Donuts! Had the joy of shooting 10 of their delicious donuts for their e-commerce site.
The goal: elevate the ingredients and show the flavor in a fun and elegant way.
Pictured here is the Raspberry Rosemary Old Fashioned donut. Check my website for the rest of the images in this collection.