Eighth Collection

Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. Chicken is the most popular meat in this curry in the West but beef, lamb or even mutton is more common in Thailand. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and peanuts. This fragrant hearty curry would certainly be welcome winter fare and could be served with a crusty loaf of Sourdough bread or roti and rice.
Thai people usually serve their curries over steamed jasmine rice, but Massaman curry is also a great match for a crusty baguette, sauteed vegetables or a fresh salad and an assertive red wine. With this recipe from with help from an expert curry-maker, I made a delicious, creamy, complex chicken Massaman Curry. And we intend to take pictures and decorations to food and this dish is still a lot of to the world recognition of taste, sight and touch sensations.

Just a cup of tea presented in some sort of pleasing way. Although, tea with edible flowers plus meringue cookies with rose petals ganache make a great combination of flavours!
The idea was simply to create a lovely atmosphere.

A cozy soup that nourishes and comforts. Creamy carrot soup with carrot top pesto made from fresh carrot leaves, radish salad topping and roasted pepitas for some crunch.

This is a chocolate cake, with chocolate filling, chocolate sprinkles and fresh raspberries. It was specially ordered for the 50th birthday of a friend. It is a simple cake, although with a strong punch of chocolate intense sweetness and raspberry fresh bitterness!

Brownies are a universal favourite and with this shot I wanted to try and capture them in all their glory. This is a rich chocolate brownie batter, with swirls of peanut butter worked through the mixture, and topped with slices of Snickers bar. I took the photo for recently launched Instagram baking competition site @baking_your_acquaintance and it is currently used as the gallery's identifying picture. This is a pre-bake shot taken below a large skylight, with sky blue tones reflected in the batter.

These are cheesecake with raspberry topping and lemon pie desert shots that were prepared for a birthday party. I always struggle with photographing dessert shots because it's difficult for me to capture what's inside of the glass shot while keeping everything else in balance, but I think this was a great shot!

I made these chewy oatmeal, raspberry en blueberry cookies for my foodblog 'have a good food day'. These cookies are very yummy at summer days because they're so light.

I wanted to feature the best summer vegetables that make a fresh side salad for heavier grill food. Simple, but so tasty.

Tea Time with Fresh Berry Parfait. Washing vegetables and fruits is one of my favorite parts of cooking. While I do so, I get inspirations of how I would like to present them. This Fresh Berry Parfait has a vanilla cake inside layered with whip cream. I am getting hungry!

Pastry Chef Alejandra Pitashny (The Lot, La Jolla) conjures up flavors of Yuzu lemon cream with seasonal California berries & toasted meringue in this simple but elegantly presented tart.

This a photo of a funny breakfast, where a big mushroom is used as an edible cup for an egg. I baked the egg in the mushroom with some parsley garlic sauce and serve on a spinach salad.

This is Dorset Apple Cake, shot using filtered natural light at the wonderful Chewton Glen Hotel in Hampshire with the chef Luke Matthews. This was on a project with RMC Publishing on an incredible project to capture 50 years of the Hotel’s life and history. A huge collaboration for a wonderful team and venue.

Bright, colourful and seasonal tomatoes combine with the distinct flavor of lovage in this recipe. This shot will contribute to a book beautiful by Abby Joy Designs drawing together the worlds of food, stories, illustration and photography around the theme of the seasons. This project features a collective of talented creatives, presenting delicious dishes inspired by and showcasing the South West of England’s local produce and suppliers.

Garfish lightly coated with flour, and deep fried very thoroughly so that the bone is as crispy as potato chips. Just a little taste of green onion and soy sauce is more than enough to bring out the true beauty of this dish.

When it’s hot outside, there is nothing better than a cold bowl of fresh cut summer fruits. On this photo I wanted to capture all the different colors and simplicity of the fruits depicting the summer.

First of the many trials of a raw vegan chessecake recipe I've been working on lately. The simple composition is composed of one just ready to go into the freezer, with the leftover berries in a colander balanced on the side of the cake tin. Reminding me of a venn diagram in a funny sort of way!
On the kitchen countertop with natural daylight.

I took my niece to a blueberry farm where we picked fresh, organic blueberries all day.
We decided to bake an Italian blueberry cake and this was the final product.
It was dense, moist, sweet, and the blueberries added the perfect texture and freshness.

These are the ingredients for the classic Bouillabaisse, an aromatic and savory seafood soup from the French port of Marseille. Food Styling is by linseybell.com

Water with lemon and blueberry-good for hot summer day.

Filet mignon is a tender cut steak that just melts in your mouth. It is perfect with a nice seasoned crispy sear on the outside having a tender juicy rare medium center. It is then finished with a nice touch of rosemary for wonderful aromatics.

This berry yogurt breakfast parfait is a quick and healthy breakfast for mornings when you are on the go! Homemade granola with oats, honey, coconut, raisins, sunflower seeds, almonds, pumpkin seeds, cranberries, cashew nuts and hazelnuts with layers of greek yogurt, fresh raspberries and crushed pistachios.

I often eat salad for dinner, but sometimes it gets a little boring. These salad rolls are a nice new way to change my routine and eat my salad in a different way.

My colleague, Erica Angelone, and I are running our blog www.krautundrueben.ch since 3 years. We are foodies who create our posts at home, not professional food photographers. We are writing and shooting our blog posts in our homes under real live conditions, surrounded by big hungry dogs and curious little boys...
The post about the tartelettes was based on the intention to create a dessert that is easy to prepare for everyone who loves chocolate or caramel - like we do. And, of course, it should be appealing to baking fans, too. At the end of the day, however, our creations have to be easy recipes for everyone. We are passionate foodies - and we have a passion for nice food photography and simple recipes. We love to cook, to entertain, to taste and we enjoy food, live and the precious moments with friends and family.

Black Pepper Crab in Style. This photo was taken for one of our clients. It's named "Seafood Hotel" reflecting the history of how this restaurant established. In years, they supply fresh seafood to 5-star hotels. Recently they expand their business by opening their own restaurant with the finest seafood which equals to 5-star hotels quality.

As a cinematographer and photographer who shoots for a variety of clients, the inspiration for this shoot was to do something that broke the mould of classic food photography a bit, as that is something that I am predominantly required to capture. Something which explored the theatrical beauty and almost macabre persona of ingredients like octopus when it is isolated. Seeing as though these images were for no client in particular, the aim was to forget the traditional boundaries and just play with our food.

This was shot for a South African food blogger while in London, UK. Spring had finally arrived so fruit and berries were back on the shelves. This Fresh Fruit Tart filled with Crème pâtissière was a perfect showcase to celebrate the arrival of spring in England.

Substantial Living is about the way you eat reflecting how you live. This salad nicoise platter is made with mostly raw veggies and purple potatoes, cured smoked salmon and lemon-chives creme fraiche in addition to my homemade pickled vegetables. Colorful, raw food is filled with wellness nutrients and honors nature in its beauty. Here I connect nature to people through creating a substantial food experience.

Beet Salad/Textures of Hazelnut/ Spring Greens/Orange Thyme Dressing
The idea for this photo was to show the simplicity of a beautiful, delicious salad. Combining bright yellow beets with their graduation of intense color as well as dark purple beets in contrast to the fresh Greens and earthy natural tinted nut textures. Choosing a blue-violet surface as a complementary color to make the main actors of this image pop out even more. This photo was taken with a Canon EOS 750D and natural diffused daylight.

My neighbor and I were sitting at the playground talking about our dinners for the evening. She told me, that she is gonna bake a qwitschi. I ask her how this works, because I thought, that I can bake many things, but I have never heard of an qwitschi. During her declarations I was wondering and ask:"Do you mean a quiche, maybe?" She said:"Oh god, yes". We were laughing so much and I decided to bake my own one. It tasted delicious, so enjoy!