Eighty-Eighth Collection

(Eva Kosmas Flores challenge)
Inspired by Eva’s use of Red in her work

I wanted to use the context of the strawberries being cut and prepared for something, but in my case I concentrated on the stacked strawberries which I think look great in detail.

This is one of the shots I’m most proud of. I liked the roundness of the bottle and the gold cap, and I had been wanting to use these reflective gold coasters I found.
9 photo composite.

Excellence Gourmetfestival: A river cruise from Basel to Strasbourg and a gala dinner with 2star Michelin chef Mitja Birlo. This is the 1st course: Ceviche with caviar. Excellent work.

A composite image of the sauce bottles to provide a sense of levitation. Added the fire to bring in the taste of the hot sauces.

In this shot I wanted to give importance to the colors and happiness of childhood, through flat lighting and round elements. All this gives three-dimensionality to the photo.

Home made savory game meet pies. A truly heartwarming food for a chilly day.

A super quick shot using one speedlight. I thought the colours of the packaging went perfectly with the colours of my double sided backdrop. Plus, it felt festive without having to use additional props.

One of the advantages of living in the heart of Gippsland is you’re immersed in a community of fantastic food producers, restauranteurs and innovators. This shot is from a luncheon at the iconic Tinamba hotel and celebrates a collaboration between artisan local honey makers and Gippsland fruit and vegetable growers. Thank you to the Tinamba team for the opportunity to capture this event. As always I am thrilled and humbled to be included in the Foodelia community.

Pomegranate and gin mocktail. I wanted to show that non-alcoholic drinks can look as cool as the ‘real’ ones; and you barely taste the difference.
This was also a little experiment with colour rules, monochromatic and complementary in one shot.

Oyster salad

Cucumber rolls with scallops and oysters, cucumber sauce with oyster, dill tulle, dill oil, trout eggs.

Recipe comes from the book „Kuchnia polsko-amerykańska” from 1917.

Chef Marcin Przybysz

Restaurant Epoka

Photo shoot of red mullet in one of the best Riga restaurant @restaurant.john
Chef @kristaps_silis adds some sauce on the plate.

I take this picture of a crystal glass for a company who sells the most beautiful wine and whiskeyglasses.
I shot this wineglas with a purple drink because the glas is also used for cocktails. I styled the flowers and with just a little splash there is some movement in the picture.

Is there something more famous than Ferrero Rocher? From 1983 Italian chocolate is in the top of chocolate lovers!

All the credit goes to the team at La Patria Restobar in San Juan, Puerto Rico that creates this beautiful Grey Goose Moscow mule.

I was just lucky enough to photograph it. And drink it 😎

Amazing London Broil Food Styled by Peilin Chen Breller. This photo was shot on the Canon R5 with a 50mm lens using direct light with brightened shadows.