Ninety-Third Collection

Photo shoot of Latvian @diplomats.fish product. Fried brisling sardines in soft tikka masala sauce.

In my house, we traditionally eat crayfish at the time of summer solstice. I love the intense colour of the crayfish, together with the dill, which I wanted to bring out without overpowering the image with too much colour or other noise.
I used natural light for this image.

This dish is part of the spring menu of chef Dennis van den Beld from restaurant Het Roode Kooper.

Tart aux pommes and vanilla ice cream. I chose a monochromatic backdrop for this Image, captured using artificial light at the Loft studio in Dumfries, Scotland.
Collaboration with Chef Fraser Cameron.

🌼 Ainoa Winery's Aho - the name literally means meadow, so I wanted to bring typical Finnish wildflowers to the scene.

🥂 It is “A wine for the Finnish Summer” - as written on the label, so I set the colour palette to bring the summer vibes, and warm sunlight + incorporated a playful frozen action dedicated to every summer moment with a glass of wine.

🍓 Strawberries are not only the essential element of Finnish summer but also strawberry wine is one of the main components of Aho, hence beautiful local strawberries also appear on the scene.

Sometimes a bowl of sweet ripe summer fruit is all you need to satisfy a sweet tooth.

That magic moment when the steam hits the ‘Bourbon Daddy’ cocktail at the Tinamba Hotel.

Goatcheese with red pepper, lavender, chives and honey. The topping is made of caramalized sugar.

Japanese Ramen

drink preparation - Archivio Storico

Capture the magic of early mornings with bread photography. The serenity, fresh beginnings, and inviting aroma blend beautifully in captivating images. Explore the art of combining photography with a morning vibe to showcase the warmth and beauty of freshly baked bread.

Fine dining meal at restaurant @restaurant_john
Chef @kristaps_silis

This picture I made for the biggest Dutch whisky brand Bus Whisky. They have a beautiful range of tasty whisky’s which are 100% Dutch.

A perfect mixed berry cheesecake with raspberry and calendula. Sitting on a purple stand, hand crafted from lime plaster, which serves as a pedestal for this small marvel. Collaboration with Scottish chef, Fraser Cameron. Together we combine artistry, flavour and vision.

Afgani famous Kabuli Polao

Lasagna di mare - Ristorante Coevo

An India Summer - watermelon most prominently occurs in Autumn, a period of unseasonably warm and dry. This Red natural color and the backdrop of our Ancestor's kitchen is authentic

Food styling, photo and post production.
Agency @primoriga

An exquisite fruit tart with meringue and tagete. Photographed at The Loft studio using artificial light. Totally incredible to collaborate, for a second time, with Scottish chef, Fraser Cameron.

Flat lay template of high quality luxury @amura_caviar black caviar production.

Tuna nigiri with black caviar.
Nigiri @mrpo_lv
Caviar @amura_caviar

Fresh and soft taste of pear and flowers @mood2moodcandles scented candles. Photoshoot of handmade Latvian candle producer.

How to make mouthwatering shot from one chocolate bar in one attempt?
Product @lidlde and @lidllatvija

Luxury black caviar product of @amura_caviar

New project of @primoriga agency. Burger with egg.

𝐇𝐚𝐤𝐤𝐚𝐢𝐬𝐚𝐧 𝐬𝐚𝐤𝐞, a true embodiment of excellence. Crafted with meticulous care, it captivates with its refined flavors and impeccable quality.

Indulge in the essence of Hakkaisan and elevate your sake appreciation to new heights.

A nice shot done for Yuimu Omakase in Kuala Lumpur

Client work for Peet's Coffee.
Part of their image library to feature their new packaging.

I found an old window in its frame at the recycling center and a friend gave me some olive branches from her olive tree which both were used to create this scene. I angled my Godox AD300 through a scrim to emulate winter window light and to illuminate this delicious Spiced Carrot and Walnut Bundt Cake.

Refresh summer melon drink. Advertising photo shoot of the local Ukrainian family cafe

Food Styling by Elizabeth Normoyle.