Marko Ostojic

Chi sono
What sets me apart from others is the inexhaustible source of ideas that I get when I encounter something new. When I began to experience food as something special to be enjoyed, not as a simple need that we have every day, I realized my passion for food photography. I learned to cook by watching the chefs make all those wonderful and special dishes, I wanted to be a part of it. So, let's cook, something new and special.
Foto selezionate
Raccolta n. 130
Raccolta n. 129
Pasta Carbonara is a fiercely protected Roman dish. Despite its iconic status, its modern, strict recipe of only guanciale, egg, Pecorino Romano, and black pepper .
Raccolta n. 129
Pangasius rolled in zucchini, served on baby spinach and celery steak, with clear fish soup. Photographed in water on river stones.
Raccolta n. 128
Vegan Pasta
Raccolta n. 128
Chinese Dumplings
Raccolta n. 128
Srem Breakfast
Raccolta n. 127
The Espresso Martini, a modern classic cocktail, originated in London during the 1980s.
Galleria fotografica
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