7th April 2008

Bacon and Eggs

Brunch, tarted-up for the camera. I am not too sure about the chives though - Attack of the Killer Green Ants?

4th April 2008

Oak Smoked Garlic, hand-fired pots.

This smoked garlic smells like those carefree days from childhood, where a box of matches borrowed from the kitchen draw led to secret bonfires in the woods, sheepishly returning home trying to hide the smell of smokey clothing from prying noses. I have no idea how to cook with garlic that smells like post-bonfire clothing.

30th March

Poor man's crème brûlée.

An ever changing combination of raspberries, blackberries, vanilla pod, crème fraîche, natural yogurt, maple syrup and sugar. This was the best one yet and only took about 5 minutes to put together. I won’t be trying to hold a blowtorch in one hand with a camera in the other again though.

All of these shots following the contemporary style for in-progress, close-up food photography. The informal presentation of the food is enhanced with the very shallow depth of field, perhaps slightly too shallow in some cases here. This style seems to be a good shortcut to the desired result of making the food look good enough to eat. I think it is probably much more challenging to get satisfactory results shooting product type food shots where everything in the shot needs to be perfectly presented and in sharp focus.

29th March

Dough balls and herb baked tomatos, pretty much straight from the oven.

These shots both using natural light, diffused with cloud, worked fine without any additional diffusion.