It’s always great to be working with start ups. They are often quite innovative with their foods and full of enthusiasm, which I love. Also, they are generally more open to suggestions and more open minded about their photography. What is there not to like about that. So shooting some food photography recently at…(Read More)
Shooting some more editorial style food photography at my London studio recently made for a great photo session and working with an upmarket Indian restaurant was a great joy. With some delicious food photography to be had, I couldn’t wait for the Team from Viceroy Indian restaurant to arrive with their talented chef, all…(Read More)
If you like scallops, this is a great simple, delicious and quick recipe. Make the sauce first Zest one orange and keep zest to one side Cut the skin and pith off this plus 1 or 2 more oranges then slice them about 7-8mm think Place slices in a hot cast iron or non…(Read More)
It's always great to be working with start ups. They are often quite innovative with their foods and full of enthusiasm, which I love.
Also, they are generally more open to suggestions and more open minded about their photography. What is there not to like about that.
So shooting some food photography recently at my studio in London for Raphia foods was a lot of fun and also enlightened me to some delicious Moroccan/French foods Which I hadn't come across before, like these rose flavoured chocolate delights filled with rose fondant and coated in a crispy aromatic dry rose petal outer. They tasted like no other chocolate I've ever tasted before. Superb!
Mixed chocolate selection box by London Food Photographer Michael Michaels
Of course, we couldn't just have one sole lonely chocolate all by itself, so here's the beautiful box it came from with other beauties to keep it company.
Dark chocolate selection. Photography by London Food Photographer, Michael Michaels
For the dark chocolate lovers out there, was this stunning selection.
Coated chocolate slab by London Food Photographer
Last but not least, was this gorgeous slab, coated in nuts and candied cherries.
Calissous by London Food Photographer, Michael Michaels
Calissous are another new addition to my repertoire. These petal shaped sweets are made of a fine mix of almond and candied fruit with a fruity royal icing top.
Cinnamon honey by London Food Photographer, Michael Michaels
Fortunately, this cinnamon honey was one of the lovely treats left at my studio and works wonders with my porridge in the mornings.
Orange Honey by London Food Photographer, Michael Michaels
Sliced seeded oranges are layered in a jar with the best honey and then left to soften, almost like a marmalade and has a similar bitter sweet flavour.
Another favorite when chopped on my morning porridge or yoghurt.
Seeded almonds by London Food Photographer, Michael Michaels
Last but not least, these fabulous almonds have a sweet crust which is then tossed in various seeds.
Not easy to just eat the one.
Until next time..Happy feasting
Don't forget, if you're in the process of looking for a food photographer to add value to your food products, please give me a call or get in touch via my contact page here.
Photograph of rack of lamb by London food photographer, Michael Michaels
Shooting some more editorial style food photography at my London studio recently made for a great photo session and working with an upmarket Indian restaurant was a great joy. With some delicious food photography to be had, I couldn't wait for the Team from Viceroy Indian restaurant to arrive with their talented chef, all the way from Staffordshire.
Photograph of Indian Biryani, by London food photographer Michael Michaels
Photograph of Traditional tandoori salmon fillet by London food photographer, Michael Michaels
One of the best things about working on modern food is that there is so much competition, with many chefs trying to get their food to stand out form the crowd. This is particularly evident with new restaurants and event caterers where the end customer is always looking to be wowed. Hence the chefs going the extra mile in the preparation and final appearance of the food. For a food photographer, that is music to our ears.
Photograph of mixed Indian starter by London food photographer Michael Michaels
Photograph of Indian style scallops by London food photographer, Michael Michaels
Photograph of Indian style Vegan option, tandoori tofu by London food photographer, Michael Michaels
Photograph of venison curry by London food photographer, Michael Michaels
If you like scallops, this is a great simple, delicious and quick recipe.
Make the sauce first
Zest one orange and keep zest to one side
Cut the skin and pith off this plus 1 or 2 more oranges then slice them about 7-8mm think
Place slices in a hot cast iron or non stick pan and give them a good charring on both sides
Allow to cool slightly then place in metal sieve and with the back of a ladle, squeeze all the juice out into the pan, then add the zest.
On a low heat, with the juice just steaming, allow the juice to reduce. You can add a little sugar to help caramelise and thicken.
Leave to one side, once ready.
The scallops.
Trim if necessary then pat dry the scallops with kitchen towel and season with salt an pepper.
Heat up a pan with some olive oil or butter in it.
When hot, swiftly add the scallops, one at a time, forming a circle. They should sizzle, when the first one goes in otherwise the pan is not hot enough.
Once the last scallop is in, cook for about 2-3 minutes(should be golden), then flip them one at a time, going round the circle and starting with the first one that went in.
After a further 2 minutes, when golden on second side, remove from pan and serve
Drizzle on the sauce, add garnish and serve.
Tip 1- No need to move the scallops around in the pan while cooking.
Tip 2- If scallops are stuck, then let them cook a little longer.
Tip 3- The scallops should be opaque and not translucent on the sides.
