Bon Appétit by Artur J. Heller

Food Photography by Artur J. Heller
Graphic designer, photographer. Very creative and independent. 23 years experience in DTP, design, photography. Running own graphic design studio. I like challenges and hard work that brings great results. I manage well working under pressure when it comes to deadlines. No project is too small or too big.

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Bon Appétit by Artur J. Heller
more at Camerapixo

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Capture drool-worthy photos of your favorite foods with these photography tips.

Take a moment to play around with basic photo framing: the rule of thirds, S curves, leading lines, diagonal lines, and symmetry versus asymmetry. Certain foods may look beautiful when arranged on a simple plate, while other foods take on a new form if you fill your frame with an extreme close-up. On the opposite side of the spectrum, you don’t have to fit everything in your photo every time. Let your viewer’s imagination run wild by choosing to share just a part of your seven-course spread.

Natural lighting is good, but natural lighting with a hazy filter is even better. Always aim to shoot outdoors during golden hour or use translucent curtains to filter intense light through windows. Also, don’t be afraid of shooting at a high ISO (400 – 1600) to get an artfully grainy shot. If neither of these options are available, use a camera with manual settings to adjust exposure or a lens with a fast aperture that captures more light when shooting delectable dishes in low light areas. Just leave the flash off.

A perfect image is all in the prep. This could mean work-in-progress shots of diced vegetables on a wooden board or fruit sitting in a harvest basket waiting to be baked. Use ingredients to add character and texture by creating imperfections like overflowing sauces, dollops of cream, herbs, crumbs, and grains of sea salt. Again, think about the depth of your photo and focus on various ingredients to see what yields the best shot.

I always say that composition is 51 percent of a photo, editing is 49 percent, and lighting is 100 percent. Lighting is everything. Think about what a camera is: it’s a box that lets in light. Beyond that, composition is the foundation of your photo. Because composition is based on universal visual principles, it’s the thing that’s going to make your photograph universally appealing. That being said, editing is the thing that’s going to make your photograph even more attractive. Basically, think of composition like bone structure and editing as your makeup.

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Capture drool-worthy photos of your favorite foods with these photography tips.
more at Olympus

Photographie culinaire par Kai Schwabe

Kai Schwabe se spécialise depuis plus de 20 ans dans le genre de la photographie culinaire. Il affirme qu’avec ses photographies, il joue avec les sens et crée de délicieuses photographies pour des entreprises bien connues de l’industrie alimentaire. En fait, si vous regardez ses photos, l’imagination vous fait une blague et vous pouvez presque sentir la pizza ou le café. Vous avez forcément un appétit.

Ses travaux comprennent la prise de recettes et l’élaboration de recettes, des alambics alimentaires, des photographies de boissons, des films sur les aliments, des emballages et d’autres supports publicitaires. Il suffit de jeter un coup d’œil dans votre propre réfrigérateur ou congélateur pour savoir que Kai Schwabe ne manque dans aucune cuisine.

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Photographie culinaire par Kai Schwabe
via datacolor

Foodies of SA: The Most Viral Recipes Ever!

Local is extra lekker in this cookbook that brings you mouth-watering recipes like Pap in a Pumpkin, Cheesy Braai Bombs, A-maize-ing Chakalaka Dippers, Croque Meneer and Steri Stumpie Hot Chocolate.

Foodies of South Africa is synonymous with epic recipes, wicked combos, extra cheesy delights and dripping sauces.

With over 730 000 followers on Facebook, including a few local celebrities like Lorna Maseko and Dineo Ranaka, Foodies of South Africa’s videos have gone viral. In the last year their videos got more shares than all of the top 50 brands in the country combined.

Every week 4 million of their fans view their delicious recipes – in a good week this figure goes up to 10 million. Their fans also love to comment on and share the recipes and even upload photos when they have made the dishes. The book will also include several fan comments from Facebook.

To the team from Foodies of SA food is much more than just food. It is also an intimate and intricate part of one’s life story, it is belonging, heritage, culture… and connection.

This is a book that is bound to become a much-consulted, dog-eared, flour-dusted, timeworn companion.

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Foodies of SA
The Most Viral Recipes Ever!

Sexy Sicilian Seafood

Bold flavours, poppy colours and ingredients bar none. Reimagine your seafood feast with a Sicilian spin.

(Bruny Island Oyster with Kombucha and Raspberries Vinaigrette)
Instead of tangy, fiery Tabasco sauce or a classic mignonette sauce, try this Sicilian recipe. The creamy texture of the oysters, acidity of kombucha and sweetness of raspberries will provide a satisfying kick.
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(Spiced Octopus leg with Lemon Potato, Radish, Bottarga Mayonnaise)
Inspired by the Sicilian octopus and potato cold salad, this rework of the classic salad dish showcases the light and creamy flavours of bottarga mayonnaise, complementing the charred, crunchy octopus leg.
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Gambero Rosso Di Mazara
(Sicilian Red Prawns with Heirloom Cherry Tomato salad)
Sicilian’s famous gamero rosso (red prawns) gets a show-stopping showcase. Its naturallyred hue is accentuated by multi-coloured heirloom tomatoes. A drizzle of balsamic vinegar completes the pretty picture.
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(Squid Ink Tonnarelli with Blue Lobster in Spicy Brandy Sauce)
Spike your lobster meat with brandy, which possess a graceful bitterness and subtle spicy flavour contributed by the rich lobster sauce.
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Sexy Sicilian Seafood
more in Epicure Asia