Very pleased to have worked with HARIBO for their content creation this year. The client required reels and photography to feature on their media channels.

The brief was full of colour, very HARIBO. We wanted to create a whimsical bright picnic board and show it being created.

More to come on this project and now more on remote food photography.

Working with a healthy food delivery brand in Edinburgh -’canteen’

As an Edinburgh, Glasgow region photographer my job is to represent the event even if it is raining. This is why it is important to understand how artificial light works and take that into consideration when hiring a photographer.

food photography for ‘Wee taste of Edinburgh’

What a summer it has been summer. Working on Food photography projects in Edinburgh, eating lots of Scottish tomatoes and just enjoying being a food photographer in Edinburgh! Scotland. It seems like we cannot get enough tomatoes this summer! Speaking of Scottish tomatoes! they helped me to win.. well not exactly.. but still!

What equipment do I need to photograph in bright daylight?

I decided to take my Nikon d750 and a 50mm lens with me that day. I didn’t take my 35mm-105mm Micro lens, as wanted to swing by the Fishmongers after and it is a heavier camera lens. We all love 'golden hour' in daylight photography( 4pm), but sometimes you cannot choose your light. I would also recommend changing your white balance to an appropriate setting to suit the day. I wanted to capture the shadows and the direct light at the same time.

Besides, moving everything to my new website, I have been busy shooting. This is one of those perfect share plates, that you will eat all the time.

favourite summer desert, well one of.. my favourites. I decided to have it with fresh fruit, just toss it with a little bit of bitters for that extra summer fun. You can make it however you want. It is also easy to style, for your summer garden party guests.

This one is one of my favourite weeknight recipes to make after a long day in the studio. It is healthy, vegan and satisfying.

Method:

Peel your cauliflower and reserve all the leaves and some of the florets. Place on the roasting tray, and toss with some smoked salt, olive oil and pepper. Heat up over to 200c and roast for 20min. till slightly crispy, but not too soft. This is a personal choice, you can always roast for longer.

I like to make this one when it rains. You can have it with a side of chicken or tofu. Sort of all in one treat. No need to soak the beans, good if you got time but you can do a power soak with some baking soda and this will give you the soft beans that you want.

Blitz the ingredients, start with cucumbers, garlic , salt , pepper, and shallot. Taste then add avocado and herbs. Taste and adjust. I love mine garlicky, sour and spicy.

First you need to do is poach the apricots. Best to do this in a smaller saucepan. You can fit all of them in one layer. You want to add just enough water to submerge. Drizzle the syrup, cover with thyme and bring to simmer. Cover and gently poach. You can test with a metal skewer to see. You want some firmness in the flesh. Once done cool and rest. Once they have completely cooled down you can start to make the ice cream. Discard the cooked thyme.

Hummus is one of the best party snacks! At least for me.

Super quick and super simple, no need to make it super fancy! Best served with all the fresh vegetables from your local farmers market. You can use good quality chickepas from a jar ( like ‘Bold bean’, Spanish or Turkish ones).