This pan roasted succulent lamb is served in a mini frying pan on a bead of cabbage topped with fresh herbs. It´s beautifullyseared, baked in the oven until pink in the middle then served on top of anoak plank.
One of my interests is photographing food. So what are the challenges? It´s not nearly enough to be a creative photographer, you also need to master cooking, dressing, composing and styling the food. This is important to be able to communicate your creation to the viewer successfully.
The challenge is not only to cook a classic dish in a talented way, you have to understand the nature of the ingredients to be able to dress and style the dish correctly for the camera. Working with the correct china, cutlery, background and lighting are also important objects to bring it all together so the viewer’s senses are filled with a mouthwatering desire for the dish!