Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: Taste and Light, a food photography exhibition by Rob Stewart

By Thursday, February 28, 2013 Permalink

Artichokes

Picture 1 of 24

Bio

I have been passionate about food for a long, long time now. The creative door was pushed wide open for me in the 1970’s – working as a young commis chef at the Carlton Tower Hotel in London. An inspirational chef, Bernard Gaume, at the forefront of UK Cuisine Nouvelle – in its correct context as taught by Fernand Point and further developed by Michel Gérard, Roger Vergé and the Troisgros brothers; not the misunderstood object of derision it later became. But oh, the ingredients! Live langoustine and crayfish every week, baskets of wild mushrooms in season, direct from France and the fish! So fresh and always whole and untouched until we got our hands on them. And the herbs, boxes of intensely fragrant basil and tarragon and my own favourite chervil whose subtlety belies a very happy marriage with eggs and cream. Ingredients that are sirens to the soul, how could one not fall in love with cooking? I should mention foie gras too – for which (and I make no apology) I have developed a life-long passion. I never thanked M. Gaume – and I should like to, I owe him a lot; he got me started.

A new chef joined us – Ian McAndrew – a brilliant chef of his generation, who was kind enough to introduce me to Anton Mosimann at the Dorchester Hotel and the journey began again, lifting me to new heights and experiences. This quietly charismatic chef had incredible vision and a passion for the best ingredients that was so infectious. Special moments were travelling with Hr Mosimann to the Dracula Club in St Moritz to cook a special dinner for 50 people, and competing in the Culinary Olympics in Frankfurt (and winning gold) as part of the Dorchester Hotel team. There is a picture of me (with others) in The Essential Mosimann; I didn’t know this when the book was first published and only saw it years later. It brought back many happy memories!

On my return from a season at the Hotel Kulm in St Moritz, I applied for, and got, a position at the Connaught Hotel in London. Michel Bourdin was only the 4th Head Chef there in 80 years and the kitchen was steeped in history, tradition, experience and…truffles! These have since been added to my list that includes foie gras – nothing, and I mean absolutely nothing, compares to the aroma of a wicker basket full of fresh truffles. Almost impossible to describe flavour or aroma – and I have been asked many times. Holder of two Michelin stars, the passion M. Bourdin held was so tangible and visible – Hr Mosimann and M. Gaume had this too, but it was quieter, controlled. With M. Bourdin it was always bubbling on the surface in a way that was exciting and very Gallic!

I worked at the Carlton Tower and Connaught twice, the Dorchester only once, but for a longer period. Although there were other good kitchens, it is these three brilliant and great chefs that nurtured my love of food.

And so on to photography. A passion developed later in life, and one I wished I’d started much earlier. So much thought goes into the way a chef wants to present a dish and yet it is eaten so quickly! A photograph preserves that moment in time, yet if the food is to be eaten as well, the opportunity to get the shot is as fleeting as a landscape photographer catching the dying rays of the setting sun. Food ingredients themselves also offer endless scope for photography, whether a macro shot of mushroom gills or a beautifully back-lit rhubarb leaf or colourful stems of rainbow chard. The photograph gives us the opportunity to show our appreciation and respect for fine ingredients in a way that presents them at their best and stimulates our senses.

Whether a finished dish, a beautiful ingredient or the people that inspire, food photography should seek to convey that passion and make us hungry for more!

 

You can see more of Rob’s work at Real Food Photography.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: Bangladeshi Fresh Pumpkin Halva, photo by Lail Hossain

By Thursday, February 28, 2013 Permalink

 

 

 

 

 

 

 

 

 

 

You can see more of Lail’s work at With a Spin.

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Simple Sustenance: Quick and Easy Recipe — Goat Cheese and Avocado Toast with Pumpkin Seeds

By Wednesday, February 27, 2013 Permalink

by Serrano chilli, seeds removed and minced (optional)
Sea salt to taste
2 large slices of rustic whole wheat bread or of your choice
1 large clove of garlic, sliced in half
Extra virgin olive oil
2-3 oz. goat cheese or to taste
2-3 tablespoons yellow peppers, diced small
1 tablespoon unsalted roasted pumpkin seeds
Few mint leaves

In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

Instructions

Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

Garnish with orange peppers and pumpkin seeds.

Finish with mint leaves.

Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.– Dorothy Draper

  • A warm toast with creamy goat cheese

    Two ingredients that create magic for our taste buds. I know they create for me!

    Goat cheese pizza or goat cheese panini, paired with some vegetables or fruits, they complement each other well. A drizzle of fruity extra virgin olive oil or a drizzle of aged balsamic, they add another dimension to the duo. Garnish of fragrant herbs add more flavor to them.

    I have been enjoying warm toast with a generous spread of goat cheese topped with a healthy dose of avocado. The two together with rustic bread are a perfect combination of rich creaminess and a hearty bite. For this recipe, I topped it with some orange peppers and roasted pumpkin seeds.  A little color and a little crunch. Mint added fresh flavors to this recipe.

    It is a quick and easy lunch with some salad greens.

    There are no set measurements for this recipe. Make it to your taste. Use as much or as little goat cheese or avocado. I have been on a joyride of enjoying the two generously. One large toast loaded with all the goodness was my lunch. You make it a meal or a small bite. Savor it slowly, a nibble at a time.

    Recipe

    Ingredients

    1 large avocado, mashed chunky
    Squeeze of lime to taste
    ½ Serrano chilli, seeds removed and minced (optional)
    Sea salt to taste
    2 large slices of rustic whole wheat bread or of your choice
    1 large clove of garlic, sliced in half
    Extra virgin olive oil
    2-3 oz. goat cheese or to taste
    2-3 tablespoons yellow peppers, diced small
    1 tablespoon unsalted roasted pumpkin seeds
    Few mint leaves

    In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

    Instructions

    Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

    Garnish with orange peppers and pumpkin seeds.

    Finish with mint leaves.

    , seeds removed and minced (optional)
    Sea salt to taste
    2 large slices of rustic whole wheat bread or of your choice
    1 large clove of garlic, sliced in half
    Extra virgin olive oil
    2-3 oz. goat cheese or to taste
    2-3 tablespoons yellow peppers, diced small
    1 tablespoon unsalted roasted pumpkin seeds
    Few mint leaves

    In a bowl, mix avocado and lime, Add serrano chilli if you want a little heat. Add salt and set aside.

    Instructions

    Toast the bread slices and rub garlic on them while they are warm. Spread goat cheese to taste. Top with avocado mixture. Drizzle a little olive oil. Adjust salt to taste.

    Garnish with orange peppers and pumpkin seeds.

    Finish with mint leaves.


    • Never miss a post
      Name: 
      Your email address:*
      Please enter all required fields
      Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: Still Life with Watermelons, Fruit, Animals and Fairy, painting by Frida Kahlo

By Tuesday, February 26, 2013 Permalink

 

 

 

 

 

 

 

 

Source: LondonHolic

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Poetry: A Food for Everything, by T. A. Ramesh

By Friday, February 22, 2013 Permalink

A FOOD FOR EVERYTHING!

by T.A. Ramesh

Meals are the food for the body;
Knowledge is the food for the mind;
Meditation is the food for the spirit;
Music is the food for the love of heart;
Dreams are the food for the consciousness;
Prayer is the food for the Almighty;
Love is the food for the living heart;
Thoughts are the food for the brain;
Colourful ink is the food for the pen;
Ideas are the food for the stories;
Truth is the food for the will;
Sun’s energy is the food for the plants;
Plants are the food for the living beings;
But one man’s food is another man’s poison!

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Were the twelve apos­tles guilty of over­eat­ing at the Last Sup­per?

By Friday, February 22, 2013 Permalink

by Jonell Galloway

For over a millennium, the portion sizes in paintings of The Last Supper have gradually increased. A recent study at Cornell University demonstrates that ever-increasing portions are no recent phenomenon. Click here to read the study. The painting below is by the Italian artist Duccio, from 1308-1311 A.D. “Note how the size of the food, bread, and plates on the ta­ble com­pare with the size of the heads of Je­sus and his dis­ci­ples,” compared to later versions of The Last Supper.

 

 

 

 

 

 

 

 

 

 

 

 

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: The Angel who Loves Wine, painting by Allison Strine

By Thursday, February 21, 2013 Permalink

 

 

 

 

 

 

 

 

 

 

Allison Strine is a former television editor turned painter. Her aim is to create art that gives pleasure to others. Read more about her work here.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: Lamb Pumpkin & Apricot Tagine, by Meeta Khurana Wolff

By Wednesday, February 20, 2013 Permalink

Meeta K. Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.

Born in India, Meeta was brought up in and went on to train in some of the world’s finest hotels, where food was always an important part of her life. Her love for food photography stems from her passion for food itself, and she combines her two greatest enthusiasms on her multifaceted, award-winning blog, What’s For Lunch, Honey? The recipes she develops and creates are documented by her powerful, yet refreshing, food photography and styling.

See more food photo compositions at Meeta K. Wolff.

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: A Norwegian Food Experience, Brunost Cheese

By Wednesday, February 20, 2013 Permalink

See more food photo compositions at Meeta K. Wolff.

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Food Art: Taste and Light, a food photography exhibition by Rob Stewart | No category

Food Art: Still Life with Bread and Bowl of Fruit, by Travis Schlaht

By Wednesday, February 20, 2013 Permalink

Food Art: Still Life with Bread and Bowl of Fruit, painting by Travis Schlaht, contemporary. You can see more of Travis’ work at The Hidden Place.

http://thehiddenplace.wordpress.com/2009/09/29/travis-schlaht/Related articles
Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries