Gry Imsgard
Flere idéer fra Gry
This is a gorgeous dish, I just wish people would list the components of dishes and the source from which they got it. Sigh.

This is a gorgeous dish, I just wish people would list the components of dishes and the source from which they got it. Sigh.

Food Photography: Lemon & Lime Tart | Sweet Gastronomy // Tart, Dessert, Individual Portions, Artificial Lighting, Overhead Shot, Artificial Props, Edible Props, Meringue, Sugar Crystals, Sugar, Colour Contrast, Black Background, Black Serving Platter

Food Photography: Lemon & Lime Tart | Sweet Gastronomy // Tart, Dessert, Individual Portions, Artificial Lighting, Overhead Shot, Artificial Props, Edible Props, Meringue, Sugar Crystals, Sugar, Colour Contrast, Black Background, Black Serving Platter

Vue » Portfolio - Debby Lewis-Harrison

Vue » Portfolio - Debby Lewis-Harrison

Closed-up | Tomatoes Salad

Closed-up | Tomatoes Salad

Tomaten Salat ~ ღ Skuwandi

Tomaten Salat ~ ღ Skuwandi

Flowers in a spring roll?! How fitting! It's the first day of spring and it's time for some flower power.

Flowers in a spring roll?! How fitting! It's the first day of spring and it's time for some flower power.

Herb infused lamb loin with fava beans by @acquerellosf #TheArtOfPlating #plating #presentation

Herb infused lamb loin with fava beans by @acquerellosf #TheArtOfPlating #plating #presentation

The hardest part about making this Zucchini and Carrots Rose Tart is letting yourself take that first bite because it's almost too pretty to eat.

The hardest part about making this Zucchini and Carrots Rose Tart is letting yourself take that first bite because it's almost too pretty to eat.

Sushi Platter - thecoolhunter

Sushi Platter - thecoolhunter

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …