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Meeta K
10,428 followers -
Living all my passions
Living all my passions

10,428 followers
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⭐[NEW ON WFLH]⭐
From finding a photography voice and creating the perfect styling for food images, to relaxing and luxurious meals, to stunning props, to aromatic spice souks and crossing the Creek on an Abra, to marvelling at art and heritage, to camel milk ice-cream, to a food "Carnival" and lots and lots of good laughter - I think the Destination Dubai 2017 workshop was the BOMB! 💥
Ride with me on this virtual recap and see for yourself how we roll at these workshops!
POST http://www.whatsforlunchhoney.net/2018/01/destination-dubai-2017-experience.html
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💥 AFTER A LONG INTERLUDE NEW ON WFLH 💥
Here we are – it’s December again! The Autumn leaves, that once were alight with color have turned and withered, we’ve had our first snow, fairy lights are up on trees, candles flicker on the window sills and the Christmas markets are once again filling the air with roasted chestnuts and spiced wine.
How can I miss out on my annual Christmas post? - I didn't!
🌲 LINGONBERRY LEBKUCHEN FESTIVE CAKE
🔖 POST: http://www.whatsforlunchhoney.net/2017/12/lingonberry-lebkuchen-festive-cake.html
📍 PIN IT: https://www.pinterest.de/pin/110197522115963159/
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/////// DESTINATION DUBAI 7 & 8 OCTOBER | THE EXPERIENCE ////

With this fascinating food photography ans styling workshop in Dubai, we hope to offer a unique 2-day experience for all our participants. It includes photography and styling sessions, lots of individual and some team practical hands-on exercises, as well as an excursion to the old historic neighborhood Bastakiya and the vibrant Bur Dubai, a ride on the abra to visit the old spice souk, fish market and the fruit and vegetable market to get a feel of Arabian daily life stretching back for centuries. Throughout our walking tour we will stop to taste specific specialties. Over the entire two days there will be delicious meals prepared by the students and chefs of SCAFA designing an exquisite finale dinner menu, Chef Russell of Lafayette Gourmet returns to create a convivial lunch buffet and we have planned an exciting night out in the Jumeirah Lake Towers area to experience a unique fusion of Dubai’s molecular gastronomy.
#destinationdxbfoto17 #workshop #foodphotography #foodstyling

>> Details and Programme | http://bit.ly/2t1PJ9V
>> Get the tickets: http://bit.ly/2v3aFyL
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How do you like your custard? Me I love set custards ... the crème caramel kind. As a kid I always wanted the traditional flavoured one but as I grew older I began enjoying spiking my creamy crème caramel with flavours, spices and herbs. This one is sensational with subtle hues of chamomile and beautiful saffron bringing out an elegant palette of flavors. Ready for it? Coming up on the blog tomorrow!
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///// WHAT WORK LOOKS LIKE /////
One of the projects I am working on this year will take me a few times to Bavaria for a new Travel, Food and Lifestyle magazine. I will meet up with a few talented chefs and cooks who will prepare a Bavarian dish with their signature for me and I photograph and interview them. But it does not end here the challenge I take on is to come back and prepare another more international dish using the same ingredients. It's an exciting concept that I helped to develop with the client. Late January I headed to Nürnburg for my first job at the Zirbelstube Restaurant & Hotel​. The dish prepared was Venison with white poppy seeds, celeriac mash, ginger and chili kale served with dried fruit compote.
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I say doughnut you say donut? & what happens when I get buried under paperwork - these sublime
CARDAMOM & ORANGE INFUSED QUARKBÄLLCHEN (or doughnuts)
POST: http://www.whatsforlunchhoney.net/2017/03/cardamom-orange-quark-doughnuts.html
PIN IT!: https://de.pinterest.com/pin/110197522113181212/
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Green Chai brewing and perfect with these sublime
CARDAMOM & ORANGE INFUSED QUARKBÄLLCHEN (or doughnuts)
POST: http://www.whatsforlunchhoney.net/2017/03/cardamom-orange-quark-doughnuts.html
PIN IT!: https://de.pinterest.com/pin/110197522113181212/
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///// WHAT WORK LOOKS LIKE /////
One of the projects I am working on this year will take me a few times to Bavaria for a new Travel, Food and Lifestyle magazine. I will meet up with a few talented chefs and cooks who will prepare a Bavarian dish with their signature for me and I photograph and interview them. But it does not end here the challenge I take on is to come back and prepare another more international dish using the same ingredients. It's an exciting concept that I helped to develop with the client. Late January I headed to Nürnburg for my first job at the Zirbelstube Restaurant & Hotel​. The dish prepared was Venison with white poppy seeds, celeriac mash, ginger and chili kale served with dried fruit compote.
IMAGE: I took several images in the restaurant with some gorgeous atmospheric light, but my favorite shots were the ones taken in their little glass corridor. The light was creamy and soft and I loved the texture of their old brick wall.
F/5 // 1/50 seconds // ISO 100 // Lens 24-70 mm
LIGHT: Natural light. The corridor was made of glass where the light came in from the top, from behind me, from the right and the left. As it was a very cloudy and grey day the clouds offered a natural diffuser I knew the quality AND color of light would work really well.
STYLING: When photographing dishes for a restaurant it is important to use their dinnerware and of course cutlery. The cutlery can often pose to be a problem if it is of a very shiny and gleam-y kind. So attention needs to be paid to that, either by using reflectors, by placing the fork/knife in a way that works without reflecting stray light and making sure the camera / photographer is not reflected in the metal. The same applies to glasses and bottles. This is a clean and crisp shot where the eye is directed straight to the food on the plate. The texture of the brick wall offers an additional warm eye-catcher placing the plate more into the scene.
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[NEW POST] Retracing some precious memories and sharing my mum's Punjabi Style Curried Lamb and Peas - Keema Matar
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My mum always topped her keema with boiled eggs. Like jewels they would sit on top of the browned curried lamb and we would all grab large spoonfuls of the meat with half an egg balancing precariously on the serving spoon.
POST: http://www.whatsforlunchhoney.net/2017/02/punjabi-style-curried-lamb-and-peas.html
PIN IT: https://de.pinterest.com/pin/110197522112900970/
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[NEW POST] Retracing some precious memories and sharing my mum's Punjabi Style Curried Lamb and Peas - Keema Matar
////////////////////////////////////////////////////////////////////////////////
My mum always topped her keema with boiled eggs. Like jewels they would sit on top of the browned curried lamb and we would all grab large spoonfuls of the meat with half an egg balancing precariously on the serving spoon.
POST: http://www.whatsforlunchhoney.net/2017/02/punjabi-style-curried-lamb-and-peas.html
PIN IT: https://de.pinterest.com/pin/110197522112900970/
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