Images from a recent job for Zeus Street Greek to shoot new additions to their menu.
Often the challenge with showcasing these offerings, (styling and lighting aside) is shooting the products in a way that is appropriate and compatible for multiple mediums and platforms (website, social, media relations, etc) while maintaining the balanced required to producing striking imagery.
Commissioned by Sweaty Betty PR to shoot Ragu Pasta and Wine Bar at Westfield Sydney.
Commissioned by Sweaty Betty PR to shoot food and drinks menu for the opening of the new China Diner restaurant in Double Bay, Sydney.
Aside from loving the delicious food that this restaurant produces, I always love an opportunity on a shoot where I can incorporate the setting and atmosphere of the place into my images.
In this case, I have used a red filter on my back-lighting to produce a subtle, yet rich, red coloured highlight across the sides of the cutlery, plates and glassware to tie the imagery to the aesthetic and ambience of the restaurant.
Taste, like most things is completely subjective. It's like how people wonder if the colour they see the same as the colour their friends see. This, of course, is the same with taste. Taste can be taught well, realised and broken down. Joe McCanta, the Grey Goose ambassador to explains to a table at Gowings Bar and Grill of around 20 that there are 6 types of taste, sweetness, sourness, bitterness, Savouriness (Umami) and astringency. From this knowledge Joe masterfully creates the most delicious cocktails... so I've been told - no drinking on the job.
Shooting in the Gowings Bar and Grill's private dinning is a challenge. With low lighting, dark features and a black roof you can't really use bounce flash to get some nice shadows and contrast. Even with the low lighting capabilities of the Nikon D4s the light wasn't even all worked nicely in some shots. To save the situation I setup 2 remote speed lights in either end of the room to give some nice contrast without flashing right in the media's faces.