Lobster Linguine

I talked to Chef Kwan for more than 8 hours. We were just sitting and chatting about travelling, Chinese medicine and t’ai chi martial art, he is fond of… You know, there are such conversations during which you are conceiving zen and there’s a fire starting burning inside of you. The fire that makes you..

Squid with Fennel, Trumpets (Mushrooms), and Black Sausage

Now, when more than half a year past since that time, I’m writing a little intro to the recipe of the wonderful chef Oriol Ivern with a Michelin star, and once again I’m plunging into the atmosphere of one of my favorite cities – Barcelona. I already had a post about my love to this..

Sea Food Platter

Actually Socialito is quite popular nightclub in Hong Kong, but during daylight it turns into a restaurant for those who are bored by sleepovers. Haha, I have lots of bright and funny memories about Socialito, because there was no Saturday, and sometimes even Friday, that I did not spend there. Parties, sleepovers, night life… Well,..

PORCINI IN PAPILLOTE

I spent my childhood in the north of Russia, in the cold snowy taiga, among the deer, Eskimos, oil producers and romantic lovers of harsh life. But I went to school in the west of Ukraine, with mild European climate. But in both this regions there are lots of porcini – in the forest of..

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing

Interesting thing, but I had met Harlan in Hong Kong more then 10 times. He is a really cool guy, very charismatic, looks so strict and cold, but in the meantime, very enthusiastic with the photoshoot. “Boom, Boom, it’s cool! It’s so cool!”, -he said, looking at my photos of him and his dish. The..

PAN-FRIED ATLANTIC COD FILET WITH RATATOUILLE

Today I realized how much I miss Hong Kong with its atmosphere, people, and all sorts of fuss and adventures that happened to me there. I fell in love with this city, and it does not let me go even in my minds. I was in Hong Kong two times. First time in autumn 2012,..

“SAPPHIRE INFINITY”

Curiously, it looks like if the photographer has a power over the light, than alternation of day and night, cloudy or sunny sky – it’s not important. Actually it isn’t, but only if you’re working in your studio and has everything under controlled. And if you go outside… every little thing puts a mark on..

FRUIT CARPACCIO WITH LAVENDER SYRUP

Photographers have quite active life – moving from one place to another, changing shooting locations, long photo shoots and exhibitions, crazy races through the city with heavy bags with equipment, and I’m not mention all these meetings, phone calls, small daily cases and so on (sometimes I even have some sleep!). That’s why I just..

BANANA CAKE 2014

Hard-hard life of the food-photographer… Actually, it’s great, to travel, to meet new people and to work with the best chefs from all over the world, to taste their delicious dishes which was prepared just for you. But, from another point, just imagine, how many photo-equipment I have to take with me! It’s not such..

YAKI SOBA NOODLES WITH VEAL TENDERLOIN AND TERIYAKI SAUCE

It’s not a secret that I used to kidnap chefs (just like in Holiwood action movies), and make them cook for me and share their recipes for you. Well… Not actually for you, but first of all for me, cause I do love to cook. And after I’ve tasted and have made photos of the..

Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce

To be honest, it was not very easy to get permission to shoot Patrick. After all, the status of World Pastry Champion is serious obligation. Because of tight schedule and presentation of his dishes I wasn’t really if he will have time for shooting at all. But fortunately Patrick did find time, and invited me..

LAMB CHOP WITH HERBS AND FOIE GRAS

- Easy, be easy – That’s how I, breathless and five minutes late, was met by Thomas with a smile of Eastern Sage, who knows all the mysteries of the world. - You want some water? And maybe you want to have dinner before shooting? Polish hospitality is really amazing. I did ask for some..

COUNTRY DUCK TERRINE WITH PISTACHIO

Singapore… a city that I have been conquered by. Not in a single moment, and not at first sight, but I fell in love with it. City of nice people, great food, and beautiful architecture. You can look at my adventure in this glorious city HERE And they have so deliciously cooked dishes in local..

Plăcintă

There are some things that do not change with time and pass through the whole life with a red line. They affect your perception and the way how you build your future. I spent each summer at my grandmother’s when I was a kid, no matter how far we lived, or how difficult it was..


Recipes

Lobster Linguine

Lobster Linguine

I talked to Chef Kwan for more than 8 hours. We were just sitting and chatting about travelling, Chinese medicine and t’ai chi martial art, he is fond of… You know, there are such conversations during which you are conceiving zen and there’s a fire starting burning inside of you. The fire that makes you..
Squid with Fennel, Trumpets (Mushrooms), and Black Sausage

Squid with Fennel, Trumpets (Mushrooms), and Black Sausage

Now, when more than half a year past since that time, I’m writing a little intro to the recipe of the wonderful chef Oriol Ivern with a Michelin star, and once again I’m plunging into the atmosphere of one of my favorite cities – Barcelona. I already had a post about my love to this..
Sea Food Platter

Sea Food Platter

Actually Socialito is quite popular nightclub in Hong Kong, but during daylight it turns into a restaurant for those who are bored by sleepovers. Haha, I have lots of bright and funny memories about Socialito, because there was no Saturday, and sometimes even Friday, that I did not spend there. Parties, sleepovers, night life… Well,..