Recent Work: Madame Roselle Vietnamese Aperitif
In my former life I worked behind bars, in cellars and in kitchens so it’s no surprise I love shooting food and beverage images. Also, with that time in the F&B industry I got to eat and drink some of the best in the world. This exploration carried on in F&B photography, but runs the gamut from the phenomenal to the maybe not so much. This one is absolutely delicious.
In my former life I worked behind bars, in cellars and in kitchens so it’s no surprise I love shooting food and beverage images. Also, with that time in the F&B industry I got to eat and drink some of the best in the world. This exploration carried on in F&B photography, but runs the gamut from the phenomenal to the maybe not so much. This one is absolutely delicious. Madame Roselle is a hibiscus aperitif handcrafted in Hanoi that drinks like a floral, slightly spicy vermouth. Fantastically balanced and lends it self to so many applications. We got to riff on stirred boozy drinks like Manhattans and Negronis as well as mixing it with soda and serving it tall as a low alcohol tipple. With its floral notes, it gave a dynamic extra depth to sours and little fizzes too. Needless to say, I loved the challenge of matching the aesthetic to the varied uses for this really cool product. Check it out if you can get your hands on it!
Natural Light: The Best Option? And Can You Really Tell?
As photographers, we’re always looking at different things to tell a compelling story in a single frame. In food photography, light and composition are massively important in creating mood and feeling so we’re constantly looking at ways to control light to tell different stories. That said, many times client briefs call for “natural light” and sometimes that can be quite ambiguous. In the images above, one is indeed natural light. Care to hazard a guess? Let’s have a look at each of these images and break down the lighting setups.
As photographers, we’re always looking at different things to tell a compelling story in a single frame. In food photography, light and composition are massively important in creating mood and feeling so we’re constantly looking at ways to control light to tell different stories. That said, many times client briefs call for “natural light” and sometimes that can be quite ambiguous. In the images above, one is indeed natural light. Care to hazard a guess? Let’s have a look at each of these images and break down the lighting setups.
Image 1
Horizontal Gridded Stripbank
Positioned low to avoid the reflection on the top, the grid focuses the light and lights the liquid making it the star of the show.
Image 2
Bare bulb
Bare bulb from camera left, behind and up high. I wanted to mimic harsh sunlight to give a summery bright mood. Plus that shadow and light on the plate is gold!
Image 3
Diffused Softbox
Lit from behind through a diffused softbox up above subject to give a reflection off the top of the cocktail. Can give a feel of morning light coming through a window.
Image 4
Undiffused Softbox
An undiffused medium softbox from above and camera left casts specular highlights and a hard shadow beneath the plate. Could be mistaken for mid-afternoon light?
Image 5
Natural light
Big window with morning light from behind. Nice even light. What story does it tell?
Image 6
Vertical Gridded Stripbank
The gridded strip bank from behind and above not only focuses the light through the middle of the frame, but also breaks the reflection on the top of the cocktail, mimicking the slats in a window frame.
So, were you right in your predictions? More importantly, did the naturally lit image produce the most compelling frame? Natural light is beautiful, but relying on it will only get you so far. Controlling and shaping the light puts the control back into the photographers’ hands and allows us to really get creative in our storytelling. Which was your favorite and what other lighting would you like to discuss? Let me know your thoughts down in the comments!
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