Lately I have had a bit of a creative block, and when this happens I tend to bake. I came across this recipe awhile ago however decided to recreate it with my own spin, and when I say own spin I mean what I ACTUALLY had in my kitchen to recreate it ha ha.
While whipping this batch of crunchiness up I couldn’t help but think ‘I REALLY wanted to show you guys how fantastic they really look’.
Photos are never quite like real life, but they can be if treated right.
And that’s where the next part of this blog post starts, while researching tips on food photography it came to my attention that I have been doing a few things incorrectly and wanted to share these small tips with my fellow newbie foodies.
Tips on improving your foodie photos:
- Take a step back
Now this hit my head & heart, but to keep this simple it really is just that. Take a step back from your food, and dont zoom up on it thinking you are ‘capturing the detail’, if anything you are doing the opposite.
Allow the background/backdrop to create OR highlight the mood of the dish, be it your kitchen or extra ingredients left on the side.
- Stop over editing
Something I was totally a victim of (face palm) and will still struggle to stop doing out of habit. I would use about 3/4 apps to create a ‘better’ look and feel to the Image, the irony is that we tend to make it look worse. The reason for this, is the more we switch from app to app we loose information of the original file, which leaves the photo with less detail and looking grainy.
- Shoot in RAW
Something my boyfriend is probably looking at me with ‘I told you so’ eyes, but its true. When choosing to shoot in a JPEG format you loose information of the photo (when I say information I mean the detail that will allow you to edit things like white balance in your editing program) To put it short, you squeeze a lot of info into a smaller box and the box cant fit it all so it throws out what it thinks you can do without. So when shooting in RAW you get the highest quality of whatever image you take, and with more flexibility to change what you want.
- If you food doesn’t look nice, no amount of editing will make it look better.
As harsh as that sounds its true, so make sure you put all the love in your real life image than relying on an app to fix it.
As accountability to this blog post I decided to put more effort into making these bars look good in real life and shoot the best I could with natural lighting & the correct camera settings. That being said, I have only uploaded RAW unedited images to this blog post to prove that you dont need 5 apps to create a beautiful photo.
Shutter speed: 100
Shot at 08:30am by natural lighting in April, Cape Town
- ⅓ cup almonds, roughly chopped
- ⅓ cup pecan nuts, roughly chopped
- ¼ cup pumpkin seeds, roughly chopped
- ¼ cup flaxseed & chai meal
- 1 tablespoon chia seeds
- 1 cup quinoa
- ⅓ cup maple syrup or honey
- 1 tablespoon coconut oil, melted
- pinch fine sea salt
- 1 & 1/2 85% dark chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons pistachios, chopped
- cacao nibs
- 1 tablespoon dried cranberries
- flaked sea salt
- Preheat oven to 180. Line a large baking sheet with parchment paper.
- In a large bowl, combine all bark ingredients and stir until well incorporated.
- Place bark onto prepared baking sheet, and spread a large piece of plastic wrap over the top. Use a rolling pin to spread the bark out to a ½ inch thickness, but really your hands can do as well.
- Remove plastic wrap from bark and bake for 20-25 minutes, until the bark turns a nice golden brown. The edges will be slightly more cooked, but this is OK! Allow to cool slightly while you melt your chocolate.
- In a double boiler, melt chocolate and coconut oil. Spread evenly over cooked bark, drizzling the last little bit of melted chocolate to create a drizzle pattern.
- Allow to cool for 5 minutes before topping with pistachios, cacao nibs, rose petals, and sea salt. Place in freezer for 30 minutes, then remove and cut into pieces! – Original recipe from Bromabakery