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Category: Food Photography

Macro Date
July 18, 2019

Sometimes moving closer just isn't good enough. Sometimes you want to see something big, y'know... real closeup like, to see all the tiny details that gives it its own distinct character, and moving your seat closer just doesn't quite cut it. Trying out some new bits and pieces across gear, workflows and technique for some superbly detailed macro shots currently. The natural world has the most phenomenal micro details, that sure I can see with...

Latte Lovers
July 11, 2019

I was a barista back in the day. I say 'barista' but I couldn't grow a moustache, and I made inconsistently questionable coffee. T'would have been 1999, just back off the boat from some English educational facility, and throwing beer, wine and coffee out of a bar in a basement in Dublin 2. Late nights followed by some very, very late nights. Great times. So Simon owned the restaurant with his brother, and it was jammed – all very new young...

Whisky Tasting
June 13, 2019

It hit me. Leaving Cert. Blind silence panic. There be five of them sat upstairs silently trying to discern between grain and chaff, whisky and whiskey, bourbon and rye. Five different tables, all studiously looking for clues in the three separate samples lined up, swirling, sniffing, scribbling. I never experienced whisky like this. Never a big fan, a couple of run-ins and car crashes inspired by Hunter's tomes of the feverish Wild Turkey...

Dont Mind If I Do
June 5, 2019

Sweet, sweet nectar. Goddamit! Beer is just great. Personally, I'm not that overboard on all the craft ale of late. I do like a lot of cheap generic swill, and tend to play if safe when put upon in a heavily bearded crafty ale pub. I can stray for a IPA – but that about as far as I go. Once I ventured toward a cardamon flavoured ale, and tried one called Engine Oil – perhaps that was my very downfall.Dialing it back a bit, and simply...

Cocktail Dont Recall
November 27, 2018

Don't quite remember this one – that's what cocktails do to you I suppose. Vanilla, raspberries, and some booze – I can only imagine a liberal splash of vodka or rum sloshing about in there. What time is it?!?! Is too early......

A Ton of Good Eats
June 1, 2018

So the good folk at The Irish Times spent a couple of eons grazing up and down the country, and put together a list of the Top 100 best eateries in Ireland. This is simply trolling the country as everyone will have their own few favorites on their doorstep, and will be waving their own county colours. Still its a great list. Even with the glaring Michelin omissions. All here on a map for handy perusing, trip planning and fighting over! ...

Buff Bouef
October 15, 2017

Staple. Some folk only choose one thing when they dine out – schteak. You pretty much have to have it to please a large section of your audience, something to woo the business crowd, the father-in-law, Larry from Longford and those that need to choose the most expensive thing on the a la carte. Over familiarity can be a curse, but that's often the challenge. Doing something simple, often and exquisitely well. Sealed in pan to get the brown amino...

Stuffed Courgette
October 3, 2017

I love courgettes. I like chomping fresh little ones, chopping firm ones and pointing and laughing at oversized ones that belong in science fiction novels. If i had to have a favourite vegetable it'd be a courgette – but that would be a bit weird, having a favourite vegetable. So summer's gift are these guys just blooming out of veg patches> Dax on Pembroke St had me in to shoot some of these delectables, and out popped this little beauty. My Swiss...

Ya Game?
September 30, 2017

Why, yes, yes I am. Except venison doesn't talk, and if it did it's be saying 'I'm delicious'. New head chef Rich is cooking up a seasonal storm in Suesey Street (ye olde name for Fitzwilliam Street) and lashed up – albeit – conscientiously plated, this delectable pile of seasons greetings. Game venison, parsnip, cherries and green things to be healthy like, I love how it looks. Check the meat structure and the melting salt crystal on juicy meat....

Shaved Parmesan Grated Truffle Tortellini
August 6, 2015

My mind still bends a little each time I smell truffle. It just never smells like edible food and it kicks off an olfactory argument in my brain. I certainly don't dislike it, and do enjoy it massively in its milder applications, but its can be phenomenally strong, strong enough to stop me in my tracks – which is not easily done when there's a whole pile of delicious in the way. Tortellini parcels of delicious pasta tossed in olive oil, Parmesan...

Poached Egg on Toast
May 7, 2015

The simplest things are often the most difficult, and the most delicious. Sweet carmelised onions, on toasted sourdough and... for the life of me I can't remember that reduction or even reverse engineer it. Anyways it looks staggeringly delightful, even considering its only egg on toast. Do the simple things right as they say. Mouth watering delights from the fine folk at La Mere Zou St Stephens Green,Dublin...

Oi-Oi-Oysters
March 25, 2015

Delectable and delicious. Atlantic Rock oysters – food of the kings and deliverer of such satisfaction. If you don't, or even worse, can't do these shell-rockers, you have my full commiserations and pity. They're such a treat and a funtastic addition to any meal, it's bizarre to think that in bygone days they would have been spurned and thought of peasant food. Now they're bedfeloows with champagne and stout. In amongst this lot are some...

Stick a Fork In It
March 15, 2015

Antique, or at least old cutlery, is the most peculiar thing to behold. Something so ordinary and everyday can seem so foreign like bone handled forks, with over curved tines. Having said that in a well crafted food shoot they can just finish a scene so perfectly, something that not even Ikea's luxury range would be able to get close to. That phenomenally popular retro-chic look, just begs for some oddly patterned plate a clutch of dressed salad...

Cocoa Bean
March 11, 2015

This is chocolate. Well, no it's not. But it kinda is... Strangely enough, for something that is so familiar, so commonplace, so everyday or even twice a day, chocolate is a bit of a mystery. Any film clip you see of a master chocolatier making chocolate always starts with them making it from chocolate – albeit slightly smaller chocolate pieces. But still: "How do I make chocolate? Well, first I take some chocolate... " This is the cocoa...

woah there – not so fast cowboy