Simple joy #1 I get to eat food prepared by top-notch chefs.

Elderflower Jelly Cheesecake by Copthorne Hotel Chef Chetan Pangan

Elderflower Jelly Cheesecake by Copthorne Hotel Chef Chetan Pangan

Here are some of the amazing desserts that I was privileged to devour after each photo shoot for FishHead magazine. But not all chefs offer the food to the photographer. I don’t know why some do and some don’t. But I did notice that between the mains and the dessert (I always shoot two dishes for the recipe section of the mag), the chefs might offer the dessert but never the main dish. Oh well, most of what they cook are meat from four-legged animals so I can’t eat them anyway.

To all the chefs who’ve been feeding me, thank you for being so sweet! And to all the readers who’ve been reading this blog, thank you for stopping by!

Dark Chocolate Fondants with mandarin puree and pistachio soil by Wellesley Boutique Hotel Chef Marc Soper

Dark Chocolate Fondants with mandarin puree and pistachio soil by Wellesley Boutique Hotel Chef Marc Soper

Abel Tasman Hotel's Corner Bistro 169

Abel Tasman Hotel’s Corner Bistro 169

Feijoa and ginger pudding with quince ice cream and poached figs by Amora Hotel's The Grill Chef Mita Warbrick

Feijoa and ginger pudding with quince ice cream and poached figs by Amora Hotel’s The Grill Chef Mita Warbrick

Pavlova with Berry Compote by Strawberry Fare Owner and Chef David Pearce

Pavlova with Berry Compote by Strawberry Fare Owner and Chef David Pearce

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About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

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