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Pulled Pork Sliders

17/11/2020

 
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Recipe shoot for Kraft Heinz
With Bull's-Eye Smokey Bacon BBQ Sauce.

Loaded Bacon Sticky Balls

20/10/2020

 
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Recipe shoot for Kraft Heinz
Accompanied by Bull's-Eye Roasted Onion BBQ Sauce.

Handmade Twisted Rustic Baguette & Sourdough Loaf

30/9/2020

 
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I have learnt that making bread is an art form, from perfecting the chemistry behind the temperatures, ingredients, and quantities for each type of bread to the patience of letting it rise between 10 plus hours (overnight). After a much shorter second rise, the next step is to decide how to present and score which is not just for visual purposes, it helps with the rise when baking.
My new creation which I called a twisted rustic baguette was a real treat, infused with thyme and rosemary.
My starter is the key for everything coming together, and I am happy I have shared it with many others, helping them created their own homemade sourdough breads.

Classic Beef Burger with Potato Wedges

18/8/2020

 
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Recipe shoot for Kraft Heinz
Accompanied by Bull's-Eye Burger BBQ Sauce.

Individual portion of Tarte Tatin

24/7/2020

 
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Apple Tarte Tatin, a French classic dessert.
A buttery puff pastry base with sweet soft caramelised apples, set with a deliciously infused caramel
The image was shot for Didier’s Patisserie

Chicken Wings

23/6/2020

 
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Recipe shoot for Kraft Heinz
With Bull's-Eye Spicy Garlic BBQ Sauce.

Wholemeal Sourdough Loaf

12/5/2020

 
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Another homemade sourdough loaf.
I have really enjoyed the challenges to produce a good looking loaf that doubles up as a photographic test shot as well as feeding the family with fresh warm scrumptious bread.
A golden crunchy crust with a velvety crumb, delicious eaten freshly sliced, toasted or even with your favourite topping.

This image was shot using flash and daylight techniques, I wouldn’t usually shoot with direct sun on the set but felt that it actually benefited the image as the sharp contrasting shadow it created in the foreground complimented the scoring pattern on top of the bread which I achieved using a very sharp blade. The parchment paper was used to compliment the crust and the rustic background colour and texture chosen to compliment the overall look of the rustic organic loaf.

Hot Cross Buns

10/4/2020

 
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Using my last strong bread flour for a while, I decided to making the traditional Easter treat of "Hot Cross Buns".
The fruits I use were, dates and an apple, and spiced with cinnamon, clove, and tanka bean.
Finally glazed with homemade cherry plum jam.

Wishing everyone a good Easter weekend.
Enjoy, think of others and keep safe.

Poached Pears

30/3/2020

 
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As many of us are working at home, and also have much more time with the family (it was a Saturday), I planned a photographic test shot using a recipe my 14-year-old son put together. Working as a team was fun and educational in many ways.

The poached pears were infused with: 1 clementine rind, star anise, cloves, a stick of cinnamon, a dash of rose water, some finely grated tanka bean and a pinch of turmeric.
The pears were absolutely divine and the infused syrup flavours were out of this world, a very special treat.

Photography by Artemi, Food Preparation by Otis

Cream Cheese and Smoked Salmon Open Sandwich

10/3/2020

 
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Homemade sourdough bread with smoked salmon, cream cheese and baby spinach.
A sprinkle of dill, a squeeze of lemon juice and finished with freshly milled black peppercorn.

Aragostine with white chocolate.

13/2/2020

 
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Flaky Italian pastries filled with white or hazelnut chocolate flavoured cream dusted with icing sugar, sometimes called a lobster tail in English and are a shell-shaped, native to Campania.

Didier's Patisserie, location shoot.

27/1/2020

 
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One of London’s finest cake manufacturer.

BBQ Season 2019  |   Beef Burger with red pepper, gherkin and salad, served in a wholegrain seeded bap

2/7/2019

 
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Beef Burger with red pepper, gherkin and salad, served in a wholegrain seeded bap

Macaroons

26/4/2018

 
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Homemade Chicken burger.

6/3/2018

 
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Ingredient layers:
Tiger bread bun
Smashed avocado, chopped red onion and coriander with lemon juice
Sliced red onion
Chicken breast coated with seasoned and spicy breadcrumbs
Smoked garlic mustard mayo and natural yogurt mix
Cured streaky bacon
Gherkin slices
Rocket leaves

Beetroot Dip topped with soft goats cheese, spring onions and hazelnuts

2/3/2018

 
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Recipe from the Jerusalem book by Yotam Ottolenghi and Sami Tamimi.

Fresh Beetroot

28/2/2018

 
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    Author
    Artemi Kyriacou

    Food and Still-Life Photographer
    based in London.
    www.artemi.me

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Artemi Kyriacou Photography, London, UK
tel: +44 20 8819 8465
email: info@artemi.me

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