Halifax photography

Joy The Baker's Classic Lemon Bars

Joy The Baker's Classic Lemon Bars

I’ve posted about Joy The Baker’s Classic Lemon Bars once before. If you love a crisp, buttery, shortbread base topped with ooey, gooey, lemon curd then you NEED this recipe in your life.

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Oven Roasted Spiced Pears

Oven Roasted Spiced Pears

Combined in a casserole dish with brown sugar, spices, and a small amount of liquid for one hour at 350ºF yields supple, lightly sweetened, spiced fruit that is versatile in both sweet and savory dishes.

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Schoolhouse Gluten-Free Gourmet Food Photography

Schoolhouse Gluten-Free Gourmet Food Photography

I recently worked on new food photography for Schoolhouse Gluten-Free Gourmet's website.

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il Trullo Dartmouth

Eggs Benedict on grilled ciabatta with house-cured Sustainable Blue salmon, baby spinach, crispy fried capers and polenta fries

Eggs Benedict on grilled ciabatta with house-cured Sustainable Blue salmon, baby spinach, crispy fried capers and polenta fries

il Trullo, located at King's Wharf in Dartmouth, asked me to do some shots for their upcoming new website.  

One of the perks of the jobI got to try everything and the food is soooooooo goooooood.

il Trullo is open for lunch and dinner Tuesday through Friday, dinner only on Saturdays, brunch and dinner on Sundays and closed Mondays.

Breakfast Pizza with béchamel, house-cured pancetta, chopped broccolini, smoked mozzarella, two cracked eggs and hollandaise

Breakfast Pizza with béchamel, house-cured pancetta, chopped broccolini, smoked mozzarella, two cracked eggs and hollandaise

Buttermilk pancakes with ricotta, whipped vanilla mascarpone and macerated berries

Buttermilk pancakes with ricotta, whipped vanilla mascarpone and macerated berries

Beef carpaccio topped with baby arugula, shaved pecorino, aged balsamic, extra virgin olive oil and truffle powder

Beef carpaccio topped with baby arugula, shaved pecorino, aged balsamic, extra virgin olive oil and truffle powder

Salumi board with a rotating selection of cured meats, local and imported cheeses, house-pickled vegetables, Puglia Cerignola olives, fried pizza dough and homemade crackers

Salumi board with a rotating selection of cured meats, local and imported cheeses, house-pickled vegetables, Puglia Cerignola olives, fried pizza dough and homemade crackers

Handmade bronze-die cut squid ink spaghettini with shrimp, scallop, mussels, cherry tomatoes, garlic, fresh red chilis, olive oil

Handmade bronze-die cut squid ink spaghettini with shrimp, scallop, mussels, cherry tomatoes, garlic, fresh red chilis, olive oil

Pizza 'il Trullo' with homemade fennel sausage, Genoa salami, mozzarella, chilis, fresh rosemary, lavender honey drizzle

Pizza 'il Trullo' with homemade fennel sausage, Genoa salami, mozzarella, chilis, fresh rosemary, lavender honey drizzle

Pizza Funghi with garlic cream, béchamel, mozzarella, mushrooms, truffle powder, cured grated egg yolk, crispy sage leaves

Pizza Funghi with garlic cream, béchamel, mozzarella, mushrooms, truffle powder, cured grated egg yolk, crispy sage leaves

Seared chicken breast, butter poached potato, roasted corn and chicken ravioli, onion ash enamel, pan sauce

Seared chicken breast, butter poached potato, roasted corn and chicken ravioli, onion ash enamel, pan sauce

2014 Taste of Nova Scotia Culinary Guide

I've been shooting the 2014 Taste of Nova Scotia Culinary Guide for the last three weeks and today I FINALLY get to show you a sneak peek! 

Of course, what is more quintisentially Nova Scotian than lobster?

Well, maybe seafood chowder, lighthouses and sou'westers but whatever.

I photographed this gleaming little guy with Christine White from Taste of Nova Scotia and Chef Ray Bear at Saege Bistro this past Sunday and today, Taste of Nova Scotia uploaded it as the cover photo on their Facebook page!

I AM BEYOND EXCITED.

The 2014 Taste of Nova Scotia Culinary Guide will be released on April 28 and I can't wait to share the rest with you!!