Infuse Infuse 4 June 2018 | Page 33

Did You Know?
Nina contributed
images to our
collection of unique,
high-quality photos
now available in
Digest, the new
e-newsletter creator
from Dietitian
Connection!
Images courtesy of Nina Mills
1. Natural light is
her pick.
There is definitely a place
for artificial light, and when
it is mastered it can look
amazing, but I personally
prefer natural light because
it is what I know and am
comfortable with. I like
showcasing food the way
it is eaten and that is not
normally under hot lights!
Plus, it is readily available,
and free.
© Dietitian Connection
3. Make blah foods
look appetising.
2. Keep food looking
fresh.
When you are working with
food that melts, browns,
runs or becomes droopy,
you really have to work fast.
I try and get everything else
ready in the shot and take a
few test shots so that once
I add the “temperamental”
food, I can get in and get
out with the final shot. Iced
water can help keep herbs
or cut veggies looking
vibrant and plump. Lemon
juice brushed on cut apple
or avocado can slow down
browning.
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Brown food, like
mincemeat, can be a
challenge! Enhance it
with other ingredients.
For a stew, for example,
you may need to make
sure you can see the
carrot and celery in
amongst the chunks of
beef, and maybe a bay
leaf or parsley on top.
For a stir-fry, try fresh,
vibrant ingredients like
limes, chilli and herbs.
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Infuse | June 2018