I have been taking my blog photos on my dinky camera phone.
Sometimes it works, sometimes it doesn't. So basically it's the luck of the
draw.
Now one thing that makes any food blog or
food related media successful, are good quality photos. The reader needs to be
able to look at the picture and start salivating. The reader needs to look and
the photo and be able to taste it, smell it and feel it
What has helped me is some advice on
lighting. My friend over at www.nazreenessack.com gave
me a crash course on the subject and this has been invaluable in increasing the
quality of my photos.
I know this sounds daunting, and it is.
There is luckily, a mountain of advice on anything from how to shoot at night
with a point and shoot, to how to get best use out of your dSLR camera. (See
I'm already using the lingo). This advice is available online (PDFs, Blog
posts, articles) and in the books dedicated to food blog photography as
well.
Here are some resources that I have stumbled upon in my bid to increase my knowledge on the subject:
Great advice if you only have a point and shoot camera, but also good advice on light and understanding it's impact - http://profoodblogger.com/7-beginner-tips-for-improving-your-food-photography/
A massive resource, filled with 18 links. Each link has titles allowing you to only focus on what you require -
http://digital-photography-school.com/ultimate-guide-food-photography/
This site is on how to be a food blogger and contains a component on photography -
http://www.howtobeafoodblogger.com/resources-for-food-bloggers/10-photography-tips-for-new-food-bloggers/
Pecan Nut Biscuits (makes 12)
Ingredients
1/4c room temperature butter (not too soft)
1/4c icing sugar, sifted
1/4c chopped pecan nuts (can substitute this with pretty much anything)
1/2c cake flour, sifted (keep an extra 1/4c on standby)
1t vanilla essence
12 half pecan nuts
Methods
1. Preheat oven to 180 degrees Celsius
2. Cream butter and icing sugar together
3. Add sifted flour, vanilla essence and pecan nuts. Mix well.
4. This dough is still too soft. Add a tablespoon of flour at a time to get it to suitable consistency. Then roll the dough into small individual balls. Place the balls on a baking sheet 2.5cm apart. Lastly push a pecan nut on the top of each biscuit.
5. Bake for 10 minutes or until
golden brown.
What would you substitute the pecan nuts with?
