Freshly grilled Shish kebabs. Grill pan and salad in the background. Shallow depth of field shot http://flic.kr/p/79oWpe

Sandwich with a rustic bread roll, poached chicken, fresh tomatoes, arugula, basil, and an avocado-yogurt spread. Something fresh for a light lunch or supper. Avocado spread: 1 avocado, 100g greek yogurt (10% fat), 1-2 teaspoons mustard, lemon juice, salt and pepper to taste. Make a puree of the first three ingredients and then adjust to your taste with lemon juice, salt and pepper. http://flic.kr/p/5ciD9V

buenos aires_food photography_sandwich http://flic.kr/p/hToZCk

Another delicious Eggs Benedict at Speakeasy Kitchen on Chapel St in South Yarra. http://flic.kr/p/bp63QJ

Another experiment in food photography! You can find me on Twitter! Want to use this photo in a publication? Please Read This First! http://flic.kr/p/5rMJCb

After having a great Bún Mắm Sóc Trăng in the Mekong Delta, I was curious to see what the Aussie version was like. Julia's first reaction was that it was very fishy, like um rotten fish. Well, that's because that's what it was :P The Bún Mắm Sóc Trăng in the Mekong Delta had the same fermented undertones, but it was more subtle, due no doubt to the skill in balancing flavours. Otherwise, this noodle dish was good, with slippery soft rice noodles, fresh fillets of fish, blanched garlic chives and chunks of frozen prawn and squid. All the requisite toppings. --- A friendly little store with loads of fried foods in the bain marie. Deep fried tofu, sand whiting, chicken wings, they all looked crunchy and golden! Thanks to Rayson for uncovering this. I'd never ventured this way before :) Bac 8 03 9574 0988 Shop 8, 268-274 Springvale Rd Springvale VIC 3171 Open 7 days 8am-5:30pm http://flic.kr/p/8nibAi

After having a great Bún Mắm Sóc Trăng in the Mekong Delta, I was curious to see what the Aussie version was like. Julia's first reaction was that it was very fishy, like um rotten fish. Well, that's because that's what it was :P The Bún Mắm Sóc Trăng in the Mekong Delta had the same fermented undertones, but it was more subtle, due no doubt to the skill in balancing flavours. Otherwise, this noodle dish was good, with slippery soft rice noodles, fresh fillets of fish, blanched garlic chives and chunks of frozen prawn and squid. All the requisite toppings. --- A friendly little store with loads of fried foods in the bain marie. Deep fried tofu, sand whiting, chicken wings, they all looked crunchy and golden! Thanks to Rayson for uncovering this. I'd never ventured this way before :) Bac 8 03 9574 0988 Shop 8, 268-274 Springvale Rd Springvale VIC 3171 Open 7 days 8am-5:30pm http://flic.kr/p/8nibG2

"I have something for you, nothing special" she said, then I saw how she opened a little tuppeware with that lovely pink muffin. She took my breath away. | Would you like to follow me on Instagram, Twitter, Tumblr or YouTube ? | http://flic.kr/p/j7gpZC

Beef Noodle Soup 牛肉面 -hand-pulled noodles, five spice broth Remarkable dish, and on many levels: Chinese noodles are, first and foremost, about the noodles. Liang's Kitchen does a phenomenal job - although clearly hand-made, noodles in this soup were uniform in thickness and texture - and beyond anything imaginable. Perfect and uniform thickness, just the right bite, soft enough but not mushy, chewy with a touch of a bite - no rubbery textures were as much as implied though. Is there such thing as a $6.50 masterpiece? Broth was outstanding too - seasoned just right, not too much but not shy on seasoning either. Beef was braised to perfection - just like my grandmother use to make, may be better. Notice, the soup was garnished with chopped pickled mustard greens - not something I have seen before, but a welcome and flavorful garnish nonetheless. Website: http://ift.tt/17hk3Q2 http://flic.kr/p/dUpSQ8

Filled with Tofutti vegan cream cheese, jalapeno, white pepper, scallions and garlic. Served with sweet chili sauce. Recipe: Ingredients: -1 packageTwin Marquis or Any (Vegan if necessary) premade Wonton sheets -Tofutti cream cheese (I used 2 containers) -White peppercorns and a mill (or black pepper in a pinch will do!) -1 Jalapeno (chopped) -2 Cloves of Garlic (minced) -2 or 3 Scallions (green and white parts chopped) -Salt (optional) Mix "cheese," jalapeno, garlic and scallions together well. Add salt and pepper to taste. Take 1 teaspoon of the mixture and add to each wonton wrapper that you fill. Wet your finger and dampen the 4 sides of the wonton square. Fold 2 opposing corners and seal sides with your finger to create a triangle. The water will act as a glue. If you care to, fold the other 2 opposing corners to create a more intricate wonton, sealing corners with a damp finger. Preheat oven to 400˚ F - Lay wontons onto a greased cookie sheet. Brush or spray the wontons with olive oil or olive oil spray. Pop in oven for 7 minutes. Turn on broiler and set pan under broiler until desired crispness is achieved. Use your nose to make sure the bottoms do not burn. Take out when golden brown at the edges. Serve warm with sweet chili sauce. (Can be purchased at most supermarkets in the ethnic foods aisle or at your local Asian market - support family owned markets if possible!) http://flic.kr/p/936Ksh

Cheese http://flic.kr/p/5RAVAM