Food

Food photography can be difficult. Retaining the exact colour, presenting the food in an attractive manner, removing blemishes - all the "fussy bits" that turn a sow's ear into a silk purse. Most food photographers work with a food stylist whose job is to keep the food looking fresh and appetising.

There are no stylists here, folks. Here is my unadorned picture of some vine ripened tomatoes. Why have I photographed them? Simply because tomatoes are about my most favourite vegetable. For many years I grouched about tomatoes not tasting like tomatoes any more. They are generally picked before they are fully ripe, and then stored for too long before they reach a greengrocer, let alone a kitchen.

Thank goodness for the recent trend to these vine ripened ones - they are generally more mature when they are sold, and so are riper and tastier. When they come in a bunch, like this, where they are still attached to the vine, they can mature even further as they await their culinary fate. Yes, they are more expensive, but TPO and myself have decided that the slightly increased cost is worthwhile, because you are rewarded with a fully flavoured tomato instead of the tasteless and colourless cheaper variety.

Photographically, I like the detail of the vine,and the contrast between the green vine and the red tomatoes.

EXIF: Nikon D200; Nikkor 17-55 mm DX; ISO 200; 1/250 sec; f16.

TFF