To see the online gallery of all the 2024 finalists, visit the Pink Lady® Food Photographer of the Year website. Entries for the 2025 edition of the competition will open later this year in September.
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The smell of lavender in my garden inspired me to create this photo. I believe the juicy nectarines complement the lavender well and the colours are complementary too: purple and yellow.
Bored Pandagot in touch withBarbora Baretic, a food stylist, photographer, and baker, who is one of the winners of the 2024 Pink Lady® Food Photographer of the Year. Barbora, the creator of delicious shots titled ‘Blood Orange Cardamom Cake,’ ‘Summer Nectarine and Lavender Tart,’ ‘Summer Tart,’ and ‘Canneles,’ was awarded 1st place in the Food Stylist category.We asked Barbora to tell us how she comes up with the concepts for her food styling, and we learned that the photographer’s biggest inspiration has always been nature and its seasons, seasonal produce and art. Baretic elaborated: “In winter I can’t wait for the first flowers to poke out of the ground, carefully looking at first buds and patiently waiting for the trees to bloom. I then think about what cake or tart I could make and pair it with flowers that are in season. I love using edible flowers on my cakes like lavender, lilac, elderflowers or pansies. In summer I like baking with berries or juicy stone fruit. In autumn my favourite is to use local produce like butternut squash, pome fruits or photograph still lives.In winter I focus on Christmas and some moody photography. You can clearly see these transitions in my gallery on Instagram. I also enjoy going to galleries and exploring Dutch masterpieces. Dark and moody paintings have so much character and emotion and I adore the chiaroscuro style. This style uses contrasts between light and dark, usually bold contrasts, affecting a whole composition. I use this style in my work a lot. But sometimes my inspiration is a vintage prop that I find in a market. I get an idea of what food would go perfectly with it.”
Bored Pandagot in touch withBarbora Baretic, a food stylist, photographer, and baker, who is one of the winners of the 2024 Pink Lady® Food Photographer of the Year. Barbora, the creator of delicious shots titled ‘Blood Orange Cardamom Cake,’ ‘Summer Nectarine and Lavender Tart,’ ‘Summer Tart,’ and ‘Canneles,’ was awarded 1st place in the Food Stylist category.
We asked Barbora to tell us how she comes up with the concepts for her food styling, and we learned that the photographer’s biggest inspiration has always been nature and its seasons, seasonal produce and art. Baretic elaborated: “In winter I can’t wait for the first flowers to poke out of the ground, carefully looking at first buds and patiently waiting for the trees to bloom. I then think about what cake or tart I could make and pair it with flowers that are in season. I love using edible flowers on my cakes like lavender, lilac, elderflowers or pansies. In summer I like baking with berries or juicy stone fruit. In autumn my favourite is to use local produce like butternut squash, pome fruits or photograph still lives.
In winter I focus on Christmas and some moody photography. You can clearly see these transitions in my gallery on Instagram. I also enjoy going to galleries and exploring Dutch masterpieces. Dark and moody paintings have so much character and emotion and I adore the chiaroscuro style. This style uses contrasts between light and dark, usually bold contrasts, affecting a whole composition. I use this style in my work a lot. But sometimes my inspiration is a vintage prop that I find in a market. I get an idea of what food would go perfectly with it.”
In the rural area of Xiangshan, Zhejiang people are busy with preparations for a feast to celebrate Spring Festival, also know as Lunar New Year. This includes the tradition of making dim sum, such as red bean dumplings, steamed rice cakes and glutinous rice cake, each of which has a legacy of traditional craftsmanship.
A Burmese fisherman attempts to make a catch in a mangrove forest. The early morning rays of the sun create a magical atmosphere.
The photographer kindly shared with us how the process for preparing and styling a dish for a photo shoot looks: “As I make all cakes and tarts I use in my photoshoots from scratch, it is very time-consuming. However, I enjoy every step of this process. While making a cake, I’m already thinking about a setup. I ask myself a few questions like: what mood would I like to create? What season would I like to celebrate? What backdrop to use? Backlight or side light? Can I try something different this time? Can I add a movement to my photo? Hands in frame?
Baretic also added: “It’s difficult to answer this question as it all depends on the setup and my imagination.”
Rhubarb is so fascinating to me. I adore its colour and texture. It also means spring is near.
Barbora’s skills are versatile. We were wondering what challenges she usually faces when combining roles as a baker, stylist, and photographer… But then we found out that these are not all the things keeping her busy, as she’s a mum too! She told us more: “I try to think I’m a very organised person but sometimes I do wish I had more time. I prepare and bake all my tarts and cakes from scratch so it is very time-consuming. Then it’s the never-ending pile of dishes!
Taste of autumn. Autumn cocktail with pumpkin juice and maple syrup.
Asked about some memorable moment from her career that had a significant impact on Barbora’s work, the 2024 Pink Lady® Food Photographer Of The Year answered: “This was definitely when I changed my career and joined a local French bakery. Here I learned from an amazing pastry chef all the basics about French desserts. I’m ever so grateful for that.”
At the beginning of the rice farming season, a young farmer carries a rack of rice sprouts across a paddy field in Sakon Nakhon province, Thailand.
Boats fan out across a stretch of the lake, creating a floating market selling an array of fresh fruit. This is a floating market of seasonal fruits such as jackfruit, pineapple, mango etc. at Rangamati, Bangladesh. The tribal farmers sell their fruit every early morning at minimum price on a wholesale basis.
Lastly, we were curious what advice Baretic would give to aspiring food stylists and photographers looking to break into the industry. She told us: “Be resilient. If you would like to photograph a certain food and you just don’t feel a connection with the image, try different things. Use a different angle, try a flat lay, or a different lens perhaps, and change your backdrop or a colour combination. If you are lacking inspiration, go for a walk in nature and observe the world around you. Do something that you enjoy. Try a creative retreat. Look at some still life paintings or photographs. Let your creativity lead you.”
An elderly Rendille woman holds her newborn goat outside her house. She lives in Ngurunit, a difficult area to access in northern Kenya. The land is dry and access to water for people and animals is precarious.
A celebration of cake with ‘My Little Cake Tin’s’ signature colourful and stylish edible floral decoration.
The Brokpas are a small ethnic group mostly found in the union territory of Ladakh, India. The Brokpas traditionally claim themselves to be descendants of Alexander’s lost army. The Brokpa diet is based on locally grown barley and wheat, prepared most often as tsampa (roasted flour) and Gur-Gur Cha, a brewed tea made of black tea, butter and salt.
Handmade sourdough bread with a crispy crust, fluffy and airy crumb and with the perfect humidity. Just feeling its smell makes your mouth water and you cannot leave it or change it just like that. It’s a deep, unconditional and loyal love.
Chestnuts symbolise Autumn harvest. In our family with strong Celtic roots, they are considered guardians of men and animals. The antique chestnut roaster is a family heirloom and a nod to our farming heritage. The crested dove symbolises harmony and virility. Chestnuts are highly nutritious and a delicious food for celebrations.
Playing with shapes, colours and texture.
Local fishermen cast their fishing net from two Sampan boats in Vietnam.
Photographed in Licheng County, Shanxi Province. During the Chinese New Year, families gather around to make dumplings and have a good time talking and laughing.
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This photograph is part of my ongoing self-portrait project, urging women to find liberation through unidealized self-images. Excessive self-documentation fosters familiarity, enabling women to exist unapologetically in photos. Capturing myself eating a B.L.T. without inhibition felt fitting, given the complex relationships women often have with their bodies and food. I’m passionate about women embracing their cameras, leading to liberation and self-love.
A man selling the catch of the day in the vibrant fresh market in Pondicherry, India.
I find canneles so inspiring. Crispy on the outside and soft and yellow on the inside. I had so much fun styling these.
Shot as part of a series, The Hungry Traveller, a Gousto campaign celebrating cuisines from around the world.
I caught this bee having breakfast on a large sunflower at Bignor Roman Villa in West Sussex, England. Without bees to pollinate, there would be far less food in the world.I caught this bee having breakfast on a large sunflower at Bignor Roman Villa in West Sussex, England. Without bees to pollinate, there would be far less food in the world.
Showcasing the dynamic form and craft of an intricate glass decanter.
Biscuits at their best.
Taken in Xifeng District, Qingyang City, Gansu Province. I witnessed a heartwarming moment while capturing a wedding, where a man was serving food to the elderly man at his side, which was touching.
Buri is Japanese for the fish Seriola quinqueradiata, known in English as ‘yellowtail’. For centuries, fishermen filleted buri, salted them, dried them for about ten days, and finally wrapped them in leaves and long rice-straw ropes before hanging them in front of their houses, exposed to the sea breeze.
A Moment captured at the Aegerter estate in Burgundy, France. The children, the family, all gathered around the harvest. The transmission is running.
Chris Lilly is the multi-award-winning pitmaster at Big Bob Gibson’s in Decatur, Alabama. Big Bob (Lilly’s great-grandfather-in-law), opened the business in 1925 and found fame for his revolutionary white barbecue sauce (at a time when most BBQ sauces were red and tomato or chilli-based.) His recipe of mayonnaise, black pepper, vinegar and lemon has since become hugely popular worldwide.
The domaine is harvesting a vine in Volnay, Burgundy with the help of a horse.
Xavier Vignon - Wine Globe fermentation - Rhone Valley, France.
Chef Antón bids farewell to his beloved restaurant, after 30 years of service, inviting his closest family and friends to a simple yet heartfelt feast. The main dish, sourced from a pig slaughter: liver with onions, served with sourdough bread and a fine Rioja. A poignant farewell to a culinary era filled with laughter, joy and good red wine.
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