Food photography 101: the good, bad & unforgivable

Ready to go next level with your iPhone food photography but not sure how? We hit up a couple of professional food photographers to get the download on how to find the right angles and style each shot, as well as what to avoid and how not to make a nuisance of yourself.

Remember the days when waitstaff would arrive at your table with a plate of food and you would take a cursory pause to appreciate how nice it looked before getting stuck straight in before it went limp, cold or congealed? Oh, the memories. These days our dining habits are driven by how many likes we can clock up for close-ups of Nutella-oozing doughnuts or jaunty Boomerangs of clinking glasses of Mumm.

In this world, limp lettuce is just accepted as collateral damage on the quest for Insta greatness. How do I know this? Because I, too, am guilty of getting sucked into the addictive frenzy of: “If you don’t ’gram it, it never happened." But as much as I would love my Instagram feed to look like a thoughtfully curated and perfectly shot #sneakpeek into my fantasy foodie exploits, I have to admit that my own attempts at food photography don’t always cut the truffle mustard.

I get to hang out on shoots a lot in my job, so I know that all those elegant flat-lays and perfectly juicy burger close-ups are never just down to good luck and good timing – there’s a lot of skill and some very considered wisdom guiding the way. To find out how to elevate my own humble iPhone pics to double-click-worthy new heights, I decided to grill a couple of my professional food photographer pals for their best tips and tricks.

Peter Tarasiuk is a professional food, travel and lifestyle photographer based in Melbourne. He has worked on cookbooks for major publishers and shoots for a range of leading magazines in Australia and overseas. Shellie Froidevaux started out as a food blogger, back when Instagram was considered fledgling and niche. Today she has over 43,000 Instagram followers and is a professional recipe developer, food stylist and photographer. She also runs her own business teaching regular folks how to style and shoot food like a pro.

Ready to ace your next smartphone shoot? Read on for Shellie and Peter’s top tips, tricks and no-nos.

Light it right

This one was unanimous: natural light is a photographer’s best friend. Shellie and Peter agree that if you can, always try to get a window seat and either back-light the dish (with light coming from behind) or side-light it (have light coming from the side). But prepare to be brutal: if the light isn’t right, maybe don’t take the shot. And never, never, never use a flash – unless, as Peter says, “you’re trying to be the Terry Richardson of food." Using a flash will make your shot look ugly and is a major etiquette no-no in a restaurant. Consider your fellow diners and turn that flash OFF.

*PRO TIP: a white napkin can double as a great light reflector to bounce light into dark shadows.

Keep it simple

Shellie says simplicity is key when setting up and styling your shot. “Try not to include absolutely everything in the shot, you don’t need to show the whole plate, you can just show half the plate," she says. “And don’t go overboard with too many props – keep it simple." Oh, and a word on filters: just no. No one really wants to see a sepia or retro-toned version of your steak. If you want to create some mood or tweak your images, bypass Instagram’s in-built filters and run them through a more sophisticated photo editing app like VSCO or Afterlight .

Mix it up

Before you settle on your final image, try a bunch of different angles – overhead, close-up, shot from the side. Play around with the depth of field feature on your iPhone, this allows you to focus in on one item in the shot just by tapping the screen, the background and foreground will fade away to showcase your hero. In terms of styling, Peter says, “Try clean, try messy and don’t be afraid to include crumpled napkins or half-eaten food in your photos."

Style vs substance

“I know it’s only phone photographs, but think about what you are trying to say," says Peter. Do you want the shot to be clean and untouched? Or do you want the dish to look messy and half eaten? Try both and see what works. He also says to use whatever props that are available to you – wine glasses, salt and pepper, cutlery, napkins – to add interest to the shot. “Think about where these might sit on a table (in relation to where you want to place your dish) and place them accordingly. Consider the whole scene and not just the dish. What’s happening in the foreground? What’s happening in the background? Does it add to the shot?"

Be a good human

OK, this is probably the most important bit: iPhone etiquette. Above all, it’s good to remember that you are actually out to eat some food and have a nice time, and if you’re doing so with friends the following points should be taken even more seriously. Unless you’re being paid big bucks by a glossy food mag to get the ultimate angle on a plate of saffron and crab linguine then consider the following golden rules from Peter and Shellie:

1. Be quick and don’t fuss. Snap and eat, people!

2. Never stand on a chair to get an overhead shot. If you need to shoot from overhead just stand up (on the ground) and do it that way.

3. Dear lord, turn off that flash.

4. Never tell other people what to do or ask them to move out of your shot – it’s rude.

5. Always be respectful and mindful of staff and fellow diners and try to keep your styling/angling/snapping fuss to an absolute minimum.

6. Put your phone on silent. Nobody needs to hear the scattergun shower of camera clicks.

7. Remember you are in a public place where people are trying to enjoy their meal and be with friends. If you really want to get good and quick at this, practice at home first.

Makers, bakers, artists, chefs, crafters – Ballarat and its surrounds are overflowing with creative spirits. All dedicated to keeping traditional skills alive for a city that is humming with artful energy.

Modern makers: a new generation of artists and artisans

“Keeping craft alive is a noble cause,” says Jess Cameron-Wootten, a charming and passionate master leathercrafter and cordwainer, who handmakes traditional leather boots and shoes in Ballarat’s old Gun Cotton Goods Store.

Ballarat was recognised in 2019 as a UNESCO Creative City of Craft and Folk Art, and today it’s a place where craft traditions converge with contemporary needs. Nothing quite captures this convergence as a visit to Wootten , the workshop and store of Jess Cameron-Wootten and his partner Krystina Menegazzo.

heritage buildings in Ballarat — Ballarat’s streets are lined with heritage buildings. (Image: Matt Dunne)

Jess’s father was an artisan bootmaker, or cordwainer. Now Jess and Krys and their small team of artisans continue the tradition, but with a modern spin. The company’s boots and shoes, made completely from scratch, are renowned for their quality and longevity. Wootten also craft shoes, bags, belts, leather aprons, wallets and more.

Cosy beanies, gloves, alpaca socks, “unbreakable” shoelaces and various other goods – many from local craftspeople and small-scale makers – fill the shop’s shelves. “We’re always happy to support a mate,” says Jess. “People love to see the workshop and where things are made. Our clients care about quality and sustainability,” Krys comments. The company slogan ‘Made for generations’ says it all.

Ruby Pilven’s ceramics at Ross Creek Gallery. (Image: Tara Moore)

For Ruby Pilven, craft is also in the DNA – both her parents were potters and with her latest porcelain ceramics, Ruby’s young daughter has been helping add colour to the glazes. “I grew up watching my parents in the workshop – I’ve always been doing ceramics,” she says, although her Visual Arts degree was in printmaking. That printmaking training comes through particularly in the rich layering of pattern. Her audacious colour, unexpected shapes and sudden pops of 12-carat gold are contemporary, quirky – and joyful.

You can see Ruby’s handcrafted ceramics, and work by other local and regional artists, at Ross Creek Gallery , a light-filled space surrounded by serene bushland, across from the mudbrick house her parents built in the 1980s. A 10-minute drive from Ballarat, it’s a tangible link to the region’s well-established craft traditions.

How Ballarat is preserving the past

artisans making crafts at the Centre for Rare Arts and Forgotten Trades, Ballarat — The Centre for Rare Arts & Forgotten Trades holds workshops to preserve crafts and skills.

While tradition is ongoing, there’s a danger that many of these specific type of skills and knowledge are fading as an older generation passes on. Step forward the Centre for Rare Arts and Forgotten Trades .

The seven purpose-built studios occupy a fabulous modern building adjacent to Sovereign Hill, with state-of-the-art facilities, enormous windows and landscape views across to Warrenheip and Wadawurrung Country.

artisanal works at the Centre for Rare Arts and Forgotten Trades, Ballarat — Check out artisanal works at the Centre for Rare Arts and Forgotten Trades.

Practising artisans run hands-on workshops. Fancy making your own medieval armour? Or trying your hand at blacksmithing, spinning wool, plaiting leather, weaving cane or craft a knife? Book a class and learn how. “It’s about creating awareness and also sharing knowledge and skills before they are lost,” explains Deborah Klein, the centre manager.

A city steeped in food and flavours

Chef José Fernandez preparing American streetfood at Pancho — Chef José Fernandez creates vibrant South American street food at Pancho. (Image: Ballarat Tourism)

One skill that hasn’t been lost is that of cooking. Ballarat’s burgeoning gastronomy scene runs the gamut from an artisan bakery (the atmospheric 1816 Bakehouse) to cool coffee shops, speakeasy cocktail bars and distilleries to fine-dining venues. But I’m still surprised to find Pancho , José Fernandez’s South American street food restaurant, serving fried cheese tequeños, fiery fish tacos, Argentinian grilled chicken.

The room is as lively as the food – a whirl of colour filled with gifted and thrifted paintings, photos, tchotchkes (trinkets), plants. There’s a Mexican abuela aesthetic going on here. Even before the music and mezcal kick in, it’s fun. Heads up on the drinks menu – an authentic selection of mezcal, tequila, South American wines and Mexican cerveza.

a cocktail at Itinerant Spirits, Ballarat — Enjoy a cocktail at Itinerant Spirits. (Image: Ballarat Tourism)

The spirit is willing, so after lunch we head towards the gold rush-era Ballarat train station and across the line to the old 1860s Goods Shed for Itinerant Spirits . At one end, a massive German copper still looms behind a wall of glass. The fit-out embraces deep olive-green tones, original bluestone walls, steamer trunks as coffee tables, heritage timber floors, oversized lamp shades and cognac-hued modernist leather seating.

the Itinerant Spirits Distillery & Cocktail Bar, Ballarat — The distillery operates from an old goods shed. (Image: Ballarat Tourism)

Gallivanter Gin, Vansetter Vodka and Wayfarer Whiskey – the key spirits distilled – star at the bar. The spirits are crafted using grains from the Wimmera Mallee region, and native botanicals foraged in the Grampians. Seasonal cocktails are inspired by local people and places (I loved The Headland, inspired by Sovereign Hill and flavoured with old-fashioned raspberry drops). Sample the spirits, and join a cocktail masterclass or a distillery tour. It’s a seductive setting – you’ll likely find yourself ordering a charcuterie platter or pizza as the evening progresses.

The Ballarat stay combining history and luxury

one of the rooms at Hotel Vera, Ballarat — The rooms at Hotel Vera have a contemporary style. (Image: Ballarat Tourism)

New lives for old buildings keeps history alive. Vera, Ballarat’s boutique five-star hotel, has taken it to the next level: it’s a palimpsest, a subtle layering of early 1900s and 1930s Art Deco architecture with a sleek new wing. There are seven spacious suites, each a dramatically different colour, with designer chairs, blissful bathrooms. High-end pottery and hand-picked artworks imbue the spaces with personality.

Vera’s intimate, award-winning restaurant, Babae, is subtly theatrical with sheer drapes and gallery lighting, its bespoke timber furniture and brass-edged marble bench setting the stage for food with a sharp regional focus. “We have goat’s cheese from a local supplier, handmade granola from local Vegas & Rose, truffles from nearby Black Cat Truffles, fresh food from our garden, and regional wines,” says joint owner David Cook-Doulton.

Celebrating the local makers, bakers, growers and producers, and the master chefs who work their magic is all part of the rich tapestry that links Ballarat’s history to its vibrant present.

A traveller’s checklist

Getting there

It’s 90 minutes from Melbourne, either on the Western Freeway, or hop on a V/Line train from Southern Cross Station.

Staying there

Hotel Vera is a centrally located Art Deco boutique hotel. Consider Hotel Provincial , which feels like a sleek country house, but with its own restaurant, Lola.

a contemporary room at Hotel Provincial, Ballarat — Hotel Provincial has country house vibes.

Eating there

dining at Mr Jones, Ballarat — The table is set at Mr Jones. (Image: Tony Evans/ Visit Victoria)

Culinary whiz Damien Jones helms Chef’s Hat winner Mr Jones Dining with quiet assurance. His modern Asian food is deceptively simple with deep, intense flavours. Low-key, laid-back ambience, lovely staff, thoughtful wine list.

Cocktails are definitely a thing in Ballarat. Reynard (fox in French) is foxy indeed, a clubby space with top-notch cocktails and small bites. Grainery Lane is extravagantly OTT with its massive 1880s bar, myriad chandeliers, brass gin still, Asian-inspired food and lavish cocktails.

dining at Grainery Lane, Ballarat — Dining at Grainery Lane.

Playing there

a laneway filled with artworks in Ballarat — An artful laneway in the city. (Image: Ballarat Tourism)

Check out local design legend Travis Price’s wall murals in Hop Lane with its colourful canopy of brollies, or in Main Street. The Art Gallery of Ballarat’s off-site Backspace Gallery showcases early-career artists in a stylish, contemporary space. First Nations-owned and run Perridak Arts connects people to place, bringing together art and crafts in this gallery/shop.

a woman admiring artworks at Perridak Arts Gallery — Perridak Arts is a First Nations-run gallery. (Image: Tony Evans)

The wineries of the Pyrenees are close at hand with their welcoming cellar doors and robust reds. Join a behind-the-scenes tour at the Centre for Gold Rush Collections .

Don’t forget the giant bluestone Kryal Castle , ‘the land of adventure’, for a little medieval magic, and not just for the kids: get ready for Highland-style feasting, jousting, even overnight stays.

Food photography 101: the good, the bad, the unforgivable