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The Bite Club

Als foodfotograaf maakt je hart een sprongetje bij het aanschouwen van deze prachtige zaak. Neonlicht aan de muur, roze en groene fluwelen banken en stoelen en twee brandende Big Green Eggs in de keuken. Alle ingrediënten voor kekke platen.

Alles wordt hier gemaakt from scratch. En dat ambachtelijke, de versheid en de oorsprong van de producten, dat wilden we vastleggen.

Latest Projects

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Bar Altro In the center of Venray, Bar Altro opened its doors in the summer of 2024, and I was allowed to capture this beautiful new establishment and its menu. The name was inspired by the Italian "un altro, per favore," or "just one more, please." Sapun Ibiza In September 2024, during the food photography retreat in Ibiza, I had a dream job: a shoot at Sake & Noodle bar Supun. As a true lover of ramen and bao, I couldn't believe my luck. Spanish Aperitivo In September 2024, I had the privilege of participating in Tess Fluit's food photography retreat in Ibiza, an experience that not only enriched me creatively, but also made me enjoy the beauty of food in a whole new way. Imagine a beautiful villa tucked away in the hilly landscape of Ibiza, surrounded by olive trees and cacti.

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Instagram
Last week's diary 💌. #valencia #ibiza Last week's diary 💌.  #valencia #ibiza
What do I do in my free time when I'm not cooking or What do I do in my free time when I’m not cooking or taking photos? I cook and take photos for my friends. Groundbreaking, isn’t it? What even is a weekend when my idea of relaxing is doing the exact thing that pays my bills? Blessed. 🌝 I’m also currently on the hunt for new winter hobbies. Lauren is teaching me how to crochet. If you have any other suggestions, I’m all ears.  #valencia #privatechef #photographer
Caramelized onion gnocchi with thyme. ✨ The kind Caramelized onion gnocchi with thyme. ✨ The kind of dinner that looks like it took all day but actually took twenty minutes—most of which is just you stirring onions and feeling very accomplished about it.  Groceries for 2 🛒 1 large white onion 15 g unsalted butter + 1 tbsp 200 g gnocchi (homemade recipe on my website, or grab fresh gnocchi from the supermarket)
salt & pepper fresh thyme Parmesan  Peel the onion, cut it in half, and slice into thin rings. Melt half the butter in a pan and add the onion. Sauté over high heat briefly, then reduce the heat to low so it can simmer properly. Stir regularly.  After about 10 minutes, the onion will start to brown. Add the rest of the butter and continue cooking until it’s beautifully caramelized.  Meanwhile, boil the gnocchi in salted water. They’re done once they float to the top.  Heat a tablespoon of butter in a pan, add the gnocchi, and fry for a few minutes until golden all over. Add the onions and some fresh thyme, season with salt and pepper, and toss together for another minute.  Divide among plates and finish with a generous amount of Parmesan and a little extra thyme.  #gnocchi #caramelizedonions #comfortfood
A list of what I’ve been eating and loving lately A list of what I’ve been eating and loving lately. Here are my favorites, and if you pay close attention, you’ll spot the pattern hidden in at least half of this list. Bonus points if you guess my favorite ingredient.🐟  1 Cured bonito at @barbaric.ptx  2 Sea bream tiradito at @rebel.kitchen.bar 3 My first pan con tomate after weeks of traveling at @lamasbonitavlc 4 Tuna tostada at @venenoconcept 5 My all-time favorite huevos rotos con atún at @bartrinchera 6 Spicy fried sweetbreads with extra hot sauce to test our “white girl” spice tolerance (we passed) @cocleque 7 Anything at @bernal.a.costa 8 Great açaí with an even greater amount of peanut butter at @nasai___ 9 Best Margherita alla Napoletana at @raices_valencia 10 Sicilian caponata with ventresca de atún at @arroceria.afuegolento  #valencia #restaurants #tips
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