Head Chef Brent Potuszynski thought he’d like to show an action shot of pouring the Vichyssoise into the dish. I think it looks great. It tasted even better! There’s a hint of truffle in the quenelle and I love the tiny garnish.
I’m an Adelaide based professional photographer and the majority of my work is shot around South Australia.
My two real loves are food and portraiture. I like sunsets, but you won’t see too many here.
I work with great publishers, restaurants, food producers, wineries and breweries. Sometimes I also write about travel, food and beer in magazines.
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