So… 2014 is upon us and I wanted to start off with a real bang and show off my ever-so slightly different artistic direction that has been is blossoming Dulcet Epicure, I have spent the past few months being exhibited in Sydney, moving into my new studio which may or may not have a few new toys at my disposal and a new position (job) to play with. I promise I will still be creating, styling and cooking every single mouth-watering dishes you see, I just have new digs to help me along with path.
This delectable plate of sin is about 1kg of Pacific Ocean Ghost Clams, they were steamed in a Champagne Peach Broth and served with a generous helping of Sea Salt, Cracked Black Pepper and Flay Leaf Parsley, one of the simplest dishes you could ever attempt, also one of the most tasty!
THIS IS DULCET EPICURE STUDIOS
All dishes you see on DulcetEpicure are conceived, cooked, styled and photographed by myself. I believe if you are going to photograph food you should first have an intimate knowledge of each image, I'm all about the journey!
I don’t always get the chance to thank you for all favs and comments though I assure you I do notice them and I have so much gratitude for your support... Some people say it, I really mean it!
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