I tried to capture the last warm days outdoors whilst creating this new photo shoot. Having been a scout from the age of 10 Chef Andrius Kubilius was comfortable joining me in the wondrous nature of Lithuania to create these delicious yet easy to make dishes which challenge you to change the usual outdoor menu. As Andrius says, you don’t have to follow the stereotype that only noodles with stew or potatoes and sausages can be prepared whilst camping. According to the Chef all you need is to have a few proper tools, good ingredients and a little bit of imagination to prepare amazing dishes which will delight your eye and taste buds.
Honestly this kind of food photo session without showing the environment or campfire, but just the food, could be done in the studio. Because of this I had some doubts about going to the forest to make the photo session there, but in the end, it was most definitely worth it. The natural beauty of the forest creates its own magic. Once there you can feel the special aura of the forest, smell the trees and smoke and from this inspirational setting new creative ideas are born. Then you can find more time to talk, exchange ideas and plans and that is the real drive of my project – the opportunity to escape from the usual routine of everyday life and dare to try the new “live” locations of my food photography sessions.
This forest, where the photo shoot was set, is a very special place for Chef Andrius. Almost 20 years ago in the same spot he was here taking part in Scout’s camping trips. In this place Andrius spent many days and nights dreaming about improvement, his personal qualities and how to make the world a better place. Every summer Andrius meets with his fellow scouts in this place without regard for their professions, what kind of life they live or what distance separates them.
So this time I present you the Scout’s dinner. Feel free to use some ideas for what may be your last evening in nature before the winter arrives.
#34
Photography: Robertas Daskevičius
Recipes and idea: Andrius Kubilius chef of “Sapiegos Bistro” restaurant
Recipes of #34 time
Trout tartare
Ingredients 400g trout fillet 30g chives 50g cucumber 10ml juice of lime Olive oil Salt, pepper Herbs (dills, cilantro) Servings:4Level: easy 1. Cut the trout fillet into small …
Beef steak with mushrooms
Ingredients 800g aged beef tenderloin Boletus Zucchini Parsnips Potatoes Onions Marjoram, thyme Salt, pepper Servings:4Level: easy 1. Place the steak on a grill or over a campfire, using a …
Forest tea
Ingredients Raspberry leaves Sea buckthorn Blueberries Raspberries Servings:4Level: easy 1. In a pot bring the water to a boil, add all the required ingredients and allow to infuse for …
Grilled fruit with biscuit crumbs
Ingredients 2 peaches 2 pears 2 plums 100g blue cheese 200g biscuits 50-60g butter 20g sugar Fresh berries Servings:4Level: easy 1. Cut all of the fruit into halves, place …
