Thanks for the kind comments.

As for food photography, it’s a bit of an art to get it right. I don’t manipulate my images (apart from resizing and adding a 6 pixel black border), they’re pretty much just how they come out of the camera.

The trick is to:

a) avoid using a flash as much as possible. If need be, turn on extra lights, position mirrors to reflect light onto your subject, etc
b) get close. Use the macro mode of your camera and get in t close and personal.
c) try to keep the angle off the horizontal between 10 and 35 degrees. This one in particular is a guideline meant to be broken, but if you follow it more often than not you’ll get a better looking picture.
d) crop. It’s not always necessary to see the whole of the dish in order to get a good photo of it. Seeing part of it can give the impression of the whole dish and leads to a more exciting and enticing picture.
e) the background, and here’s where I don’t always get it right, try to have a non-cluttered background, and blur it out by reducing the depth of field on your camera. (macro mode will usually do this, but sometimes I use the big tripod and zoom right in from a distance).
f) use a tripod. Get one of those little flexible ones that are about 6 inches long and use it to position your camera on the bench near the food. That way you can get clear shots without a flash.

Hope that helps