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Mexican Brunch, photographed for Chupenga

foodstyling and styling: Audrey Cosson

assistant: Clara Löffler

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after almost two years in the making, on April 21st Erased Tapes will release 1+1=X, a very special 3LP box set featuring new music from every artist on the label, recorded as a collective. over the course of 1,5 years, I was lucky to attend the recordings and quietly capture these special moments. you’ll find a selection of the images in a book, included in the anniversary box.

thank you to everyone involved in this project, FELD for the incredibly beautiful design, Vox-Ton studio for the good times, but especially to the artists – for ignoring me and my camera.

links & info:

Erased Tapes


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BBQ and upcycled DIY-decoration for L’Oréal Paris Botanicals Fresh Care

Styling: Maria Struck

Foodstyling: Rocket&Basil

click here to get to the whole feature and – most importantly – the delicious recipes!


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KITCHENSTORY #3 and some behind the scenes at home and my studio

last week I had the pleasure to spend an afternoon with Daliah from Foodvergnügen and the photographer Nora Tabel, whose work I’ve been admiring for quite a few years now!

we met at my appartment, had some coffee and after they admired my tiny kitchen and talked about the prints and art on my walls, we headed to my studio to make a cake and style a simple table setting!

if you’re curious about the whole day, hop over to Foodvergnügens Kitchenstory#3 for ALL the photos and an interview about my job! or check out this instagram post for even more photos! (thank you SO much, Nora)

this is seriously exciting and it’s still hard to believe that my work is interesting enough to be asked about! thanks again!

and if you’re here for the recipe, I’ll now stop rambling and just share it. here we go:


Hazelnut Cake:

– 200 g ground hazelnuts

– 160 g ground almonds

– 200 g unrefined sugar

– 100 g cornstarch

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 4 eggs

– 160 ml olive oil

– 150 ml almond milk


– 200 g good quality dark chocolate

– 150 ml cream

– 70 ml Amaretto

Cranberry Jam:

– 250 g fresh Cranberries

– juice of 2 Oranges

– 5 tbsp unrefined sugar

ganache glaze: 

– 100 g finely chopped chocolate

– 1 tbsp butter


  1. The ganache can be prepared a day in advance. Finely chop the chocolate and place it in a bowl. Pour the cream into a small saucepan and bring to a boil. Take it off the heat and pour it over the chocolate. Add the Amaretto and wait for 2 minutes. Stir the cream-chocolate mix until the chocolate has melted and everything is well combined. Place the bowl in the fridge overnight.
  2. To make the cranberry jam, combine the cranberries, orange juice and sugar in a saucepan and bring to a boil. Stirring frequently let the cranberries cook for about ten minutes until a thick jam forms. Scoop the jam into a bowl and let cool completely.
  3. Preheat the oven to 180°C. Line three 18cm cake tins with parchment paper and butter and dust with flour. Set aside.
  4. Add the ground hazelnuts and almonds to a pan and roast them on low heat for 5-10 minutes, stirring frequently, until they are golden brown and have a fragrant smell. Immediately transfer the toasted, ground nuts to a plate or bowl and let cool completely.
  5. In a medium sized bowl combine the toasted nuts, sugar, cornstarch, baking powder and salt. Mix to combine.
  6. In another bowl whisk the eggs, oil and almond milk. Pour into the dry ingredients and mix to form a smooth batter.
  7. Devide the batter evenly into the prepared baking tins and bake for 30-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  8. Take the cakes out of the oven and let cool completely.
  9. To assemble the cake place one cake on a plate or cake stand. Using a spatula or the back of a spoon scoop a generous amount of amaretto-ganache on the cake and spread evenly. Add 2-3 tablespoons of cranberry jam and carefully spread it evenly on the ganache. Place the second cake on top and repeat the steps with the ganache & cranberry jam. Place the third cake on top.
  10. In a bowl combine the finely chopped chocolate and butter. Place the bowl in a bigger bowl and add hot water to create a water bath. Stir often while the chocolate and butter are melting. Carefully pour the ganache glaze over the cake and quickly spread it over the edges so that it rubs down the sides.
  11. Decorate the cake with freeze dried raspberries, more chocolate, cocoa nibs, and truffles.
  12. Make some coffee or open up a bottle of bubbly and enjoy the cake!




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there are these moments that will forever leave a sharp imprint in your memory. spending the summer holidays at your omas house, that time when your parents tell you that there will be no Santa Claus stopping by this year on christmas day, the first time someone breaks your heart, that moment when you open up the letter from university to find out they really did accept you, seeing a book you took photos for being published or the first time your family tells you that they are proud of your work.

or that moment when you open up your mails one evening to find out that you’ve been nominated for the Saveur Blog Awards 2017 in the category “best photography”.

that split second your brain goes numb and you have to catch your breath – followed by the thoughts “but how and why? I didn’t tell anyone about it, I didn’t nominate myself – so who would be crazy enough to nominate me?! ah, I guess it’s just spam.” Well. Saveur assured me that it wasn’t a spam mail and now I’m sitting here still absolutely numb and confused, typing this Blog Post, and letting you know that you can/could vote for either me or all the other fantastic photographers nominated!

Labnoon! Kraut Kopf! What Should I Eat For Breakfast Today! The Freaky Table! Rozkoszny! and…me?

looking up to these photographers for many years, I couldn’t be happier to be nominated with them!

on the weekend I celebrated these amazing news with bubbly and poppy seed cake! (okay okay, more bubbly than cake – don’t judge me!)

you know, while you’re already here, why don’t you hop on over to the Voting Page of the Saveur Blog Awards 2017 and leave your votes for your favourite blogs there?

we all appreciate it very much! < 3


PS: I still have no idea who nominated me – but be assured that I will find you!

and then I’ll hug you. all of you!



(thanks to Sascha Hilgers for the photos of me)




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a postcard Give Away and a gluten free cherry hazelnut cake to celebrate 10k followers on Instagram!


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photos for the crazy talented guys at Wild&Wiese

thank you so much the two fantastic and inspiring days!