Greed and aesthetics

I'm no a food stylist, but I do love it when a bowl works with whatever you've put in it. Here are some times when it .. basically just worked.

I tend to use an off-white, matt vellum for the insides of bowls—beautiful texture, and an earthy quality which works with the semi-rustic things I tend to make—here, tabbouleh and falafel; or pseudo-Japanese buckwheat noodles, tofu and stained egg; or figs; or pad thai. Or things that I pick from the garden, like end of season tomatoes and bits of basil.

I guess the gnocchi is/are different. Gnocchi are so unctuous and glistening and butter-shining, that they really work in a very open shiny tin-glazed bowl. With a hint of green to pick up the sage. Luckily green is very much in my palette.