Quail’s Egg Pintxos by May Lawrence
San Sebastien has the best pintxos not only because of the quality for the ingredients and flavours but for their presentation. One of the fun things to do is do go from one Pintxos Bar to another and to a tasting of a few Pintxos in each bar. This one with the quail’s egg caught my attention because of the richness of the colour of the yolk and how the whole egg just beautifully drapes over the eggplant and capsicum. This was taken inside a Pintxos bar that was lit with fluorescent and llamp.
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October 21, 2019
San Sebastian, Spain
May is an Australian born in Singapore. She and her husband left Australia in 2007 and has been working and living in Asia since then. May has an enormous passion for cooking and when she resigned from her senior executive as a Regional Director in Asia in 2015, she decided to do enrol into Le Cordon Bleu and completed her professional patisserie chef diploma. May then thought it would be a great idea to combine food and photography and this is where her freelance food photography story started. She also loves to travel and explore culinary adventures. At the moment she is trying to improve on her street photography on her travels as well. Every person, culture, food and situation on the street has a story to tell, and there is so much history that goes with it. May believes photography is a great vehicle to understand and convey their meaning to the world.