Food Design Studio

Food Design Studio The most delicious way to serve up your brand. Our content radiates energy and colour, reflecting the vibrant personality of your brand, making it a must-buy.

Food Design Studio is a full service agency for food styling, commercial photography, recipe development and content creation. 500+ brands served across Australia. RECIPE DESIGN | FOOD & BEVERAGE STYLING | ART DIRECTION | FOOD & DRINK PHOTOGRAPHY & VIDEO

We craft unique, eye-catching professional food and beverage recipes and content to expertly market your food and beverage brand. Food Design St

udio is a full service food and beverage creative studio with expertise in custom recipe design and development, art direction, food and drink styling and professional photography. We bring to life the textures, colours and freshness of your product through drool worthy recipes, expert styling and our signature soft light photography. Our high quality, editorial and social media ready content is designed to engage your audience and embed your brand in the heart of their kitchens.

🥑 New texture shots for .. because sometimes it’s not about creating a full recipe or styled scene.
04/09/2026

🥑 New texture shots for .. because sometimes it’s not about creating a full recipe or styled scene.

If you like salted chocolate, YOU'LL LIKE THIS RECIPE..⁠⁠Creamy salted chocolate cheesecake with a beautifully baked Bas...
02/09/2026

If you like salted chocolate, YOU'LL LIKE THIS RECIPE..⁠
⁠
Creamy salted chocolate cheesecake with a beautifully baked Basque-style top, finished with gorgeous pink salt flakes from for that sweet-salty hit in every bite..⁠
⁠
SAVE THIS RECIPE ↓ ⁠
⁠
SALTED CHOC BASQUE-STYLE CHEESECAKE⁠
Serves 8-10 | Prep 10 mins | Cook 20-30 mins⁠
Vegetarian + Gluten Free⁠
⁠
INGREDIENTS⁠
450g cream cheese, room temperature⁠
½ cup white sugar⁠
25-30ml shot of coffee⁠
3 eggs, room temperature⁠
4 bars Murray River Salt Salted Chocolate, melted⁠
1 cup thickened cream⁠
Pinch of Murray River Salt Pink Salt Flakes⁠
Extra Pink Salt Flakes, to serve⁠
⁠
METHOD⁠
1. Preheat oven to 220°C and line a baking tin with baking paper, leaving enough overhang to lift the cheesecake out once set.⁠
2. Beat the cream cheese until smooth and creamy. Add the sugar and coffee and beat until combined.⁠
3. Add the eggs one at a time, beating between each addition.⁠
4. Pour in the cooled melted chocolate and beat briefly to combine.⁠
5. Add the thickened cream and a healthy pinch of Pink Salt Flakes. Gently whisk until smooth and glossy.⁠
6. Pour into the prepared tin and bake for 20-30 minutes, until the top is deeply golden and caramelised and the centre still has a slight wobble.⁠
7. Turn off the oven and leave the cheesecake inside with the door ajar for 10 minutes.⁠
8. Transfer to the fridge and allow to set overnight.⁠
⁠
Serve chilled with an extra sprinkle of Pink Salt Flakes.⁠
⁠
TIP: Don’t wait for the centre to completely firm up in the oven - that little wobble is exactly what you want. It will set as it cools and gives you that creamy Basque-style centre.⁠
⁠

We don’t just create food content...⁠We create cravings.⁠⁠The pull. The melt. The crunch. The little details and texture...
01/09/2026

We don’t just create food content...⁠
We create cravings.⁠
⁠
The pull. The melt. The crunch. The little details and textures that make you stop scrolling and immediately want a bite.⁠
⁠
We love a good close-up here at FDS because great food photography shouldn’t just show you what something looks like.⁠
⁠
You should almost be able to taste it through the screen.⁠
⁠

The kind of dish you put down and let everyone dig into 🤤⁠⁠Jammy roasted tomatoes. Creamy burrata. Salty prosciutto. Fre...
30/08/2026

The kind of dish you put down and let everyone dig into 🤤⁠
⁠
Jammy roasted tomatoes. Creamy burrata. Salty prosciutto. Fresh basil. Crusty bread for scooping up every last bit.⁠
⁠
Cook it. Serve it. Devour it. All from the ever so beautiful cast iron pan.⁠
⁠

Don't blame us if you're hungry. ⁠⁠
28/08/2026

Don't blame us if you're hungry. ⁠
⁠

A sweet treat that fits right into your week 👌🏻⁠⁠✈️ Made with 's Lite Raspberry Jelly and their Lite Creamy Custard Mix,...
26/08/2026

A sweet treat that fits right into your week 👌🏻⁠
⁠
✈️ Made with 's Lite Raspberry Jelly and their Lite Creamy Custard Mix, this Jelly Lite Overnight Weet-Bix Slice is easy to prep ahead and have waiting in the fridge when you want something sweet.⁠
⁠
Serves 4 - All you need ⬇️⁠
⁠
Ingredients⁠
8 Weet-Bix⁠
400mL lite milk or water, divided⁠
1 sachet Aeroplane Lite Creamy Custard Mix⁠
2 sachets Aeroplane Jelly Lite Raspberry⁠
½ cup raspberries, optional⁠
⁠
Method⁠
- Crumble 2 Weet-Bix into each container, add a little of the milk or water and mix to create the base. Press down firmly.⁠
- Prepare the custard according to packet directions, pour over the Weet-Bix bases and refrigerate for 2–3 hours.⁠
- Prepare the jelly according to packet directions and allow to cool to room temperature. Pour gently over the set custard layer and refrigerate for another 3–4 hours, or overnight.⁠
-Top with fresh raspberries before serving.⁠
⁠
Snack prep = sorted. Save this one for later!⁠
⁠

This is what we'd 100% make with 4 pears and and 1 hour to spare..⁠⁠Golden almond pastry, soft baked , honey, cinnamon a...
25/08/2026

This is what we'd 100% make with 4 pears and and 1 hour to spare..⁠
⁠
Golden almond pastry, soft baked , honey, cinnamon and toasted almonds - rustic, simple and exactly the kind of dessert that looks impressive without needing to be perfect.⁠
⁠
PEAR + ALMOND GALETTE⁠
Serves 6⁠
⁠
For the pastry⁠
1 cup almond meal⁠
ž cup plain flour⁠
1 tbsp sugar, optional⁠
Ÿ tsp salt⁠
100g cold butter, diced⁠
1 egg⁠
⁠
For the filling⁠
3–4 firm ripe green pears, thinly sliced⁠
2 tbsp honey⁠
1 tbsp lemon juice⁠
1 tbsp cornflour⁠
½ tsp cinnamon⁠
1 egg, lightly beaten, for egg wash⁠
⁠
To serve⁠
Ÿ cup toasted flaked almonds⁠
⁠
Method⁠
Combine the almond meal, flour, sugar and salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.⁠
Add the egg and gently mix to form a dough. Shape into a disc, wrap and chill for 20-30 minutes.⁠
Preheat oven to 180°C fan-forced.⁠
Toss the sliced pears with honey, lemon juice, cornflour and cinnamon.⁠
Roll the dough between two sheets of baking paper into a rough circle, around 3-4mm thick. Transfer to a baking tray and pile the pear filling into the centre, leaving a border around the outside.⁠
Gently fold the pastry edges over the pears - don’t worry about making it perfect!⁠
Brush the edges with egg wash and bake for 35-45 minutes until golden and crisp.⁠
Finish with toasted flaked almonds and a drizzle of any leftover syrup. Allow to rest slightly before slicing.⁠
⁠
📌 SAVE this recipe for the next time you’ve got a few pears sitting in the fruit bowl.⁠
⁠

🥩 The peppercorn sauce you’ll want to put on EVERY steak.⁠⁠Wagyu sirloin, cooked simply on the BBQ and absolutely covere...
23/08/2026

🥩 The peppercorn sauce you’ll want to put on EVERY steak.⁠
⁠
Wagyu sirloin, cooked simply on the BBQ and absolutely covered in a creamy homemade peppercorn sauce.⁠
⁠
The secret? Start with quality steak, bring it to room temperature before cooking and don’t skip the rest.⁠
⁠
WAGYU SIRLOIN STEAK WITH PEPPERCORN SAUCE⁠
Serves 2⁠
⁠
For the steak⁠
2 Wagyu sirloin steaks from Meat on James Street, rested at room temperature for 45 minutes⁠
1 tbsp olive oil⁠
Sea salt⁠
Cracked black pepper⁠
⁠
For the peppercorn sauce⁠
1 tbsp olive oil⁠
2 large garlic cloves, minced⁠
1 tbsp whole black peppercorns, lightly cracked⁠
½ cup beef stock or bone broth⁠
⅓ cup thickened cream⁠
1 tbsp bone broth collagen, optional⁠
⁠
Method⁠
Heat your BBQ to high with the lid down.⁠
Rub the steaks with olive oil and season generously with salt and pepper. BBQ for 1-2 minutes per side depending on your preferred doneness - approximately 2 minutes each side for medium-rare.⁠
Remove and rest for 7 minutes before slicing.⁠
Meanwhile, heat the olive oil in a frying pan over low heat. Add garlic and cook until fragrant. Add the cracked peppercorns and stock, increase to medium heat and simmer for 5 minutes.⁠
Turn off the heat and whisk through the cream until smooth and glossy. Adjust with a little extra stock if needed.⁠
Slice the Wagyu, spoon over plenty of creamy peppercorn sauce and finish with sea salt, extra cracked pepper and fresh parsley.⁠
⁠
📌 SAVE this one for your next steak night.⁠
⁠

Your antipasto board is missing one thing: PICKLED PEARS 🍐⁠⁠Sweet, sharp, crunchy and made for pairing with salty cheese...
21/08/2026

Your antipasto board is missing one thing: PICKLED PEARS 🍐⁠
⁠
Sweet, sharp, crunchy and made for pairing with salty cheese, olives and marinated vegetables.⁠
⁠
This Spanish-inspired antipasto board was created to take somewhere a little unexpected - straight into the savoury entertaining space.⁠
⁠
PICKLED PEAR ANTIPASTO BOARD⁠
Serves 4-6⁠
⁠
2 large green pears⁠
1 cup apple cider vinegar⁠
½ cup white sugar⁠
Manchego cheese⁠
1 cup mixed pitted olives⁠
1–2 cups marinated vegetables - capsicum, artichokes or zucchini⁠
Crusty bread or crackers⁠
⁠
Thinly slice the pears and place into a heatproof jar or container.⁠
⁠
Heat the apple cider vinegar and sugar in a saucepan until dissolved, then pour over the pears. Cool and refrigerate for at least 3 hours.⁠
⁠
Arrange Manchego, olives and marinated vegetables over a serving board. Drain the pickled pears and layer them in amongst everything else.⁠
⁠
Finish with plenty of crusty bread or crackers.⁠
⁠
SAVE this recipe - your next antipasto board just got a major upgrade 🤤⁠
⁠

🍐 Pears, but make them scroll-stopping.⁠Fresh, colourful and built to put front and centre.⁠⁠PEAR, PEA, STRAWBERRY & MI...
19/08/2026

🍐 Pears, but make them scroll-stopping.⁠
Fresh, colourful and built to put front and centre.⁠
⁠
PEAR, PEA, STRAWBERRY & MINT SALAD⁠
Serves 4⁠
⁠
Ingredients⁠
2 pears, thinly sliced⁠
1 cup sugar snap peas, trimmed + sliced⁠
1 cup strawberries, cut into wedges⁠
1/3 cup fresh mint leaves⁠
80g Greek-style feta, crumbled⁠
Zest of 1 lemon⁠
Olive oil, to serve⁠
⁠
Method⁠
Layer everything onto a platter, crumble over the feta, finish with lemon zest and a drizzle of olive oil, then gently toss.⁠
⁠

Address

Gold Coast, QLD

Website

Alerts

Be the first to know and let us send you an email when Food Design Studio posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Food Design Studio:

Shortcuts

Share

Category