Food Design Studio

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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 Studio 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.

28/10/2026

Making you hungry for 6 WHOLE YEARS 🥳
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22/10/2026

🍊 POV: You added fresh Aussie oranges to your hot cake batter...⁠
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FLUFFY HOT CAKES, but with a little citrus twist. 🍊🥞⁠
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If you thought your weekend pancake stack couldn't get any better, allow us to introduce you to these ORANGE HOT CAKES.⁠
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Soft, fluffy, golden around the edges and bursting with the fresh, zesty goodness of Aussie Navel Oranges.⁠
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And the best part? We're using BOTH freshly squeezed orange juice and zest in the batter for that beautiful citrus flavour in every bite.⁠
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Stack them high, drizzle generously with maple syrup and finish with a little extra orange zest.⁠
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Because weekends were MADE for breakfasts like this!⁠
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ORANGE HOT CAKES 🍊⁠
Serves 4⁠
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INGREDIENTS⁠
1½ cups self-raising flour⁠
2 tbsp white sugar⁠
1 tsp baking powder⁠
Pinch of sea salt⁠
2 eggs⁠
1 cup milk⁠
Zest of 1 orange⁠
¼ cup freshly squeezed orange juice⁠
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TO SERVE⁠
Maple syrup⁠
Fresh orange zest⁠
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METHOD⁠
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.⁠
In a separate bowl, whisk together the eggs, milk, orange zest and freshly squeezed orange juice.⁠
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don't overmix!⁠
Heat a lightly greased frying pan over medium heat. Add spoonfuls of batter and cook until golden on both sides and cooked through.⁠
Stack them up, drizzle with maple syrup and finish with a generous sprinkle of fresh orange zest.⁠
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TIP: Don't overmix your batter! A few little lumps are perfectly fine and help keep those hot cakes beautifully soft and fluffy.⁠
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Sweet, zesty, fluffy and just a little indulgent.⁠
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21/10/2026

PROOF THAT THE PERFECT EGGS ON TOAST EXIST 🍳⁠
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It's always a pleasure of getting creative in the FDS studio with , celebrating one of the most versatile ingredients in the kitchen!⁠
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20/10/2026

🥃 GOOD SPIRITS. LOCAL ROOTS. ⁠
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If there's one thing we LOVE about working with local businesses, it's getting to tell the stories of the people and producers behind the products.⁠
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And our friends at are pretty passionate about this too!⁠
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They're not just about incredible cuts of meat. They're about supporting local growers, makers and producers, and bringing some of the best Australian products together under one roof.⁠
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Including this seriously good line-up of locally crafted spirits!⁠
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From small-batch gin to rum and everything in between, it's a little reminder that your local butcher can offer SO much more than what's behind the meat counter.⁠
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**ery⁠
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GOOD FOOD. GOOD DRINKS. GOOD PEOPLE.⁠
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And a whole lot of love for supporting local 🥃⁠
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19/10/2026

🍊Proof that oranges don't just belong in your fruit bowl. ⁠
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Sweet, juicy Aussie Navel & Cara Cara Oranges, crunchy shaved fennel, delicate butter lettuce and generous shards of salty parmesan.⁠
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THIS is how we do salads when the weather warms up!⁠
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Our ORANGE & FENNEL SALAD is fresh, vibrant and packed with all those sweet, salty and tangy flavours we LOVE.⁠
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And the dressing? We're using freshly squeezed orange juice to make a simple citrus vinaigrette that brings the whole thing together.⁠
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Perfect alongside grilled chicken, fresh seafood or your favourite BBQ protein. Or, quite frankly, delicious enough to enjoy all on its own!⁠
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ORANGE & FENNEL SALAD 🍊⁠
Developed for ⁠
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SALAD INGREDIENTS⁠
1 head butter lettuce, torn⁠
1 small fennel bulb, finely shaved⁠
¼ red onion, thinly sliced⁠
2 navel oranges, peeled and segmented⁠
2 Cara Cara oranges, peeled and segmented⁠
Parmesan shards, to serve⁠
Sea salt & freshly cracked black pepper⁠
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ORANGE VINAIGRETTE⁠
¼ cup freshly squeezed orange juice⁠
2 tbsp extra virgin olive oil⁠
1 tbsp red w**e vinegar⁠
Sea salt & freshly cracked black pepper, to taste⁠
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METHOD⁠
Arrange the butter lettuce over a large serving platter.⁠
Scatter over the shaved fennel and finely sliced red onion.⁠
Layer over the navel and Cara Cara orange segments, alternating for a beautiful mix of colour and sweetness.⁠
Finish with generous shards of parmesan.⁠
To make the vinaigrette, whisk together the orange juice, olive oil, red w**e vinegar, salt and pepper until combined.⁠
Drizzle over the salad just before serving and finish with extra cracked black pepper.⁠
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OUR TIP: Use a mandoline to shave your fennel nice and thin. It gives you that delicate crunch without overpowering the sweetness of the oranges.⁠
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Sweet. Salty. Crunchy. FRESH.⁠
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SAVE this one for your next BBQ spread, because summer salads don't need to be boring! 🍊⁠
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18/10/2026

STEAK ON LOCATION 🥩⁠
Not your average office day. And DEFINITELY not your average steak.⁠
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We've been cooking up something pretty special behind the scenes with our retainer client , and let's just say... this one's going to be GOOD.⁠
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The star of the show? Beautiful MB4+, a smoking-hot pan cast iron and a pretty spectacular stretch of the Gold Coast oceanline.⁠
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As for what we're working on? 🤫⁠
TOP SECRET SQUIRREL BUSINESS.⁠
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All will be revealed VERY soon.⁠
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Until then, enjoy a little sneak peek at what we've been creating 🥩⁠
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18/10/2026

The kind of cake that makes you go back for a second slice 🍊⁠
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Golden edges, a beautifully soft centre and a sticky, citrusy syrup that soaks into EVERY little crumb.⁠
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This is the ORANGE SYRUP CAKE we developed in our kitchen for , and trust us when we say the syrup is where the magic happens!⁠
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Made with freshly squeezed Aussie Navel Oranges, creamy yoghurt and a generous drizzle of homemade orange syrup, it's sweet, zesty and just the right amount of indulgent.⁠
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No fancy decorating. No complicated techniques. Just a seriously good cake that's made for sharing (although we wouldn't blame you for keeping a slice or two for yourself).⁠
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ORANGE SYRUP CAKE 🍊⁠
Serves 8⁠
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CAKE INGREDIENTS⁠
- 180g unsalted butter, softened⁠
- 1 cup caster sugar⁠
- 3 eggs, room temperature⁠
- 1¾ cups plain flour⁠
- 2 tsp baking powder⁠
- Pinch of sea salt⁠
- ¾ cup vanilla or Greek yoghurt⁠
- ½ cup freshly squeezed orange juice⁠
- 1 tsp vanilla extract⁠
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ORANGE SYRUP⁠
- ½ cup freshly squeezed orange juice⁠
- ⅓ cup caster sugar⁠
- Zest of 1 orange⁠
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METHOD⁠
1. Preheat oven to 170°C fan-forced. Grease and line a 20cm round cake tin.⁠
2. Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well between each addition.⁠
3. Stir through yoghurt, orange juice and vanilla.⁠
4. Gently fold through flour, baking powder and salt until just combined.⁠
5. Pour into the prepared tin and bake for approximately 40 minutes, or until a skewer comes out clean.⁠
6. Meanwhile, combine all syrup ingredients in a saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes until slightly thickened and sticky.⁠
7. While the cake is still warm, poke holes across the top with a skewer and slowly pour over the orange syrup.⁠
8. Allow to soak for 10 minutes before removing from the tin and cooling on a wire rack.⁠
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Serve with fresh orange slices and, if you're feeling a little extra, a generous dollop of Greek yoghurt or cream.⁠
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SAVE this one for your next afternoon tea, weekend bake or whenever those sweet cravings kick in 🍊⁠
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16/10/2026

Don't blame us if you're hungry.. ⁠
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15/10/2026

OK, so we've been a LITTLE busy behind the scenes... 👀⁠
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And it's about time we started sharing some of the delicious things we've been creating in the FDS studio!⁠
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First up? A little something for your sweet tooth 🍑⁠
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Our friends at have recently introduced White Peach to their Jelly Lite range, and naturally, we couldn't stop at just ONE recipe.⁠
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You've seen our Peaches & Cream Protein Gummies... but now we're bringing back a little old-school nostalgia with these WHITE PEACH COCONUT JELLY SQUARES 🥥🍑⁠
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Soft, fruity, coated in coconut and giving all the childhood jelly slice vibes, minus the baking!⁠
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Just a handful of ingredients, a little fridge time and you've got yourself the perfect bite-sized treat for when those sweet cravings kick in.⁠
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WHITE PEACH COCONUT JELLY SQUARES 🍑⁠
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Makes approximately 8 squares⁠
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INGREDIENTS⁠
2 x 9g sachets Aeroplane Jelly Lite White Peach⁠
500ml boiling water⁠
4 tsp powdered gelatine⁠
4 tbsp cold water⁠
100g desiccated coconut⁠
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METHOD⁠
Place a silicone mould on a flat tray.⁠
Add cold water to a small bowl, sprinkle over the gelatine and allow to bloom for 5 minutes.⁠
Empty the jelly sachets into a heatproof jug and add the boiling water. Whisk until completely dissolved.⁠
Add the bloomed gelatine and whisk until smooth and fully dissolved.⁠
Pour evenly into your silicone mould and refrigerate for at least 6 hours, preferably overnight, until firm.⁠
Carefully remove the jelly squares from the mould and roll through desiccated coconut, gently pressing to coat all sides.⁠
Refrigerate until ready to enjoy!⁠
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OUR TIP: Patience is key! Make sure your jelly is properly set before removing it from the mould. Trust us, those perfectly coated little squares are worth the wait.⁠
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Store in an airtight container in the fridge for up to 3 days.⁠
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Consider your 3pm sweet craving SORTED 🍑⁠
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SAVE this one for later, because we've got plenty more delicious things coming out of the FDS kitchen!⁠
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01/10/2026

This was such a FUN secret squirrel project to work on last month 🤫🍑⁠
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To celebrate the launch of Lite’s newest flavour - White Peach, FDS was tasked with creating a recipe inspired by Aussie gym culture.⁠
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Being gym-focused ourselves, this brief was definitely in our natural habitat 😂 The result? Peaches & Cream Protein Jelly Gummies - easy, delicious and a fun protein twist on a classic jelly treat.⁠
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So excited to see this project LIVE and the new White Peach flavour in stores near you!⁠
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Grab the recipe below ↓⁠
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PEACHES & CREAM PROTEIN JELLY GUMMIES 🍑⁠
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Makes approximately 24.⁠
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Peach Jelly Layer⁠
2 tbsp cold water⁠
2 tsp powdered gelatine⁠
1 × 9g sachet Aeroplane Jelly Lite White Peach⁠
200ml boiling water ⁠
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Cream Protein Layer⁠
4 tbsp cold water⁠
4 tsp powdered gelatine⁠
200ml coconut cream⁠
30-60g vanilla protein powder⁠
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Method ⁠
1. Place silicone moulds on a flat tray.⁠
2. For the peach layer, add cold water to a bowl, sprinkle over gelatine and bloom for 5 minutes.⁠
3. Add Aeroplane Jelly Lite White Peach to a heatproof jug, add boiling water and whisk until dissolved. Add bloomed gelatine and whisk until dissolved.⁠
4. Pour into moulds, filling ¾ full. Refrigerate for 1 hour or until set.⁠
5. For the cream layer, add cold water to a bowl, sprinkle over gelatine and bloom for 5 minutes.⁠
6. Gently heat coconut cream until hot, but don’t boil. Remove from heat, add bloomed gelatine and whisk until dissolved.⁠
7. Cool slightly, then whisk in protein powder until smooth. If too thick, add 1-2 tbsp hot water.⁠
8. Cool to lukewarm, then pour over the set peach jelly.⁠
9. Refrigerate for at least 4 hours, preferably overnight, until firm.⁠
10. Gently remove from the moulds and enjoy!⁠
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STORAGE: Keep refrigerated in an airtight container and consume within 3 days.⁠
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Save this one for your next meal-prep snack 🍑💪⁠
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Address

Gold Coast, QLD

Website

http://www.thefooddesignstudio.com/

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