The Duzhnikova | Photographer

The Duzhnikova

Phone: +61 481 721 782

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25.01.2022 Currently eating my body weight in grapefruit. I get onto a food craze and can't stop , I guess at least its not refined carbs for a change #blessed Do you have a current food craze happening? Fill me in!

22.01.2022 Final Shoot of the year done and dusted! Now time to kick back and enjoy every little morsel of Christmas.

21.01.2022 This passionate perfection is sure to be a summer stunner! PASSION PROJECT INGREDIENTS:... For the syrup: 1 cup sugar 1 cup water The pulp of 6 passionfruits 1 bunch of fresh mint leaves For the Mocktail: Sodastream sparkling water The Soda Press Co. organic tonic syrup Squeeze of lime METHOD: To prepare the SodaStream sparkling water: Fill a SodaStream 1 Litre Bottle to the line with cold water and carbonate. Place sugar and water in a pot and cook until sugar is com-petely dissolved, add the rest of the syrup ingredients and turn down the heat, cooking for a further 15 minutes. Remove from heat and leave to cool. Sieve the syrup to re-move the leaves and pips. Add 50ml syrup to 50ml Sodapress tonic water and top with sparkling water. Mix, garnish with some mint and enjoy! Recipe and photography by The Duzhnikova Tempted by our tasty treats? Check our more cocktail and mocktail creations here: https://www.sodastream.com.au/recipe-book/ #BubblesForNow

20.01.2022 Do you ever go out and eat somewhere really special on your own? I've never done it! I don't think I'm enough of a foodie to relish in dining alone. ... To me the best part of eating at an amazing restaurant, besides not having to cook, is the ambience, the conversation and the people/person you are enjoying it with. That's what I enjoy most about restaurant photography. It's the whole sensory experience of eating at that restaurant that I try to capture. Eating out is a multi-sensoral experience, combining taste, texture, smell, sight, sound and ambience and food photography aims to capture it all through the only sense available to the eyes - sight.

19.01.2022 This is the best time of year because of family. We usually get all the fam together on Christmas eve for a massive dinner at my parent's house and mom lays the table in her garden so beautifully. Things look very different this year with our little foursome. But I am determined to create some new Christmas traditions starting from now because my little creatures are on holiday!... What do you and your family do every single year that signifies Christmas and means the most to you?

18.01.2022 I'm feeling pretty SPECtacular today and dreaming of the beach, bikinis, surfing and wearing sunglasses again. Where do your summer dreams take you?

18.01.2022 Now that we are allowed to gather in groups of 5, I'm practicing a few new cocktail recipes while chasing beautiful light in my new house. See the rest here. https://theduzhnikova.com//shoot-playing-with-drinks-part/

17.01.2022 Have you done all your shopping. I used to LOVE shopping for gifts throughout the year. This year, I'm finding it very overwhelming and I haven't enjoyed it at all, it's been a mad dash to the finish and I think perhaps the added stress of Covid hasn't exactly made it the most pleasant experience. After a day battling queues and other stressed parents, it's time to kick back with a few toots. This little number in particular this evening. Made using SodaStream sparkling water... and Sodapress ginger syrup, its just what Santa ordered. Christmas Cake Cocktail: INGREDIENTS: Spice syrup: 1 cup water 1/2 cup dark brown sugar 3 cinnamon stick 3 cloves 6 star anise a few pieces of orange peel 25ml Amaretto 25ml bourbon 25ml aqua faba 25ml lemon juice SodaStream sparkling water METHOD: Combine all syrup ingredients in a small saucepan. Slowly simmer over medium heat for 20 minutes. Allow mixture to cool, then strain into an airtight container and store in fridge. Add 25ml spice syrup, Amaretto, bourbon, aqua faba and lemon juice to a shaker loaded with ice. Shake for 20 seconds until cold and frosty. Pour over ice into a cute glass, top with SodaStream sparkling water and a sprig of holly or rosemary.

17.01.2022 It's a good morning for croissants, but then again, is any morning not good for croissants? Shot for the incredible @lie.jus Croissants by @1816_bakehouse

16.01.2022 Don't let anyone dull your sparkle. Especially when it comes to your drinks! Tonic water has been one of my favourite ways to slow down alcohol intake and still feel like I was drinking something grown up. It makes this passionfruit and mint cordial really sing and is such a refreshing summer drink. ... Plus its super easy to make with a SodaStream machine and some organic Indian tonic syrup from Sodapress. INGREDIENTS: For the syrup: 1 cup sugar 1 cup water the pulp of 6 passion fruits bunch of fresh mint leaves Sodapress tonic syrup SodaStream sparkling water Squeeze of lime METHOD: Place sugar and water in a small pot and cook until sugar is completely dissolved, add the rest of the syrup ingredients and turn down the heat, cooking for a further 15 minutes. Remove from heat and leave to cool. Sieve the syrup to remove the leaves and pips. Add 50ml of the passionfruit syrup syrup and 50ml Sodapress tonic water to a glass filled with ice and top with SodaStream sparkling water. Mix, garnish with some mint and enjoy. #bubblesfornow #ad #spon

14.01.2022 It's my birthday! And it's been 2 years since I introduced myself so here we go... Hi I'm Emma, I'm a photographer /creative director living in Ballarat, Australia. I am NOT a foodie, but I do like to eat food, particularly Masala Dosas (OMG they are life), and I'm pretty obsessed with fries. I love making cocktails and shooting them, but most of all I love serving them at home to friends and family. ... I only eat plants, have crazy flexible shoulders and thumbs, am loyal AF and I really love my eyebrows. I have two crazy boy children who are obsessed with me and I with them, for whom I make approximately 546 snacks per day. I have enjoyed a (very long) career in branding and for the last few years have placed my focus on photography. I still do a bit of branding design within the hospitality and food sector which is heaps of fun. My favourite thing to shoot are still lives, drinks and food, and I get most of the products shipped over to me from all over, to shoot in my studio at home - perfect Covid work sitch! So there you have it. Ask me a question or tell me a bit about yourself in the comments PS This was the longest its ever taken me to write a post!

14.01.2022 Getting some studio lighting shots in for fun this week, before the work storm buries me alive. Last week I went for a walk for some inspo, and brought back half the forest floor for a coffee shoot. Here is one of the remnants

10.01.2022 Happy #nationalburgerday There are so many incredible plant-based burger options these days, including the amazing Australian @veefbyfennfoods - seriously good. I love LOADS of pickles on my burger and it HAS to come with a side of fries. What's your burger vibe (include bun details please)

10.01.2022 It takes two to make a thing go right. Yup you and @webarnone. We Bar None is a zero waste company, making delicious, whole food, vegan snack bars. Healthy? ... Kind to the earth? Delicious? See more

09.01.2022 Long Island Iced Tea - a classic am i right? Pepsi is not something I buy very often but its really nice to have access to it for moments like these when an old favourite pops into my head and I want to make it, like NOW! When last did you have a Long Island Cocktail. I forgot how boozy they are - maybe save this one for a weekend or #melbournecupday?... Here is my version: INGREDIENTS: 15ml reposado tequila 15ml vodka 15ml London dry gin 15ml white rum 15ml triple sec 15ml fresh lime juice 15ml fresh lemon juice 5ml vanilla essence ice Sodastream Pepsi lemon, cut into wedges METHOD: Half fill a tall glass with ice Add the vodka, gin, tequila, rum and triple sec Add lime and lemon juices Top with the Sodastream Pepsi then stir to combine Garnish with lemon wedges #bubblesfornow #ad #spon See more

08.01.2022 The best kind of 5 o' clock shadow! for @altdspirits

07.01.2022 Stay golden, baby. When your regular prop haunts are all closed, mother nature delivers. I feel so full when I stop and study the colours and textures found in nature, and they often inspire the work I do.... Nature never gets it wrong does she? See more

07.01.2022 Have any of you watched the Michael Jordan / Chicago Bulls docu series on Netflix? I've never really had an interest in the culture of basketball, except for Air Jordans There were a few things that really stood out to me when I watched it. Firstly, the level of commitment and focus that MJ had during his reign was unquestionale. ... He was always the first to arrive and the last to leave the court. Another was a comment that one of the trainers made about him - his superpower wasn't playing basketball, it was staying present. Even Jordan says that in his more mature years, he unlocked a secret of only focusing on what he was involved with at that moment, and things that he had full control over. Everything else was just noise. He was able to eliminate fear of failure by staying and focussing on the moment he was in. When we look at Michael Jordon or others we admire for their ability in their craft, we look at them as if they are demi-gods. The two points above I find really comforting. Put in the work, show up and don't get sidetracked in the white noise around you. I think there may even be a little demi-god in all of us. Image of my Espresso Martino from my zero proof ebook. New favourite breakfast drink anyone?

05.01.2022 We are all about Christmas movies and flavours in this house and I love it! I made the mistake of getting on the Panettone train too early and now I can't stop! Tis the season though so hatever

04.01.2022 It feels so good not being in a flap about Christmas. I'm usually panicking over children redecorating the tree, a meal not being exactly as I'd like it or the house being a huge mess. This year I allowed my creatures to choose and decorate the tree, and they have even decorated the table for Christmas Eve dinner. We're calm, happy and and about to open a bottle of this @BluePyrenees Cuvée Riche to enjoy with our non-traditional plant based meal. Bliss.... We'll still put on the @netflix fireplace though ;)

04.01.2022 How do you handle criticism of your work? I feel like after so many years being in the creative industry, taking criticism from people that are sometimes feeling frustrated with areas outside of your control becomes so much easier. You learn to dissect that information, ask the right questions to understand where you can actually action change, learn from it and try not present your arguments in a way that might seem defensive.... For anyone struggling with negative feedback I would say the top three tips to follow are: 1. don't take it personally - try and remove yourself from the equation 2. listen - like really listen to what your client has to say 3. make sure you have a brief with as much detail as possible going into the job as possible And to clients who are dealing it out: 1. choose your words carefully 2. give constructive feedback that is actionable (make it wow is not feedback) 3. ensure you have briefed your creative properly WIN WIN! What tips would you give to creatives about the critique of their work? the exquisite @bluepyrenees Sparkling Shiraz. See more

03.01.2022 Times they are a-changing, and so are my payment plans! I have a few new payment plans available to help clients you stay on top of your content game (and your bank balance). I've put together options to pay in 2, 3 or 4 instalments, making it easier on your bottom line.... I'm also offering discounted rates to all #ballarat based restaurants who are re-opening in whichever capacity they can. If you’d like to know more, get in touch!

03.01.2022 Oh hello spring! I see you poking through with some sunshine and warmth. This season is so full of symbolism. I love spring. It makes me feel fluttery and hopeful. I also feel like I can now unashamedly launch into@social media with bright colours and floral elements that just don’t feel quite right during the cooler months. Looking forward to more nature walks, fresh salads, mangos (I’ve missed them) sunshine and smiles.... shot for @altdspirits check them out for amazing non-alcoholic cocktails. #spring2020 #ihavethisthingwithcolour

03.01.2022 Been doing a lot of social media and branding work recently and I've moved slightly away from photography. It's really interesting to see how clients have shifted their focus. Has anyone else found changes in what their portion of the market is doing / placing importance on? @slowgrind_au

02.01.2022 Autumn. But make it disco.

02.01.2022 Isolation time is the same as airport time, which means its never too early to have a drink! I don't really drink much alcohol but seeing as we had a lot to celebrate this weekend, we drank many Margaritas. To be honest, I only set this one up so I could 'not waste' the subject and I needed to take a pic for the #hardlight #monthlytechniquecollab with @foodcapturecollective @mgracebakeshop @bobonbaked.... I made this one with Mezcal and used maple syrup to offset a bit of the smoky taste. It was so smooth! Yumm. Whats your favourite Margarita?

02.01.2022 So cold today. We've had side-ways rain and big ol' fat rain and it seems like the BEST weather to enjoy one of my Salted Smoretinis. Tastes even better than it looks

02.01.2022 I am so fortunate for all the agency experience I've gained in my career. It was in agencies that as a designer, I discovered a love for strategic brand thinking and implementation, a penchant for copywriting and gained invaluable client-whispering skills. I learned how to manage a team, negotiate costs, and push every creative bone in my little body in a high velocity and sometimes unforgiving environment (staying awake for 48 hours with colleagues at the office to deliver ...a pitch and 16 hour days when I was 8 months pregnant). I appreciate every person I worked with - even that boss that compared me to a Ferrari sputtering oil on the racetrack in front of all my colleagues () and the guy I hired who told me I am a terrible illustrator () hahaha. It's thanks to this experience and all these people, that last week I managed to work on conceptualising and delivering a library of creative images, while captioning multiple social media posts AND delivering two new brand strategies in 1 week. #comeatmebro for @redduckbeer latest seasonal release

02.01.2022 Don't forget your Vitamin C this flu season! @altdspirits