Mido Barsoum

Belgian Liege Waffles Three-way for
Food Art Project January Challenge

I am not entirely sure that this kind of surrealism of levitating food is still trendy or even allowed for this challenge, but at the time I was shooting this I was so excited and couldn't stop thinking about the final composite and how I would bring everything together! And I believe that that's what's matters. 

This project is pretty special to me because it was my very first time shooting in Hungary 🇭🇺 I have prepared a huge documentation and behind the scenes footage from how I had nothing in my Budapest home, to putting together a micro studio for my shoots. (Much more on that later) But first let me tell you about how incredibly divine liege waffles are. Unlike the common German waffles, which use a runny cake batter, liege waffles use a yeasted, sweet bread dough. It's just like difference between cake donuts and "real" doughnuts, as I like to call them. Sorry Dunkin!

These waffles offer an incredibly pleasant chewy nom nom mouthfeel that you will never forget once you've tried them. I hope to share a recipe with you all soon!

Continuing my aqua theme for #FoodArtBlankCanvasProject I went out on a three day spree to buy all the aqua colored props I could find. But ordering the aqua colored waffle maker from abroad was a totally different hassle to deal with. 😅 
I'm glad with the end result and I hope you are, too! 

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@thesouthasiankitchen
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@foodartproject

#liegewaffles #waffles #aqua #blue #teal #turquoise #foodporn #foodartproject