POTN Aussie Club #6 - What does the 'P' stand for anyway??

Dinner's at Phil's!

Looks like a great meal but the composition isn't appealing. The lighting used doesn't flatter the texture of the food.

C&C please folks on the previously posted photo with post processing.
Before/After

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tangcla wrote in post #8261509
Phil, watch the flash reflection that's evident at the far corner of the plate.


"Photoshop" it, if you must.

Cheers Clarry.

justAL wrote in post #8261540
Dinner's at Phil's!

Looks like a great meal but the composition isn't appealing. The lighting used doesn't flatter the texture of the food.

Thanks for the advice. I was just bouncing off the wall. It was all in a pretty close area.

It was pretty tasty too. A few little tweaks for next time. Ie. A proper white wine sauce.

Heh. I'd like the recipe!

You could compose with raw food for such a long time.

@justal the second one(pp) looks better imo but its just starting to lose the knife and fork into the plate.
@phil I think your quail shot would've been better if it had just come from the oven with roasty glaze.

I have one from just out of the oven too. It's on my camera. I didn't take one plated up though, was too hungry. lol

justAL wrote in post #8261540
C&C please folks on the previously posted photo with post processing.
Before/After

Mostly, I like the 'after'. But the whites are blowing, so I think you need to mask them out before exposure changes. (Look at the sugar, look at the plates.) Also, it makes the tea look like it has a scum on the surface (which is why I asked if it was cold, earlier

NicD wrote in post #8260677
Just got back from falls creek this morning and it was amazing!
No snow fall while we were there but it was clear blue skies and it was beautiful.

heh, first day at Perisher and it snowed for a good hour or two, not a real good cover but still. Looks like it's going to snowing all weekend as well.

I've got to get this monitor calibrated. Highlights and blacks are what I check religiously and although bright I've only blown out around the rims of the cup and bowl, exactly where I want them. I'll try one last edit.

Thanks for all the help folks. I've had 20 PMs in the last couple of hours and it's all been great.

S7000 wrote in post #8261495
Dinner's just gone in the oven. Stuffed and roast Quail wrapped in prosciutto.

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I've been wanting to cook Quail for ages.

Wow, that looks awesome. can i have recipe?

mickeyjuice wrote in post #8261635
Mostly, I like the 'after'. But the whites are blowing, so I think you need to mask them out before exposure changes. (Look at the sugar, look at the plates.) Also, it makes the tea look like it has a scum on the surface (which is why I asked if it was cold, earlier

+1
The after definitely has more impact, and the grain of the wood has come to life.
Maybe darken the the to make it look like black coffee??

Boucher wrote in post #8261671
heh, first day at Perisher and it snowed for a good hour or two, not a real good cover but still. Looks like it's going to snowing all weekend as well.

Awesome, im heading down in a couple of weeks, sounds like a good season so far.

Hey Al, the original looks a bit dim and the PPed version is blown out in some areas. I hope you don't mind, but I gave it a crack:

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Phumface, that looks delicious. Photo itself seems a bit desaturated though.. just had a quick run through CS4 (hope you don't mind):

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Colin must be bored: P

tangcla wrote in post #8261750
Colin must be bored: P

I have the swine flu.. not much to do.

Collin85 wrote in post #8261760
I have the swine flu.. not much to do.

Just got over the swine. It sucked balls.

For those who would like to try the recipe.

Stuffing

• 4 jumbo quails, butterflied
  
• 1/2 an onion, diced
  
• 1 stick celery, diced
  
• 50g butter
  
• 30ml olive oil
  
• 100g dried sourdough (crusts removed and diced)
  
• 1/2 a bunch chives, sliced
  
• 1/2 a stick rosemary, chopped
  
• 5 sage leaves, chopped
  
• 60g grated parmesan
  
• 4 slices proscuitto

• Extra olive oil for drizzling
  
• 5 sprigs thyme
  
• 150ml chicken stock
  
• 50ml white wine
  
• 2-3 sprigs parsley, chopped

justAL wrote in post #8261431
He does? Alright. V4's. I've got 2 transmitters and 6 receivers now and they haven't missed a beat.

I splashed out on 4 YN-460s and they have worked flawlessly. I though 2 of them bit the dust today but it turned out the batteries weren't charged. I was very close to just chucking them out (simply due to the cost of them) and it was a good idea to try the fresh batteries.

The only other flash I've got in a 430EX. After I get a 2nd body I'm tempted to go for a set of Alien Bees or a Quantum. We shall see.

Al! I'm gonna buy 2 YN-460's and I'm thinking of buying Yongnuo's own transmitters and receivers because after reading a thread on flickr about Yongnuo's ones, which came out a few months before the V4's, everyone was saying there isn't much that makes the V4's worth it over Yongnuo's own.

Good to know they work well! I'll buy 1 transmitter, 3 receivers and I'll learn manual flash and go full strobist! Thanks!