BKWine Photography | Images by Per Karlsson

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  • fresh garlic hanging to dry in bunches on a red barn wall. The farm at Rashult where Linnaeus was born. Smaland region. Sweden, Europe.
    bh10-454-5419.jpg
  • Oysters in two fashions: fresh and rolled in bacon with a lemon and rosemary on a white plate on a set dining table from the luxury Excelsior Hotel and Spa restaurant terrace Dubrovnik, old city. Dalmatian Coast, Croatia, Europe.
    bg16-446-4655.jpg
  • Salad with tomatoes, onions, green bell peppers, cucumbers, cornichons olives and carrots. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3239.jpg
  • Montenegrin food speciality: Smoked and dry cured ham and smoked sausages on a plate. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2652.jpg
  • Thin French goat cheese chevre pie with rosemary pine nuts and walnuts served in thin wedges as appetizer Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc24-354-5415.jpg
  • A slice of duck liver foie gras and a cutting knife on a wooden cutting board Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3174.jpg
  • How to make foie gras duck's liver (series of images): A mixture of salt, sugar and black pepper is sprinkled on the duck liver to spice it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3115.jpg
  • Appetizers made with truffles: small pieces of bread with truffles butter, slices of fresh black truffles, egg with truffles mayonnaise, zucchini squash with truffles... Truffiere de la Bergerie (Truffière) truffles farm Ste Foy de Longas Dordogne France
    an18-326-2693.jpg
  • A sous-chef, assistant cook slicing the roast ducks breast. The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-248-4839.jpg
  • Carpaccio raw marinated beef with pine nuts olive oil balsamic vinegar and mache lettuce, red yellow bell pepper bellpepper fried pumpkin chips on a white plate. served to a guest with glass of water and wine The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-247-4796.jpg
  • On a street market. Oysters. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9870.jpg
  • On a street market. Oinions. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9821.jpg
  • Restaurant. Selling oysters to go takeaway. Bordeaux city, Aquitaine, Gironde, France
    bm07-496-9635.jpg
  • Red peppers pimentos from Spain. Bordeaux city, Aquitaine, Gironde, France
    bm04-482-8244.jpg
  • Cold buffet with pate in the garden. Chateau Kirwan, Margaux, Medoc, Bordeaux, France
    ak29-288-8833.jpg
  • Minestrone type soup with bouillon, spaghetti and carrots. In the restaurant and wine bar at the winery. Podrum Vinoteka Sivric winery, Citluk, near Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-443-4350.jpg
  • Traditional dish with potatoes, rolled roast lamb, fried fish, kafta meat balls. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3243.jpg
  • A traditional vegetable soup with freshly squeezed lemon juice. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3237.jpg
  • Fruit salad with banana, peach, orange, kiwi. Efendi Efendy traditional Turkish and Ottoman Restaurant, The Block, Tirana. Albania, Balkan, Europe.
    bg10-431-3155.jpg
  • White bean and onion salad, grilled vegetables, baby suckling pig pork chops, fig,... White beans typical for south east Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3023.jpg
  • Salad with white beans in an earthenware bowl. Tomato and basil salad. White beans typical for south east Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3006.jpg
  • Montenegrin food speciality: Smoked and dry cured ham and smoked sausages on a plate.. Plates with tomatoes and cheese. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2656.jpg
  • Montenegrin food speciality: fresh sheep cheese cut in triangles on a plate. Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2657.jpg
  • Provencal Soupe de poisson de roche, rock fish soup with grated cheese being served in a bowl, often served with Rouille garlic mayonnaise Clos des Iles Chambres d'Hotes Bed and Breakfast Le Brusc Six Fours Cote d'Azur Var France
    bc23-351-5161.jpg
  • Preparing the sauce on the stove with some sweet white Monbazillac wine in it. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3171.jpg
  • How to make foie gras duck's liver (series of images): In the work shop, each participant has an entire duck liver and a filleting knife. Preparing to start. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3053.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3032.jpg
  • Little cakes for coffee with chocolate and vanilla Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5454.jpg
  • The chef preparing a dish with roast baby lamb fried triangle of polenta with water cress and tomato sauce The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-248-4825.jpg
  • Carpaccio raw marinated beef with pine nuts olive oil balsamic vinegar and mache lettuce, red yellow bell pepper bellpepper fried pumpkin chips on a white plate. served to a guest with glass of water and wine The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-247-4797.jpg
  • A slice of roast beef. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-244-4449.jpg
  • A dish of typical Uruguay barbecue with chicken, pork, beef, sausages, sweetbread, blood sausages and more in a restaurant along the coast in Montevideo. at the restaurant La Estacada on the waterside Montevideo, Uruguay, South America
    ah21-241-4137.jpg
  • The gigantic huge charcoal grill with pieces of meat being cooked, the chef in white with a grilling fork, in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3869.jpg
  • Oven cooked mushrooms being sprinkled with salt to accompany the meal. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3175.jpg
  • Foie Gras Luxe a shop in Paris that sells duck and goose liver. A man in a black jacket thinking of buying.
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  • Detail of crayfish with head and claws. Smaland region. Sweden, Europe.
    040809-124-2486.jpg
  • Big heap of traditional Swedish crayfish and dill on a plate against a nature background. Smaland region. Sweden, Europe.
    040809-124-2416.jpg
  • The chef presenting the grilled fish. Wine Art Estate Winery, Microchori, Drama, Macedonia, Greece
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  • A chocolate fondant with icecream. Restaurant Cal Blay, Sant Sadurni d'Anoia, Catalonia, Spain.
    cm29-658-5801.jpg
  • On a street market.  Partridge perdreaux. On Les Quais. Bordeaux city, Aquitaine, Gironde, France
    ck30-630-3004.jpg
  • Making macarons almond bisquits, typical of Bordeaux and Saint Emilion. On a street market. On Les Quais. Bordeaux city, Aquitaine, Gironde, France
    ck03-606-0646.jpg
  • In the restaurant. Sausages. Herdade da Malhadinha Nova, Alentejo, Portugal
    bm21-524-2402.jpg
  • On a street market. Caneles cakes. Bordeaux city, Aquitaine, Gironde, France
    bm08-499-9979.jpg
  • On a street market. Bread. Bordeaux city, Aquitaine, Gironde, France
    bm08-499-9929.jpg
  • On a street market. Oysters. Bordeaux city, Aquitaine, Gironde, France
    bm08-499-9918.jpg
  • On a street market. Chestnuts. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9866.jpg
  • On a street market. Le bourru, half fermented grape juice. Walnuts. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9811.jpg
  • Dried dry cured ham with basil leaves on a white plate. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3011.jpg
  • Montenegrin food speciality: fried bread that you dip in honey, a bowl of honey Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2646.jpg
  • How to make foie gras duck's liver (series of images): The pieces of duck liver are put in a conserve tin can and lightly pressed Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3127.jpg
  • How to make foie gras duck's liver (series of images): A duck liver and a filleting knife, the work place is prepared. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3045.jpg
  • Chocolate cake with almonds and icecream The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-248-4856.jpg
  • The sommelier serving wines in tasting glasses against a painting on the wall. The Restaurant Red at the Hotel Madero Sofitel in Puerto Madero, Buenos Aires Argentina, South America
    ah24-246-4642.jpg
  • Carpaccio of beef in olive oil and quail on skewers on a white oval plate. The Restaurant Red at the Hotel Madero Sofitel in Puerto Madero, Buenos Aires Argentina, South America
    ah24-245-4600.jpg
  • Carpaccio of beef in olive oil and quail on skewers on a white oval plate. The Restaurant Red at the Hotel Madero Sofitel in Puerto Madero, Buenos Aires Argentina, South America
    ah24-245-4596.jpg
  • A plate with duck's liver foie grad de canard mi-cuit and a glass of wine - a delicious starter first course Saint Emilion Village Bordeaux Gironde Aquitaine France
    050527-204-0433.jpg
  • Big heap of traditional Swedish crayfish and dill on a plate against a nature background. Smaland region. Sweden, Europe.
    040809-124-2419.jpg
  • In the restaurant. Tomato on bread. Olives. Herdade da Malhadinha Nova, Alentejo, Portugal
    bm21-524-2409.jpg
  • On a street market. Oysters. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9869.jpg
  • On a street market. Garlic. Bordeaux city, Aquitaine, Gironde, France
    bm08-498-9817.jpg
  • Grilled sardines on a plate. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg18-446-4690.jpg
  • A dish with fried calamares calamari, octopus, ink fish. With chips, French fries, fried potatoes. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4544.jpg
  • Beef goulash with rice and salad. At the rooftop restaurant Biosphere. Historic town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg14-445-4516.jpg
  • An earthenware plate with tomato and basil leaf salad, vegetable risotto, white beans and onion salad. White beans typical for south east Albania. Goat cheese from northern Albania Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3017.jpg
  • How to make foie gras duck's liver (series of images): After cleaning the duck liver the pieces are put back together to reform the original shape of the duck liver Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3065.jpg
  • Duck in the pen where they are kept inside the last two weeks during which they are force fed twice a day ground maize corn to make the liver increase in size to make foie gras. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3019.jpg
  • Slices of roast duck's breast placed on top of a truffle ravioli on a white plate by the chef. The O'Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America
    ah25-248-4843.jpg
  • The roast of beef being carved, red and juicy inside and nice charred brown on the grill on the outside. The knife cutting a slice of the meat on a cutting board. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-244-4430.jpg
  • Blue and yellow gas fire flames burner on a cast iron professional restaurant kitchen stove, frying pan. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-243-4373.jpg
  • A dish of typical Uruguay barbecue with chicken, pork, beef, sausages, sweetbread, blood sausages and more in a restaurant along the coast in Montevideo. at the restaurant La Estacada on the waterside Montevideo, Uruguay, South America
    ah21-241-4138.jpg
  • The gigantic huge charcoal grill with pieces of meat being cooked, the chef in white with a grilling fork, in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3816.jpg
  • XXX Dry cheese similar to parmesan cut in small pieces ready to be tasted. on a cutting board. Bodega Pisano Winery, Progreso, Uruguay, South America
    ah18-231-3165.jpg
  • Tasting champagne together with shrimps and smoked salmon as appetizer Champagne Duval Leroy, Vertus, Cotes des Blancs, Champagne, Marne, Ardennes, France
    a0616-216-1645.jpg
  • On a street market. Fruit and vegetable stands. Thessaloniki, Macedonia, Greece
    df15-2146.jpg
  • On a street market. Grondin, gurnard, gurnet at a fishmongers. On Les Quais. Bordeaux city, Aquitaine, Gironde, France
    ck30-630-3010.jpg
  • Restaurant L'Olivier du Clavel, on rue C Domercq. Salmond on cabbage. Bordeaux city, Aquitaine, Gironde, France
    ch30-601-0189.jpg
  • In the restaurant. Dry cured ham. Herdade da Malhadinha Nova, Alentejo, Portugal
    bm21-524-2414.jpg
  • fresh garlic hanging to dry in bunches on a red barn wall. The farm at Rashult where Linnaeus was born. Smaland region. Sweden, Europe.
    bh10-454-5418.jpg
  • fresh garlic hanging to dry in bunches on a red barn wall. The farm at Rashult where Linnaeus was born. Smaland region. Sweden, Europe.
    bh10-454-5416.jpg
  • A salad dish with marinated anchovies and other seafood. Hotel and restaurant Kompas. Uvala Sumartin bay between Babin Kuk and Lapad peninsulas. Dubrovnik, new city. Dalmatian Coast, Croatia, Europe.
    bg16-445-4541.jpg
  • Small pieces of bread croutons with tomato bruschetta-like. Tirana capital. Albania, Balkan, Europe.
    bg11-434-3444.jpg
  • Traditional dish with potatoes, rolled roast lamb, fried fish, kafta meat balls. Berat lower town. Albania, Balkan, Europe.
    bg11-432-3242.jpg
  • Traditional Albanian Goat cheese from northern Albania. Tradita traditional restaurant, Shkodra. Albania, Balkan, Europe.
    bg10-430-3012.jpg
  • Montenegrin food speciality: sweet cake and fried bred Durovic Jovo Winery, Dupilo village, wine region south of Podgorica. Vukovici Durovic Jovo Winery near Dupilo. Montenegro, Balkan, Europe.
    bg09-426-2628.jpg
  • A plate of oysters.
    ba09-340-4004.jpg
  • Duck appetizers: dried duck breast and small canapees pieces of bread with duck rillettes Ferme de Biorne duck and fowl farm Dordogne France
    an19-331-3166.jpg
  • How to make foie gras duck's liver (series of images): Conserve tins cans filled with duck liver ready to be sealed and heated for conservation. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-331-3156.jpg
  • How to make foie gras duck's liver (series of images): Close up of the duck liver with two lobes. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3047.jpg
  • How to make foie gras duck's liver (series of images): In the work shop, each participant has an entire duck liver and a filleting knife. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3041.jpg
  • Duck's breast (magret or filet de canard) hanging on hooks in a temperature controlled room to make dried duck's breast. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3034.jpg
  • Ground corn maize used to feed the ducks to make foie gras in a container. Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves
    an19-330-3014.jpg
  • Grilled skewer pork on bread with light yellow sauce. Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5414.jpg
  • smoked Patagonian salmon and parsley in olive oil and herbs on two forks and in a cup Bodega Del Anelo Winery, also called Finca Roja, Anelo Region, Neuquen, Patagonia, Argentina, South America
    ah28-254-5405.jpg
  • A plate of candied cooked in sugar quince coing. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-245-4504.jpg
  • The roast of beef being carved, red and juicy inside and nice charred brown on the grill on the outside. The knife cutting a slice of the meat on a cutting board. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-244-4434.jpg
  • Dolly Irigoyen frying slices of apples in a frying pan, flaming the apples with branding making a big flame fire in the pan. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-243-4387.jpg
  • Butter melting in a frying pan, bubble or foam. on a cast iron gas stove. The Dolly Irigoyen - famous chef and TV presenter - private restaurant, Buenos Aires Argentina, South America Espacio Dolli
    ah22-243-4368.jpg
  • A market stall street market merchant selling lunch, barbecued sausages over an open fire barbecue in an old oil barrel, also selling eggs, vegetables sweets, cheese and wine according to the sign, a man and a woman couple, the woman doing the grilling Montevideo, Uruguay, South America
    ah21-240-4094.jpg
  • The gigantic huge charcoal grill with pieces of meat being cooked, view from the bar., in the restaurant El Palenque, the sword fish swordfish, in the Mercado del Puerto, the market in the port harbour harbor where many people go and eat and shop on weekends Montevideo, Uruguay, South America
    ah20-238-3864.jpg
  • The food being prepared in the kitchen before being served to guests at the restaurant CRU in Montevideo, supposedly one of the better and trendier restaurants in the city. The chef is putting finishing touches on the plates. Montevideo, Uruguay, South America
    ah18-233-3306.jpg
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