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Ben Dearnley


Ben Dearnley’s images are largely shot in his Sydney studio using natural light. His photographs have a special quality that engages the viewer with their charm, directness and unique character. He prefers using dark backgrounds that strikingly enhance the subject, but his use of colour is subtle, never loud.

Whether it’s a bird’s-eye shot of sushi or a trio of avocadoes, afternoon tea and cakes or a single vanilla pod, he give the same attention to detail and loving attention to every image.

Fine tuning of exposure and contrast has always been an obsession. When Ben Dearnley made the switch from film to digital photography, he was able to indulge his passion to the maximum. Given his meticulous approach it is not surprising that the Food Media Club of Australia has twice named him Food Photographer of the Year. He is sought out by clients as diverse as Unilever and Lindt, Masterchef and Vogue.

Erbazzone (bread filled with chard, spinach and ricotta, Italy) Roast chicken with bread salad Lamb meatballs with tomatoes, onions and coriander; served with noodles Frogmore stew (stew with fish, seafood, vegetables, sausage and corn, USA) Cured pork with vegetable salad and chickpeas Ratatouille topped with melted cheese