Maja Danica Pecanic ( @maja_danica ) Instagram Profile

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Maja Danica Pecanic

Croatia based food and lifestyle photographer. Available worldwide. Images from past and present. Partnerships or bookings: contact@majadanica.com

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  • 1k following

Maja Danica Pecanic Profile Information

  • It is always intriguing to work with a person whose aesthetic and professional approach is similar to mine, yet different enough to challenge my usual point of view, so I was really excited when a designer Lana Cavar invited me to shoot one of the most interesting venues in Croatia - Boškinac. Run by Šuljić spouses, this blend of a boutique family hotel, winery and a Michelin guide recommended restaurant acts as a peaceful oasis hidden from usual Novalja and island of Pag stereotypes. Decorated with unique custom-made pieces of furniture by Ana Penavić and organic-shaped ceramics by Lidia Boševski (@ceramic_and_nature), engulfed by smells of pine trees and sage, it invokes our long lost childhood images of the Mediterranean. And it embodies two important but often neglected things - leisure and a joy of life.
  • It is always intriguing to work with a person whose aesthetic and professional approach is similar to mine, yet different enough to challenge my usual point of view, so I was really excited when a designer Lana Cavar invited me to shoot one of the most interesting venues in Croatia - Boškinac. Run by Šuljić spouses, this blend of a boutique family hotel, winery and a Michelin guide recommended restaurant acts as a peaceful oasis hidden from usual Novalja and island of Pag stereotypes. Decorated with unique custom-made pieces of furniture by Ana Penavić and organic-shaped ceramics by Lidia Boševski (@ceramic_and_nature), engulfed by smells of pine trees and sage, it invokes our long lost childhood images of the Mediterranean. And it embodies two important but often neglected things - leisure and a joy of life.
  •  337  28  15 July, 2019
  • Wild asparagus frittata
  • Wild asparagus frittata
  •  304  18  2 hours ago
  • Every once in a while some of my clients surprise me with an offer to shoot an extraordinary product. This time that was an extravagant Golden Olive Oil (@goldenoliveoil) made by enthusiast dedicated to creating products that connect traditional Croatian heritage and products with new approaches and design. The result of one of those projects is a small batch of limited edition bottles (444 only) filled with the top quality extra virgin olive oil infused with 24-karat edible gold flakes. For this shooting, we paired it with black pizza and black olive tapenada, adding a touch of luxury to a simple and tasty dish.
  • Every once in a while some of my clients surprise me with an offer to shoot an extraordinary product. This time that was an extravagant Golden Olive Oil (@goldenoliveoil) made by enthusiast dedicated to creating products that connect traditional Croatian heritage and products with new approaches and design. The result of one of those projects is a small batch of limited edition bottles (444 only) filled with the top quality extra virgin olive oil infused with 24-karat edible gold flakes. For this shooting, we paired it with black pizza and black olive tapenada, adding a touch of luxury to a simple and tasty dish.
  •  420  30  9 April, 2019
  • It's been a while but working with Tvrtko Šakota was always a pleasure. Plus, I still remember how he taught me how to properly poach an egg.
I know this bad boy of Croatian cuisine for a quite a long time now but what keeps fascinating me ever since that poaching lesson in my kitchen, are his complementary skills of hard work and enthusiasm, innovation and creativity.
Regardless of what he cooks there is the same precision, the same ambition for perfection and an absolute focus on the dish itself which beautifully translates to his plates.
Whether it's an dehydrated beetroot, an aged ox heart or an adriatic sashimi with seaweed cream and smoked vinegar, his presentations are always clean and minimalistic in order to remove any distraction and make you focus on the tastes itself.
Hopefully, I managed to evoke some of his unique vibes on my shots.
  • It's been a while but working with Tvrtko Šakota was always a pleasure. Plus, I still remember how he taught me how to properly poach an egg.
    I know this bad boy of Croatian cuisine for a quite a long time now but what keeps fascinating me ever since that poaching lesson in my kitchen, are his complementary skills of hard work and enthusiasm, innovation and creativity.
    Regardless of what he cooks there is the same precision, the same ambition for perfection and an absolute focus on the dish itself which beautifully translates to his plates.
    Whether it's an dehydrated beetroot, an aged ox heart or an adriatic sashimi with seaweed cream and smoked vinegar, his presentations are always clean and minimalistic in order to remove any distraction and make you focus on the tastes itself.
    Hopefully, I managed to evoke some of his unique vibes on my shots.
  •  280  11  3 April, 2019
  • Recently I bumped to a folder with a few old photos of bladesmith Karlo Ban (@karlo_ban), the ones I shot for the last printed issue of Mrvica magazine (@mrvica_mag). It was a bit of a challenge to shoot in Karlo's workshop. Contrasty scenes combining deep shadows and the glow of smelted steel pose a challenge to a photographer who is on a quest to capture and convey an atmosphere of an old blacksmith workshop. But the ruggedness of the space, sparks, smoke and the sounds of hammer and anvil filling the room while the master bladesmith makes one of his unique carbon steel knives, simply did the trick.
  • Recently I bumped to a folder with a few old photos of bladesmith Karlo Ban (@karlo_ban), the ones I shot for the last printed issue of Mrvica magazine (@mrvica_mag). It was a bit of a challenge to shoot in Karlo's workshop. Contrasty scenes combining deep shadows and the glow of smelted steel pose a challenge to a photographer who is on a quest to capture and convey an atmosphere of an old blacksmith workshop. But the ruggedness of the space, sparks, smoke and the sounds of hammer and anvil filling the room while the master bladesmith makes one of his unique carbon steel knives, simply did the trick.
  •  279  14  25 March, 2019
  • Scrolling through the photos from my last shoot, my friend told me, “Now these really look like they have been shot by a happy person." I giggled because he was surprisingly right. I can’t remember when was the last time I enjoyed shooting so much. I was with a two friends on a beautifully decorated hidden terrace just next to the Dubrovnik city walls, far away from my studio, far away from daily rush, suddenly having enough time to properly process and absorb that beautiful place I was at -  the views, the smells and the shade of an old orange tree. And I guess it shows…
  • Scrolling through the photos from my last shoot, my friend told me, “Now these really look like they have been shot by a happy person." I giggled because he was surprisingly right. I can’t remember when was the last time I enjoyed shooting so much. I was with a two friends on a beautifully decorated hidden terrace just next to the Dubrovnik city walls, far away from my studio, far away from daily rush, suddenly having enough time to properly process and absorb that beautiful place I was at - the views, the smells and the shade of an old orange tree. And I guess it shows…
  •  319  6  28 February, 2019
  •  269  2  22 February, 2019
  • Few months ago once again I had a chance to shoot for Story gourmet magazine (@story_gourmet) where creative chefs joined to explore new approaches to classic dishes - with black Slavonian pig. From Marina Gaši’s (@mzvijer83) roasted pork with honey and cloves or Ivan Pažanin’s (@pazanin.ivan) juicy black Slavonian pork sous vide to Ante Udovičić's (@ante.udovicic.7) black pudding sausage with warm salad from roasted peppers and feta cheese, all dishes subtly explore traditional tastes within a new context. To emphasize this, food stylist Tamara (@ganocifrisch) and I opted for a more traditional setting as a less obtrusive backdrop.
  • Few months ago once again I had a chance to shoot for Story gourmet magazine (@story_gourmet) where creative chefs joined to explore new approaches to classic dishes - with black Slavonian pig. From Marina Gaši’s (@mzvijer83) roasted pork with honey and cloves or Ivan Pažanin’s (@pazanin.ivan) juicy black Slavonian pork sous vide to Ante Udovičić's (@ante.udovicic.7) black pudding sausage with warm salad from roasted peppers and feta cheese, all dishes subtly explore traditional tastes within a new context. To emphasize this, food stylist Tamara (@ganocifrisch) and I opted for a more traditional setting as a less obtrusive backdrop.
  •  355  11  19 February, 2019
  • David Skoko’s (@ribarevsin) cabbage and quail winter stew. Published in Story gourmet magazine.
  • David Skoko’s (@ribarevsin) cabbage and quail winter stew. Published in Story gourmet magazine.
  •  239  7  7 February, 2019
  • On a rare occasion to break my work routine I was invited to participate in an exciting O’Hedonistria experience workshop in a small Istrian village last December, organized by O’snova (@osnova.hr), a unique project led by two of my dear friends Ana Horvačić Debić (@project.wetravel) and Boba Blašković (@bobablaskovic) accompanied by a multitalented Boris Ružić (@borisruzic). Since O’snova credo is pure positivity and hedonism and knowing their focus on learning and sharing new skills and connecting people, I partly knew what to expect. But nothing could prepare me for what I actually got - a weekend bursting with positive energy, intertwined with blindfolded dinners in a cosy and stylish interior, dancing and singing, candlelight, smells of truffles and moss. As Boba summarized it perfectly, three days of heaven.
  • On a rare occasion to break my work routine I was invited to participate in an exciting O’Hedonistria experience workshop in a small Istrian village last December, organized by O’snova (@osnova.hr), a unique project led by two of my dear friends Ana Horvačić Debić (@project.wetravel) and Boba Blašković (@bobablaskovic) accompanied by a multitalented Boris Ružić (@borisruzic). Since O’snova credo is pure positivity and hedonism and knowing their focus on learning and sharing new skills and connecting people, I partly knew what to expect. But nothing could prepare me for what I actually got - a weekend bursting with positive energy, intertwined with blindfolded dinners in a cosy and stylish interior, dancing and singing, candlelight, smells of truffles and moss. As Boba summarized it perfectly, three days of heaven.
  •  243  12  30 January, 2019
  • Everyone knows I don't really have a sweet tooth but shooting all the delicacies from Dunja's repertoire simply left me craving for a bite.
Tiramisu, crunchy cookies or creamy cakes, pies or strudels, you name it. All of that and much more but in a healthy, organic, no added sugar, vegan version.
It was a true privilege to work with Dunja Gulin (@dunjagulin), the shining star of a vegan cuisine and a pioneer and expert in healthy eating, on her new cookbook Slatki vegan (Sweet vegan) for publishing house Planetopija (@planetopijahr).
In the book beautifully designed by Hamper studio (hamper.hr) our editor Nataša Ozmec (@natasha.deniro) and I managed to blend crispy and smooth textures with somewhat neutral and pastel tones to create warm, natural look.
And here it is, nice and healthy and full of mouth-watering recipes for everyone to enjoy, guilt-free.
  • Everyone knows I don't really have a sweet tooth but shooting all the delicacies from Dunja's repertoire simply left me craving for a bite.
    Tiramisu, crunchy cookies or creamy cakes, pies or strudels, you name it. All of that and much more but in a healthy, organic, no added sugar, vegan version.
    It was a true privilege to work with Dunja Gulin (@dunjagulin), the shining star of a vegan cuisine and a pioneer and expert in healthy eating, on her new cookbook Slatki vegan (Sweet vegan) for publishing house Planetopija (@planetopijahr).
    In the book beautifully designed by Hamper studio (hamper.hr) our editor Nataša Ozmec (@natasha.deniro) and I managed to blend crispy and smooth textures with somewhat neutral and pastel tones to create warm, natural look.
    And here it is, nice and healthy and full of mouth-watering recipes for everyone to enjoy, guilt-free.
  •  477  46  18 January, 2019