Food Stylist + Recipe Developer

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Portrait by Maya Visnyei

And last but not least in the holiday leftovers story for @chatelainemag are these spectacular Pumpkin Brown Butter Blondies. Cook that annoying amount of canned pumpkin you have left from making pie down into a thick pumpkin butter which when ribbon
Anyone else just wanting to skip ahead to this part? When all the work is done and we’re just having fun hanging out with family or friends? Continuing on with the use up your holiday leftovers theme - this time we’ve got an epically deli
Sometimes food shoots are about so much more than the food. These are all so fun I’ll have to post them separately. I developed a series of recipes for making over traditional holiday leftovers for the holiday issue of @chatelainemag . This one
Did you know that many baked goods made with ground nuts are naturally gluten-free? I leaned hard into this concept for my story in the Holiday Issue of @lcbofoodanddrink and there are some real winners here. Make them for your GF friends and family
Weekends! Happy to have a slow start for a change. @chatelainemag fall issue has this lovely easy brunch menu by @michellelucaslarving (hello chocolate toast) also got to peek at the archive of great old Chatelaines (amazing!) AD @studio.aimee 📷 @ch
New Years Eve planning always needs to come after Christmas is done and dusted so I can gauge my energy levels. I’m thinking about good “bang-for-buck” recipes I made this year, and I’m going to start with these Pickled Beet D
Anyone else feeling extra glad it’s Friday? Feeling ready to sit down but know it’s also time to rally and be social? I feel like The Tricicletta in the current issue of @lcbofoodanddrink might do the trick. A white wine spritz with Apero
How do your holiday cookies stack up?!? This versatile whipped shortbread recipe is one of @chatelainemag ‘s all time reader favourites and can be decorated/shaped so many different ways. Don’t ask me about the joys of hanging it from fis
Is everyone else endlessly thinking cookies now that the countdown to Christmas is on (or is that just me 😂). More great content from the Dec issue of @chatelainemag - hello super flexible gingerbread dough and maraschino cherry almond slice & b
If I’m at home for lunch a tuna melt is often a go to. I’ve put this version with kimchi, jarlsberg and gochujang-spiked mayo into the rotation since shooting it with @chatelainemag for the Dec issue. Ticks that “something-more-spe

Eshun Mott is a Toronto-based Food Stylist and Recipe Developer who thrives on blending creativity and precision in her work. From brainstorming a concept to crafting a delicious, approachable recipe, and finally styling a mouth-watering visual, she finds joy in every step of the process.

Eshun’s career highlights include serving as Food Editor for House & Home Magazine and Today’s Parent Magazine, as well as Associate Food Editor at Chatelaine. She is the founder of Flavourfull.ca, an Toronto-based online store celebrating high-quality ingredients, and co-author of the best-selling book Whining & Dining: Mealtime Survival for Picky Eaters and the Families Who Love Them (Random House), written with Emma Waverman. This hybrid cookbook and parenting guide has earned its place as a favourite among both overwhelmed parents and passionate home cooks.

Currently, Eshun focuses on freelance food styling and recipe development for a diverse range of commercial and editorial clients. Known for her more than two decades of experience, her ability to tackle challenges with ease, and her dedication to creating captivating culinary visuals, she’s a trusted partner in the industry. Her calm demeanour and problem-solving approach make her a go-to collaborator for projects of all sizes.