Hi Jane,
Having photographed food for various clients over the years I know this is a really tough genre. In fact, by comparison to some of my colleagues I would describe myself as a novice. There is just a lot to learn.
To begin with there is the styling of the food; deciding how to place the food on plates and what props to use.Then there is the lighting; soft light is usually better than hard light, but again there are no hard and fast rules. Some photographers I know use a complicated mix of lighting to duplicate the intimate look of a Michelin restaurant.
Then there is the angle to determine, along with how tightly you should crop the photograph. All of these decisions are important which is why food photography can take a long time to master.
Now while all this might sound intimidating, the fact is that your photograph here is not a bad starting point. About the one thing that I would do would be to crop photograph tighter and then use the curves tool to brighten the image and add a bit of warmth.
Other than that I'd say you are cooking with gas!
Cheers,
Anthony
Image Doctor's edited version
