Perfect platters

Wednesday, May 23, 2007

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The key to the perfect platter...

Always keep cold with cold and hot with hot.
Never send out a platter which has only a few pieces of food on it — it looks sad. Always freshen it up and send it back out full.
Make ordinary sandwiches look delicious by adding a little greenery and scattering a few cherry tomatoes and sprigs of parsley.
Use hollowed out green, red or yellow capsicum to hold dips for veggies.
When you have platters circulating through a room, try and make sure there's always a couple of things going around to give your guests variety.
Check out our slideshow of delicious and easy entertaining ideas and be inspired!

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La Grillade's corn-fed chicken with thyme

La Grillade's steak, bell pepper piperade and salsa verde

Manta's apple tart tatin

Manta's Apple Verrine

More inspiration

Fatty foods hit waistline 'within hours'Fat from foods can end up on our waistlines within three hours of eating, according to new research.

La Grillade's corn-fed chicken with thymeResiding in the leafy suburb of Crows nest in Sydney's lower north shore, La Grillade has been restored to its former glory but the deft and professional touch...

Seafood pieI was chatting to my friend over a glass of wine about fish pies. She makes a cracking fish pie and I mentioned that I was going to try a seafood pie with prawn tails poking out the top.

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