What is platter food

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Spacing out items means guests can easily reach ingredients. Groups of threes give your platter an attractive symmetry, Monley says. Rather than placing "clumps" of single ingredients over your board, Monley suggests spreading items around evenly. This looks better, and means your guests can reach for ingredients from any part of the table. Start by spacing three cheeses across the board, then slowly build around them, filling in any gaps with crackers, lettuce cups and small snacky items such as nuts and fruit, and finishing with the brightest berries or flowers on top.

Alternatively, place one big cheese in the centre on a stand, and build around that wheel. And for real "wow" effect, use the biggest round wooden platter you can find.

Friday night offering for a friend's get together - our homemade cheese, re-purposed wraps baked into crackers, homemade pickles, homegrown dried fruit and last summer's homegrown drunken cherries, steeped in homemade grappa.

The whole beauty is you can eat a little bit of everything and you won't be too full to eat anything else. Jamie Nimmo from the Stinking Bishops in Sydney's inner west generally chooses four types of cheeses for his platters: a softer white cheese think camembert, brie or goat's cheese , a hard cheese, a semi-hard and a washed rind or blue mould.

Figuring out what to put on your food platter and how to make it worthy of an Instagram post can be overwhelming, but in reality, creating a delicious and beautiful platter is really simple. The most important step for any platter, whether it be a cheese platter, fruit platter or both, is to start with a good base. A successful food platter is all about having a range of different items.

Try to have at least four of the following groups on your platter, but we find that one or two items from each group also works well.

The last thing you want to be doing on the day of the event is to be cutting cheese and slicing meats. A great tip is to prepare all your meats, hard cheeses and antipasto bits the night before. Pre-roll all your meats and pre-cut any hard cheeses and store them in an airtight container, like our Daily Cube containers.

You can also put all antipasto items in their bowls and cover them with cling wrap or bees wax wraps and pop them in the fridge until you are ready to platter.

Always start with the things that take up the most room on the food platter — everything else can squeeze in later. We like to start with little bowls for your antipasto additions. You can skip the bowls but we find that it adds more height and depth to the platter.

Soft cheeses can be kept whole and you can scatter your pre-cut hard cheeses around the platter in small bunches. Ideally, cheese should be served at room temperature so if you are serving your platter straight away make sure you take the cheese out of the fridge at least 30 minutes before starting. Homophones, Homographs, and Homonyms The same, but different. Merriam-Webster's Words of the Week - Nov.

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