Get­ting To­gether

Cover stars Phoebe and Emily of To­gether cater­ing share tips for cre­at­ing a sum­mer plat­ter.

Good - - CONTENTS - Words Phoebe Carr and Emily Read. Pho­tog­ra­phy Andrew Co ey

How to make a stun­ning and de­li­cious plat­ter

1 Pre­sen­ta­tion

The sur­face you use to cre­ate your plat­ter upon is im­por­tant. We love us­ing large boards cre­ated from re­cy­cled tim­ber.

2 Hunt & gather

Gather a se­lec­tion of fresh fruits and veg­eta­bles in a range of colours to cre­ate a vi­brant base to your plat­ter. Think orange baby car­rots, fresh green rocket, red grapes, green snow peas, and blue­ber­ries (al­most any sea­sonal pro­duce would work).

3 Qual­ity over quan­tity

Choose the best qual­ity chut­neys and dips. Home­made is al­ways best but if you are buy­ing, look for ones with the least amount of sugar and ad­di­tives. Use a se­lec­tion of dips - a fruity chut­ney, a spiced rel­ish or pesto, and a creamy feta or ve­gan aioli dip.

4 Flavour com­bi­na­tions

Some of our favourites are blue cheese, honey comb and fresh figs, melon, basil and prosci­utto, and sharp ched­dar and a fruit paste. Get cre­ative with what you use and look to sea­sonal pro­duce and herbs.

5 Mix & match

We love our plat­ters to have a good va­ri­ety of flavours and tex­tures. We cre­ate this by us­ing a mix­ture of raw, cooked and pick­led veg­eta­bles, fresh and dried fruit, crunchy seed crack­ers and soft sour­dough bread, salty cured meats and creamy cheeses.

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