Plate like a Chef
Fill plastic squeeze bottles with flavoured oil, crème fraîche, dressing or sauce to garnish artfully.
On oversize platters or plates of appetizers, make a dramatic swoosh of sauce, dip or purée.
Shave curls of chocolate, Parmesan cheese, vegetables or coconut for texture and flavour.
A drizzle of oil and homemade croutons
(for whimsy: Goldfish Crackers) makes soup luxe.
Cake, soft cheese and boxed ice cream all cut cleanly with sturdy, unflavoured dental floss.
Gently soften butter by inverting a pre-warmed cup or bowl over it.
A bucket filled with water and ice lowers a wine’s temperature by one degree every minute. Big Reds: 1 minute, Dry Whites and Rosé: 9 minutes, Sparkling and Sweet Wines: 18 minutes.