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I love to do up a weekly platter, it is always on  Sunday afternoon. We, as is my family husband Richard, sons Blake, Nic & Connor all sit around in the lounge room and relax and EAT.

We are either watching our beloved Sydney Swans if they are playing or watching a DVD.

So I have decided to share with all of you my weekly platters, with links to recipes and fun ideas and information about the ingedients.






A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, rectangular, or square.

It can be made of metal, ceramic, plastic, or glass. Plain and ornate platters suitable for more formal settings or occasions are made of, or plated with, silver, and antique examples are considered quite valuable. Especially expensive and ceremonial platters have been made of gold.


Antipasti – Antipasto plates are simply colorful offerings of marinated vegetables—think artichoke hearts, roasted red peppers or pickled garlic—salty olives, rustic artisan breads, natural deli meats, small bites of seafood delicacies and rich cheeses.

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Cheese – Ask your cheesemonger for suggestions if you have no idea where to start. For a cheese platter, you should get a variety of different types of cheeses. You should have at least one familiar type of cheese, such as Brie or aged cheddar. Pick one each from the following categories:
Aged Cheeses: Aged cheddar, goat Gouda, Swiss, etc.
Soft Cheeses: Brie, Camembert, Constant Bliss, etc.
Firm Cheeses: Gruyere, Jarlsberg, Monterey Jack, Provolone, etc.
Blue Cheeses: Stilton, Gorgonzola, etc.
Alternatively, pick one cheese from each type of milk – goat, sheep, and cow – to ensure that several different flavors are present on your platter.

Decide what you will serve with the cheeses. You will want to have a variety of crackers or breads. You should also have a few fruits out to eat along with the cheeses.
Serve flavored crackers with mild cheeses. The cheese will accentuate the flavor in the cracker.
Serve seedy crackers with cheeses such as goat’s cheese. .
Slices of baguette work well with soft, easily spreadable cheeses such as brie.
Edamame, maple syrup, and honey are interesting and delicious accompaniments to soft, fresh cheeses such as feta.
Try serving praline bacon or nut brittle with your blue cheeses.
Serve hard cheeses with slightly spicy foods such as cranberry-beet horseradish or apple mustard.
Apple slices pair well with Brie and Camembert, as do sun-dried tomatoes and warm pistachios.
Thinly-sliced onions are an excellent complement to blues or pungent double/triple cream cheeses like Taleggio or St. Andre.

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Vegetable – Crudités is a French term that refers to raw vegetables, so a platter of crudités typically consists of one or more types of vegetables served with one or more dips. These are great for parties and can be served as an appetizer, at a buffet, in place of a salad – the sky is the limit.  Mix and match to discover what you like best.

Tips and Ideas

Make the vegetables as appetizing and ready-to-eat as possible: rinse well, trim stems, remove spots and seeds, peel (if necessary), cut into sticks or rounds

Arrange the vegetables on a nice platter with the dip(s) in the center

If you only have an ugly platter, camouflage it with lettuce leaves

Garnish the platter with slices or wedges of lemon, lime, orange, and/or tomato

Garnish the dips with minced parsley and/or a sprinkling of paprika and/or black pepper

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A fruit platter is a serving tray with different types of cut fruit displayed on it. It is a popular fixture at breakfast buffets, parties, or any type of event where snack foods or appetizers are served, such as baby showers or bridal showers. A fruit platter is easy to make and it is a healthy option that is good for many people, even those who may have certain dietary restrictions. There are a number of different ways to make a delicious and attractive platter, and it can be entirely customized to tastes.

When preparing a fruit platter, the fruit should be as fresh and ripe as possible, especially if it will be eaten that day. Many people try to choose a good mixture of not just different types of fruits, but many different colors as well, which will make the platter look more interesting and decorative. For instance, strawberries, green grapes, pineapple, and cantaloupe are not just delicious varieties of fruit, but varieties of color as well. A small bowl of blueberries can be added for additional color. Other popular fruits for fruit platters include mangoes, honeydew melon, and watermelon, as well as kiwis. Of course, there are no rules, and selecting exotic or seasonal fruits can add variety as well.

Though it is most common to simply arrange the cut fruits on a sectional platter, a fruit platter may also be creatively displayed. Some people hollow out a watermelon or a pineapple, and serve fruit piece in this “bowl.” Others may leave the pineapple whole, or keep the top once it is cut off, and leave it as a centerpiece on the platter.

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Sandwich – Sandwich platters are perfect for office parties, family gatherings or any event.

They should only take 2 or 3 bites to eat. It should be possible to pick up the sandwich in one hand. Afternoon tea is a delicate affair and it’s hard to be dainty while munching on a large sandwich that you have to hold in both hands.

Choose from gourmet wraps, bagels, baguettes or triangle sandwiches with fresh fillings. Also try vegetarian and gluten free sandwiches.

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Breakfast –  Croissants, pastries, eggs in a variety of ways, sausage, bacon, yoghurts, cereals, cold meats, fresh luscious fruit, tarts, buttery scones, fresh bake muffins, are some of the wonderful food for breakfast platters.

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