Cocktail fun at Be At One, Bristol

Before Christmas, hubby and I were lucky to attend a Cocktail Masterclass at Be At One here in Bristol.

We arrived at 4pm and were greeted, seated, and offered a Bellini of our choice. I chose the classic peach and hubby had a mango. Both were delicious, of course. We settled in at the bar while we took in our surroundings – classic decor and comfortable places to sit, a perfect spot for a Sunday sesh or a big night out.

As there were only four of us in this session, we each got to make two cocktails from their extensive menu. And when I say extensive, I really mean it. The only downside is making a decision because you want to try everything. However, the crew at Be At One are all really experienced and could offer a recommendation – I just told our bartender, Matt, what drinks I like (including Singapore Slings and French Martinis) and he told me what he thought I’d enjoy – I had the Monte Casino (gin, apricot brandy, lemon juice, orange bitters and apricot jam) and the Island Fox (gin, Lanique, orange marmalade, grapefuit juice, lime juice and sugar). I really enjoyed both and loved that they included some ingredients I hadn’t come across in cocktails, like jam and Lanique (a rose liqueur). It was also really nice to try some different cocktails, that I may not have otherwise ordered if I’d been out and about in a loud or crowded venue.

Matt showed us a few tips and tricks and stepped us through each of the cocktails we made. It was a hands-on experience that allowed us to try something different. We also walked away with some new skills, which is always a winner for me.

The Masterclass is £25 per person for a 90 minute class. In that time you’ll get to make a cocktail of your choice (and if you’re in a small class, you’ll get to make two!). The masterclasses are great for birthday shindigs, hens or bucks, Christmas parties and something just for fun!

Details:
Be At One, Bristol
55 Queen’s Road, Bristol BS8 1QQ
Opening hours: Mon-Sat – 4:30pm-2:00am, Sun – 4:30pm-11:00pm
Website: www.beatone.co.uk
To book:

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Christmas sausage rolls

We had a Christmas in July feast last month – because getting married the following weekend wasn’t challenging enough!

We decided to try and keep it fairly traditional, but because I’ve never really experienced a winter Christmas in a traditional English-style setting before, I had to do a lot of Googling to find some dishes that we felt would be traditional enough.

I noticed during my search that a lot of websites had sausage rolls in their list of traditional Christmas fare. I was quite surprised, because obviously sausage rolls here in Australia are pretty casual and are usually served with a couple of beers (or at children’s parties!).

We decided that sausage rolls would be fairly easy to make and cook, so they went on the list. Later, when searching for good recipes, I couldn’t find anything particularly ‘Christmassy’, so I came up with my own – turkey, Camembert and cranberry. I sort of forgot to get more photos than I did, sorry!

Sausage roll mix and testing

Ingredients

  • 1kg turkey mince
  • 1 large onion, finely diced (I buzzed mine up actually)
  • Half a small jar of cranberry jelly
  • 1 Camembert, chopped up
  • 6 sheets of puff pastry
  • Liberal sprinkling of garlic powder (I think about half a teaspoon)
  • Salt and pepper to taste

 

Method

  1. Pull your puff pastry out of the freezer.
  2. Put everything in a bowl, but keep half the cranberry jelly to the side.
  3. Give everything a good mix.
  4. Add the other half of the jelly, but don’t mix it in completely, you’re after little ‘chunks’ throughout the mixture.
  5. By this point, your pastry should be pliable enough that it won’t break. Divide up the mixture into six.
  6. Put one sixth of the mixture on the pastry in a sausage shape and roll it up. I use the plastic that the pastry comes on to assist with this process (bit like a sushi mat). I use a little water on the edge of the pastry to seal it.
  7. Repeat 5 more times. I should say at this point that if you want to make smaller sausage rolls, just put less mixture in the pastry.
  8. Wrap up the rolls and pop them in the freezer until you need them. This will help keep the shape of the rolls when you cut them later.
  9. When you plan on using them, pull the rolls out of the freezer about 20-30 minutes prior to cooking. Don’t let it defrost too much or they will be a pain to cut.
  10. Pre-heat the oven to 180 degrees.
  11. Using a sharp knife, cut the sausage rolls  into 8-6 slices (just keep in mind that the narrower they are, the more likely they will fall during the cooking process).
  12. At this point you can put a bit of eggwash on the top and sprinkle some herbs or seeds on top for decorative purposes.
  13. Pop them in the oven and cook until the pastry is golden.

Note: I like to test the mixture before committing to pastry, so I cook a little patty after I’ve mixed all the ingredients together.

I think they were well-received because there weren’t any left over at the end (though, I may have eaten a few myself). I’ll be making these again!

What’s your favourite sausage roll recipe?

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Yassou! A Greek feast!

Have you ever been so full that you’re really uncomfortable, no matter how you’re sitting/standing/laying, but you just want to keep eating?

That was us a couple of weeks back. (Side note: Honestly, I started writing this post the day after we cooked up a huge Greek feast to celebrate Greek Orthodox Easter. Life has gotten in the way since and I’m just getting to this now.)

We’d been planning our Greek feast for a few weeks (in fact, I was using it as a procrastination source when I should have been doing other things – at home, not at work, don’t worry Caroline!). Mel is a Greek food fiend and after we’d done the Chinese New Year feast a while back, she decided we had to do a Greek Easter feast.

2

We wanted to do the usual things – pita and dips, slow-cooked lamb, Greek salad (actually called a ‘village salad’ in Greece for obvious reasons), lemon potatoes and Mel’s all time favourite, Kourabiethes (you know those crescent shaped, icing sugar covered shortbread biscuits). We also wanted to do a few things we’d never made/eaten before, so aside from what I’ve already mentioned, we made Flaounes (Easter cheese pies), Kolokythokeftedes (zucchini and feta patties), rice-stuffed tomatoes, Galaktoboureko (a semolina custard ‘slice’) and Tsoureki (Easter bread).

Our colleague Maria lent us a cook book that was written by an Orthodox church group, in the eighties I would say. We had a couple of issues with correct amounts – on more than one occaison the amount of flour they suggested was either too much or WAY too little. Our top notch troubleshooting skills definitely came into play.

We made most things from scratch and some didn’t turn out quite the way I hoped they would. Actually thinking back on it, my projects were the ones that didn’t work out the most. I tried to make a Greek Easter bread (the Tsoureki). It was an odd way to make a bread for me, and I think I managed to kill the yeast in the process, which resulted in the dough not rising at all. Was pretty disappointing, but there was so much food no one noticed.

We did a team effort on the Galaktoboureko, but we left it until last. That was a terrible idea, because there just wasn’t enough time for it to set. It tasted great, but it looked like it hit a lot of branches on the ugly tree when he dished it up.

The zucchini and feta patties were delicious, but there wasn’t really much of a binding agent and unless the pan was hot enough the patties didn’t really stick together. There was a lot of really tasty zucchini and feta mush left over. Thankfully, I managed to make enough good looking ones for people to eat and assume I’d actually done a great job ;).

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We did three dips, tzatziki (of course), tirokaferi (a feta dip with a bit of chilli) and a skordalia (think garlic mashed potato). All three turned out very well and were eaten with homemade pita (made by Mel, not me!).

Of all the things we made, the Flaounes were the most surprising! I’ve never made anything like them and if I was choosing something to make from a Greek cook book, I’d probably have overlooked them.  They were essentially a bread square with a savoury filling – a kilo of haloumi mixed with sultanas, parmesan, semolina, sugar, fresh yeast, eggs and a few more things. Given neither of had had these before, it was really just the blind leading the blind. The recipe produced a absolutely ginormous batch and we made people go home with the many that didn’t get eaten (because there was so much other food). Maria said we did a pretty good job, but I did wonder if she was just being nice (haha)…

4

Overall, we had a great night and we hope our guests did too! Thanks to Maria for her cook books and emotional support!

We’re thinking about a Spanish Feast next, any dish recommendations?

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Chocolate earl grey cake

Chatting to one of my colleagues the Friday before Valentine’s Day, he asked what was up to over the weekend. Remembering that it was Valentine’s Day, I quipped that I was “probably going to make something heart-shaped for the blog”. He laughed at me.

I was only off by a bit though. I ended up experimenting by making a triple batch of chocolate earl grey cake with sour cream white ganache (my favourite kind), so I also made some cupcakes. To make it ‘Valentinesie’, I drew some red chocolate hearts for decoration.

I may have applied for The Great Australian Bake Off, so in my head it was practice just in case!

Cake ingredients:

  • 125 grams butter (softened)
  • 140g sugar
  • 2 large eggs
  • Vanilla
  • 1/3 cup milk (I used sour cream instead of milk*)
  • 190g flour

Cake method:

  1. Pre-heat the oven to 150* degrees.
  2. Prepare two 15cm cake tins (greaseproof paper with some oil to make sure it sticks).
  3. Cream butter and sugar.
  4. Add vanilla (I used 2 teaspoons, but I really like vanilla).
  5. As you’re mixing, add eggs one at a time.
  6. Add small amounts of milk and flour alternately as you’re mixing.
  7. This should result in a thick batter.
  8. Put the batter evenly in each tin and bake until a skewer inserted comes out clean.

Ganache ingredients:

  • 90g sour cream
  • 300g white chocolate

Ganache method:

  1. Melt white chocolate. I used the microwave in this case, 10 second intervals.
  2. Add sour cream and mix.
  3. This should result in a thick mixture, I let mine cool in the fridge for a bit before using on the cake.

 

chocolate earl grey heart cake

 

Some notes:
*My cake was 2 of the above recipe and the ganache I used was 1.5 of the above recipe.
*Sour cream tends to keep the cake lovely and moist for longer.
*150 degrees seems low, but a professional I know told me that on 150 degrees, the cake cooks slower and there isn’t a giant hump in the middle of the cake when it’s done!

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April cook book club – Moorish

As I write, I’m still full from lunch!

This month, we all cooked recipes (in some cases, each of us cooked more than one) from Moorish by Greg and Lucy Malouf. And what a feast we had:

  • Green split-pea dip with black olives and goat’s cheese with fresh homemade pita
  • Chicken tagine with green herb couscous
  • Chicken roasted with forty cloves of garlic and merguez sausages
  • Tabbouleh with roasted walnuts
  • Rabbit paella with chorizo and Hungarian peppers
  • French onion pizza with Turkish sausage
  • Shredded carrot salad
  • Medjool date ice cream
  • Alaju (honey slice)
  • Orange cardamom sour cream cake
  • Middle Eastern tiramisu
  • Chocolate macaroons

cook book - chicken tagine and haloumi

Because the cook book covers everything from North Africa, Spain, the eastern Mediterranean, and the Middle East, there are a huge range of flavours and plenty of meaty and non-meaty dishes to choose from. Actually, there were so many choices it was hard to choose a dish to cook in the first place!

cook book club - french onion and chorizo pizza + rabbit and chorizo paella

We also had a range of sauces, including hilbeh (spiced fenugreek dip), harissa and tahini-yoghurt, and a homemade haloumi all thanks to my friend David de Groot (a top notch cook, photographer and so much more!).

cook book club - tabouli + chicken cooked with 40 cloves of galic and merguez

I cooked the green split-pea dip with black olives and goat’s cheese and decided late last night to make some pita bread too. I also cooked the chicken roasted with forty cloves of garlic and merguez – it brought back a lot of memories because I’ve been eating merguez since I was a small child and the potatoes from the dish reminded me of potatoes my grandmother makes.

cook book club - chocolate macarons + orange and cardamom sour cream cake

It was an amazing spread of food and it was so hard to pick stand out dishes, because they were all so damn good! The recipes are a mix of beginner and upwards, so there is something in there for all levels of skill. However, some of the ingredients were a bit difficult to come by (Turkish sausage and proper orange blossom water for example), but that’s ok, it’s always the case with food not part of our everyday diets.

cook book club - middle easter tiramisu + medjool date ice cream

We’re now thinking of the next book to cook from, so if you have any ideas and want to come along next time please let us know!

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Mel makes a cake

Once upon another life, I used to be a keen baker. Now, I find myself trying to find ways to make healthy food delicious, so it’s very rare that you see me bake something comforting and not so healthy, like a cake.

Or like a chocolate and red wine cake with raspberry buttercream.

Decadent? Yes. Rich? Yes! Do I have any regrets? Absolutely not!

So you must think I’m crazy to add red wine to a perfectly good cake, or some would say I’d be crazy for using the wine on such thing! But it really REALLY works. The wine gives it such a silky, luxurious and moist texture you just can’t beat, (well, you can…with beaters!). The inspiration came from the friend I made this for, whose favourite thing in the world is red wine, and when I was thinking about which kind of cake to make I just kept coming back to ways I could incorporate red wine!

The original recipe I based this on suggested raspberry buttercream on the inside, and chocolate buttercream on the outside, which you can absolutely do. I felt as though this made a lot of raspberry buttercream, and was enough to cover the entire cake. If you want to do the chocolate buttercream on the outside I would definitely halve the raspberry buttercream ingredients (then again, it depends on how much you like in between each layer of cake!).

Ingredients:Untitled design (8)

  • 2 cups plain flour
  • 2 cups castor sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla
  • 1 cup (240ml) sweet red wine
  • 200g salted butter
  • 2 1/2 cups icing sugar
  • 1/4 cup (120ml) raspberry puree (from about 1/2 cup of raspberries pureed in a food processor)

Directions:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 160 degrees.

2. Add all dry ingredients to a large bowl and combine.

3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.

4. Slowly add wine. Mix well.

5. Divide batter evenly between cake pans and bake for about 30-35 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to racks to cool completely.

While cakes cool, make icing/s.

7. To make the raspberry buttercream, beat the butter until smooth.

8. Add 2 cups of icing sugar and beat until smooth.

9. Add raspberry puree and beat until smooth.

10. Add remaining powdered sugar and beat until smooth.

15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat.

16. Place the first layer of cake on cake stand. Top with half of the raspberry buttercream and spread into an even layer.

17. Add second layer of cake and remaining raspberry buttercream and smooth into a smooth layer.

18. Top cake with remaining cake layer.

What’s the most indulgent cake you have made?

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Monkeying around – a Lunar New Year feast!

Does anyone else feel like they should just start 2016 in February? I’ve spoken to a couple of people who feel that way. Luckily, there’s Chinese Lunar New Year.

Lunar New Year wontons

Since Chinese Lunar New Year is all about good food, we figured it’s the best way to bring in the New Year, and celebrate in style.

Lunar New Year - chicken wings and xo beef and brocoli

Before Mel dashed off to Europe, But first, we eat! put together our first Chinese feast and invited a bunch of friends to enjoy it with us. In preparation, we searched for the best recipes to share with friends to welcome in the Year of the Monkey.

Lunar New Year steamed dumplings

We decided on our recipes, then spent half a day at Market Square in Sunnybank (one of my favourite places to eat – I may have a goal of trying every food outlet there and I may already be half way there) shopping for ingredients. Then it was time to get our cook on!

Lunar New Year spring rolls and garlic chips

We will go into a bit more detail about the cooking process in an article specifically about making dumplings because we made a few. But, as a whole out feast consisted of:

We also bought some steamed buns (because we weren’t ready to try making them) and some garlic tapioca chips (cause they were super cute!).

Lunar New Year mango pudding

We cooked non-stop from 1pm until 7pm and it was totally worth it. The food was stunning and we’ve now got some go-to Chinese recipes we can cook up in future.

 

Did you make or do anything for Lunar New Year?

Karis Sign Off-01-01

 

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Charcuterie (pronounced: char-cue-ter-rie)

As promised in my post on cheese, I said I would follow up with some important points on creating an awesome charcuterie platter. Shelby from Fino Food and Wine also took us through the creation of a charcuterie plate for large parties and small occasions.

Before this session, I was already familiar with Fino Food and Wine, after a session my friend Mel Kettle organised in their warehouse. I’ve never eaten so much cheese and charcuterie in one sitting. Not to mention, Pepe Saya himself was there and did a couple of demonstrations. (If you’ve never had Pepe Saya butter, you need to correct that immediately!)

Although, I’d tried sobrassada at Ortiga, it was also the first time I really understood what I was eating. Sobrassada – now one of my favourite things – is a spreadable sausage from Majorca. It’s delicious served straight from the pack or it could be warmed through. My engagement party last year featured much sobrassada and there was some left over. We may have eaten a small portion heated through, with a fried egg and a slice of homemade sourdough for breakfast on a few mornings following. It’s very rich, so you don’t need a lot, but that won’t stop you going back for more!

Now, on to awesome charcuterie plates your friends will talk about for days.

300charcuterieWhat should go on the platter?
According to Shelby, there is no rule for how many different meats you can have on a platter, but as with cheese, less is more. The rule of three comes up again, “I would stick to a minimum of three high-quality cured meats per platter; smallgoods that vary in texture, flavour and are derived from different animals,” she said.

This is where (my favourite) spreadable sausage comes into to play. Your mix of delectable meats should include a spreadable sausage like sobrassada or nduja (warning, aduja is very hot). Shelby recommends serving either at room temperature with a little honey.

What should you drink?
Shelby recommends dry sherry, Lambrusco or beer (pale ales, stouts and lagers match well). She said that Fino always recommends “firstly drinking something that you like and secondly something that will help reset your palate against the richness of the meats”.

What to eat with charcuterie?
To counter the richness of the meats, Shelby tends to accompany her charcuterie with “bright, acidic pickles, punchy mustards, old school chutney and pastes”. So, fill your basket with baby cornichons (one of my favourites, that go well with spreadable sausage or pate), caperberries or dill pickles (Shelby said her favourite at the moment are the pickles from Westmont Picklery, Australian made and grown; I’ve never heard of of pickles described as bad-ass, but these were!). Pop a dijon mustard or a horseradish seeded mustard on there along with a rich honey.

300charcuterie2At what point should I throw out the platter?
IF there is anything left (and if I had anything to do with it, there wouldn’t be!), throwing out leftovers depends on how long the platter has been out and whether it has been inside or outside. Importantly, Shelby pointed out that “curing and fermenting of meats as a means of preservation has been around for a very long time, yet it’s so new to people”. So, in saying that, use your ‘common sense’, because that salami might very well be perfect tomorrow night too.

I asked Shelby what’ she is loving at the moment, too. Her response:
“I am a sucker for Salumi Australia’s Cacciatorini.  Traditionally, these small salamis were carried around by Italian hunters and are derived from the word cacciatore meaning ‘hunter’. Sliced thin, they are mild in flavour, perfectly seasoned and just an all round delight to eat. Love them.”

Thanks again for sharing your wisdom, Shelby!

Fino Food and Wine has an online store where you can buy amazing (and super tasty) charcuterie packs for your next shindig.

I hope your next charcuterie platter will only be in existence for a very short time!

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Pesto scrolls

One of the easiest things you could make for a party are these super tasty pesto scrolls.

While I was at uni, I worked at the Casino in Brisbane. In my first two weeks there, I accidentally said yes to a shift in the fine dining restaurant, even though I’d never done fine dining before. I wasn’t very good at anything they got me to do, so I ended up polishing cutlery all night. It wasn’t so bad, repetitious things can be calming. There’s a reason for this story, I promise.

When guests were seated at the tables, instead of bread rolls, I noticed the waiters delivering scrolls from a hotbox and I spent the entire night wondering what they were. I worked up the courage to ask one of the waiters and she mumbled “pesto scrolls” before running off. Because I didn’t get a good look at the scrolls I was so curious about, I went home thinking about them.

A couple of weeks later I went to a party and had to take something with me. I had a moment of (what I like to call) genius and decided I was going to make pesto scrolls. I bought some frozen puff pastry, pesto and grated Parmesan (fresh, not long-life) and experimented. Well, I say experimented, but really the first thing I tried worked so well I didn’t try anything else.

The recipe below makes about 30 small scrolls, but each sheet of pastry you use will make between 16 and 20 scrolls depending how thin you cut them.

Ingredients

  • 2 sheets of frozen puff pastry
  • 4 heaped tablespoons of pesto
  • 2 small handfuls of grated Parmesan cheese

Method

  1. Pull the pastry sheets out of the freezer and let them thaw a bit. Don’t let them thaw completely or it will be hard to roll.
  2. Slather two heaped tablespoons of pesto the sheet, leaving about three centimetres free on one side of the square.
  3. Sprinkle the cheese as evenly as you can on the pesto.

BFWE - pesto Step-1and2

  • Roll the pastry up, starting the opposite side to the one you left a gap. Much like a sushi roll, you can use the plastic the sheet came on like a sushi mat.
  • When you get close to the end, brush a little water on the pastry to help it stay closed.
  • Wrap the roll in the plastic the pastry sheet came on.
  • Repeat.

BFWE - pesto Step-3and4

  • Wrap the two rolls of filled pastry in cling wrap so the ends of the rolls don’t burn in the freezer and freeze.
  • When you’re ready to cook the scrolls, pull the rolls out of the freezer and let them thaw slightly – just enough so you can cut through the pastry without shattering it (if they shatter, they won’t look very nice when cooked).
  • Preheat the oven to 200 degrees.
  • Line baking trays with grease proof paper.

BFWE - pesto Step-5

  • Using a sharp knife, cut the roll up in to even slices.
  • Lay the slices out on the trays with plenty of space between them (because they do expand as they cook).
  • Put them in the oven for 20-25 minutes, until golden brown. Keep an eye on these the first time you cook them because every oven is different.

You can serve these warm or, let them cool and serve cold and crunchy!

These are so easy you can prepare a few rolls in advance and pull them out whenever you need them.

You can make changes to suit you!

  • Add grated mozzarella cheese to bulk them up a bit.
  • Use some of those delicious chunky dips instead of pesto.
  • Sweet versions are good too! Recently, I made nutella and white chocolate scrolls. Yum!

Nutella-scrolls

Let me know how you go!

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Creating a top notch cheese platter

Taste on James Street (heaven on earth if you’re a foodie) recently celebrated their 10th birthday and invited foodies from all over to participate in their festivities, which included cooking classes.

We were lucky enough to join in on both a cheese class and a charcuterie class with Fino Fine Food, a Brisbane-based wholesaler of specialty foods (read: totally delicious).

Fino Fine Food’s food stylist, Shelby Chalmers took us through setting up a top notch large cheese platter and breaking it down into smaller plates. While I knew most of what Shelby took us through, I had a lightbulb moment when one lady at our table said she had learned so much. I spoke to Shelby when it was all over and asked if she wouldn’t mind me writing up a post about both sessions. I grabbed her email address and here we are, with the top 5 keys to making an awesome cheese plate:

The mix
When I do up a cheese platter, I usually have a mix of cheese textures on the plate (a hard, a soft and often a blue) because generally that means there is something for everyone. Shelby believes less is more, so you’re better off having three really amazing cheeses than trying to fill a platter with a heap of ‘so-so’ cheeses. Her top tip: “I like to stick to three good things and have a cheese that hails from each of the following categories: a hard or semi-hard, a blue and a soft mould”.

The accompaniments
Whenever you see a cheese platter, it’s usually cluttered with a bunch of different accompaniments, but you don’t have to go all out. Shelby recommends honey, fresh fruits and marmalades. During this class, we had some amazing fruit pastes and baby figs. Yum!

If you like nuts on your platter, Shelby urges to avoid walnuts, unless you can get them fresh. Most often, walnuts are already rancid and impart a horrible bitter flavour.

No wonder I’m not keen on walnuts!

The bottom
I say ‘the bottom’ because I wanted all my sub-headings to match.

Here, I’m referring to what to eat the cheese with. This one is pretty easy though, fresh crusty sourdough, crackers, fresh fruit, lavosh, the list really goes on.

The match
It would be crazy to have an amazing cheese platter and nothing to drink! Shelby recommends some cold craft beer, because it just goes so well with cheese. Chardonnay also works well, and light-bodied reds like Pinot Noir.

The presentation
This is last for a reason, there’s plenty to say!

  • I’m a big fan of serving whole cheese wheels and blocks. Not only does it look better, but people can also decide for themselves how big of a slice they would like (I may or may not like eating slices of cheese bigger than the bread I’m eating it with).
  • As per the above point, please don’t chop cheeses into squares! In fact, I loved Shelby’s presentation of her hard cheese – using a knife to ‘crumble’ large pieces of cheese off the block to encourage people to do the same. Sometimes it’s the worst, waiting for someone else to start a untouched piece of cheese.
  • For a big platter, get yourself some nice ramekins or other containers for your accompaniments. For smaller platters (for maybe 3-4 people), a spoon or two of the accompaniments directly on the plate will work well.
  • As mentioned above, you don’t have to get as much as you can on the platter. If you have three cheeses, you only need three accompaniments and a couple of different crackers/breads. I totally agree with Shelby’s words, “all killer, no filler”.
  • You can serve it on whatever you like, you don’t to use a wooden chopping board just because everyone else is. A ceramic platter, or as I’ve done before, a whole table!
  • When you’re laying out your items, spread them out nicely, so people can get to everything.

What’s good right now? Shelby said she can’t get enough of their 24-month-old Comté, a semi-hard french cheese. Drool.

Fino Food & Wine has an online store where you can buy amazing cheese packs for your next shindig.

I hope your cheese platters will be amazing! Keep your eye out for charcuterie platter tips next!

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