How to make the perfect grazing platter this festive season according to the experts

Australian catering experts have shared their best tips for putting together a festive grazing platter this Christmas, without making it look ‘messy’ or ‘cheap’.

Culinary connoisseurs from across the country agree that colours and textures are important, as well as choosing fruits and vegetables that are in season only.

Here they explain the problems with putting cabanossi, watermelon and Jatz crackers on your spread, and which alcoholic beverages pair best with certain flavours.

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Culinary connoisseurs from across the country agree that colours and textures are important, as well as choosing fruits and vegetables that are in season only

KD GRAZING, MELBOURNE 

Veronika Gentile is the mother-of-two behind KD Grazing who charges $700 for a 1.8 metre table filled with cured meats, dried fruit and cheeses.

The 30-year-old told FEMAIL that her biggest tip to putting together a masterful design is to keep it easy for guests to eat, because no one wants to ‘stand around holding a big roll at an event’.

She also recommends making the quality of your products the primary concern with only the freshest ingredients on offer. 

Veronika Gentile is the mother-of-two behind KD Grazing who charges $700 for a 1.8 metre table filled with cured meats, dried fruit and cheeses

Veronika Gentile is the mother-of-two behind KD Grazing who charges $700 for a 1.8 metre table filled with cured meats, dried fruit and cheeses

'If it's not in season, skip it! Go for bright colours and a variety of sweet and savoury. I absolutely love mixing caramel popcorn with salted pretzels,' she said

‘If it’s not in season, skip it! Go for bright colours and a variety of sweet and savoury. I absolutely love mixing caramel popcorn with salted pretzels,’ she said

While there are meant to be overlaps on the board it's best not to overcrowd the table in general

While there are meant to be overlaps on the board it’s best not to overcrowd the table in general

‘If it’s not in season, skip it! Go for bright colours and a variety of sweet and savoury. I absolutely love mixing caramel popcorn with salted pretzels,’ she said.

While there are meant to be overlaps on the board it’s best not to overcrowd the table in general.  

‘You can have standout pieces like a beautifully cut rockmelon but a big tray of watermelon, even though it tastes good, can look messy,’ she said.

Sydney-based entrepreneur Alex Cadger

Sydney-based entrepreneur Alex Cadger

THE BLONDE BUTLER, SYDNEY

After working in marketing and advertising for five years, Sydney-based entrepreneur Alex Cadger decided to follow his passion and start a catering business.

Charging a $250 per platter on average The Blonde Butler specialises in high quality spoils, so you’ll never see cabanossi or a Jatz cracker on his boards.

‘I love grapes for the fruit but I always use figs, dried apricots, dried pears and dried peaches as well,’ Alex told FEMAIL. ‘I also love Spanish quince paste, I think it’s the best of the quinces.’

He said big no-nos to avoid are placing ingredients on the platter that are off-the-shelf supermarket items.

‘You don’t need heaps and heaps of colours or that really intense “colours of the rainbow” look,’ he continued.

Charging a $250 per platter on average The Blonde Butler specialises in high quality spoils, so you'll never see cabanossi or a Jatz cracker on his boards

Charging a $250 per platter on average The Blonde Butler specialises in high quality spoils, so you’ll never see cabanossi or a Jatz cracker on his boards

He said big no-nos to avoid are placing ingredients on the platter that are off-the-shelf supermarket items

He said big no-nos to avoid are placing ingredients on the platter that are off-the-shelf supermarket items

‘Deep dark tones are my favourite so I love using strawberries, cherries and red grapes for that elegant look and for cured meats maybe some reds and greens with herbs and tomatoes.

‘It looks exquisite, those earthy tones are much better.’

Alex also advises people to never place dips on boards in their packaging, invest in high quality cheese knives and nice bowls and use a beautiful wooden or marble board – no plastic.

The Blonde Butler’s top tips for platter creation:

* Pick a platter that is plain enough to let the cheese shine. Steer clear of bright colours, patterns or plastic and go for wood or marble. 

* I recommend investing in a decent set of cheese knives, they make a huge difference!

* To construct, place your cheeses onto the board with equal space between them.

* Add your crackers (lavosh) to the board, and if you’re going to use grissini as well, place them in a jar or glass. 

* Place big bunches of grapes in the empty areas on the board (make sure they’re generous bunches) and then add your quince, pate (if you like it), fruit, nuts, and chocolate.

* Make sure you’ve got a good balance of colour across the board, and if there are any bland areas, hit it with some strawberries or blueberries.

* Less is not more and instead of buying 10 things, buy three and lots of them.

Favourite pairings: My favourite Champagne pairings would be Ruinart blanc de blanc or Billecart-Salmon Brut Rosé.

POOR GIRLS PANTRY, BYRON BAY

Elise Loprete and Sarah Mae Sawtell met while working in a bohemian clothing store, before launching their catering business the Poor Girls Pantry in February 2017.

Their amazing platters start from $275 – the prices dependent on size, dietary requirements and location – and Elise describes their elaborate creations as ‘abundant’. 

Their biggest tip is infusing a lot of colour into the mix and avoiding a ‘structured’ approach.

Elise Loprete's (pictured) biggest tip is infusing a lot of colour into the mix and avoiding a 'structured' approach

Elise Loprete’s (pictured) biggest tip is infusing a lot of colour into the mix and avoiding a ‘structured’ approach

'Buy as many colourful things as you can like dips and fruits,' Elise told FEMAIL

'Also incorporating flowers is a great way to take the platter to a whole other level. We definitely don't shy away from flowers,' she said

Their amazing platters start from $275 – the prices dependent on size, dietary requirements and location – and Elise describes their elaborate creations as ‘abundant’

'It's also great to get a variety of cheeses and crackers with different colours and textures. It really lifts a platter when they're spread around,' she said

‘It’s also great to get a variety of cheeses and crackers with different colours and textures. It really lifts a platter when they’re spread around,’ she said

‘Buy as many colourful things as you can like dips and fruits,’ Elise told FEMAIL.

‘Also incorporating flowers is a great way to take the platter to a whole other level. We definitely don’t shy away from flowers.

‘It’s also great to get a variety of cheeses and crackers with different colours and textures. It really lifts a platter when they’re spread around.’

CARNIVAL CREATIONS, PERTH

Chrystal Russell puts together incredible grazing boards, platters, dessert tables and picnics for clients. 

Despite having no experience or background in events, the creative entrepreneur grew her business and now wows on social media with her incredible and indulgent foodie creations.

She offers eight different kinds of grazing boards – ranging from $250 intimate creations for one to five people to $1,500 3.7 metre long lavish grazers that serve up to 100 people.

Chrystal Russell (pictured) puts together incredible grazing boards, platters, dessert tables and picnics for clients

Chrystal Russell (pictured) puts together incredible grazing boards, platters, dessert tables and picnics for clients

She said all amateurs to the grazing business should start with cheeses on the plate first.

‘It’s a very refined process and you do need to have an eye for it but it’s about putting your cheeses down first,’ she said.

‘Then you add your meats between before adding nuts and fruits, then adding more and more, filling up the gaps before adding the final touches on top. Try and focus on keeping everything nice and close – you don’t want gaps.’

Chrystal says the Brie and Camembert cheeses are most popular as they are drizzled with honey and recommends a nice blue cheese as well

Chrystal says the Brie and Camembert cheeses are most popular as they are drizzled with honey and recommends a nice blue cheese as well

Chrystal says the Brie and Camembert cheeses are most popular as they are drizzled with honey and recommends a nice blue cheese as well.

The most important thing, however, is colour.

‘It’s very important to get colour in. Greenery is great to add with things like basil, mint and parsley – even kiwi fruit,’ Chrystal said.

‘Then bring in your reds with berries, radishes and tomatoes and find anything else you can that’s seasonal like blueberries and things like that.

‘Make sure you get those pops of colour in or it looks way too bland but at the same time you shouldn’t go overboard with fruit.’