FOR YOUR TABLE
MASTERCLASS:
GRAZING PLATTERS
The right ingredients and a few baseline rules will have you creating a Pinterest-worthy grazing platter that’ s as eye-catching as it is mouth-watering.
BY TAMMI KWOK
C
heese is delicious but let’ s be honest: there’ s a difference between biting into a mini brie straight from the fridge( guilty!) and enjoying it from a beautifully styled platter. The good news? Creating a stunning spread doesn’ t require a certificate in food styling. Here’ s how to make it look like you’ ve got this entertaining thing down to an art.
Ingredient ground rules
Begin with two or three‘ hero’ items – usually cheese and protein. Try a soft cheese( like brie or camembert), something hard and crumbly( like aged cheddar, manchego or parmesan), and a crowd-pleasing favourite like a marinated feta or flavoured cream cheese. Then add protein, including salami, prosciutto, mortadella or even roast beef. Fold slices into ribbons or rosettes for easy visual flair.
Invest in some ramekins or small bowls to fill with dips( think: hummus, tzatziki and beetroot), olives, gherkins or spiced nuts. Spread them out across the board as a way to anchor your layout and create pockets to build around.
Pro tip: pre-slice or cube cheeses to make them easier to serve. It also helps your platter look more inviting. After all, no one wants to be the first to cut into a perfect cheese wedge!
Add some eye-catchers
Now it’ s time to add colour, crunch and contrast. Go for a mix of fresh and dried fruit, such as grapes, strawberries, figs, blueberries, dried apricots and cranberries. Then pile on a mix of round, seeded, flaky and gluten-free crackers. Consider adding breadsticks or crusty bread slices for bulk.
Sweets are your secret weapon: broken-up chocolate bark, honeycomb or even Turkish delight gives your platter a little surprise. Pantry-fillers, such as pretzels, popcorn and roasted chickpeas, add budget-friendly crunch.
Styling 101
Instead of spacing everything out evenly, group ingredients into generous little clusters. Fan out cheeses, fold meats into
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32 | SEP / OCT 2025 COSTCO CONNECTION