It's all well and good to have beautiful quality wine, cheese and crackers but what do I do now? The last time I tried to make food into a work of art it looked more like a dogs breakfast.. So Raf offered a few tips to add some wow.
1. If adding fruits, keep them tonal in colour and stick to 1-2 only.
2. Don't dice things up too much. Keep them whole (except for apples or pears) and slice a little of the sausage for aesthetic and to make it easy when the platter is crowded.
3. Keep all the ingredients close and not too spread out.
4. Then he hands me a small jar of FIGS in syrup and tells me to pour it on top of the soft cheese "no matter how bad you lay your platter out, put the soft cheese in the centre, pour this on and all will be forgotten" - He is not wrong!
With pleasure - Business & Pleasure team.