Party platter pizazz

It’s almost December and while we love parties – we hate the waste associated with them! If you’re hosting or frequenting a party this summer, a grazing platter is a surefire way to appease a hungry crowd. 

Before shopping for and assembling your platter, take a moment to consider a few things to ensure you don’t over cater.

  1. How many people are you catering for? Establish how many people are expected at the party, and whether you’re providing the only platter or whether others are bringing nibbles along too.
  2. What time of the day is it? Will a main meal also be served at the party? If your contribution is just a snack before the main event, don’t overdo the platter as people will likely only nibble if they’re expecting to eat lunch or dinner soon.
  3. When assembling the platter, don’t feel you need to put everything out at once. Only include small portions of everything you purchased, for example, half of the brie wheel, one stick of kabana, or half a packet of prosciutto. It’s easy to restock a platter as you go, but uneaten foods such as cheese and meat will age quickly and shouldn’t be re-served so it’s best to only put out what you need. If you’re transporting a platter, take foods for replenishing your platter pre-cut in containers in a cooler bag to make restocking easy.
  4. Serve wet ingredients (such as sundried tomatoes and olives) in individual dishes to avoid them contaminating other foods, and to enable you to return uneaten pieces to the jar.
  5. Include ingredients that can be re-served if they don’t get eaten the first time, such as vegie sticks, pickled items, dried fruit and nuts. 
  6. Take note of what items don’t get eaten so you can get rethink your choices next time.
  7. When it’s time to clean up, salvage what you can (safely!) from the platter and store it in the fridge for a quick snack in the coming days. Yum!

By being mindful of what and how much you include on your grazing platter you can enjoy the festivities without the waste!

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Date posted:
Last updated: 18 August 2020
Topics: green