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Platters are great for serving when you have guests. I usually use a mix of veggies I have on hand, fruits that are in season and seafood that looks good at the market. If you don’t enjoy seafood you can substitute a variety of cheeses and organic deli meats or sliced roasted chicken breast, prosciutto or sliced ham.

I have included 3 dip recipes to serve along with the platters: Dill and Citrus Dip for the seafood, Tangy Basil and Orange Dip for the veggies and Citrusy Honey Yoghurt Dip for the fruit. Make one, two or all three.

NOTE: I have made suggestions for the seafood, veggies and fruit in the recipe, however I urge you to use your own favourite combinations. You can always do 2 platters if you have more guests to serve with different combinations on each if you like. Put the dips between the 2 platter and perhaps label them so the guests know what they go with. Example: Dill and Citrus Dip with Seafood.

Chef Kate TIP: You can assemble the platter a couple of hours ahead, then cover and refrigerate until needed. If using cooked prawns, you can get them shelled or whole. If serving a few oysters on the platter cut a few lemon wedges to serve next to them.

 

Finally, you can find more delicious Chef Kate recipes here! 

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