OUR
Pre-plating is trending this year! To avoid the long buffet line in
GUIDE TO
your festive favourites. Here are some tips and tricks from our
A P L AT E D MEAL Serve sauce on the side so your guests can choose how much they want.
your kitchen, dish out perfectly portioned meals filled with all resident plating expert (and culinary development chef), Raj, on how to serve a well-balanced plate for your guests.
Great food will speak for itself. The presentation should be natural without being messy or too Plate the potatoes arranged. first; they hold heat longest and will absorb the turkey’s flavourful juices.
Choose a plate large enough to prevent overcrowding in a colour that enhances your food’s natural tones. Here, the dark plate makes the turkey and vegetables’ fall colours pop.
10
e lp at y ll y s o n u f i t au r herb e b o a uce o t s e m o When it c prod t h g i r b Try including d
It's not just what's on the plate that matters; dishware brings style and colour to your dinner table, too!
our mea pla l, co te f ntras or a ting vibra colours are key . n t bu rst of colour.
Rest meat for 15 minutes before carving to lock- in moisture.
Raj CULINARY DEVELOPMENT CHEF
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