It’s Spring and time to start edging away from stews and casseroles into lighter menu options. Why not start with a simply 4C platter? Cheese, Crackers, Charcuterie and Chutney. They’re simple, easy and satisfy a multitude of appetites and tastes.
Think of these plates as ‘Cheese Plus’. Cheese may be the ‘biggie’ but all of the accompanying elements are just as important to round out the ‘platter’ flavours. The Crackers hold the cheese but they also hold the patè. And the Chutneys add a sweet and tart bite and point of difference to both the cheese and the ‘meat’ elements.
While big platters are great for big crowds here are two mini combos, made with NSW artisan goodies and our special Chutneys to get you started.
Are you a culinary traditionalist? Do you love a Ploughman’s Lunch with the traditional cheddar cheese wedge and cold meats? Here’s the 2017 Sydney market version, our perfect Traditional nibble platter:
Cheese: Harrigans Vintage Cheddar (The Hunter Valley Cheese Factory)
Crackers: Falwasser Rosemary & Sea Salt Crispbread
Charcuterie: Julianne’s Kitchen Duck & Currant Paté
Or would you prefer something different to nosh on for your afternoon goodies. Maybe something visually different to your traditional platter? What about this option with smoked fish swapped for the traditional patè and a soft goats’ cheese. Our Minimalist nibble platter:
Cheese: Willowbrae Chèvre (Goat) Cheese
Crackers: Falwasser Activated Charcoal Crispbread
Charcuterie: Brillant Food’s Ocean Trout Gravlax
What are your Platter favourites? Please let us know. (The first 5 answers will get our Chutney Duos for their Spring platters!)
*One of the great things about multiculturalism is that you grow up with a wider selection of words to fit occasions, situations, foods, etc. And the words aren’t just generational slang but rather words that have a history. So it is with ‘nosh’ which is Yiddish for a snack. PS: it’s always called a ‘little nosh’ despite whatever size platter it is. (It’s a grandmother thing!)