But they have a practical element, too. Bianca Monley of Sydney catering company Little Magic Feast. They're a sensible alternative to dinner parties, too. Here's how to make your own. Never skimp on quality or cut corners with cheap produce - that's Monley's top tip. Her dips are made in-house from avocado, beetroot and cannellini beans, as are the nut and seed lavosh, and treats such as mint slice and caramel popcorn. Get the latest news and updates emailed straight to your inbox.
By submitting your email you are agreeing to Fairfax Media's terms and conditions and privacy policy. That doesn't mean you have to make your own crisp bread from scratch, or spend a fortune on fancy crackers, though. Local farmers' markets tend to have most items at a reasonable price, or if not, gather a small selection of quality items at a boutique grocery.
Start with a few fresh, seasonal fruits and vegetables, choose a mixture of seeded crackers, and round out your shopping list with a couple of good cheeses: a creamy blue, King Island cheddar or, Monley's favourite, d'Affinois. Lots of variety will keep fussy eaters happy. People really do "eat with their eyes", Monley says, so the more colourful your platter, the better.
Berries and fruits give it a visual "lift", and edible flowers add a delicate touch. A fun display is particularly important for children, though quantities can be much smaller. Cut cucumbers cut into stars or watermelons into hearts, for example, and get the kids involved by asking them to place blueberries on circles of watermelons as eyes.
Spacing out items means guests can easily reach ingredients. Groups of threes give your platter an attractive symmetry, Monley says. Rather than placing "clumps" of single ingredients over your board, Monley suggests spreading items around evenly. This looks better, and means your guests can reach for ingredients from any part of the table. Start by spacing three cheeses across the board, then slowly build around them, filling in any gaps with crackers, lettuce cups and small snacky items such as nuts and fruit, and finishing with the brightest berries or flowers on top.
Alternatively, place one big cheese in the centre on a stand, and build around that wheel. And for real "wow" effect, use the biggest round wooden platter you can find. Friday night offering for a friend's get together - our homemade cheese, re-purposed wraps baked into crackers, homemade pickles, homegrown dried fruit and last summer's homegrown drunken cherries, steeped in homemade grappa. A platter from the Stinking Bishops in Sydney's inner west. For hard aged cheeses such as gouda, he often slices them into little strips, making them easier to pick up and eat.
Softer cheeses such as a Burgundy epoisses can be harder on the nose, so Nimmo suggests checking your venue's ventilation before dishing out the stinkier varieties. Likewise, older-style blues can be overly intense or acidic, but "once you start stepping into the modern world of blues you have quite a broad range of flavours". Ask your closest cheesemonger for a milder "beginner blue" such as Colston Bassett's Shropshire or a Gippsland buffalo blue, and you'll keep your guests happy, Nimmo says. Bowls and different heights give your platter 'lift'.
Nimmo follows a similar principle for sliced meats, mixing up different Italian styles with Spanish, English and Dutch, or a truffle salami with a beef alternative, chorizo and French saucisson. For extra punch, he suggests the spicy spreadable salami called 'nduja. Rich fig roulades, fruit pastes, muscatels and salted nuts enhance the flavour of the cheese and meat, but plain crackers or sourdough are best.
Arranging your meats and cheeses on log cuts or in bowls with herbs and citrus gives your display extra height and colour, too, Nimmo says. Australian summers can wilt an expensive platter in no time, so if a scorcher is on the way, ask your cheesemonger for more robust cheeses that are less likely to sweat or split, Nimmo says.
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