Your Easy Guide For The Ultimate Grazing Board

What You Need
You'll need a grazing board big enough for 8-10 people and a handful of ramakins.
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Fresh Produce
x 500g green & red grapes
x 1 large pear
x 500g assorted berries
x 1 cup of loose pinched fresh herbs
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Nuts & Dried Fruits
x 50g roasted unsalted almonds
x 50g roasted walnuts
x 80g dried apricot
x 80g dried fig
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Breads & Crackers
x 1 baguette sliced 2cm thick
x 100g original water crackers
x 100g pretzels
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Cheeses & Dips
x 1 Sydney's Quality - Hummus
x 1 Sydney's Quality - Labneh
x 1 Sydney's Quality - French Onion
x 1 Sydney's Quality - Marinated Feta
x 1 Sydney's Quality - Goats Cheese
x 1 Sydney's Quality - Persian Feta w/herbs
x 1 Sydney's Quality - Australian Feta w/herbs
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Antipasto & Olives
x 1 Sydney's Quality - Sundried Tomatoes
x 1 Sydney's Quality - Roasted Capsicum
x 1 Sydney's Quality - Grilled Eggplant
x 1 Sydney's Quality - Stuffed Vine Leaves
x 1 Sydney's Quality - Falafel
x 1 Sydney's Quality - Greek Mixed Olives
x 1 Sydney's Quality - Sicilian Olives
x 1 Sydney's Quality - Pitted Kalamata
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Meats optional*
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Cured Meats
x 100g Danish Hot Salami
x 100g Tripple Smocked Ham
x 100g Italian Proscuitto
x 100g Coppa
x 100g Soppressata
x 100 Basturma
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Method
1. Start by thinking about how you want to arrange your grazing board. People eat with their eyes, so how you arrange your board is super important.
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2. Take your cheeses and start to arrange them on your board.
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3. Next take your meats and place them close to your cheeses by far enough to be divided by crackers or fruits.
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4. Now place your dips in smaller ramakins and place them around the board.
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5. Now start placing your antipasti including olives around the board, keeping in mind contrasting colours.
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6. Add in your fruit and vegetables near your dips.
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7. Place your breads and crackers near dry sections to avoid soggy carbs.
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8. Now fill in the empty spaces with your nuts and dried fruit.
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9. Your final touches are bringing those big colour bursts from your fresh pinched herbs, think mint, tarragon and sage!
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Tips & Tricks
1. Heat your olives with olive oil to release the natural aromas of the olives, the oil and the herbs.
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2. If you have guests who are allergic to nuts, consider replacing your nuts with goji berries and sultanas.
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3. Make sure your meats and your cheeses don't touch to avoid contamination.
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4. Try placing small bowls of covered ice to keep your meats and cheese at a healthy temperature whilst being enjoyed for hours.
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