How to Make the Perfect Platter

One of my highlights of the holidays happened at the end of the first week.

The weather was a bit funny, so we decided to head for the Adelaide hills and visit a winery or two. While the husband drove, I read out a list of wineries that were open. We both decided on one neither of us had visited before – Lobethal Road.

We walked into the cellar door and I noticed a man at a computer behind the bar and a woman sitting on the other side of the bar, sipping a glass of wine… and didn’t really think anything of it.

It wasn’t until I was onto my second tasting that I realised it was Bianca of Bigwords and her husband! They are friends with the owners of Lobethal Road and were there to deliver images Bianca’s husband had taken of the winery and to enjoy some wine and a platter. So we decided to make it an awesome foursome!

Sonia from Sonia Styling + Bianca from Bigwords at Lobethal Road winery

We ordered a platter per couple, three of us settled on the ahhh-mazing Chardonnay to drink while my husband went for the lovely Shiraz and all headed outside.

{Side note: Chardonnay is making a massive comeback in the wine world thanks to a much needed makeover. If you want to know more, check out this post over on Mr & Mrs Romance.}

Much talking and laughing followed (especially when both husbands discovered they’ve known each other since high school – Adelaide, two degrees of separation!) and when the platters arrived, I had to take a moment.

It was one of the best platters I’d ever seen…

Platter at Lobethal Road winery, Adelaide Hills

I know this is a big call, but there was something about the mix of ingredients that just worked for me and inspired me to lift my platter game.

I took a photo (naturally) and have since broken it down into what I think is a platter that’s sure to please most people.

As I see it, there are eight essential criteria to ensure there’s something for everyone to enjoy:

  1. a bowl of mixed breads and crackers
  2. some seafood
  3. a simple salad
  4. a delicious dip
  5. some olives and cornichons
  6. a combination of cold meats
  7. cheese
  8. fruit

Now if you’re not a seafood fan, you could omit this and same deal if you’re vegetarian – simply forget the meat and add another cheese.

As for quantities, this sized platter was perfect for two people. If you’re going to be sharing your platter with more than two, grab yourself a decent sized board and up the portions.

And the final touch? Enjoy with your favourite tipple!

How to make the perfect platter

Adelaide peeps, be sure to pay Lobethal Road a visit next time you’re headed to the hills. You won’t be disappointed. Plus, the annual Adelaide Hills Crush Festival is happening from 23-25 January 2015. Plenty to see, eat, drink and do!

What are your essential criteria for the perfect platter?

Are you a long time Chardonnay fan or recent convert?

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  1. Josie says

    That platter looks amazing. I LOVE platters. I would love to have one each night instead of dinner. My little girl who is almost 8 is also a fan. Our ideal weekend is to have a swim in the pool in the afternoons then share a platter 🙂

  2. says

    I’m alway so jealous of you Happy Hour platters – beautiful delicious screen torture. Can’t wait for the day when I get to enjoy one in person lady 😉

  3. Melinda says

    After reading this post, my belly is rumbling. It all looks amazing! I love cheese, and olives, and red grapes. Ooh, and quince paste (in addition to a dip). YUM.

    • Sonia says

      Red grapes – yes! So yum. And I love Maggie Beer’s quince paste with a nice crumbly cheddar. Now I’m hungry!

  4. merilyn says

    I thought you’d made the platter sonia1 knowing how you love to prepare food;0
    yes it looks good and was it really by chance you met up with bianca?
    that’s amazing! … that’s Adelaide for you!
    the boys look like brothers! … enjoy your evening! love m:)X

  5. Mish Young says

    I totally agree this does look like the perfect platter! My platters are never planned and always made up of what is in the fridge at the time, but I usually keep cheese, pickles, olives, salami and a dip, chutney or pesto of some sort … just for those moments!
    I actually have some chicken livers hiding in my freezer that are just busting to be made into a pate, but I need to find a recipe that I can make up and then freeze smaller portions …

    • Sonia says

      I always keep those sorts of things in my fridge too. You just never know when an opportunity to throw a platter together will present itself, so best be prepared at all times!

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