How to Make Perfect Christmas Platter with @carissa_anna_nutrition

If there’s one thing I love more than get-togethers themselves, it’s making platters for them. Gone are the days of pickled onions, sliced kabana and cheese cubes, platter art is on the rise and I’d love to share with you my top tips to make a healthy and fun jaw-dropping share board, perfect for Christmas.

Keep it Fresh and Clean. I always try and get as many ‘fresh’ ingredients onto my boards as possible. I’ll cut up celery, carrot, cucumber and capsicum as ‘dippers’ and always add some fruit; figs, berries, grapes and anything that adds a burst of colour. These veggies and fruit are ideal, as they are in season and at their tastiest during December.

Don’t Skimp on Quality. This is a biggie for me as I’m a born and bred ‘feeder’, there’s nothing I love more than seeing the excitement on peoples faces when they’re eating a well-constructed, quality meal, or in this case, a ‘grazing plate’. Nothing says Christmas like good quality cured meats, house-made dips and a selection of antipasto product. I recommend sourcing these ingredients from a quality deli and get your fresh produce from the local farmer’s markets or Christmas markets. Trust me when I say, this will be talking point when you deliver something spectacular as everyone will want to know where all of this awesomeness has come from.

Table of Plenty Rice Cakes Platter

Create a Rainbow, literally. One thing that I’ve learnt in my many years of feeding folks is that people eat with their eyes. You need to ‘wow’ them the minute they lay their eyes on your feast. The double bonus of this is that by colour jacking your food, you’re also nutrient jacking your platter. Win/win. I always add a variety of fruits and vegetables, different selections of meats, varying assortments olives and other antipasto products and at least 2-3 different types of dips.

Choose the healthy alternative where ever you can. Stray from Christmas tradition and forget the old boring and mostly unhealthy stigma of what a party platter used to be and get on the ‘funky-health’ bandwagon.  What used to be water crackers and corn chips is now Table of Plenty’s Rice Cakes and veggie sticks. French onion dip gets kicked to the curb for homemade hummus and pesto. Slabs of white bread? Get out of the way – I opt for rustic sourdough with extra virgin olive oil and Table of Plenty Dukkah dipping pots. Cheese cubes, blah! Some aged blue cheese will make your Christmas party guests weak at their knees.

Accessorise. Yep, this really matters. You need to pimp your platter. Start by choosing something quirky and different to pop your assortments on. I personally LOVE timber boards, I think they look amazing. I also make sure I add fresh herbs and /or flowers as I’m decorating my platter or in and around the area that I’m setting it up, they really jazz up the visual side of things up and add an extra aromatic experience. Keeping with the wholesome food theme why not Kombucha it up – little stemless wine glasses filled with Kombucha and citrus slices really show that you’re willing to go the extra mile to impress.

Table of Plenty Rice Cakes Platter

Nutritionist {BHSc} – The JCN Clinic

Carissa is an accredited and practising nutritionist at the JCN Clinic in Brisbane. The JCN Clinic is renowned for their focus on Digestive Health and an individualised, balanced approach to eating and nutrition.  Carissa is available for Nutritional Consultations in person or via Skype or phone. To find out more contact the Clinic via email  reception@jessicacox.com.au or you book online here.