The picture above is one of my happy places, cheese, fresh cured meats, fruits and a glass of wine. Well that’s how you win my heart and the grazing table concept is also an incredible way to cater to your wedding guests. Imagine guests being welcomed post ceremony to a glass of champagne and a table such as this to enjoy as the sun sets? Or perhaps it’s the perfect way to sooth grumbly tummies before ceremony proceedings start, allowing guests to pick what takes their fancy!
Lisa Diederich Photography teamed up with an incredible caterer and florist, photographing and styling this incredible grazing table set up to inspire you! Harry & Mario Cafe provided the decadent delicious fruit, crusty bread, cheeses and meats for the table, In Bud Floral Design the bright floral arrangements and the jars were sourced from Just Jars Australia. Read on for Lisa’s top tips for a grazing table that will wow your wedding guests (and make you crave every morsel on that table like me).
“The key to a grazing table is having high-quality, harmonious ingredients with a variety of textures and flavours. Cheese, fruits & spreads, dips, charcuterie, antipasto and crusty bread all play crucial parts in the feast and should be delicious and memorable on their own and also when paired with each other. When choosing your selection of cheeses, the board should feature at least one of each type of cheese: aged, firm, soft and blue.”
“To display your beautiful foods, wooden boards are traditionally used. Find an assortment in various sizes and thickness. For an even more rustic display, choose boards with different wood grains and colours. Marble slabs, glass platters and small porcelain bowls can also be used creatively!”
“To accompany, choose interesting but complimentary fruits and spreads such as quince paste, dried or fresh figs, apricots and pears. Consider the flavor pairings and be creative – chevre (goat cheese) apricot jam and fresh thyme pair beautifully, for example!”
“To round out the table, add pickled, roasted or charred vegetables, marinated olives and homemade dips, like hummus, beetroot or pesto. Then be sure to offer a variety of crusty breads and biscuits – sourdough, wholegrain artisan bread, assorted biscuits with nuts and seeds all lend well to dipping and piling high with cheese and accompaniments.”
“To add more substance and protein to your table, offer a charcuterie selection with quality cured meats. Again, present a variety of textures and tastes with maybe a thinly sliced proscuitto, a spicy sopressa and a smooth pâté.”
“Once you have displayed the foods on your grazing table, fill your table-scape with fresh flowers, candles and unique personal touches, like a piece of driftwood plucked off the beach that morning, and enjoy!”
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