Kick-ass grazing board

Recipe from Marino Meats

Stall GO52-54, Adelaide Central Markets
(08) 8231 2565

Grazing boards have evolved from throwing together dry crackers and some cheddar cheese. Marino Meats pride themselves on stocking some of the freshest local produce that makes for the perfect grazing board for any occasion.

You can pick up all these items from their stall in the Adelaide Central Market – or the Marino Meats helpful staff can assist you in the choosing the best product for your board, from olives to cheese to meat.

Marino meats grazing platter

Recipe for grazing board

  • Prepare:
    First consider the size of the board you will be using as this will guide you on the produce you need. Make a list of products you want to include and how many people you will need to serve.
  • Cheeses:
    Start with a soft cheese, a hard cheese and a blue cheese. Position these on your board in wedges and on different angles. Cheese can be fussy with temperature so take them out of the fridge at least an hour before serving to allows it to come to room temperature.
  • Olives:
    Everyone loves olives! Use a few different varieties to add more colour and serve in slightly smaller bowls to add further dimension and interest to your board.
  • Dips:
    Using a few colourful and delicious dips can instantly make your board look more interesting and full. Use 2-3 dips in bowls and position them in between the cheeses. Beetroot, basil and cashew, roasted carrot and bean, hummus or a caramelised onion dip will add a plethora of colour and texture to your board.
  • Cold Meats:
    This the best part! Pinch, roll or fold your cold meats to fill the spots in the between the cheese and the bowls. You can use all different sorts of cold meats to create more texture and interest on the board. Prosciutto, bresaola, panceta, salami and mortadella are our favourites as they all look very different (and are very tasty!)
    Insider Tip: You can also use any left over Christmas leg ham!
  • Biscuits:
    A classic biscuit to use on a grazing board are Taralli (traditionally round and made with fennel) and Grassini (Italian breadsticks). They best suit meat and cheeses, but the options are endless. You can use your favourite crackers, wafers or even fresh bread.
  • By this stage most of the larger spots in your board will be filled. Let your creativity take charge and experiment with an assortment of shapes and sizes to fill in the gaps using items like pickles, dried fruit, nuts and fresh berries.
  • Balance the look of your platter by spreading different ingredients and items around. This helps your guests access the variety of food from where they are. Don’t leave any gaps by piling your ingredients instead of spacing them out.
  • Once all of that is done, sit back, pop that prosecco and let the festivities begin!

Tips:

  • If you need advice, assistance or ideas, visit Marino Meats in the Adelaide Central Market. The staff can help you create the perfect spread with their huge range of products and will even let you have a taste to be sure it’s right for your grazing creation.
  • 2-3 varieties of cheese
  • Olives
  • 2-3 dips
  • Cold meats
  • Savoury biscuits
  • Pickles
  • Dried fruit
  • Nuts
  • Fresh berries