Classy versus Cheesy - tips to style your party foods
Let's face it, we can't all have private chefs and food stylists for every party - so take note of these few tips, to up your party dish game!
If you've been watching Masterchef like me, you'll notice that every second dish is served up either on a fancy slice of log or a slate tile. Take a tip from the pros (or amateurs) and make your party food stand out with a top-notch platter.
Image: The famous chocolate log (on a log) from Masterchef Australia
Coon on jatz or Gorgonzola Dolce on a fancy cracker - which one do you think is the classier combo? There is a time and a place for Coon though...
Images: Houseandgarden.co.uk; Abeautifulmess.com
Name your dish
Seared Angus beef patty on a gourmet sourdough roll with exotic artisanal mustard... Or a McWhatever. You get the drift - if you give your dish a fancy name, it'll get a fancy reputation to match.
Don't forget the garnish
Never underestimate the power of a sprig of parsley or that carefully drizzled circle of sauce. Presentation is everything, after all.
Image: Another beautifully presented dish from Masterchef
Unexpected ways to serve dishes
Putting fries in little paper cones, or putting cakes in push-pops. Make your guests go 'ooh' at that little bit of extra effort.
Image: Beautifully presented canape cones from BizBash
Come on, you know anything that's edible that's in a mini form, makes it just that bit tastier. Check out these beautiful mini naked cakes, or even mini spaghetti and meatball! YUM
Images: Leyara Cakes; Bridal Guide
Do you have any tips for making your party foods more classy? If so, let me know!