You’re all familiar with the old saying ‘we eat with our eyes’, which is absolutely true! Of course, taste is important, but let’s face it, the more aesthetically pleasing and presentable your food, the more likely people are to gravitate towards it, which reduces the likelihood of you being left with too many leftovers at the end of the night, i.e. less waste.

When it comes to plating and serving, the answer is all in the finishing touches. Yes, some meals are easier to present than others; salads for example, due to their vibrant colours and freshness, typically look great simply plated as they are. Other dishes however, such as stews, may need a little extra help.

So, how do we make our hard work look as good as they taste? Here are a few tips to get you started:

7 Tips on How to Plate and Present your Food at a Dinner Party

1. Garnish; never underestimate the importance of this final step. Though some dishes may not plate as well as others, you’d be surprised what a touch of freshly chopped herbs, sliced red chilies or a drizzle of olive oil can do. Stews for example, are typically brown and soft, so plating them as they are may not make for the most aesthetically pleasing dish, but top it off with some fresh parsley, chives or in some cases, pomegranate seeds, and you have yourself a masterpiece!
2. Add a brightly coloured vegetable; not only is this an easy and effective way to add more nutrients, but it also contributes greatly to the overall look of the dish. Take for example a classic Coq au Vin or a Beef Bourguignon, easily two of the most delicious dishes on the planet, but let’s face it; not the prettiest. Throw in the bright orange roughly chopped carrots however, and suddenly, the entire look of the dish is noticeably elevated.
3. Plate; once your menu is decided, think about which platter you would like to serve each dish in. The thing you are looking for is contrast, for example, there is no arguing the fact that a beef stroganoff is delicious, but its brownish colour will not plate well if the serving dish is a dark/dull colour. And don’t worry too much if you’re short on variety, because you can never go wrong with white.
4. Avoid overdressing; if you’re serving a salad for example, be extra careful not to go too wild with the dressing, as no one really wants a soggy salad. Simply dress enough to coat, and you can always keep some dressing on the side for those who like a little extra sauce.
5. Carve, slice or fillet; though a whole roast chicken, fish or beef may serve as a great centrepiece, most people would be reluctant to be the first ones to dig in, as carving can get a little messy and awkward when you’re holding a plate and cutlery, and trying not to spill or drop anything. Therefore, if you are serving any such type of dish, we would advise you to always carve your meat or debone your fish before serving, that way, guests can help themselves to a piece without worrying about making a mess. Final Note: when serving fish, going for a fillet is always an option, as they taste just as good and are much easier to serve.
6. Portion Control; doesn’t matter how many people you have over, there is nothing attractive about pouring piles and piles of food onto a platter, so think twice before doing that in future. Don’t worry, you will have enough to go around, and just in case, you can always keep any excess in the kitchen to surprise your guests with should any of your dishes run out.
7. Lastly, have fun! Plating your food can be a very therapeutic and creative process, so do your best to enjoy it!

Hope this helps make your next hosting gig a little less stressful and a little more fun!