Here's some ‘WOW’ factor for your next antipasto platter. A successful platter is one with lots of variety, colour and is overflowing with goodness.
What’s on my platter:
. Pitted kalamata olives
. Fresh Fodder’s taramasalata (if you haven’t tried it, it’s seriously the best one you could ever try without making it yourself!) . White anchovies
. Yarra Valley feta . Lavosh crackers
. Double smoked ham
. Mild Sopressa salami
. Strawberry sweet tomatoes
. Then all your garnishes. Leaves/sprigs from my olive tree, rosemary bush and some watercress.
Oh and don’t forget the Champa’s