Members Only
Every platter is unique and beautiful, just like you!
Welcome to our PMB Members only.
A place where you can learn all things grazing and platters.
Whether it's just to make a platter for your friends and family at a bbq or cater your best friends wedding, i will give you all the tips, tricks, quantities and knowledge to create not only a stunning graze but delicious too.
We have created this space for all those people who wanted to attend our grazing workshops but aren't local or just haven't been able to attend.
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I'm here for any questions you may have so please et in contact.
Workshop Recap/Cheat Sheet
Tips & Tricks
Each platter should be unique and beautiful, just like you!!!
Things to remember:
-Don’t be afraid to get creative with color's, using heights, introducing native or edible florals and giving your cheese space to let it shine.
- It doesn’t have to be symmetrical!!!
- Placing your dips, olives, pate etc in ramekins and not in their plastic containers takes a platter from mediocre to beautiful straight away.
- Your soft cheeses should be eaten at room temperature and your hard and semi hard cold.
Building your platter:
- Lay your main items first - cheese, crackers (keep in plastic till service), ramekins for dip and olives & grapes.
- Then place your barrier fruits or vegetables (cucumber, capsicum, carrot, rockmelon around the edge/outside.
(Your ramekins can be used around the barrier too)
- Fold your meats, do your salami rose and place around your cheeses.
- Then fill spaces on the platter with all the yummies.. nuts, berries sweets etc
Try to think about the practicality of the grazing board, where there is cheese there should be crackers, cured meats, condiment and where there is dip there should be vegetables, crackers or bread.
Cheese and Charcuterie Tips
Ways to present the cheese:
- You don’t have to place as it is packaged, break the cheese - If circular, cut a wedge out and place on top to give height. - Pre crumble the cheddar, slice, plait, spike the Manchego or gouda.
- Layer the cheeses like a tower by cutting in half and stacking.
Charcuterie:
- Fold the prosciutto back and forth to make a ribbon, starting at the top and folding it back and grab with other fingers and repeat.. (see video demonstration)
- Folding the salami in half then quarter and place pointy end at the bottom.
- Salami rose - take your champagne glass and put pieces of salami around the edges until you can no longer see the bottom of the glass, push the top of the glass with the palm of your hand and then flip over and you will see a rose. its it beautiful.
Fruit:
-Just your large fruits as a barrier around your grazing board to contain the cheeky things that like to roll away eg berries and nuts.
-Cutting the fruit half moon in slices or using a pairing knife (round fruits)
-Strawberry fan or in half.
Sweets:
-Allens snakes tied in a knot
- Lindt mint (perfect for after the garlicy salami) Break the chocolate in half especially if it’s got almond or coconut etc through it to really bring out the colour and add texture.
Garnish:
- Drizzle honey on cheese (brie and blue) before you add your edible flowers/garnish so they can stick to it and not be flattened by the honey.
You can sprinkle some dried flowers
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cornflower
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Rose petals
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Lavender ( small amount as quite strong)
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About us...
Hi, we are the Ordish’s - plus a cheeky 3 year old girl and chunky 10 month old not so baby boy.
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My name is Ashley and I am the owner and stylist for Platter Me Beautiful. The bearded guy is my wonderful husband Brent - he is the sous chef at Bayleaf Cafe in Byron and assists with all things food, flavours, minimising waste and the operations of the business. You may even catch him on prep helping at some of our larger events.
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Platter Me Beautiful was born 2 years ago while I was on maternity leave with our first born Ava.. My professional background is in marketing and IT but I also have a certificate 3 in Commercial Cookery and have loved entertaining and cooking for as long as I can remember. Anyone that knows me knows how much I love cooking and spoiling my loved ones with delicious home cooked meals, wine and of course a blow your mind grazing platter. My mum is a great home cook and I have always loved watching her and learning her ways with flavours and reading her very dated Commonsense Cookery Book.
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Originally the vision for the business was to supply holiday makers (like my family who travelled to Byron Bay every March) with a delicious locally sourced cheese/charcuterie style platter box placed in the fridge upon their arrival to their accommodation to settle into holiday mode. For my first holiday season in Byron the business grew great lengths.. Suddenly we were catering pretty much any event, big or intimate. It was wonderful....
Our main objective always being to provide a fresh & delicious grazing platter using locally sourced produce, presented beautifully. We will always strive to be eco-friendly and minimise our footprint as a business and as a family. We only use biodegradable/recyclable packaging and have our two crazy chooks to take care of any waste.
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Today Platter Me Beautiful services from Casino to Kingscliff including the Hinterland and surrounding suburbs. We offer a range of services and now run Grazing Platter Master Classes 6 months of the year. There is also plans of expansion with more staff and services for 2020/2021. Someone say DIY grazing board hamper? Stay tuned!
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Thank you so much to everyone who has been apart of the journey or has supported my wee business in one way or another. You really are the honeycomb to my brie.
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Well this is us.. feel free to contact me with any queries or requests. I love each and every grazing adventure.
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<3 Ash & the PMB Family.