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How To Do Home Catering

Sebastian from TLC Catering explains how he likes to set up his grazing tables: “I like to start with larger foods such as meats, cheeses, crudites and antipasto and play with an assortment of shapes and sizes. I also like to be creative in how I present my cold meats (rolling or folding into quarters looks great!) and the way I cut any vegetables I use. I use a variety of colours – for example, a few different dip flavours. And add lots of texture through other elements – like crackers, nuts and fruit.”

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