A chef’s guide to styling and plating and cauliflower salad recipe
I am often asked… ‘How do I become a better cook?’
I see people following recipes instead of truly understanding how ingredients and methods work. So once a month, I'm going to share with you the alchemy of cooking. That way you can start creating in the kitchen with confidence.
This month we are chatting about styling and plating
The Art of Food Presentation
This has to be my favourite part of cooking. Creating a delicious dish and then giving it the presentation it deserves. Before we even put the food to our mouths, taste begins with our eyes. There's something magical about transforming a simple meal into a visual masterpiece that makes everyone at the table pause and appreciate the moment.
Whether you're hosting an intimate dinner party or just want to elevate your everyday meals, the way you present your food can transform the entire dining experience. Here are a few tips for creating visually beautiful dishes that will have your guests reaching for their cameras before their forks.
"Before we even put the food to our mouths, taste begins with our eyes."
Colour
Think about your colour palette. I love a variety of colours on the table. With lots of green, yellows, reds with hints of purple. Find your palette. Nature provides us with the most stunning colour combinations—think of a summer garden or autumn harvest. Don't be afraid to let vibrant vegetables and herbs be the stars of your plate. A simple scatter of pomegranate seeds or a few edible flowers can transform an ordinary dish into something extraordinary.
Textures
You want a variety, some with lots of crunch, some more smooth and everything in-between. This will excite the palate and look amazing. Contrast is your friend here. Pair creamy avocado with toasted nuts, or smooth hummus with crispy vegetable chips. The interplay of textures not only creates visual interest but also keeps each bite exciting. Think about adding that final sprinkle of something crunchy just before serving—it's these little details that make all the difference.
Servingware
Go and purchase some beautiful platters, pans and pots—support your local ceramists or hunt for something second-hand. This will make your dishes look amazing and inspire you to create beautiful spreads. Your servingware is like the frame around a painting. A gorgeous wooden board, a hand-thrown ceramic bowl, or even a simple white plate can elevate the humblest ingredients. Don't underestimate the power of height either—cake stands aren't just for dessert, and wooden cutting boards make fantastic rustic platters.
Garnishes
A garnish will lift the dish and make the other colours pop. But remember, the best garnishes are edible and complement the flavours of your dish. A drizzle of good olive oil, a handful of fresh herbs, or a sprinkle of flaky sea salt can be the finishing touch that ties everything together. Sometimes less is more—one perfectly placed sprig of rosemary can be more impactful than an overly busy plate.
The beauty of food presentation is that it doesn't require expensive ingredients or complicated techniques. It's about taking a moment to consider how you can make something beautiful with what you have. Your guests will feel the love and care you've put into every detail, and trust me, the meal will taste even better because of it.
Cauliflower Salad
This is a really easy recipe that shows off how when you use colour, textures and garnishes this dish is elevated in looks and taste.
Ingredients
1 large whole
cauliflower cut into eighths with leaves on
2 tbsp curry spice mix
3 tbsp olive oil
1 tsp salt
Salsa
1/2 cup coriander (50g)
1 red chilli, sliced
1 lime, to make 2 tbsp of juice and 1 tsp of zest
1 shallot, thinly sliced
1 cup tomatoes, finely diced
olive oil
salt and pepper
Method
Preheat oven to 180°C fan. In a large bowl add the cauliflower, olive oil, salt, and the spice mix. Carefully mix making sure everything is evenly coated.
On a large lined baking tray add the cauliflower. Make sure there is space you don't want everything on top of each other. Cook for 40-50 minutes or until the cauliflower is well browned.
While the cauliflower is cooking make up the salsa. Combine everything in a bowl with a drizzle of olive oil, a pinch of salt and pepper.
Once cooked transfer the cauliflower to a platter, spoon the salsa over evenly. Serve at once.
Note:
Depending on your oven, you may need to blanch the cauliflower first for 3 minutes in boiling water with the lid on. You can tell if your oven 'steams' if when you open the door when it's on you get a steam facial.