Entertain with ease

VRC Chef Ryan Flaherty offers his tips and hints to build the perfect grazing board.

Build your board

  • 3 sliced meats
  • 1 parfait
  • 1 terrine
  • 2 cheeses
  • 2 jams or chutneys

Cured meats

  • Bresaola air-dried beef salted with aromatics and often soaked in red wine then aged for two to three months.
  • Pork and fennel salami (fuet anis) A beautiful salami that’s aromatic yet rich and robust.
  • Jamon Iberico The famous Spanish aged ham.

Terrines and parfaits

If you are game and like a challenge you can try to make your own.

Cheese

  • Parmesan (Parmigiano-Reggiano) crumble in large chunks or leave whole for people to break off.
  • Berry’s Creek Riverine Blue Delightful blue cheese made in Gippsland.
  • Tarago River Triple Cream (another Gippsland product), it has a creamy, clotted texture.

Jams, chutneys, preserves, compotes, marmalades and fruit pastes

Try quince, apple, orange, fig, berry, mandarin, pear, apple, sultana, currant, apricot, peach and many more.

Tasty accompaniments 

  • Stuffed baby bell peppers
  • Mount Zero olives
  • Pickled Guindillas (small green peppers native to the Basque country)
  • Boquerones (marinated white anchovies)
  • Sun-dried tomatoes (home-made is easy and a lot tastier)
  • Baby bocconcini
  • Cornichons
  • Bread and butter pickles
  • Jarred baby figs
  • Dried fruit
  • Nuts, salted, spiced and smoked
  • Fruit, pears and apples
  • Honey

COVID-19 etiquette

Have serving tongs on hand and encourage guests to use them rather than their fingers.

Offer cutlery and plates. You may even want to have wrapped options to limit handling.

Be sure to have hand sanitiser available.

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