Topic: Garnish and Plate Art/Decorating

[Kashmiri Bob]

Been playing around with food presentation and wonder if anyone has any tips/ideas/opinions?  Particularly interested in starter appearance.  My mains are usually limited to a sprig/sprinkle of coriander, possibly a chilli flower (depending on the dish), often enough perhaps, but I do like tarting up starters and have bought a couple of chef's bottles for plate decoration.  Check out this short video ad for a Bangladeshi restaurant in Wales.  Look at that lovely onion bhaji plate decoration at 00:46.  I'm working towards this (more difficult than it looks). It's not just a visual thing of course as you can use two contrasting chilli sauces, for example.  Nice bit of kitchen footage in the vid as well, with base gravy in use, thank goodness!

Asha Balti House Intro

Rob


   

[Stephen Lindsay]

gg, I don't have specific tips but I have heard some chefs say that they always present things on the plate in odd numbers as we perceive them to be aesthetically more pleasing than even number. I've tried this with popping say 4 or 5 pakoras on a plate and this does seem to work.

For Indian food presented professionally it might be worth checking out the websites of chefs like Atul Kochhar where you will see pics and videos that are of Michelin standard.

[curryhell]

Isn't it very true we also eat with our eyes as well as our mouths?  A good dish well presented always seems to taste that much better  .
A good tip SL. Your local TA and BIR menus can also offer some interesting tips on presentation too.  It also pays to remember that "less is more" to avoid overdoing it
Nice bit of footage there too Rob.  Look forward to seeing your food plus your decorations 

[Malc.]

Good advice Stephen, I was watching Master Chef Professional a few days ago and Michel Roux Jr. said that it's better to plate things in 3's as it has a better visual appeal to us.


I find it hard to make the food on my plates look like that of great chef, so am struggling to find anything to offer in way if advice. I would say though, the ratio of food on the plate is quite important. Too much food on the plate and you will never make it look like art, less is definitely more as CH mentions.

[Kashmiri Bob]

Thanks for the advice guys.  Was also thinking about trying out food rings for the rice, not sure though as I think it can look good on a oval serving dish as well. 

Made up a couple of curries last night to have this evening and whilst making them mentioned food art/presentation to the wife.  This was her take on it.  Not quite what I had in mind, but we laughed all the same!



Rob 

 

[Malc.]

Made up a couple of curries last night to have this evening and whilst making them mentioned food art/presentation to the wife.  This was her take on it.  Not quite what I had in mind, but we laughed all the same!

Very good, certainly made me chuckle. ;D

[Unclefrank]

Try Youtube. That's where i had my videos from, everything from rose tomatoes, carrot butterflies, carrot flower garnish and decorations with lemon.