Tasting Plate for Two and a Family Trip to Canowindra
Recently, my family and I took a few days from reality to escape to the country, relax, eat and drink to our heart’s content. We visited a few local wineries and tasted the fresh local produce at various eateries in Cowra and Canowindra, (Western NSW – Australia). We have not had a family photo in some time, so I made the excuse that I needed our smiling faces to appear on this blog – ensuring at least one decent snap would result!
In between sampling the regions finest grapes and soaking up the autumn sun at the Japanese Garden in Cowra, we stopped for a light lunch at a quaint little cafe – Taste Canowindra. Having already consumed a large breakfast, morning tea, coffee and number of wines, we opted for a light lunch in the form of ‘The Tasting Plate for Two’. (Yes there were 4 of us, both none of us were that hungry. Not at least until we started eating!).
This was my first attempt at capturing food out of my normal (controlled) environment! It went something like this: ‘hurry up Rach….it looks so good, that prawn is begging to be eaten’. I did feel instantly overwhelmed, but quickly set my exposure and aperture on the camera and snapped away. I think I did well!?
The idea of a ‘Tasting Plate’ is a great way to showcase your favourite nibbles whatever the occasion. Whether it be a light starter at the annual summer BBQ or something to pick at with your best friend over a bottle of wine and a few laughs. This dish could not be easier and you can incorporate/substitute your favourites with any of the ingredients mentioned in the recipe!
Create your own Tasting Plate!
6 Slices of chorizo
4 Peeled Prawns (shrimp)
2 Large slices of pastrami
Pickled capsicum (red pepper)
Sliced pickled red onion
Blue vein cheese
Persian feta cheese
A generous handful of oakleaf lettuce
Snowpea sprouts to garnish
Diced chives to sprinkle
Assorted dressings – balsamic vinegar, honey mustard and seafood cocktail
In the middle of a large serving plate, place the lettuce, garnished with snowpea sprouts and chives. Place around the lettuce the olives, caperberries, capsicum, onion and assorted cheeses. Place the dressings in three separate bowls and arrange on the plate.
In a pan, fry the chorizo until slightly crisp on the edges. Remove. Place peeled prawns in pan and cook for 2 minutes each side until flesh is white. Place both the chorizo and prawns on the plate. Roll the pastrami and add to the plate.
Serve with toasted bread and a dash of olive oil.
This list of ingredients is a great place to start to assemble your tasting plate. Play around with the ingredients, substitute or add any your favourite nibbles!
I wanted to share with you my favourite pic from our trip to the Japanese garden. I love this photo – Emma, your such a rock star!