Forum

For many years I've been catering for family gatherings using share platters.  With COVID we should really be moving towards individual servings to reduce the risk of transmission. 

Any suggestions for menus that can scale to 12-16 people without spending the whole day in the kitchen?  It's early Autumn in South Australia and ideally looking for recipes that use produce that's in season.

Check out ideas on making bento or Hawaiian style plate dishes using disposable or plastic compartment plates.

India's thali tradition is often updated to divided plates ... and tiffin meals parallel bento boxes.

Can't you still do some of the same dishes as for a shared platter, but pre-portion a selection onto individual plates. Or still have a shared platter with you serving to request, rather each person handling the food and serving utensils?