Explore the full Presentation Ideas Series:

#1 Oils, Sauces & Butters

#3 Serving Dishes

#4 Desserts

Crunch & Texture

Add crunch and texture in the form of a garnish with these ideas! Perfect for vegetable and side dishes and can also be used for plated meals.

Crispy shallots: Tagliatelle with Pickled Chillies & Crispy Chipotle Shallots 

Super Seed Sprinkle

Savoury Granola

Spicy Pumpkin Seeds

Fried Bread Croutons

Crispy Wasabi Chickpeas 

Curried Carrot Ribbons

Parmesan Chips

Beetroot Crisps

Curry leaves or bay leaves- Lightly fry leaves in oil, add a pinch of salt and serve amongst potatoes.

Breadcrumbs – Lightly toast breadcrumbs with some oil or butter, add citrus zest of choice, spice or chilli flakes for a delicious garnish!

Tips:

Add crunchy garnishes just before serving so they stay crisp.

Sprinkle from height for a natural, effortless look. 

Dustings & Powders

A dusting of something with visual contrast can add another dimension to your dish. Think black salt against a white plate, or white salt on a black plate. Some spices or mixes such as paprika or dukkah can also enhance a dish.

Herb Dust

Dukkah

Fresh & Green

Create a Herb Bouquet: If you have herbs or flowers in your garden, cut them a day or two before your meal, and put in a jar of water in your kitchen or dining table. Use to garnish during the meal.

Flowers: Don’t throw away old bouquets! Snip off the flowers and store in an airtight container in the fridge to use for garnishing snack trays, salads or desserts.

Char your citrus! Place a hot cast iron pan on high heat. Slice lemons, oranges or limes in half and place in the pan, cut side down, until charred to your likeness. Use to garnish meat or seafood dishes. Use the juice afterwards in dressings, sauces, stews, or to roast with chicken – it gives a delicious lemon flavor!

Another way to add interest to lemon and lime wedges is to dip one side in sesame seeds or poppy seeds. Or, thinly slice or cut in wedges.

Pineapple flowers – So pretty as well as delicious, use these as a meat garnish, on top of pineapple salsa, or add to desserts and snack trays. Pineapple Flowers 

Think outside the box for green garnishes! For something other than microgreens and herbs, try these other greens to enhance your dish:

Watercress – inexpensive, peppery and adds instant height to a plate.

Pea Tendrils – delicate, curly and elegant for plated meals.

Nasturtium leaves- a restaurant favourite with a flavour similar to watercress

Rocket / Arugula – slightly wild and rustic, perfect for scattering.

Vegetable leaves – fennel fronds is a favourite! You can also use beetroot, celery leaves, carrot and radish tops – fresh, unexpected and zero waste.

Vegetable ribbons – try cucumber or zucchini.

Spring onion curls – crisp and eye-catching:

Spring Onion Curls

Pickled

Pickling vegetables is a great way to add flavour, and a pop of colour. Most vegetables can be pickled using equal parts vinegar and water, with a little sugar and salt. Try sliced chilli, radishes, red onion, fennel, red cabbage, or mustard seeds. Pickling adds acidity and brightness while enhancing colour and visual contrast on the plate.

Pickled Onions

Rainbow Pickles

Tips:

Slice vegetables thinly using a mandolin for faster pickling and a more delicate finish.

If you’re short on time, reuse any leftover pickling liquid in your fridge to quick-pickle fresh vegetables. Simply slice thinly and submerge for 30–60 minutes for an instant pop of acidity and colour.