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  • Antipasto platter

  • South Cape Persian Fetta (served in a bowl)

  • Australian Gold Pepper Swirl cheese

  • South Cape Bocconcini wrapped in prosciutto

  • Sliced salami and/or prosciutto

  • Olives

  • Cherry Tomatoes

  • Gherkins or Cornichons

  • Carrot, celery and/or red capsicum sticks

  • South Cape Cheese Twists or Crispbread

  • Cheese platter

  • Tasmanian Heritage Traditional Camembert

  • King Island Dairy Surprise Bay Cheddar

  • King Island Dairy Endeavour Blue

  • Smoked almonds

  • Fresh dates

  • South Cape Quince Paste

  • South Cape Classic Crispbreads

  • Fresh fruit – grapes, pear, apples

  • Fruit bread


  • 1.

    Arrange cheese, sliced meats, olives and vegetables on a large platter and serve with cheese twists or crispbreads.

  • Cheese platter:

  • 1.

    In general, allow 20-30 grams of each cheese per person, but no more than a total of 100-120 grams per person.

  • 2.

    Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature. For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator.

  • 3.

    Arrange them on the serving plate with accompaniments alongside but not touching the cheese. It’s best to use a larger plate that gives guests plenty of room to manoeuvre the cutting of the cheese.

  • 4.

    For firm cheeses served in wedges, cut a couple of ‘starting slices’ to prompt guests as to the best way to cut the cheese.

  • 5.

    Cover loosely with a damp tea towel or plastic wrap until serving time.


For more information and recipes from this series, click on the following link

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