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What your dish looks like on the plate or at the buffet has a lot to do with how it’s prepared. You need to consider balance of colours, shapes, textures and flavours to create visually enticing dishes for your customers. Garnish is the ‘finishing touch’ to your meal. It is added at the end of preparation to make your dishes stand out and look tasty. Garnish on a dish may entice your customer to try something they would not normally purchase.

WHEN GARNISHING YOUR DISH, YOU NEED TO CONSIDER THE FOLLOWING THINGS:

  • The garnish must be edible.
  • The type of garnish you use may be affected by the temperature of the dish or bain-marie counter.
  • Always use a sharp paring knife to create garnishes. 
  • Consider colour and texture when creating garnishes. 
  • Pick a garnish that relates to the dish and will enhance the colour and the texture of the food it will accompany.
  • Size is also important when producing garnishes. They should be sized proportionately to the food they are decorating. Large garnishes should be used for platters and small garnishes for smaller dishes.
  • Also consider flavours that complement the dish when producing garnishes. (Note that certain garnishes can affect the flavour of the dish).

SOME GREAT GARNISH PAIRING SUGGESTIONS:

  • Fresh herbs such as thyme and rosemary work well with lamb recipes or grilled meat. 
  • Herbs can be chopped and sprinkled over a casserole/starch before serving.
  • Coriander is excellent with a curry.
  • Basil works well with pasta dishes.
  • Parsley looks and tastes good on soup or fish dishes.
  • Nuts, spring onion, chopped parsley and crumbled feta are perfect
  • on a salad.
  • Lemon slices with a sprig of parsley for fish or seafood.
  • Finely chopped parsley for casseroles.