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Sarah Todd’s Grazing Platter For the Beach

Recipe2 Img

Bush Honey and macadamia hummus: 
In a food processor, combine chickpeas, tahini, lemon juice, bush honey, and crushed macadamia nuts. Blend until smooth. 

While blending, slowly add the olive oil until the mixture becomes creamy. 

Season with salt to taste. Transfer to a serving bowl and set aside 

Davidson Plum and Beetroot Dip 
Preheat your smoker according to the manufacturer's instructions, aiming for a temperature of around 225°F (107°C). 

While the smoker is heating, prepare your beetroots by trimming any tops off and giving them a good scrub to clean without peeling them. The skins will help retain the beetroot's natural juices during the smoking process.

Lightly coat the beetroots with olive oil, and season with salt and pepper. 

Once your smoker is at the correct temperature, place the prepared beetroots directly on the grill grate.

Add your chosen wood chips to the smoker.

Smoke the beetroots for about 2-3 hours, or until they are tender when pierced with a fork. The exact time will depend on their size and the efficiency of your smoker. 

Allow the beetroots to cool slightly before peeling. The skins should come off easily after smoking. 

Blend the smoked beetroots, Davidson plum puree, Greek yogurt, and minced garlic until smooth. 

Season with salt and pepper to taste. Transfer to a serving bowl and chill until ready to serve. 

Assembling and Packing:
Begin with placing cheeses, meats, and seafood on the platter, spaced out. 

Add small bowls for the dips, olives, and pickled vegetables. Fill in the spaces with the sliced sourdough, crackers, and an arrangement of fresh produce and berries. 

Garnish with edible flowers or microgreens for a visually appealing touch. 

Keep the dips and any perishable items cool with ice packs in a cooler bag until ready to serve.

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Quantities for 4 People:

Cheeses & Seafood: 
150g brie
150g aged cheddar
200g smoked salmon
200g cooked prawns, chilled

Fresh Produce:
2 finger limes, sliced in half
200g heirloom cherry tomatoes
150g mixed fresh berries
200g mixed crunchy vegetables (radishes, cucumbers, colored carrots)
A handful of local leafy greens and edible flowers for garnish 

Breads & Crackers: 
1 small loaf of sourdough bread, sliced 
200g assortment of crackers 

Bush Honey and Macadamia Nut Hummus: 
1 can (400g) chickpeas, drained and rinsed 2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons local bush honey
1/4 cup macadamia nuts, crushed 2 tablespoons olive oil
Salt, to taste

Davidson Plum and Beetroot Dip: 
2 medium beetroots, roasted, peeled, and chopped
1/4 cup Davidson plum puree
1/4 cup Greek yogurt
1 garlic clove, minced Salt and pepper, to taste

100g mixed nuts (macadamias, almonds) 
100g mixed dried fruits (figs, apricots) 100g local olives 

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