Easy Food Presentation Tips
- Avoid decorating food with anything inedible.
- Any edible garnish should be compatible with the underlying food. Use an ingredient from the main dish in a different form. For example, a chicken dish seasoned with rosemary, garnish with a rosemary sprig.
- Garnish with a natural complement. For example, lemon slices on fish or orange slices with pork. If you are using a garnish not found in the dish, mentally taste the combination of the dish and garnish (chopped parsley on a cheese cake = incompatible)
- Complex dishes require simple garnishes; simple dishes can handle more complex garnishes. Parsley on a beef stew makes sense just as a combination of finely chopped tomato, carrots and spring onions nicely top a plain chicken breast or fish filet.
Common Garnishes for:
Bell Pepper, (Red, Yellow, Green) small dice
Fish or Chicken
Citrus slices, wedges, zest (lemon, limes, oranges, grapefruit)
Cilantro sprigs, Chervil Sprigs
Bed of Baby Spinach
Chopped green onions
Tropical Fruit (mango, pineapple
Avocado slices or diced
Bell Pepper (red, Yellow Green) small dice