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Antipasto – what to eat before you eat

cheese board
A good host should have a few things for guests to nibble on over a welcome drink or two. The trick is to serve just enough that they feel satisfied without filling them up so much that they spoil the main event.

An easy option is to put together a platter in the vein of the famed Italian antipasto – which is derived from the Latin for ‘before the meal’. 

The best antipasto platters come alive with a range of colours, textures and flavours to draw the eye as well as tantalise the tastebuds.  

Create a traditional antipasto platter with a mix of cheeses from the likes of Dellendale Creamery and La Delizia Latticini; cured meats from The Farm House Margaret River or Mondo Doro; and mixed olives from Great Southern Groves.  

Add some marinated vegetables, such as capsicum and sun-dried tomatoes. and handfuls of dried fruit or nuts, such as Omega Walnuts’ premium kernels. No antipasto platter is complete without some seasonal fresh fruit, either. Think sliced nectarines or peaches, pears or halved figs. Koorian Farming’s figs, grown on the Gingin scarp, are available from mid February through to late May.  

Pick up a box or two of crackers and breadsticks from your nearest Coles and slice some fresh bread from Loafers Artisan.  Mix any of Black Garlic & Co’s aged balsamic vinegars with a few tablespoons of Wirra Gamba Olives’ extra virgin olive oil, or put them in separate bowls for guests to dip as they choose.  

Pop a few little bowls in and around the platter which you can fill with delights such as The Epicurean Foodie’s fig and pear paste or nectarine habanero paste. What you include is a matter of personal taste but, if you’re entertaining a crowd, it’s good to mix it up with a few unexpected surprises, such as Cambinata Yabbies’ gourmet yabby or abalone cooked in chilli, spice and lemon, or some spicy Perth Kimchi. 

You could also keep it simple but rather special with a dozen akoya or rock oysters from Leeuwin Coast. These delicacies need little adornment, though have some sliced lemons or limes and salt at hand for those who like an extra bit of zing. They also go well with a nice glass of champagne. 

Whatever you dish up before the main event, make it local. There are so many wonderful Western Australian morsels to whet the appetite. Look out for the distinctive Buy West Eat Best bitemark wherever you shop. 

WA Antipasto