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OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

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Individual Platters

SERVES: 6–10 • TOTAL TIME: 20 MINUTES

Ingredients:

  • Assorted crackers, lavosh and crispbread

  • ½ rockmelon, skin and seeds removed, cut into wedges

  • Sliced prosciutto

  • Salami/Sopressa

  • Dip

  • Brie

  • Blue cheese

  • 100g raw honeycomb

  • 50g muscatels

  • 300g grapes

  • Fresh figs or cherries

  • 80g sundried tomatoes

  • 150g mixed pitted olives

  • 80g quince paste

Directions:

  1. Build individual smorgasbord plates, or one large platter, by arranging the ingredients to compliment each other. Wrap rockmelon wedges with prosciutto or pile it proudly on top, adorn brie with raw honeycomb, and pair plump fresh fruit with salty deli delights.

  2. Build the plate to be full and generous, and match colours throughout the plate to create contrast and texture.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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