Red wine braised short rib topping whipped Yukon Gold + sweet potato mash mix, roasted zucchini, buttered baby carrots. The gravy is finished with maple balsamic and butter.

I was happiest with the contrast on this plate, I think I nailed the colour I wanted from the gravy and it looks appealing against the brighter veggies and golden mash. I also wanted the plate to feel somewhere between elegant with that true “comfort food” the warmth of a braised dinner

The biggest challenge for me was arranging the veg. I think the zucchini and potato are cute but I really wish I had thought more about those carrots. The other challenge that you see is the blob of gravy, lol. I was trying to do cute bubbles but my hand slipped and it became a blob. Tried to salvage it with dried thyme.

This was a home cooked meal for my family so it’s a little more practical than it is fine dining, but I’d still welcome any feedback on how you might have plated differently.

Just getting into plating and would love some feedback! How would you rate this, and what would you have done differently?
Definitely still learning, so feel free to critique it. I’m curious what stands out (good or bad 😂) and what I could work on to make my plates look more polished.

Not the best. I used the only plates that I had available. Should of used a shallow pasta plate for this.

This is Avo, egg and toast with tomatoes. My larger plates are all patterned so if I wanted to have a clean backdrop it would need to be a smaller plate or else something like a chopping board.

It’s my first time making avocado swirls, and I used a glass to try make a circle from the tomatoes. However it doesn’t really ‘work’ and I’m trying to figure out what needs to improve

Put together this charcuterie board with hot Genoa salami, Milano salami, salami with prosciutto, coppa di Parma, prosciutto and kielbasa, alongside Alfred le Fermier, Brie paysan and aged cheddar. I filled it out with grapes, blackberries, dried figs, homemade preserved bread ‘n’ butter pickles and blueberry jam.

For the plating, I tried to balance the heavier meats and cheeses with fruit and preserves, using the two bowls as focal points and arranging the sliced kielbasa around the jam to frame the top of the board. Finished with a dill flower over the pickles and a little fresh lavender beside the jam.

I’m pretty happy with the abundance while still keeping some structure, although fitting everything onto the board to make it feel hearty/abundant/something for everyone and not crowded was definitely the challenge. All feedback welcome!

sorry i know this it outta focus a bit

• Tartare: tomato, strawberry, shallot, habanero, serrano, chive, shallot and mint.
• Garnishes: chevre gel, basil gel, cracked pepper, micro-basil, micro-mint and chive blossom.
• Sauced w. white balsamic vinaigrette.
• Dusted w. tomato skin powder.
• Focaccia crostini.

Just a guy who got carried away watching The Bear… so I decided to host an 8 course tasting for some close friends.

Admittedly this was back in May but just now mustered up the courage to make this post.

Course 1:
Jidori Osyter, tare, koji, kinome
- paired with Jidori consommé, wasabi oil

Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi

Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk

Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood

Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque

Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus

Course 7:
Red shiso sorbet, rhubarb cheong, sumac

Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar

Been a bit since I've posted. Hope this is a bit better than my last offering.

Made a 5 course tasting menu at home for my mom’s wedding anniversary.

First time cooking a tasting menu and I would do it again. Can’t lie logistics get tough when you are doing it yourself. The toughest part is timing the dishes to be perfectly ready once everyone finishes each course.

Pro tip- heat or keep your plates cold to correspond with the dishes temperate

1. Corn + Cheese Croquette
   Crispy fried potato croquette with sweet corn and a Gruyère, served with Parmesan aïoli

2. Salmon Crudo - Grapefruit, Blood Orange, Radish Salmon with citrus segments, shaved radish ribbons, capers, and olive oil

3. Gnocchi Cacio e Pepe
   Homemade gnocchi

4. Beef Wellington with Cherry Wine Sauce
   Half-portion filet Wellington, mushroom duxelles, puff pastry, finished with a cherry wine reduction

5. Peach Tarte Tatin
   Caramelized peaches and puff pastry

Blackened jumbo shrimp, Turmeric lime quinoa with sautéed spinach and porcini mushrooms, smoked pork belly lardons, finished with a basil citrus vinaigrette.

Edit- As expected, everyone has confirmed my plating sucks lol. But everyone has also been so polite and insightful and helpful! And as a bonus I got to pick some talented brains about recipe tweaks. What an awesome group; thank you! Maybe I'll post an updated plate in the future

I'm just a home cook, and frankly my plating sucks lol. But would love some constructive criticism!

Salisbury steak from a ribeye with fried hashbrowns and gravy on top.

Just a homecook, definitely not a professional. Trying to get better at my food and playing. Anything constructive is helpful!

A simple one

Poached beet in a beetroot top and tarragon sauce.
Blue cheese and honey toasted walnuts with tarragon and lemon zest.
Balsamic and honey drizzle.