A step-by-step guide to creating the ultimate grazing platter

Puhoi Valley Grazing Platter 450x450 v2

Create an incredible grazing platter for 20-30 guests using this step-by-step guide. 

  • Preparation Time
    1 & 1/2 hours
  • Serves
  • Difficulty


  • Puhoi Valley Triple Cream Brie
  • Puhoi Valley Double Cream Brie
  • Puhoi Valley Single Cream Camembert
  • Puhoi Valley Normandy Style Camembert
  • Puhoi Valley Kawau Blue
  • Puhoi Valley Blue Brie
  • Puhoi Valley Distinction Blue
  • Puhoi Valley Washed Rind
  • Puhoi Valley Aged Cheddar
  • Puhoi Valley Gruyere
  • Puhoi Valley Authentic Greek Yoghurt - Salted Caramel
  • Puhoi Valley Authentic Greek Yoghurt - Raspberry & Boysenberry Compote
  • Two loaves A selection of breads
  • 1 loaf Gluten-free bread
  • 4 boxes A selection of crackers (rice crackers, seedy crackers, plain crackers, gluten free seeded)
  • 4-8 A selection of seasonal veggies (cucumber, celery, capsicum, carrots, avocados, cherry tomatoes, radishes)
  • A selection of chopped fresh fruits (pineapple, berries, kiwifruit)
  • A mixture of sweet treats (slices, mini donuts, dark chocolate, marshmallows and cookies)
  • 4-6 A selection of pickled veggies (gherkins, capers, onions, olives)
  • A selection of meats (salmon, prosciutto, salami, ham, pancetta)
  • 4-8 A selection of hummus, dips & spreads (plain hummus, beetroot hummus, quince paste, marmalade, beetroot relish, feijoa paste, pesto)
  • Dried fruits
  • Mixed Nuts


  1. Create levels with boards, trays and boxes

  2. Add your dairy – cheeses and yoghurts. Keep your blue cheeses in one area, your soft cheeses in another area and your other cheeses in a third area.

  3. Alongside your soft cheeses, create a cheese tower, layering a couple of different sized cheeses with a fruit & nut cake

  4. Next, add a section for your meats, and keep your salmon and fish separate to this

  5. Begin layering your dips, relishes, pastes and ramekins filled with the likes of olives, feta and capers

  6. Start filling in gaps with slices of bread and crackers, if you’re catering to gluten-free guests have a basket separate filled with gluten-free bread and crackers

  7. Begin adding seasonal and pickled veggies, when preparing them cut them nice and long and thin for easy dipping

  8. Fill in your meat section with good quality deli meats

  9. Over by your yoghurts, this is where there is a dessert section, add in fresh fruits, slices and sweet treats

  10. Your grazing table should be looking full now! Start filling in the gaps with dried fruit and mixed nuts.

  11. Finishing tips: Top your cheese tower with honeycomb, for an extra boujee effect. Add olive oil and dukkah to your hummus.

  12. Lastly, add a selection of cheese knives, serving utensils and food labels for the different sections.

    • Place grapes by our brie
    • Figs and fig paste close to the blue cheeses
    • By the cheddar, place honey and dried pear
    • Close to the camembert, place marmalade
    • Stuff our Puhoi Feta into Piquante peppers