char-grilled seafood platter with romesco and aioli from our summer issue of donna hay magazine 2015
Derek Dammann's Canadian Plateau de Fruits de Mer like you've never seen it before! — House9 Design
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The ‘plateau de fruits de mer,’ at Poste Moderne Brasserie: a towering assortment of fresh, raw seafood including oysters, prawns, lobster, crab and ceviche. (photo courtesy of Scott Suchman)
Serve mixed cold seafood on a cake stand as an elegant starter. Serve dips and sides in separate dishes so that guests are not waiting for one single platter to be passed around.
Shellfish Seafood Platter - Taste My Recipes
seafood platter and a glass of wine | indulgent taste | fine dining | oysters