Image default
Cooking Club Inspiration

Feed & Flourish with Poh

Spring is just around the corner. And with the warmer weather comes fresh blooms, fresher produce and of course, family and friends.
So we asked Poh for some delicious recipes to serve up just as the season begins.

Feed & Flourish is about feeding a crowd with homemade meals, while letting your skillsets flourish in the kitchen – so you can show off your cooking creds all spring long.


Perfecting the Grazing Platter

Cheese boards are a sure-fire crowd-pleaser. And there are some simple ways to take your humble plate from ‘cheese and crackers’ to smorgasbord-territory. Consider how many guests you’re catering for, then choose your platter accordingly. I love using rustic textures, so wooden chopping boards are a real winner.

Before chopping into your cheeses, assess the placement of each element on the board. I like to use an assortment of charcuterie, cheeses, antipasto and little bowls for dipping into. Once you’ve sorted where everything sits, get unwrapping and arranging, saving the cheeses for last.

I like to use deli meats like Italian prosciutto, mortadella, pastrami and salami; and different kinds of olives (like Ligurian and Sicilian) for interest and texture.

Soft cheeses can be temperamental, make sure you serve them at the right temperature or check with your deli for recommendations. A block of parmesan works really well if you’re avoiding soft cheeses, and they withstand warmer weather longer than their gooey counterparts.

For something a little extra special, I like to add a top-notch tin of anchovies to the platter or a bowl of burrata served with tomatoes, basil, red onion, and my best aged-balsamic – yum!

Right Knife. Right Cheese.

Cheese knives can make your board look legit. Always provide a knife for every cheese on your cheeseboard so the nuance of each flavor doesn’t get muddled.

Here’s my guide to pairing:

  • Pick a thin-edged knife for soft cheeses – the sharp edge will cut rather than mash! Anything with holes along the blade will also stop the cheese from sticking.
  • Cheese cleavers and spades are great for hard or firmer cheeses.
  • Cheese forks are useful for holding harder cheeses into place while being cut but also very good for splitting hard cheeses like parmesan or pecorino into smaller chunks.

Semi-hard or hard cheeses can also be sliced with a planer.

Go on, check out my Feed & Flourish recipes and tips to match in the cookbook!

Related posts

Miguel’s show-stopping strawberry cheesecake


Mozi Moggs Mother’s Day Gift Guide

Joe Guario

Poh’s Kaya – Coconut Curd