Florian Feast for Summer
Florian Carlton’s approach to food resonates with us, it’s friendly, uncomplicated, hyper-local and earnest in every way.
Having recently hosted Dom Gattemayr from Florian in the EDIT Kitchen to prepare Florian's signature focaccia and to create their highly coveted and delicious grazing spread for our Saturday InDesign event, we’re thrilled to share Dom’s top tips for Summer Entertaining.
GUEST | Dom Gattermayr, Head Chef, Florian
PHOTOGRAPHY | Annika Kafcaloudias + Diana Risteski
What is the first thing to consider when creating a sharing grazing table/feast?
What’s in season! Everything is seasonal and can set the tone for what you are eating and also what taste good. Get creative and change it up! Think pears in winter and cherries in summer.
What will be on your feasting table this Summer?
Cherry chuntney, triple cream brie and a glazed ham.
Top 3 Cheeses
Our favourites are Le Delice de Bourgogne from France, a more local blue cheese from Long Paddock in Castlemaine and a Manchego, always.
Top accompaniments
We love house made pickles, chutney and mustard.
Your tabletop spreads are not only delicious but a treat to the eye, what are your top styling tips for bringing it all together?
Not overthinking it and letting the produce speak for itself. Keep things colourful and minimal with the servingware and let all the beautiful colours of the produce do the work.
What are you pouring this Summer?
Gemini Mebsuta Chardonnay from Adelaide Hills.
