Sarah Todd’s Grazing Platter For the Beach

Bush Honey and macadamia hummus: 
In a food processor, combine chickpeas, tahini, lemon juice, bush honey, and crushed macadamia nuts. Blend until smooth. 

While blending, slowly add the olive oil until the mixture becomes creamy. 

Season with salt to taste. Transfer to a serving bowl and set aside 

Davidson Plum and Beetroot Dip 
Preheat your smoker according to the manufacturer's instructions, aiming for a temperature of around 225°F (107°C). 

While the smoker is heating, prepare your beetroots by trimming any tops off and giving them a good scrub to clean without peeling them. The skins will help retain the beetroot's natural juices during the smoking process.

Lightly coat the beetroots with olive oil, and season with salt and pepper. 

Once your smoker is at the correct temperature, place the prepared beetroots directly on the grill grate.

Add your chosen wood chips to the smoker.

Smoke the beetroots for about 2-3 hours, or until they are tender when pierced with a fork. The exact time will depend on their size and the efficiency of your smoker. 

Allow the beetroots to cool slightly before peeling. The skins should come off easily after smoking. 

Blend the smoked beetroots, Davidson plum puree, Greek yogurt, and minced garlic until smooth. 

Season with salt and pepper to taste. Transfer to a serving bowl and chill until ready to serve. 

Assembling and Packing:
Begin with placing cheeses, meats, and seafood on the platter, spaced out. 

Add small bowls for the dips, olives, and pickled vegetables. Fill in the spaces with the sliced sourdough, crackers, and an arrangement of fresh produce and berries. 

Garnish with edible flowers or microgreens for a visually appealing touch. 

Keep the dips and any perishable items cool with ice packs in a cooler bag until ready to serve.

Buy Tickets