Slido Platter

Pickled Red Onions

⅔ c white wine vinegar

2 tsp sugar

1 medium red onion, thinly sliced


100g cream cheese

2 tbspn chives, finely chopped

10 – 12 frozen kumara slices, thawed

Caper berries

100g smoked salmon

1 telegraph cucumber, peeled into ribbons with a peeler

middle eye bacon, cooked

1 avocado, peeled & sliced

fresh strawberries

fresh blueberries

fresh parsley leaves, mint & dill leaves

borage flowers

sliced radishes


micro greens

Pickled Red Onions

Heat the vinegar in a small saucepan with the sugar until dissolved. Add the red onion to a jar, and pour over the heated vinegar. Mix regularly to ensure the onions are coated. Seal when cool and refrigerate.

In a bowl mix the cream cheese and chives until combined.

Heat a fry pan over a medium heat with 2 tbspn canola oil. Add the kumara slices and cook for a few minutes on each side until cooked through and crispy.

Place the kumara, vegetables, bacon, salmon, berries, microgreens, borage flowers and herbs on a large serving platter, along with bowls of the pickled red onions, caper berries, chive cream cheese, and honey.