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Dress up your dishes like a pro


Make your meals a true feast for the senses.  While taste and smell are important, the visuals play a big part in completing a great dining experience for the family and guests.

The easiest way to add colour and verve to your dishes is through the use of garnishes. They can be used to decorate and embellish the visuals of a dish and to impart new flavours to it. You can save time by preparing and shaping garnishes beforehand before storing them in a refrigerator like the Electrolux EQE6307SA. The multi-airflow system in the fridge helps to keep all foods equally fresh for longer, while its extra-wide fridge compartment allows you to store pre-garnished party platters for easily retrieval later.



One of the easiest ways to add colour and texture to a dish. Anything from ketchup, chocolate sauce or gravy can be used to garnish food. Oils like olive oil can be mixed with other ingredients like herbs, beet juice or even food colouring to create a colourful dressing for any dish.

Sauces are an easy way way to add custom patterns and colours to food.
Photo Credit: Freedigitalphotos 

Instead of simply pouring it over the ingredients, try drizzling it in a pattern over or around the food. Professionals tend to drizzle a pattern over a plain white plate before placing the food neatly on top of it.



You could eat that half-slice of lemon or orange on your plate, but their purpose is mainly for show. Fruit slices can give a plate or a drink a fresh summery feel, while a small cluster of berries on the side of a plate can add a touch of elegance to the dish.

Thinly sliced lemons and vegetables can add vibrancy to a dish.
Photo Credit: Freedigitalphotos 

If you are up to the challenge of creating shapes out of fruit, strawberries are great as they can be sliced thinly from the pointed end through to about ¾ of the fruit, then gently spread out like a fan. Or get hold of a fruit scooper and make colourful and tasty fruit balls out of melons, kiwis and even dragon fruit for the more adventurous. Cookie cutters can also help stamp out fun shapes from pears, apples or cantaloupes.



Herbs are best used fresh as garnishes. A sprig or two of parsley is one of the most commonly used decorations, but it can also be easily chopped up and sprinkled over a dish to provide a bit of fresh green colour. Other commonly used herbs are thyme, rosemary, sage, mint and lemon grass.



Vegetables can be sliced or shaved thinly to make colourful garnishes. They can also be shredded and heaped on one side of the plate. Larger vegetables like carrots, radishes or beets can even be carved into shapes like flowers.



You don’t have to stick to using just one garnish. Combining assorted garnishes, such as a slice of orange on a bed of lettuce, or some fruit with cheese can add extra textures and flavours to any dish.


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