Graze. gourmet platter co.

12/10/2024

last night for Anna 🦪✨

06/10/2024

happy sunday! ☀️ I decided I wanted to leave this photo (that my littlest love captured for me while on school holidays) on the feed because it makes me feeeeel saaah happy… having all of these snowballs en masse in giant vases makes me remember wandering around Shanghai 🥲✨

(I also wonder whether my babushka loved snowballs in Shanghai… I remember her talking about Peonies when she grew up in China… but never snowballs… 🧐)

04/10/2024

something a little different for me this week - yesterday I created a canapés grazing table for 100 people (ok, this part isn’t different 🤣) - but immediately afterwards, catered for a beautiful seated boardroom lunch at to help celebrate the launch of their new Jarvis Toyota Brighton showroom. It was quite a different little challenge for me - my comfort zone is definitely in big, bold, joyful sharing food with big flavours… yesterday was a bit more about delicate, plated and considered - but of course I still injected it with that Larissa-punchy-flavour 😉

I wish I’d taken a photo of the incredible board room florals that had created - a literal FIELD of sunshine ☀️

Thank you to for being the best kicthenhand meets PA, meets therapist, meets table setter-up-er-er, meets sister. And to the amazing Nicole, from waiting for you for your incredible service ♥️

And Kerry and team from for always being so wonderful ☕️

24/07/2024

another installment of not-boring corporate catering: featuring glossy, schticky Korean Fried Chicken Sliders on cutesy charcoal brioche buns…

if you’re looking for not-so-boring (actually FREAKING DELICIOUS) catering for your next event - I’m your girlllll 🙃👋🏼💁🏽‍♀️

14/06/2024

while it seems everyone is abuzz with everything Bridgerton… am I the only one who hasn’t seen an episode?! Surely I can’t be the *only* one?! 🤣✨

11/06/2024

how much of a vibe is this little set up I created? 🥹🔥it’s so tempting to hibernate when the weather is sooo cold - but oh my goodness… how beautiful it is to get out!? the Adelaide hills is SUCH a vibe in winter - especially when you pair it with some beautiful wine, some seriously good cheese and a woolen blanket (like my Pendleton beauty from ) - 🍷 🔥 🍇 🧀 🧣

thanks for the 📸: - and the wonderful company

10/06/2024

I had so much fun dreaming up these cutesy little canapés and a swaaaaanky cheese and caviar kristal platter for one of my fave clients 💍

featuring moreton bay bugs, SA king prawns and QLD scallops from • wild caught smoked salmon • salmon caviar • swanky, stinky, oozy cheeses from my favorites at 🧀

07/05/2024

join me this Friday at the community kitchen in the for - I will be hosting four amazing chefs and foodies who will be cooking up an absolute storm. We’ll talk about the recipes step-by-step, and perhaps the best part - we can all have a taste 😋

2:30pm - Chef Krish Dutt - - executive chef at .adl and .xoxo will be demonstrating an absolute cracker of a salmon dish that will blow your tastebuds away 🐟

4:00pm - Genevieve Harris, the no-waste-queen from / will be showing us how to make fresh ricotta, and the most delicious butter from rescued milk, yoghurt and cream 🥛 🧈 🐮

5:30pm - Valerie Henbest - - and the wonder-woman behind all things cheese at will be joining me in the community kitchen for chats and deliciousness 🧀

7:00pm - Chef Chung Jae Lee - - of will be teaching us all to make authentic Korean kimchi - and if we’re lucky, a crissssspy, delicious kimchi pancake to follow 🥬

Stop by. Say hi. I’d love for you all to join us for some deliciousness ✨

11/04/2024

last week I had the absolute pleasure of collaborating with the wonderful Run Mi from .cookingstudio in South Korea - and it was an absolute DREAM ✨

40-50 incredible business women in food flew in from all over South Korea to attend the event - these women are all members of the Association of Food Directors in Korea - and every single one of them was so kind, warm-hearted, welcoming and so, so inspiring; I learned so much from each and every one of them ✨

my workshop was on western style canapés and catering concepts, I showed and explained some food styling techniques and demonstrated my signature style of grazing table.

the event was incredible, so well thought out and aesthetic.
It was held at - right at the foot of Mount Bukhansan, which is about 30 mins out of the centre of Seoul 🏔️ (actually, when I visited for the first time a couple of weeks ago - there was still snow on the mountain tops - STUNNING!)

I am going to have to share some videos from this event in a separate post - because I cannot capture the vibe in photographs… someone pinch me please! ✨

Run Mi, thank you for inviting me to collaborate you on this beautiful, beautiful event. You are so, so incredible at your work and you are absolutely inspiring! I feel like I have made a very special friend for life, and I am so grateful for you! I can’t wait to see what amazing things we can create together next.

- thank you for being my words in Korean - you made things so, so easy. I’ll study harder for next time 😅

& every single person who helped on the day, brought (such generous!) gifts… thank you so much - from the bottom of my heart.

I can’t help but wonder what else is possible? what is next? ✨

14/03/2024

• this is F O R T Y • and the best is yet to come ✨
(ps. I grew every flower in this bunch 👌🏼)

25/12/2023

Merry Christmas, fam - I hope your heart, cups and bellies are full ❤️✨

24/12/2023

there is still time - if you’re looking for a wildly easy, quick and easy, last minute dessert idea for your Christmas table - you absolutely cannot go past my Eton Mess with Macerated Adelaide Hills Strawberries recipe - all of the elements can be made in advance with a few simple ingredients; and assembly is supposed to be a glorious mess!

I totally cheat and buy the most delicious raspberry meringues from Providore at the 🍓

Recipe available online in my link in bio ✨

23/12/2023

fresh, zesty and oh-so-refreshing - my festive citrus salad is the no-rules, perfect addition to your Christmas table. I like to use a mix of citrus - orange, blood, orange, mandarin and ruby-red grapefruit for a hit of bitterness that helps marry the sweet citrusy and savoury red onion and olive oil flavours.

Recipe is in my link in bio ✨



📸:

22/12/2023

🍑 heirloom tomato, peach and Burrata salad 🍅 for me - this salad is the epitome of summer - it celebrates the beautiful, seasonal, summer ingredients available to us in an Aussie Christmas, when they’re at their most delicious- and somehow, it just LOOKS festive ✨

Recipe is in my link in bio - but why not try a few variations? Swap out the peaches for nectarines, or dress with a simple glug of olive oil and a swizzle (technical term!) or balsamic glaze. Actually, my fave dressing for this salad is 1/4 cup of olive oil + 2 tablespoons of FORVM Chardonnay vinegar (which I am OBSESSED with!) and half clove of microplaned garlic.

Enjoy!

22/12/2023

I’ve teamed up with the to design a Christmas Menu that is big on flavour but low on cost, coming in at less than $20 per person including a couple of delicious entrees, a main protein, some flavour-popping summer Christmas salads and an easy-peasy dessert that is sooo incredibly delish! These recipes will keep your tastebuds happy all summer! ☀️ 🍑 🍅 🍒

The entire menu is made from produce available at the (but really, what CANT you find there?) which is open every day until Christmas, including Christmas Eve.

I’m going to be sharing the entire menu over the next couple of days - but the recipes and menu are available in my link in Bio

I hope you love them as much as I do! ❤️✨



📸:

21/12/2023

here’s my entire menu for the Adelaide Central Market - with some top tips for food budgeting over this festive period 🍒✨

MASTERCHEF'S LARISSA SEWELL creates the ultimate budget-friendly 3-course Christmas menu and shares her TOP TIPS for putting on the ultimate spread.🎄 🍒 Find the menu here >>> https://hubs.la/Q02dy3H40

21/12/2023

I teamed up with the Adelaide Central Market this Christmas season to create and curate the most delicious Christmas recipes - including this ‘Family Friendly Christmas Menu on a Budget’ - this menu set feeds 8-10 people for under $150 - and every single item is available at the Central Market - and every little morsel is saaaaah delish (even if I say so myself) 🍒✨

21/12/2023

🍒 roasted wattleseed panna cotta with cherry compote 🍒 is a suprisingly simple, and quick recipe that I created with the and it’s absolutely perfect for your Christmas menu. both the panna cotta and and the cherry compote can be made a couple of days in advance & kept in the fridge - so there’s no last minute Christmas dessert prep - just pour on that tart, delicious cherry compote and serve!

If you’ve never tried roasted wattleseed - it’s time! it’s so incredible, and so versatile - with a nutty, toasty almost coffee-like flavour profile - it pairs so well with cherries ☕️🍒

I had the absolute pleasure of teaming up with my favourites at the to showcase some of their world-class produce this Christmas - with every single ingredient available under one roof, it’s *the* place to do all of your Christmas shopping. ✨

Link for the recipe in Bio

📸:

https://adelaidecentralmarket.com.au/recipe/roasted-wattleseed-panna-cotta-cherry-compote/

15/12/2023

come and join me at the tomorrow morning between 10am - 11am for a bit of a chit chat and a festive cooking sesh in the community kitchen with the deeeelightful - I’ll be sharing some super simple recipes for your festive table - as well as some tips and tricks to make your Christmas menu easy-breezy and suuuper delish ✨

12/11/2023

this weekend was an absolute dream. Exactly 12 months ago, to the day - I launched myself head first into one of the craziest experiences of a lifetime, I won the most epic challenge where I got to cook straight from the heart; and my world collided with some truly wonderful people - and one of the most incredible, inspiring humans I’ve ever met.

12 months later - and I’m still doing all the crazy things that little Larissa; teenage naked-chef-watching Larissa; or even 2-years-ago Larissa would never have dreamed of, not in a million years.

Little Larissa perhaps didn’t know her power and didn’t know her worth - but every. single. day. I try to live by example and do the hard things to show my boys that nothing, absolutely nothing and nobody is out of your reach - nothing is unattainable, every one of us is human and you can make even your wildest, craziest dreams come true.

- you are one of the most supremely kind, authentic, wildly fun and generous people I know, and if we could hang out on every single one of our 12 month anniversaries - I’m cool with that 🫠

Here’s to the next 12 months of pie-in-the-sky dreams becoming reality ✨

02/08/2023

**✨PAINT + SIP FLASH GIVE-AWAY✨**

my friends at the have kindly gifted *two tickets* to their Frida inspired ‘paint and sip’ class, (valued at $120.00) for me to give away to one of YOU wonderful people to enjoy 💃🍷🎨

The class is being held on Friday 4th August (yes, this Friday!) at 6pm - 8pm. Bring a friend and enjoy a margarita inspired by Frida 🍸 (made by the wonderful folks at ) as you immerse yourself in an unforgettable art experience.

During this class you’ll create a Frida inspired masterpiece on a quality canvas with quality acrylic paints as our teachers step you through traditional techniques, paint application, blending and pattern - and of course, at the end - you’ll get to take your beautiful masterpiece home with you 🎨

⬇️ TO ENTER ⬇️, all you need to do is comment below and tag a friend that you think would love to come along - enter as many times as you like :-)

Winner will be selected randomly tomorrow morning (Thursday 3rd August) and notified via DM from this account 😉

Each week will host a class inspired by Frida’s famous pieces and will celebrate Frida & Diego: Love & Revolution, currently being exhibited at the Art Gallery of South Australia. .adelaide gallery - link in bio ✨

22/07/2023

this time last week I was being fed French cheese, champagne and the loveliest French wines by the wonderful Valerie, at the special Bastille Day cheese after dark event at the - can I say, I have been meaning to go to a Cheese After Dark event for the longest time - so when I received this invitation, I was beyond excited ✨

we had SUCH a wonderful evening - I’d barely walked in and I was already being serenaded with French music, I had a leek and Gruyère tart in one hand, a glass of Pol Roger in the other - and friends, when Valerie starts the night by telling you to eat your Délice de St-Cyr with your bare fingers, you know you’re in for a good night👌🏼

Valerie is not only the loveliest human - she is unquestionably the authority on all things French and most certainly, all things cheese - I learned so much about the different flavour profiles, interesting pairings; made new friends, laughed and probably had a few too many refills on the wonderful French wines 🍷

the next *cheese after dark* is being held at the on August 16th in partnership with wines - tickets available ⬇️ cannot recommend enough ✨

https://www.eventbrite.com.au/e/cheese-after-dark-and-coriole-wines-tickets-636973182937

20/07/2023

when my friends at sent me a jar of their Japanese Curry Blend to play with before it’s official release - I knew exactly what I wanted to make with it - a rich, warming, satisfying bowl of Japanese Style Curry Udon Noodles with Katsu Chicken 😮‍💨

I cooked off the curry powder with a little butter and flour, then poured over a good quality chicken stock to make my broth. I let that simmer away for a few minutes - then added a little soy sauce and mirin to help balance the flavours, followed by a tablespoon of kewpie mayonnaise with a crushed garlic clove; this needed to be whisked in, but oh my goodness, it added such a beautiful richness to my curry broth. trust me on this one!

for the quick chicken katsu - I salt and peppered some chicken tenderloins, dredged in plain flour, then egg, then panko crumb and fried until golden and crisssspy (top tip here: skip the paper towel and put the katsu on a wire cake rack and salt with some flaky immediately after frying - it will stay perfectly crisp for ages!)

normally, I love to make my own udon noodles - but today was about quick-easy-delicious - so I used .organic udon noodles (these are amazing, and just organic flour + salt + water), I poured over my Japanese Curry Broth, served it with the sliced katsu on top with some bokchoy that I quickly pan fried with some garlic and sesame oil…

could this be the most comforting, warm, rich bowl of deliciousness ever? I think so 🥹✨

16/07/2023

cannot believe that we have come full circle and we are on the gantry for the last time at the grand finale. what a journey it has been - can’t wait to see what’s in store for Rhi and Brent - with in the house tonight I’m sure it’s going to be a big one! good luck guys ✨

13/07/2023

ohhhhh, Declan 🥹✨

what an incredible human you are. to say that I am proud of you is an an absolute understatement. you are so humble, so charismatic, so wise beyond your years. you’ve carried yourself throughout this experience with such dignity and integrity - staying true to yourself (and all of your quirks!) along the way. you should be so, so proud of what you have achieved.

I want to say that I am SO HEARTBROKEN for you - but I know that this is just the beginning for you, a mere catalyst for the greatness coming your way in life, friend. you are destined for great, great things. your special brand of skill-meets-passion-meets drive will help catapult you in any direction you choose and I can’t wait to see what you do next.

much love - and always 🐟