char-grilled seafood platter with romesco and aioli from our summer issue of donna hay magazine 2015
Derek Dammann's Canadian Plateau de Fruits de Mer like you've never seen it before! — House9 Design
The ‘plateau de fruits de mer,’ at Poste Moderne Brasserie: a towering assortment of fresh, raw seafood including oysters, prawns, lobster, crab and ceviche. (photo courtesy of Scott Suchman)
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Anyone for a seafood feast??
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Serve mixed cold seafood on a cake stand as an elegant starter. Serve dips and sides in separate dishes so that guests are not waiting for one single platter to be passed around.
Christmas Party Food Ideas | Parties | Deco Theme | Cocktails | Food | Drink | http://www.partyingredients.co.uk/packages
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