Small food serving is sustainable

Summer berries with vanilla mascarpone

Have you ever been to a function and the food is attractive and appetising, you feel that you would rather look at it than eat it? I did! I went to the Australian National Maritime museum volunteers christmas party 2010 at the Bayside gallery, Darling Harbour. The view was absolutely stunning, the people I sat with, Mr & Mrs Flavin, were charming and interesting, (who also happened to win one of the door prizes, courtesy of Captain Cook cruises), and that memorably and finally, the food was divine. I think that when it comes to the aesthetics of food presentation, it is the plating in regards to colour and plate that appeals to the eye and the nose is the key. It certainly was not disappointing to the tongue as well. 


It is very good business in the hospitality industry, particularly in restaurants to provide good wholesome food in small portions. This will assist weight loss for customers who are trying to lose weight and help the profit margins of struggling establishments. It is thereby necessary that what little there is to eat must not only be satisfying to the palate but must also be balanced in terms of nutrients. I like the fact that the offerings at the function was in small portions but taken together including the mains is delicious and healthy. The food was free so, I have not had a chance to quibble on price.