Today, we find numerous ways to enhance the food platter and offer a more visibly attractive dish. For example, the use of natural hues and tones to enhance the colour scheme of the plate, using the puree of a blue pea flower to render a tinge to garnish is always better than using an artificial colour.
To bring in texture, chefs also try and add contrasting elements; for example, a vegetable crisp will go well with a silky main dish like a risotto.
Symmetry is another way to go. Keeping a plate symmetrical and well-balanced in terms of geometric shapes also lends for an attractive and clean plating style. Less is more, so I would recommend not to overdo the dish.
Let there be a hero on the plate and add in elements which make sense with the theme of the dish.
Another aspect to look at when plating is using appropriate and well-designed platters. Usually, we try not to let the plate overpower the dish, unless of course that is by intention, in which case we try to minimally dress up the food, and let the ornate platter bring in the visual charm.
