WHAT GOES WITH THAT?
Salmon: Fresh dill and grilled lemon.
Fettuccine alfredo: Long chives arranged in a criss-cross.
Barbecue chicken: A generous sprig of rosemary.
Steak: Cherry tomatoes and slices of grilled avocado.
Omelettes or quiche: Sliced strawberry.
Soup: A spoonful of sour cream and some chopped parsley.
Chilli: Grated parmesan cheese and a few whole tortilla chips.
Any dish using tomato sauce: Fresh basil.
Caesar salad: Cracked ground pepper, fresh parmesan cheese shavings and a slice of lemon.
A holiday cheese tray: Nuts and cranberries.
Chocolate cake: Whipped cream, a few raspberries and a dusting of cocoa powder.
Ice cream: Pretty much anything.
''Garnishes should always be less than the main idea. You want to accent, not overwhelm the dish.'' _ John Stoddart, chef
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