Arnotts crackers

Easter isn’t just about chocolate, and when entertaining over the long weekend we love to tuck into savoury dishes with family and friends too! Fresh fruit and veggies, delish cheeses, and yummo proteins on an easy sharing platter, along with some Arnott’s crackers is how we like to entertain!

But of course, the idea is to spend as much time out of the kitchen as possible, so we have fallen in love with creating outrageously beautiful grazing platters that are quick and easy to prepare – as long as you have the right ingredients.

And because it’s Easter, we think it’s a great idea to use Easter food symbols, such as carrots and eggs on the platter, and accompany them with seafood rather than just meats for anyone who is fasting. Tuna and smoked salmon go especially well with egg, so we have created some very special dips that you’ll love! But of course, our delicious platter works perfectly for all Australians, even if you’re not celebrating Easter.

We’ve fallen in love with Arnott’s Entertainers, which is a new range of crackers with yummy flavours that work perfectly with cheese and dips, in fact, we have a few favourite pairings for you to try:

Watch us demonstrate our platter on Sunrise HERE!

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Tips for the perfect platter

  • Always start your platter by arranging crackers in a snake like fashion, then add any of your favourite gourmet foods around it. Start with the larger items, then fill in the gaps with smaller items. And remember, you’ll need more crackers than you think so be generous!
  • Make your platter look more full by dividing your cheeses, dips, meats and crackers into smaller portions, and spreading them around the platter (rather than having one big chunk of each item)
  • Cut carrots into oval shaped round slices, rather than sticks. Carrots are quite tough, so even a thin 3mm slice will hold up the dip, and the wider surface area means you get more dip! Or why not try dutch carrots, sliced in half?
  • Keep vegetable crudités submerged in water in the fridge for up to 3 days, to maintain crunch and freshness, and give you extra time to get prepared early for entertaining
  • Think outside the box by adding curious accompaniments – try candied walnuts, truffle honey, dried papaya or cranberries, and fresh fruits such as apple and dragonfruit
  • Roast nuts before serving, for better flavour. And toss olives in some olive oil, so they are shiny and aprtising.
  • When it comes to fresh accompaniments, look at what’s in season. This time of year we have late season figs, new season pear, and there are a few stone fruits such as peaches floating around too. You can even slice and char grill some under ripe fruits for extra flavour and added visual interest.
  • Don’t forget colour, herbs such as rosemary and edible flowers are a great way to make your platter look more appetising
  • Be generous with the amount of Arnott’s crackers on your platter – there never seems to be enough to accompany all the lovely dips and cheeses!
  • Choose up to 3 cheeses, and buy better quality rather than quantity, so if you only have budget for 1 make sure you buy something good, and use it as a showpiece. Mix up textures and strengths of flavour – I love to add one stinky cheese, such as blue, one hard yellow cheese, a parmiggiano or aged cheddar, and one soft white, such as a triple cream brie or soft goat curd.
  • Remove cheese from the fridge 1 to 2 hours before serving, and cover with a damp tea towel until you’re ready to serve.
  • Keep a good selection of Arnott’s crackers in your pantry, so anytime guests pop by you can create a special platter in a jiffy… they’re perfect for adding a “little bit of special” to your platter. The Entertainers range give your platter a gourmet feel, and the Jatz/Savoy are a real crowd pleaser!
  • Serve a mix of different crackers, as well as a mix of cheeses, dips, and vegetable items

Egg-cellent Easter Entertaining Platter with two of our favourite dips

Serves 6-8 as a meal, or reduce the quantities for a pre or post dinner platter

Smoked Chilli Tuna and rosemary dip:

  • 200g tin tuna in oil, drained
  • zest and juice of ½ lemon
  • 4 Tbsp whole egg mayonnaise
  • 1 stick celery, finely chopped
  • 1 tsp smoked paprika
  • 1 sprig rosemary, finely chopped
  • chilli powder, to taste

Saffron, egg and poppyseed dip:

  • 4 free rang eggs, hard boiled, chopped
  • pinch saffron
  • 1 Tbsp lemon juice
  • 4 Tbsp whole egg mayo
  • 1 Tbsp poppy seeds
  • 2 Tbsp chopped chives

For the rest of the platter:

  • 1 packet Entertainers Rosemary and Sea Salt Crackers
  • 1 packet Original Jatz (aka Savoy in Victoria) Crackers
  • 1 packet Entertainers Crispy Oat Crackers with a Hint of Honey
  • 1 packet Entertainers Poppy seed and Sesame Scoops
  • 500 g cheeses of your choice
  • 1 bunch dutch carrots
  • nuts of your choice
  • dried fruit of your choice
  • fresh fruit of your choice
  • Any other of your favourite accompaniments
  1. For the tuna dip, drain tuna of oil and place in a bowl along with lemon zest and juice, and mayo. Mash with a fork until smooth-ish. Add a finely chopped stick of celery, smoked paprika, chopped rosemary and chilli powder to taste. Mix well.
  2. For the egg dip, start by soaking the saffron threads in lemon juice for at least 20 minutes, so the colour and falvour release. Hard boil the eggs and finely chop. Mix saffron/lemon juice, chopped egg, mayo, chopped chives and poppy seeds until combined.
  3. For the platter, thoroughly wash the dutch carrots and slice in half lengthways. Arrange all items on a large wooden platter (approx. 50 x 30cm)