As part of our ongoing series on the art of grazing we spoke to Tiffany of Tiffany Keal Creative Studio. Tiffany specialises in event styling and elegant and beautiful grazing tables. We caught up to discuss her favourite food board additions.
Could you introduce yourself and your creative studio
I’m Tiffany Keal, Creative Director of TKCS. I started my creative journey by intensive studies at WAPPA of set & costume design, followed by the move to Melbourne where I undertook a course in Visual Merchandising and Event styling. I embraced the knowledge from both courses and when back in Perth I started my own business specialising in Creative Direction and Styling. Grazing is our business and our passion, I have always been passionate about food and it seemed a natural progression to align both food and my styling to produce grazing feasts not only for the eye yet also for the palette.
When you set up a grazing station what are the things which people immediately jump on? What are your essentials?
People are always drawn to the beautiful soft cheeses. Depending on the visual scape we vary our parings to enable us to use seasonal produce. Dripping honeycomb and candied walnuts are a crowd pleaser.
What are your favourite inclusions and what are the sleeper hits which people might not think of but which go down a treat?
This often changes due to seasonal favourites. Often suppliers will let us know when they have something new and unusual, as we're always up for experimenting.
Our focus is to hero the cheese, artisan meats, and seasonal fruit: always including glazed pears and fresh honeycomb. Our go to for honeycomb are Perth local bee gurus The Furious Bee.
You’re at home on a Friday night and just want to throw a few things on a board, what do you go to?
Manchego, Sicilian green olives, Halloumi with caramelised dates, Duck & orange pate from Poach Pear. And of course our candied walnut
Does your work with the studio extend to what you eat at home, or are you more inclined to just throw a few things on the board?
It comes naturally in everything I do. I can’t help myself, it must be styled! Yet always with a more relaxed approach at home.
What are the simplest things which step up your experience? Which are the most overlooked?
We always use the finest produce, aesthetically we want to create visual magic. More importantly it must taste as good (if not better) than it looks!
For us its about having a less is more approach: It's better to have produce that everyone is swooning over.