By Leigh O’Connor.
There was a time when ‘charcuterie’ meant cured meat, a moody wedge of brie and maybe a brave little cornichon. Now? The board has escaped the cheese fridge and is living its best, messiest, most creative life.
We’re in the era of charcuterie done differently - snack-spreads that are playful, a bit chaotic and designed for grazing with maximum joy and minimum fuss. Think less ‘French picnic perfection’, more ‘everyone cluster around the table and giggle while reaching for the good bits’.
Let’s talk about three of the most irresistible evolutions: the Chips Plate, Berry Boards and the wider universe of trending boards that prove anything can be charcuteried if you believe in yourself (and own a large platter).
The Chips Plate: Crunch Is the Main Character
If you’ve ever hosted and watched a bowl of chips vanish before you’ve even found the dip, you already understand the Chips Plate philosophy. This is charcuterie for the people - built on pure crunch, dressed up just enough to feel like a party.
Start with a glorious riot of textures: Kettle chips, ridged classics, tortilla triangles, pita crisps, maybe a handful of prawn crackers for drama. Then bring in the companions: French onion dip, guac, smoky salsa, whipped feta, a tangy pickle-mayo situation if you’re feeling fancy. Scatter little bowls across the board like snack islands and fan chips around them so every reach feels like a discovery.
Photo credit: The Kitchen Whisperer.
The magic here is low-stakes luxury. Nobody is worrying about which knife to use. You’re basically saying, "Come as you are, snack as you please.” It’s casual, nostalgic and weirdly elegant - like wearing your comfiest hoodie with excellent earrings.
Berry Boards: Summer on a Plank
Berry Boards (or the TikTok-cute ‘Berry Boards’) are the antidote to heavy platters. They’re fresh, bright and feel like a picnic even if you’re three metres from your own fridge.
Picture it: strawberries halved like little heart-shaped gems, fat blueberries, raspberries blushing all over the place, maybe blackberries for a bit of broody depth. Add grapes pulled into little clusters, slices of stone fruit and a few unexpected friends - toasted coconut flakes, mint sprigs, honeycomb, crushed pistachios.
If you want it to lean dessert, throw in dark chocolate buttons and marshmallows. If you want it to lean brunchy, add vanilla yoghurt, mascarpone, or a soft goats’ cheese.
The vibe is abundance without effort. It looks like you tried hard, but really you just let fruit be gorgeous.
Trending Boards: If It Fits on a Board, It’s a Board
Here’s where things get truly fun. The modern ‘charcuterie’ board is basically a format, not a rulebook. The trend is all about personalising to the occasion - and to your guest list.
- Breakfast boards with mini croissants, berries, jam pots, soft-boiled eggs and coffee chocolates.
- Dessert boards stacked with brownies, macarons, lollies, chocolate bark and salty pretzels for contrast.
- Plant-based boards loaded with roasted veg, hummus, marinated olives, vegan cheese and seeded crackers.
Theme boards (movie night! footy final! girls’ night!) where you let the snacks tell a story.
The point isn’t perfection. It’s delight. A board is an edible invitation to linger - to graze, chat, laugh and go back for "just one more” of whatever you swore you weren’t going to demolish.
So yes, charcuterie is done differently now. Honestly? It’s never tasted more like a good time.
