For the Caprese Skewers; thread the Qukes® baby cucumbers, Solonato® tomatoes, bocconcini and basil leaves alternately onto 8 skewers. Season, drizzle with chilli oil.
For the Qukes® & Mix-a-Mato® Watermelon Salad, combine all the ingredients together. Season and spoon into serving glasses or dishes.
For the prosciutto Calypso® Mangoes, slice the cheeks from the Calypso® mangoes. Using a large spoon, remove the mango fruit from the cheeks and cut in half. Wrap the prosciutto around the mango.
For the Moroccan Roasted Broccolini® & Fioretto®, drizzle the Broccolini® and Fioretto® with olive oil and sprinkle with Moroccan spice. Roast in a 200°C fan forced oven for 10 minutes until lightly charred. Cool. Spread the goat’s cheese over the bruschetta, top with roasted Broccolini® and Fioretto® and squeeze over a little lemon juice.
For the Stuffed Minicaps®, spoon the various dips into the Minicaps®, season.
For the Roasted Kumato® Tomatoes, drizzle the Kumato® tomatoes with oil, sprinkle with thyme and season. Roast in a 150°C fan forced oven for 30 minutes. Set aside to cool.
Arrange the Caprese Skewers, Qukes® & Mix-a-Mato® Watermelon Salad, Prosciutto Wrapped Calypso® Mangoes, Moroccan Roasted Broccolini® & Fioretto®, Stuffed Minicaps®, Roasted Kumato® Tomatoes, Perfection berries, olives, cheese fig paste, and crackers onto two large serving boards or platters. Serve.