Building a grazing table for vegan and gluten-free guests

A generous grazing table can welcome vegan guests and people avoiding gluten without making either group feel like an afterthought. The key is to plan the whole spread: plant-based proteins, naturally gluten-free grains, dips without dairy, crispbread that has not been cross-contaminated, and toppings chosen for flavour rather than novelty.

That balance matters in Australian entertaining, where a single board often shares the table with a glass of wine, a bowl of chips and a crowded plate of fruit. Rather than creating two separate buffets, build one abundant table with clearly marked choices and safe preparation. The result feels generous, works for mixed groups and respects different dietary needs at the same time.

Start with a clear guest map

Ask for dietary requirements when guests RSVP, but treat them as information rather than a complete menu. A vegan guest may also avoid soy, sesame or nuts, while someone with coeliac disease needs stronger guarantees than a person choosing to eat less gluten. Record allergies separately from preferences so the kitchen knows which ingredients and procedures matter.

Create a small written plan listing every component: crackers, bread, dips, cheeses or alternatives, sliced produce, spreads, garnishes and alcohol. Assign each item a colour label or card, such as green for vegan and gluten-free, blue for vegan only and amber for gluten-free. Colour coding should supplement clear words, never replace them, since colour alone is not accessible to everyone.

Prepare a labelled serving kit for items that are vegan and gluten-free, keeping separate tongs and dishes so they can be moved without touching the rest of the board. That kit can travel directly from the kitchen to the table, preserving the separation you established during preparation. If an item might have contact with gluten, say so plainly rather than guessing.

Build a balanced board

Begin with raw and fresh elements, then add cooked items, dips and something crisp. Pumpkin wedges, roasted beetroot, sweet potato, cucumber, radishes, cherry tomatoes, olives and seasonal fruit provide colour and texture. Australian summer menus might feature mango, watermelon or dragon fruit, while spring brings asparagus, broad beans and tender herbs.

Use olives sparingly as the only salty element, or add roasted chickpeas to create more complexity. Toasted nuts, pumpkin seeds and sunflower seeds work well in separate bowls, so guests can avoid them when needed. A little pile of fresh mint, flat-leaf parsley, lemon zest or microgreens helps the board look finished without relying on a dozen decorations.

Include one generous centrepiece, such as a sliced plant-based roast verified as gluten-free, marinated tofu or a bowl of spiced chickpeas. Choose a substantial portion rather than a token strip surrounded by crackers. A dense, spiced dip or a well-dressed grain salad can serve the same purpose and suit both vegan and gluten-free guests when every ingredient checks out.

Choose Australian gluten-free foundations

Gluten-free food can still look and taste abundant. Buckwheat, quinoa, millet, rice and corn create a useful base for crackers, flatbreads and grain salads, while certified gluten-free bread or crispbread gives guests something familiar to pick up. Check the label for wheat, barley, rye, malt and oats, and confirm that oats are specifically suitable for coeliac diets.

In Australia, shoppers will find gluten-free choices in Woolworths and Coles, independent health-food shops and many metropolitan bakeries. Melbourne, Sydney, Brisbane, Adelaide and Perth all have suppliers serving this market, but availability and price vary by season. Buy the products you can verify, and keep a backup such as rice cakes, corn tortillas or roasted chickpeas if a delivery is delayed.

Retail packaging helps with planning, but it does not settle the question of cross-contact at your table. FSANZ Standard 1.5.1 allows a gluten-free claim only when the food meets a strict threshold below 20 parts per million, with controls on the source ingredients. For a shared venue, follow your state and territory food-safety requirements, keep supplier records and avoid presenting a homemade oat biscuit as coeliac-safe without appropriate controls.

Create plant-based stars

Plant-based proteins should bring flavour and structure to the board, rather than simply mimic sliced meat. Smoked tofu and gluten-free tempeh add savoury depth, while seitan and many vegan deli slices contain wheat and need a separate labelled section. Check soy, gluten and other allergen details before anything reaches the shared platter.

Coconut yoghurt, cashew-based cheeses and commercially produced vegan cheeses offer creamy textures. Check ingredient lists for dairy, whey, casein and gluten-containing starters; a cheese alternative is not automatically suitable for a coeliac guest. For nut-free service, offer sunflower-seed or pumpkin-seed alternatives in a separate bowl, prepared with its own utensils.

Natural wine can complement a plant-rich spread, and Australian producers in the Yarra Valley, Barossa Valley, Adelaide Hills, Hunter Valley and Margaret River regularly make vegan-friendly bottles. Confirm the producer’s vegan status if it matters to the guest, and check for gluten-containing additives if a strict coeliac is joining. Supply chilled sparkling water and a zero-alcohol option as well, since bring-your-own drinks are a familiar Australian party habit.

Make every dip safe

Dips are where dairy, gluten and sesame can hide. Hummus is vegan but often contains tahini, while baba ganoush usually includes sesame too. A sunflower-seed version, dairy-free yoghurt blended with lemon and herbs, or a white-bean dip gives guests alternatives without asking them to decipher every ingredient.

For packaged ingredients, Australian food labels must declare major allergens such as milk, wheat, soy, peanuts, tree nuts and sesame when present. Put equivalent information on the menu and on a card beside each dip; a verbal assurance is not enough for someone with a severe allergy.

Keep dips in shallow, separate bowls with their own spoons. Store them below or beside the board rather than above it, following your venue’s food-safety procedures, and use chilled trays for perishable ingredients. Avoid stacking hot bread over cold dips, which encourages condensation and creates awkward service. Small ramekins also reduce the amount of food guests need to handle at once.

For dips that require heat, cook in dedicated pans where possible. A shared deep fryer and a toaster used for ordinary bread can introduce gluten to foods that began gluten-free. Cleaning removes visible crumbs but cannot make a shared fryer safe for coeliac guests, so document what equipment you used and adjust the offer when controls are limited.

Plan for a smooth service

Plan the layout before guests arrive. Place dips first, then proteins and vegetables, with bread and crackers on separate boards. Put tongs and serving spoons beside each dish instead of using one pair across the table. A large platter for plant-based and gluten-free items can occupy the central position, while wheat-containing crackers and bread stay on a side table.

Design the flow for a realistic Australian gathering. In Sydney and Melbourne, venues often host long lunches or after-work gatherings where guests arrive in waves, so stagger the service and replenish small batches rather than leaving everything out for hours. Melbourne’s laneway bars and Sydney’s rooftop spaces often have limited back-of-house storage, making it wise to choose service pieces that can be refilled from the kitchen.

Keep fresh fruit, herbs and garnishes in the fridge until the last moment, and take perishable dips out shortly before serving. Do not leave cheese alternatives or cooked plant-based proteins sitting at room temperature throughout a slow event. If guests will bring their own drinks, leave a clear table away from the food for bottles and glasses, reducing spills and keeping the display intact.

A mixed-diet checklist for your table

Before service, use this short checklist to turn dietary notes into a coherent spread. It keeps the focus on the shared experience while protecting guests who need particular ingredients or preparation methods.

• List every component separately, marking vegan, gluten-free and allergen details for each one rather than describing the whole board with a single label.
• Provide plant-based proteins and dairy-free options in enough quantity to stand on their own, not as small supporting portions.
• Use verified gluten-free bread, crackers and grains, and check labels for wheat, barley, rye and suitable oats.
• Prepare gluten-free items with separate boards, utensils, toasters and oil, and acknowledge the limits of shared equipment.
• Label dips, toppings and alcohol with both dietary information and major allergens, including sesame, soy and nuts.
• Keep perishable food at a safe temperature, replenish in small batches and design the layout for easy reach throughout the event.

At Ebury by Fat Macy’s, that balance sits within a wider commitment to the community. The Pimlico restaurant and deli pairs Lebanese-inspired light bites and natural wines with produce from local and socially minded suppliers, bringing the same guest-first approach to private dining, event catering and venue hire.

The kitchen also supports young people in temporary accommodation through Fat Macy’s 200-hour training program. A trainee kitchen story offers a close look at that work and the skills being developed behind the counter. Good hosting and responsible employment reinforce each other: when every guest feels cared for, the table becomes a place for connection rather than dietary negotiation.