The key to a successful brunch is the use of finger foods arranged into an easily accessible layout. It's important to always ensure a range in heights, keeping pastries or desserts on tiered serving platters and main dishes on low, generously sized platters complete with festive garnishes.
Frittata is an excellent brunch menu item which combines protein and vegetables with dessert-like presentation. Mix in crumbled ham or bacon with fresh chopped vegetables, cheese and scrambled eggs for a savory morning starter.
An unexpected dessert to add to your holiday brunch this season is a New Zealand classic known as pavlova. After beating egg whites and salt to a rigid consistency, pavlova is made by folding in corn flour, vanilla, caster sugar and white vinegar, then slow-baking the mixture until it takes on a meringue-like appearance. It is then garnished with fresh fruit, usually cranberries, and served on a cake stand.