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Whether cool, savory, crunchy, delicate or hearty, garnishes add color and texture to accentuate your effect.

You can also add color interest if the main dish looks a little drab. The best garnishes are like roasted chestnuts around a turkey with chestnut dressing, integrally linked to the food they decorate. Whether or not they are meant to be eaten, garnishes' flavors should complement the foods they decorate. They need to accentuate your food.

For example, rather than garnishing a platter of hot, juicy grilled ostrich steak with cucumber slices, known for their cool freshness, try grilled vegetables or fresh rosemary. Use the cucumbers on a refreshing platter of deviled eggs or chilled poached fish.

Chunky soup has its place, but a smooth purée garnished with complementary elements provides a more interesting experience - each bite a new experience.