When I garnish a plate for presentation, I either garnish the food or the plate, keeping the general flavours in sync.
Think height when it comes to garnishing the food. Garnishes can become outdated, too. Paprika reminds me of the 50s, while lemon wheels remind me of the 70s.
Herbs make wonderful plate garnishes, simply chop and dust the entire plate. Take thinly silced cucumber and wrap it around a salad, holding the contents in place. Use edible flower for a fruit plate. Tomato roses are out, but a tiny grape tomato wrapped with a chive is in. Lemon wheels are out, but a segmented lemon, fanned, is in.
Take fresh mint leaves, dip in frothy egg whites, and then in sugar for a lamb chop plate. Put grated parmesan cheese on a piece of waxed paper, microwave till melted, cool and peel off to garnish a pasta plate.
Food is art.....be creative.
How can we sleep while our beds are burning???