What’s the secret to celebration success? Champagne doesn’t hurt. But have you considered char siu buns with a side of performance art, or Paloma punch to start and a party bus to finish? Seasoned hosts spill the bubbly on how to make a soirée soar.
Janice Petersen NEWS PRESENTER, SBS AUSTRALIA
You should be knocked o your feet by the buzz of a party and want to dive right in as soon as you arrive. Transform a space with fl owers, lighting and candles – it can help to make a venue, and your guests, feel flat-out fancy. Good food that’s easy to eat with one hand is essential. And don’t skimp on the bubbles. The constant pop of Champagne screams full-throttle fun.
Nikki Friedli MAÎTRE D’ AND CO-OWNER, AFRICOLA
I’m a big fan of a Paloma on arrival. It’s refreshing, sneakily strong and easy to serve as a punch. If your strength in the kitchen is a Bunnings snag, roll with it. Nobody expects you to be Marco Pierre White (unless you are Marco Pierre White). Candles and lamps are your friends, and under no circumstances should you play anything that says “Smooth Background Music” in the title; your guests will die of boredom. When an extra shows up unexpectedly, don’t panic. Smile and knock back a massive gin. And the golden rule? Don’t invite anyone you don’t like. It’s your house.
Stuart Gregor CO-FOUNDER, FOUR PILLARS DISTILLERY
Never let a person over the age of 18 arrive at your house and not have a drink in their hand within two minutes. Standing around wondering what to do with your hands should never happen. I like to have jugs of gin cocktails to make it easy. Last summer it was Bloody Shiraz gin, Campari, lemon tonic, lots of ice, soda and lime. Pour away and the party’s already started! Open multiple bottles of the same wine so you’re not going up and down to the cellar every 10 minutes. Uninvited guests add a certain frisson to the evening, so welcome them with open arms.
Anna Plunkett and Luke Sales DESIGNERS, ROMANCE WAS BORN
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
