Dinner parties aren't about showing off, they're about sharing, about setting the scene for good times." This is the home entertaining bible according to Vicki Wild. The celebrated maitre d' and her top chef partner Martin Benn are almost as renowned for the parties they host at their home as the splash they made together at Sydney's Sepia restaurant. Their new book The Dinner Party is the playbook for some of their real-life dinner parties. Evenings that are deconstructed and relayed down to the finest detail, from playlists to platters and, of course, the menu planning. Every detail heightens the drama says Benn, "As hosts, you build the magic like a stage manager, setting a scene in which people can relax, but also be excited by what's to come." The book is their guide to getting it right. But first, it's golden hour at their place and GT is invited for a sunset soirée.
"I've based this menu around the best of Australia's abundant, sustainable seafood, and mixed in some dips and snacks to keep everyone happy," says Benn. "With the morning's prep under your belt, you can welcome your guests, pour a drink, have an oyster or some crisp crudités with crab mayo, and then wander off to cook the seafood. There's nothing more beautifully Australian than hovering over the grill, tongs in one hand and a spritz or a beer in the other, laughing and joking with friends on a sunny Sunday afternoon."
While the scallops, prawns, marrons or octopus all cook relatively quickly Benn has teamed them with "some racy little accompaniments and dressings that will be ready to go when you are". He explains, "It's a grazing menu, so just set up a central table for the food and invite everyone to help themselves. Put out all the glasses, plates, cutlery and napkins to promote the idea of self-service, but note: this isn't a buffet, it's a soirée. Big difference!"
Denne historien er fra August 2023-utgaven av Gourmet Traveller.
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Denne historien er fra August 2023-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.