Get the party started
As soon as guests walk in the door, put a drink in their hand
"You love shaking cocktails, but let’s face it… you’re no Tom Cruise. Prepare batches for 6-8 serves in advance, then bottle the mixture, chill it and pour quickly into the requisite glassware when guests arrive. Negronis, Manhattans or Margaritas all work brilliantly this way. Cue zero stress and adoring looks all round.
Dan Coward, drinks writer
A party is no time to experiment, stick to tried and true
My go-to drink recipe is a spiced maple old fashioned cocktail. It’s quite simple and always does the trick of (a) breaking the ice and (b) getting people in good spirits (pun totally intended). To make one cocktail, measure 60 ml good-quality bourbon, 15 ml pure maple syrup, a few dashes of orange bitters, a pod of star anise and a small cinnamon stick. Mix it all in a shaker with plenty of ice for a couple of minutes. Serve on the rocks and garnish with orange peel. Boom! Go party.
Keep the party on an even keel with a non-alcoholic drinks station
I’m not a big alcohol drinker and it’s always nice to offer something a little more exciting than lemonade to non-drinking guests. Why not make up a bunch of different homemade fruit syrups spiked with fresh herbs from the garden to serve with chilled sparkling water at your next gathering?
Get guests mingling with an icebreaker
You can never have enough ice for drinks and keeping oysters chilled, but I’m not a fan of trips to the servo to buy bags of it. I order a big ice slab, instead, and let guests chip away at it to make their own ice. It’s (surprisingly) not too messy and is, ah, the ultimate icebreaker. Keep lots of ice picks on hand.
Feed guests as soon as they arrive, be it dips or, one better, a DIY taco station
Set up a taco/tostada stand complete with jugs of Margarita. Guests can serve themselves when they arrive, leaving you time to welcome everyone and set up the main course. Freeze lime slices and berries to keep the Margarita cold without watering it down. Self-service that’s simple, tasty and so much fun no one will mind.
Pork tacos with pineapple (tacos al pastor) Source: Benito Martin
Peter Kuruvita, Mexican Fiesta
Not from scratch: cheat like a caterer
You really don't have to make everything yourself
Grab roast duck or barbecue pork from a Cantonese store and use it in warm salads and pancakes (which you can also buy from a good Chinese grocer), or serve atop fried rice in a noodle box.
A store-bought BBQ chook is the ultimate cheat, but give it gravitas
Get some really fresh, crispy mini baguettes, takeaway BBQ chicken, a simple salad of raw carrot, spring onion, coriander and chilli, plus kewpie mayo and soy dressing, and you have a DIY roast chicken bahn mi station. Throw in a few cold ones and you’re set for a great summer night with mates.
Shane Delia, Spice Journey
Cooking for a crowd: low stress, high impress
Don’t get distracted with a flowery menu, focus on a mega main
Do away with lots of courses and individual plates. Instead, focus on one big, exciting main dish – like braised pork shoulder or crab curry – and balance out the meal with interesting sides. Make your main something that can be done ahead of time and warmed through on the day.
There’s good reason why ham is a crowd-pleaser (and a host’s BFF)
My favourite thing to cook for a crowd is ham. It’s easy to whip up a glaze (your options are limitless), stick it in the oven and then serve with slices of baguette and a selection of mustards and chutneys. Carve a few slices to get people started, then leave a knife there and let them have it.
How to tap into those pastry chef skills like a pro
This stunning cake creation from Adriano Zumbo sings summer! Four times a year Zumbo releases a new range of desserts - this recipe features different textures and layers of mango and macadamia and is part of his Summer Love collection. So get layering with this mango mousse cake that looks and taste the part.
Source: Adriano Zumbo
Hire a charcoal spit at least once in your lifetime
Definitely consider getting a charcoal spit. A whole animal will feed anywhere between 20 and 60 people, while providing a source of endless fascination. Guests’ inner cave wo/man will come to the fore as they marvel at the whole pig/lamb/goat slowly rotating and smelling better as it cooks. Allow at least six hours for the full effect.
Everyone remembers how a party ends, so serve a ta-da! dessert
Everyone loves a pavlova. I like to bake mine directly onto the serving platter (make sure it’s ovenproof before you do!), so you don’t have to worry about transferring it off the baking tray. Don’t always think it needs to be round – baking it on a rectangular platter makes for an impressive, slightly surprising offering.
Anneka Manning, Bakeproof
Make your dollar go further
Buy in bulk (not just ingredients but loo paper too)
If you entertain or bake frequently, you can save a lot of money – and time – by purchasing key ingredients in large quantities from wholesale suppliers or specialty shops. Things like nuts (store in the freezer to keep them from turning rancid), chocolate, cocoa and sugar (25 kg, baby!) work well.
Go straight to the source
Hit up fresh food markets for an abundance of local ingredients. Not only is the produce amazing, but it can be sold by the same people that grow it for a fraction of the price you would pay at any of the big chain supermarkets.
Nathan Sasi, Chef, Nomad
Set the mood
Tea lights are a no-brainer, but rethink fairy lights – you don’t have to light them and they don’t blow out
Last year, I painted my back garden fence in a charcoal wood stain. I’d like to use it as a canvas and pin fairy lights in the shape of a Christmas tree. We spend so much time outside at this time of year, so it’d be a fun, graphic take on the traditional tree.
Lysney Fryers, Stylist
Turn leftovers into hangover fixes
Not having to cook the next day is a good reason to over-cater
These prawn baguettes are such an easy and delicious way to feed a hungry crowd – perfect beach fare, and an ideal way to make the most of those Boxing Day prawns. Make life easy by filling long baguettes and then portioning and wrapping, or for a cocktail party use little brioche or milk bread rolls for a more elegant snack.
