And nail it. Get all the tips from those who manage to pull it off at work and at home.
We all have *that* friend who is an impeccable host. You know the one who curates themed menus, hand-writes placecards in calligraphy, designs outrageous tablescapes and serves signature cocktails, all of which is done, seemingly, without breaking a sweat. If – like some of us – you weren’t blessed with the host-with-the-most gene, don’t worry, we’ve called in a couple of experts to make sure the next dinner party you host goes off without a hitch.
Sommelier Felix Colman is one of the four faces behind Sydney’s Attenzione! Food & Wine in Redfern. It’s a Euro-leaning, unpretentious restaurant and wine bar where the snacks are considered (a moment for the pici XL cacio e pepe) and nebbiolo is king.
In Melbourne’s Carlton, Danielle and Oska Whitehart run Bar Bellamy – everyone’s favourite neighbourhood haunt. The bistro and wine bar’s namesake plays on the French words ‘bel ami’, which translates to ‘good friend’, and Bar Bellamy is exactly that – a good friend as well as being a place to take good friends.
For Felix, regardless of whether he’s hosting at home or work, the goal remains the same: “To always make guests feel welcome as soon as they walk through the door.” For that, preparation is key. “Or, if you’re like me and think of the preparation as part of the entertainment for the evening, and you also surround yourself with extremely talented chefs who love to get involved over a welcome bubbly in the kitchen, then that works, too.” Note to self, find chef friends.
At Bar Bellamy, which has just turned two, Dani says that as a neighbourhood bar, she and Oska want everyone to feel like it’s their regular spot, even if they’re stopping in for the first time. Oska, who has a cocktail background, has held stints at venues like The Everleigh, Bad Frankie, Wordsmith and Gimlet, while Dani’s spent time at Archie’s All Day, Sibling, Loafer Bread and Zsa’s.
Dani says there’s nothing quite like hosting a successful dinner party – it’s what actually inspired the husband-and-wife duo to open Bar Bellamy. “When hosting at home, the aim is to spend time with loved ones and come together over a delicious meal and drinks. You’re trying to ensure everyone has a good time, but you’re a part of that good time, you’re on the journey with them,” says Dani. “At work, you’re still there to facilitate people having a special time, but there is a different rhythm. It sort of feels like heaps of mini different parties – you’re welcoming someone in, but another table is onto dessert.”
Struggling to decide what to fill people’s glasses with? Felix kicks things off with a bottle of Agrapart & Fils Terroirs Grand Cru Extra Brut Blanc De Blancs NV. Also on the drinks menu are Wet Gin Martinis made with Archie Rose Signature Dry Gin, and a Lucano Spritz, which is like an Aperol Spritz with Amaro Lucano in place of the Aperol.
A key piece of the puzzle for Felix is glassware. “An investment in glassware is an investment in your friends. It doesn't have to be the flashiest stemware, albeit that would be nice, but it's important to have enough.” And while it might mean you're polishing glasses after people say goodnight, Felix says having enough glasses on hand will make your guests feel “properly looked after.”
Now, to the food. “Dips, dips, dips! Get your dips out. Low risk, high reward. The feeling of sharing also begins here. To quote Aunty Donna, there is always the chance the party will 'fill up on cheese', so it's important to be consistent but not glutinous with the top-ups.” Felix says this is a good point to introduce the Gilda (also known as a 'pintxo'; also known as a skewer of goodness). “Making them is also a good group activity.” But Felix says it’s critical to use quality anchovies, gordal olives and guindillas (AKA those thin, hot, green chilli peppers).
For the main event, Felix is a fan of “not over complicating the offer”, which means he'll usually serve a large protein with accompaniments like salad and mash, or a huge bowl of risotto with sauteed brassicas on the side. “This way you're able to enjoy yourself while hosting, but if you are going the whole hog, I would suggest doing the kitchen prep spec – chop all your ingredients and plan your movements so as to not mess up your timings of 'doneness'.”
As big fans of a barbecue when the weather is warmer, Dani and Oska say the meal is a marathon not a sprint. “There are salty nibbles out when people arrive – think olives, all the sourdough and butter, San Daniele prosciutto, bresaola, or salt baked beetroot, with celeriac remoulade, along with potato crisps and creme fraiche, dill oil and salmon roe.” Count us in. “They’re all snacks that require a minimal amount of touches on the day. You can prep some components ahead of time and then easily assemble them so that you’re not spending all your time in the kitchen as people arrive.”
The same goes for drinks. “We don’t want to be stuck stirring 30 Martinis as people arrive. We want to be out in the backyard with everyone, so we do something easy and delicious like vermouth and soda.” Dani’s go-to vermouth is Fot Li’s Vermut Rojo with soda and orange.
“After an hour or two of grazing, drinking and chatting, we start to look at cooking mains. Salads and sides are generally done the morning of or day before. We do at least one leafy salad, one vegetable-heavy salad or side like green beans with preserved lemon and almonds, and then a more legume or starchy salad like Dutch carrots with puy lentils and Meredith Goat’s Cheese.” A whole fish, sausages and a few steaks cover off protein, along with a gremolata sauce (parsley, garlic, and lemon zest) that can be smeared on the fish and steaks. “And there is always at least one mustard on the table,” says Dani.
It wouldn’t be a barbecue without a tinnie, and Dani says when the mains come out, the beers are cracked open. “The beer of choice? Well, it’s at Bar Bellamy for a reason – the Philter XPA has been a go-to for our barbies for some time.”
For dessert, Dani says the group is “generally pretty stuffed”, but she loves baking, so there’s usually a tart or cake handy. “But recently we’ve been getting into our pastis (an anise-flavored spirit and aperitif that traditionally comes from the south of France), so next time we have people over, we’ll finish up with a Jean Boyer Pastis and a fruit serve.”
Dani says it’s important not to get bogged down in the little details – a dinner party should be fun. “I would happily eat two-minute noodles straight out of the pot at a friend’s house if I got to laugh and relax with them. But if you invite people over and you’re stressed and wanting everything perfect, and spending all of the time in the kitchen, then you’re missing out on the whole reason you’re doing it.”
Felix says to make sure you’re clear about the drinks for the day. “Are people BYO’ing? If you’re sharing, make sure there are enough bottles for an appropriate pour. I’d say one bottle between seven or eight is the max amount to share. Anything over that, you need to have two bottles to go around.”
For Dani, being the best host is all about anticipating needs – from making sure there’s enough loo paper in the toilet to having wine glasses out so people can help themselves. Meanwhile, Felix wants you to remember why you’re hosting – after all, it’s a gift for your guests, but also something that should give you pleasure, too.
Regardless of whether Felix is supplying the beverages or it’s a BYO occasion, ice is a must; he’ll fill the laundry tub with it. And remember what he said about glassware – it’s important. So, if your friends are wine people, then maybe varietal-specific glasses are on the cards.
While you’re taking stock of your glassware, check your plate count. Short? Felix says that’s nothing a trip to Vinnies can’t solve. “Pick up a collection of fun and fantastical talking-point plates to give the evening a little more pizazz.” But most of all, don’t over-complicate it, play to your strengths, but also to the space you’re working with. “Choose a dish to cook that actually can be achieved in your kitchen. If you’ve got 20 people coming over and you’re thinking about doing a stir-fry on a two-burner stove, then maybe reconsider the dish.”
Like Felix, Dani says to pick a dish you’re comfortable making. “Dazzling your guests with a Beef Wellington is great, but are you going to be crying as you crouch down next to your oven watching it bake – all the while your guests awkwardly sit in the next room?”
It also helps to have a few jobs up your sleeve for those friends who *politely* arrive ahead of time. “Someone will always come a little early and often they’ll feel bad if you’re still distracted and running around and will offer to help you. So, I like to have something in mind because I don’t want them feeling in the way and I also don’t want to get them to work. So, I’ll ask for something like lighting candles or folding napkins. It’s a little way you can help your guests feel comfortable.”
You’ve gotten carried away chatting and you’ve burned the lasagne, it’s past saving, people are getting restless, what the bloody hell do you do? Well, aside from getting an emergency table at Bar Bellamy or Attenzione!, here’s what the experts would do.
Dani says there is a pro (one of many) to having so many snacks on arrival. “It definitely safeguards you from people getting too irritable or hungry, but assuming everything is burnt – and that this isn’t due to a serious reason like a kitchen fire – order pizza, cheers your friends and laugh about it.”
Felix agrees. He says you could first try drowning the dish in cumin, but if that doesn’t work, pizza wins. “But it’s a reminder that a timer – and your nose – is your friend.”
