Emma walks us through her classic country-style Christmas where it’s the simple things that matter most.
Welcome to our series Next-Gen Host, where we meet the modern-day Martha Stewarts sharing the joy and playfulness of home entertaining via save-worthy posts, witty newsletters and savvy start-ups.
For this edition we’re taking a peek inside the rustic Australiana Christmas lunch of Emma Hawkins @emmahawkins_, co-founder of childrenswear label Homegrown Kids and lifestyle creative for conscious clothing company Ceres.
After growing up in the rural New South Wales town of Deniliquin, Emma’s now based in Geelong with her footballer husband Tom and the couple’s two daughters. But her country upbringing still plays a big role in the way Emma approaches life, especially when it comes to hosting. In Emma’s opinion there’s nothing better than the warmth of a big table full of people laughing, sharing simple but generous food, and enjoying a drink together.
Ahead of the festive season we caught up with Emma to hear all about her approach to holiday entertaining and got an inside look on her beautifully rustic Australiana Christmas lunch.
- Q.What makes a good event?
I think the most important aspect is having your guests feel relaxed and comfortable. You want everyone at ease so you can really enjoy each other's company and conversation. I love a table full of people having a good time and hearing big belly laughs.
- Q.Styling rule to remember?
I’m a big believer in doing a seating plan and having placecards at dinner parties. Have a think about who will gel well at the table and throw them together on your seating plan.
One thing I learned from my grandmother is to have the men at the table get up and move seats for every course. It's an old fashioned thing but a great way to keep the table lively and give everyone a chance to talk to each other.
- Q.What’s your home entertainer archetype?
I like to be really organised beforehand so that once people arrive I don’t have anything left to do. I want to be out there enjoying the party too!
- Q.Go-to cookbook?
I love the What Kate Ate cookbooks, it’s all the best bits from food photographer and home cook Katie Quinn Davies' excellent blog. Another one I love is Better Together Kitchen, which is all about really big, generous shared meals that really suits my style of cooking.
- Q.Tablescaping style?
I typically go for an Australiana vibe with a few traditional formalities when entertaining at home. I love bringing the outdoors in and paying tribute to our local landscape in some capacity. Whether that be putting flowers from our garden on the table or serving the food in a more rustic, country way.
When it comes to tablescaping I like to mix and match a colour palette of green and white Provincial style plates. And I like to use multiple plates so there’s a different one as you move through each course. I find that it comes together really well with a natural linen runner and all of the flowers and leaves on the table.
- Q. What’s your go-to drink?
We love starting out in the afternoon with a Pimms cup. It’s such a classic, refreshing drink to enjoy on a summer afternoon before moving into a meal together. We’ll also always have a bottle of Champagne like Nicholas Feuillatte Sélection Brut NV Champagne ready to pop too!
- Q.Drinks to always have on hand?
It’s best to have a bit of everything so that everyone is included. The guys in our family love a beer so something like Better Beer Aussie Low Carb Beer is a good choice. We’ll also keep a mix of both white wine and red wines handy. A cocktail never goes astray either, Starward Coffee Old Fashioned is a great easy option. Honestly, having a variety of drinks is the most important thing.
- Q.Last thing that inspired you to cook?
Better Together Kitchen has an amazing souvlaki style lamb which I made recently.
- Q.Last dinner party you hosted?
We were lucky enough to have some friends and their kids over in between lockdowns here in Victoria. That’s when I actually served that souvlaki style lamb, which was perfect because it’s a sharing dish. Grown ups could mix together their own plates of different elements and the kids were all happy with a little lamb and some potatoes.
- Q.Signature party drink?
I’d have to say either Pomegranate Elderflower Spritzers or a Southside Royale cocktail.
- Q.The vibe?
Relaxed Summer
- Q.Invited?
My family, they’re in New South Wales so they’re on my dream guest list for sure.
- Q.Guest brief?
Dad’s in charge of the seafood. And my brothers have to be on time!
- Q.Drink on arrival?
Pimms, of course.
- Q.The pre-dinner mingle?
Oysters and Champagne.
- Q.The main event?
Eight hour slow roasted lamb shoulder that’s been cooking all day, served with roasted duck fat potatoes, carrots dressed with goats cheese and pomegranate, and a fresh green salad.
- Q.The decor?
Bring the outdoors inside with some native leaves and flowers or some branches from our olive trees.
