“After the year we’ve had, I think we need an elevated event.”

“Closest friends and partners.”

“Dress up, get rid of the kids.”

“A mulled wine negroni as it’s a really fun winter drink. You can prep it so it’s brewing on the stove when people arrive. First you toast the spices in a dried pan: star anise, coriander, nutmeg, cinnamon stick, cloves — that also makes a nice scent for the room. Then pre-make the negroni and infuse it with the spices for 4 hours. When guests arrive, you can serve from the pot. I’d serve it in a crystal tumbler or tin mug (you can get them from Aussie Disposals with a twist of orange and a star anise for garnish.

The pre-dinner mingle?

“It’s nice to start these things early so everyone arrives while it’s still light outside. We’ll start with drinks in one room and something light to eat. It’s important to have food ready because people arrive hungry and having some food helps everyone relax. I’m a bit off a cheese board to start because you get so full from cheese, so we’ll save cheese for after and instead do canapes. Little grilled sourdough with roasted peach and tomatoes and burrata would be lovely, and something with sardines or maybe simple spinach and pine nut dip with a parmesan pita, or smoked trout, whatever it is, something light.”

“It’s the perfect weather for a traditional leg of ham, with beautiful mustards, some French bread and big roast veggies. A salmon for the Pescetarians, then I’d do Ottalingi’s carrots with greenery at the end topped with cumin yoghurt, fresh beans with almonds and all the roast winter veg: potato, pumpkin and parsnip. Served in a family style so people feel they can help themselves to a lovely feast.”

“Food down the middle, tapered dinner candles (pillar candles can be a bit of a blocker on a table), I like green napkin cascading off the plates, a charger plate underneath or a decorative side plate and place cards so everyone sits with someone they might not otherwise, but will have great conversation with. Then we’d play some jazzy or Frenchy chic music so it feels a bit saloony. When it’s time for dessert, I might add some walnuts in their pods and figs to the centre of the table. I love using produce and don’t like things to look too over-arranged, it’s too severe when you want a relaxed atmosphere. That goes for flowers too, style them to look natural and a little wild.”

Last thing that inspired you to cook?

“A picture of a roast lamb from Karen Martini.”

Last dinner party you hosted?

“I’m in Melbourne, so there hasn’t been much home entertaining over the last few years, but last night, my 5-year-old son cooked a lasagna (with a lot of help) but he did it, and we had a family Italian night. We had red and white napkins out, put the lasagna and salad on the table, and added some fresh tomatoes to the centre of the table for fun. Some red wine for the adults, and an Italian Restaurant playlist going. It was nice to have a fun dinner party with just the four of us.”

Signature party drink?

“I like to offer a selection from the bar, but enjoy a cocktail on arrival for an occasion. Last Summer I was serving a Pomegranate Spritz as my hero drink. I also love sparkling Shiraz. People always bring wine to a party which is great, but sometimes it’s nice to put those away and have an agenda with your drinks.”

What makes a good event?

“Good atmospherics and a generous host puts people at ease.”

Styling rule to remember?

“Do five things really well, not 20 small things. High impact stylistic choices set the tone and connect with people.”

What’s your home entertainer archetype?

“I love to cook, I find it a great creative outlet and rather relaxing. On the average night I go to the fridge and make something out of what we have, but for an occasion, I love looking through cookbooks and planning a menu. I'm often inspired by an ingredient I’ll see on SBS Food, and then I’ll research a recipe and make a night of it.”

“Ottolenghi’s or Karen Martini’s.”

“When friends are coming over I like to pull from my collection of little vessels and fill them with cuttings from the garden or with flowers left from work events. I like to pre-set the table with the plate and cutlery, and then it’s all about using your nice things. I’m always ducking into second-hand stores looking for interesting glassware. I like a feature water tumbler or Champagne coup. I grab sets of four, six or eight and I like to rotate them in my settings. Different accessories feel considered.”

What’s your go-to drink?

“We’re not shy of a well-stocked bar at our house. I love my liquors, an amaretto or frangelico, even in Summer, on ice.”

Drinks to always have on hand?

“A decanted red, in the fridge, a Riesling or a Chardonnay, and a bottle of French Champagne. And tonic water for gin. I like flavoured tonic waters, they’re fun to experiment with.”

NOW EXPERIENCING:

Next-Gen Host: Tori Allen and a dressed-up winter soiree

Next-Gen Host: Tori Allen and a dressed-up winter soiree

Read time 5 Mins

Posted 20 Oct 2022

By
Alexandra Whiting

Drink on arrival? A mulled-wine Negroni.

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. First up, Tori Allen, director of Tori Allen Events. Allen’s company designs, plans and executes events from the big corporate functions to street-side pop-up flower activations. She’s flown in top international chefs, created parties in a box as a COVID pivot and loves nothing more than the challenge of transforming an empty space - something most would find extremely daunting. Allen knows a good party, so we convinced her to share her secrets and lay out the specifics for one excellently fancy Winter dinner party.

Home essentials

Q.What makes a good event?: “Good atmospherics and a generous host puts people at ease.”

Q.Styling rule to remember?: “Do five things really well, not 20 small things. High impact stylistic choices set the tone and connect with people.”

Q.What’s your home entertainer archetype?: “I love to cook, I find it a great creative outlet and rather relaxing. On the average night I go to the fridge and make something out of what we have, but for an occasion, I love looking through cookbooks and planning a menu. I'm often inspired by an ingredient I’ll see on SBS Food, and then I’ll research a recipe and make a night of it.”

Q.Go-to cookbook?: “Ottolenghi’s or Karen Martini’s.”

Q.Tablescaping style?: “When friends are coming over I like to pull from my collection of little vessels and fill them with cuttings from the garden or with flowers left from work events. I like to pre-set the table with the plate and cutlery, and then it’s all about using your nice things. I’m always ducking into second-hand stores looking for interesting glassware. I like a feature water tumbler or Champagne coup. I grab sets of four, six or eight and I like to rotate them in my settings. Different accessories feel considered.”

Q.What’s your go-to drink?: “We’re not shy of a well-stocked bar at our house. I love my liquors, an amaretto or frangelico, even in Summer, on ice.”

Q.Drinks to always have on hand?: “A decanted red, in the fridge, a Riesling or a Chardonnay, and a bottle of French Champagne. And tonic water for gin. I like flavoured tonic waters, they’re fun to experiment with.”

Notable Mentions

Q.Last thing that inspired you to cook?: “A picture of a roast lamb from Karen Martini.”

Q.Last dinner party you hosted?: “I’m in Melbourne, so there hasn’t been much home entertaining over the last few years, but last night, my 5-year-old son cooked a lasagna (with a lot of help) but he did it, and we had a family Italian night. We had red and white napkins out, put the lasagna and salad on the table, and added some fresh tomatoes to the centre of the table for fun. Some red wine for the adults, and an Italian Restaurant playlist going. It was nice to have a fun dinner party with just the four of us.”

Q.Signature party drink?: “I like to offer a selection from the bar, but enjoy a cocktail on arrival for an occasion. Last Summer I was serving a Pomegranate Spritz as my hero drink. I also love sparkling Shiraz. People always bring wine to a party which is great, but sometimes it’s nice to put those away and have an agenda with your drinks.”

Let’s plan… a fancy winter dinner party

Q.The vibe?: “After the year we’ve had, I think we need an elevated event.”

Q.Invited?: “Closest friends and partners.”

Q.Guest brief?: “Dress up, get rid of the kids.”

Q.Drink on arrival?: “A mulled wine negroni as it’s a really fun winter drink. You can prep it so it’s brewing on the stove when people arrive. First you toast the spices in a dried pan: star anise, coriander, nutmeg, cinnamon stick, cloves — that also makes a nice scent for the room. Then pre-make the negroni and infuse it with the spices for 4 hours. When guests arrive, you can serve from the pot. I’d serve it in a crystal tumbler or tin mug (you can get them from Aussie Disposals with a twist of orange and a star anise for garnish.

Q.The pre-dinner mingle?: “It’s nice to start these things early so everyone arrives while it’s still light outside. We’ll start with drinks in one room and something light to eat. It’s important to have food ready because people arrive hungry and having some food helps everyone relax. I’m a bit off a cheese board to start because you get so full from cheese, so we’ll save cheese for after and instead do canapes. Little grilled sourdough with roasted peach and tomatoes and burrata would be lovely, and something with sardines or maybe simple spinach and pine nut dip with a parmesan pita, or smoked trout, whatever it is, something light.”

Q.The main event?: “It’s the perfect weather for a traditional leg of ham, with beautiful mustards, some French bread and big roast veggies. A salmon for the Pescetarians, then I’d do Ottalingi’s carrots with greenery at the end topped with cumin yoghurt, fresh beans with almonds and all the roast winter veg: potato, pumpkin and parsnip. Served in a family style so people feel they can help themselves to a lovely feast.”

Q.The decor?: “Food down the middle, tapered dinner candles (pillar candles can be a bit of a blocker on a table), I like green napkin cascading off the plates, a charger plate underneath or a decorative side plate and place cards so everyone sits with someone they might not otherwise, but will have great conversation with. Then we’d play some jazzy or Frenchy chic music so it feels a bit saloony. When it’s time for dessert, I might add some walnuts in their pods and figs to the centre of the table. I love using produce and don’t like things to look too over-arranged, it’s too severe when you want a relaxed atmosphere. That goes for flowers too, style them to look natural and a little wild.”