Hosting a great party easier than you think
A selfproclaimed ‘‘party girl’’, New Zealand celebrity chef Jo Seagar loves a doityourself celebration. She tells Rebecca Fox it can be done with panache and style.
JO SEAGAR wanted to bottle her ‘‘she’ll be right’’ attitude and share it. Instead she has written
Better than a bought one to help people to host a party or special celebration such as a wedding, baby shower, high tea, cocktail function or a simple dinner at home.
‘‘People get daunted by the cost, their ability and expectations raised by reality TV.’’
Seagar, who is still based in Oxford, Canterbury, hopes her new cookbook imparts that
‘‘you can do it’’ mentality to readers.
‘‘People panic and think they have to have a thousand menu choices, but it’s better to keep the choices under eight.’’
She has divided the book into sections based on 12 occasions, but admits there could easily be 20. Each section has a ‘‘menu’’ of recipes for the event.
‘‘I love a party. I grew up in a family which made big fusses over birthdays,
weddings and engagements.
‘‘It’s one of the great joys of life having your loved ones around a table whatever the occasion.’’
Having a party around Matariki is an idea she loves — a winter bonfire on the beach.
‘‘It’s so much ours. Then Christmas in a caravan — we Kiwis do that all the time. All you need is the inspiration.’’
Seagar admits to being a bit ‘‘old school’’ and says it’s a shame so many people get engaged, but then cannot afford a wedding.
‘‘A wedding doesn’t have to cost a fortune. The big ones are often not as much fun as those in back garden or farm shed or just a glass bubbles on the beach.
‘‘It is all about the genuine welcome and celebration.’’
That’s why she has written this book — to impart some of that knowledge and show it is easier than people think.
‘‘I’m a trusted person for recipes and advice. I worked hard to be in this position of trust, so these are dishes I’ve tested and know work.’’
She has peppered the book with helpful tips such as having a small dish or tray on hand if serving skewered food, so people can easily discard their sticks or that small bitesized food is important so people can hold a glass and eat a the same time.
There is also plenty of advice on food that can be made ahead of time and reheated.
When not writing cookbooks, Seagar is taking ‘‘foodie’’ tours all over Europe during its spring and summer.
‘‘I always have a project on the go.’’
One of those projects is writing a novel — ‘‘the big romantic love story’’ based during the Russian Revolution.
It’s a new process she is enjoying and having the ability to chop and change in a way she can’t with recipes.
She is also volunteer and ambassador for Hospice, a job she takes job seriously.
‘‘It’s my job raise awareness and help raise funds.’’