SPRING ENTERTAINING

Our guide to discovering your entertaining style

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Events of the past year have had an influence on many areas of life for us, including how we entertain at home. The fact that we had more time to spend in the kitchen during various alert levels has shifted attitudes towards food and cooking for many, with people picking up new skills. But beyond the learnings of lockdowns, there are other subtle influences framing our home hospitality.

Nicola Cranfield, of Wellington homewares store Cranfields, says people want to treat their friends and family by making occasions special. “Neither casual nor stiff formal, rather a relaxed elegance,” she says of the mood. Beauty is being prioritised, with colour and playfulness trending for napery and other tableware and accessories.

While there’s a time and a place for minimalism, 2021 is not it, she says. “This season, we’re seeing a celebration of colour, pattern play and rich texture.” She also suggests adding flora to the table. “Flowers or greenery brighten up your meals.” As for cutlery, Nicola views these as the table’s jewellery, “I love the patina of vintage; it really shows well-loved care.”

The food we’re serving has also subtly shifted. NZ House & Garden food editor Julie Le Clerc says people are generally opting for smaller gatherings with bigger Christmas/end-of-year parties scaled down too. “I’ve always preferred hosting and attending smaller dinner parties, so the trend towards more intimate gatherings suits me well,” she says.

Food-wise it makes sense that people are shying away from shared plates towards individual serves, “to avoid any chance of double dipping”. Julie’s advice to hosts is to always cook recipes you’re comfortable with. “People will always enjoy delicious food cooked from the heart over any attempt to try to out-do restaurantstyle food.” To simplify decision-making, Julie suggests choosing a food theme, such as Spanish, Italian or Moroccan, and recreating a menu from that cuisine. “It can make for a memorable eating experience. Plus, it allows us to at least travel with our tastebuds, while not being able to travel at this time.”

Drinks expert Frankie Walker, founder of the Black Pineapple events company and cocktail home delivery service, echoes many of the sentiments for making an event at home feel special. In the same way that people picked up new hobbies like knitting or baking throughout the lockdowns, he says drinks trends are following that vibe: “Anything that’s experiential and has learning and education… there’s an appetite for knowledge and experiences. People are looking to learn.”

Making that work for a cocktail party at home, though, needs preparation. “The last thing you want to do is get stuck in the kitchen the whole night. I’m a big fan of prepping stuff in advance,” Frankie says. One of the best ways to avoid constantly making drinks while hosting is to prepare a big bowl of punch, he suggests. And we’re not talking about the overly sweet, throw-anything-in of yesteryear. “Concoct something with beautiful fresh citrus and perhaps make a little honey syrup and add some tropical fruits. Or try a smoky Earl Grey tea... you can sweeten it, add a little bit of water, some fresh fruit, some bitters and you have enough drinks for 20.” Another top tip: freeze a plastic container of water, for a big punch ice cube. Garnishes and the right glassware for the right drink are also high on Frankie’s list for making a drinks experience stand out.

While people are more willing to try out new drinks, wine and beer will always have their place. “I think it’s nice to have a few things available,” Frankie says. This includes for the non-drinkers. “And I don’t mean a glass of orange juice because that’s really depressing,” he says. Companies like Seedlip and Lyre’s do nonalcoholic spirits and there are some truly interesting options available now. “It’s important to cater for the non-drinker, the people driving, and be thoughtful,” says Frankie. “Instead of a wine why not a spritzer? A little wine, some soda, a little syrup, fresh fruit and herbs – something a bit more interesting.”

’Neither casual nor stiff formal, rather a relaxed elegance’