Annabel Langbein

A Mediterranean-style platter is an easy-to-prepare meal for friends

Iwas in Wellington recently for the Verb writers’ festival and had the chance, over a weekend, to bar-hop my way around the Windy City. These days there’s no need to sit by yourself at a table feeling like a wallflower to enjoy some really delicious food. Most restaurants offer an inspired selection of bar snacks.

Among these were a Szechuan confit duck pancake, crispy-fried Central Otago grasshoppers, organic crudites with whipped roe and furikake made with local seaweeds, locally produced and smoked burrata with organic plums and house-made elderflower vinegar, heritage organic sweet chestnut and acorn-finished charcuterie (Poaka products) and some golden smoked trevally croquettes.

And that’s without even taking into account the drinks — natural wines, locally made gins, craft beers and innumerable styles and flavours of kombucha.

The emergence of a delicious and exciting bar culture in New Zealand got me thinking about how simple food can be when you start with really good quality ingredients. What’s more simple and delicious than a big fat wedge of oozing, perfectly ripe, brie; some cured or smoked salmon with capers, lemon and dill; or a platter of beautiful charcuterie with baby gherkins and toasted bread?

With the proliferation of casual eateries comes this no-frills, hands-on approach to simple food. Increasingly, this is what we want at home — the ability to transform a handful of ingredients into something fun and delicious in the snap of a finger.

I’ve spoken to so many people lately who are terrified of having guests. They feel huge amounts of pressure to “do the right thing” and think that entertaining is about pulling out all the stops and impressing people.

In reality it’s all about getting together and enjoying each other’s company. Instead of inviting people over for dinner, invite them for drinks. Make a platter — it can be as simple as a couple of lovely cheeses, some sliced cured meats, olives, gherkins, pears and a loaf of good bread. Whizz up a creamy smoked salmon paté with sour cream, lemon juice, dill, salt and pepper or hard boil some eggs, then peel, halve, spread with curry mayo and sprinkle with dukkah. Grill some sourdough, rub with garlic and top with sliced, ripe farmers’ market tomatoes, a good anchovy and a drizzle of olive oil.

Light some candles, open a bottle of your favourite tipple, listen to music and enjoy life together. Snacks for dinner — perfect.