PARTY PERFECT
Throw a fabulous Christmas soirée using tips from four women who often entertain at home
Four women who share their secrets to entertaining in style
Since moving into their Tiong Bahru apar tment two years ago, Bella and her husband Terence have become regular par ty throwers. “It star ted with housewarming par ties for different groups of friends,” she says. For this December’s year-end festivities, the food stylist and avid cook has a clear idea of what she’ll be cooking. “Terence and I are pescatarians, so we'll be making seafood and fish dishes,” she says. The dishes she has in mind include crayfish and cheese pie, and organic poached pears in red wine.
Make dishes that are simple yet delicious for big parties.
“Two easy-to-prepare pre-dinner dishes I’d recommend are homemade salsa with corn chips, and quinoa salad with fruit and ginger juice. For the former, the salsa can be prepared in advance—it tastes better the longer it sits in the marinade. For the salad, it is a light option and there’s almost no cooking required, except for the quinoa. I also have a secret cocktail: Coconut mojito, which has fresh coconut water, mint leaves, agave nectar and rum. It’s simple, thirst quenching and light on the alcohol.”
Decorate, decorate, decorate.
“This Christmas, we will decorate our house with a variety of herbs and dark leafy plants. For lighting, we will use a good mix of tea lights and tall candles on vintage candle stands. I plan to get a range of beeswax candles. Plain Vanilla has a great selection. A massive bunch of white roses also always set the mood for any occasion. I’m currently quite obsessed with the artistry at Floral Magic. Our table setting changes depending on the theme. We usually use linen table cloths, enamel/ woodware, silver cutlery and Royal Worcester fine bone china.”
Focus on making the best meal possible.
“I usually require four days to a week to prepare for a party. I shop for ingredients at Supernature, Delicia.com.sg and the wet market at Tiong Bahru. I put my heart into cooking for my guests, making sure they have only the best. I prepare more than needed when it comes to food and leftovers are never wasted. Free flow wine and homemade cocktails are also a must. I buy wines and spirits from PS Café Petit, Proof & Company and Cullen Wines. A good meal itself will create great conversations and eventually all the guests will feel comfortable.”