The Millwater Mag, August 2015

Page 42

42

Creating the Perfect Dinner Party

I’m a private chef, so it might seem strange to be doing this; but here are some tips on creating the perfect dinner party! You have a dinner party and get stressed with the pressure of the occasion; you slave away in the kitchen, constantly worry about cleaning the house – have I got this, have I got that? My advice is – don’t stress! The first and golden rule is: make a list – for everything! I imagine that here in Millwater there are lots of housewarming dinners at the moment. If you make a few simple lists, you can’t go wrong. Design your menu, including items that can be made the day before. As an example; pork belly can be slowly braised and then pressed overnight, to get that real restaurant look – and then simply be roasted just before eating. Make a list of all your ingredients, when each recipe should be prepared and limit the amount of items that need to be cooked during the dinner. A cold starter is also highly advisable. List all the table settings, equipment and other party bits you need. Don’t forget the drinks; both alcoholic and non-alcoholic, including iced water! Finally, list the rest of your preparations; when you’re going to the shops, what needs to be cleaned, etc. When it comes to writing you menu, something that often is overlooked is writing and printing table menus – which elevate your meal to look just that little bit more stylish. Rather than mundane chips and dip, why not attack some simple canapés like the one listed below? I have this and many more canapé and dinner party recipes. If you can’t ‘Keep Calm & Carry On’ despite all the lists and pointers – then, yes, hire a chef! Speaking for myself; I come, I cook, clean and even design your menu for you – and you just sit back and relax! See my recipe ‘Mozzarella, Tomato and Basil Pesto Crostini’ on page 31. Brought to you by www.chefkevinblakeman.com Follow me on Facebook www.facebook.com/chefkevinblakeman

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The Millwater Mag, August 2015 by The Coasties Mag - Issuu