MICHELLE CRANSTON, COOKBOOK AUTHOR

“Dinner parties are not only a great chance to catch up with friends, but also a fun social experiment as you never know where the conversations are going to go and how the different personalities will blend.

I tend to serve mostly platters brimming with big salads, heaps of vegetables and big chunks of roasted or barbecued meat.

It’s definitely the easiest way to serve a big group of people.

Be sure to make the dining area look beautiful and seductive.

Also, cook things you know and find easy – there’s nothing more destructive to a dinner party than a stressed cook!”

LUVO NTEZO, SOMMELIER AT THE ONE&ONLY CAPE TOWN

“I think dinner parties are a great way to mingle with friends and catch up on the latest trends in life and business.

Laidback company, simple food and lots of wine are what make them great. Most of my friends are serious wine drinkers so it can be quite a headache to select wines that will please everybody.

I always welcome people with a glass of refreshing rosé or sparkling wine, and then have some really good whites and reds on hand.

I’m not a very good cook so I settle for beautifully plated Woolworths party snacks – the cheeseboard is a perennial favourite.”

JP ROUSSOUW, EDITOR OF ROSSOUW'S RESTAURANTS

“Dinner parties offer me the chance to eat non-restaurant food. I feel a dinner party can be made or broken by the mix of guests. I try to limit my guest list to about 10 people.

One of my favourite dishes is Mario Batali’s spicy agro-dulce pumpkin but, that said, I also often take a gamble and cook new dishes for the first time to serve to guests. It’s a greater risk, but it also yields a greater reward. 

There haven’t been too many flops, other than the time I baked a malva pudding for an Italian magnate and it ended up a little bit heavy on the bicarb.”

BONGI SODLADLA, SOMMELIER AND SENIOR FOOD AND BEVERAGE MANAGER FOR SAA

“I limit my parties to 10 to 15 people so that I get a chance to speak to everyone. It’s important to match your guests thoughtfully.

If the dinner is informal and you have quite a lot of cooking to do, don’t be afraid to invite your guests to the kitchen and get them to help.

This can be fun and it will give you time to interact with your guests and keep on schedule.

I usually serve finger foods for appetisers and Italian dishes for mains, as they’re relatively easy to make and also great to serve a large group.

Dinner parties are meant to be enjoyable, so keep smiling and if all else fails, call out for a takeaway.”

ADAM LIAW, WINNER OF MASTERCHEF AUSTRALIA

“Always have a wow factor, but don’t try and overdo every dish. A starter or dessert is a good place to do something a little more special, because you can spend time on those before guests arrive. Keep the main course simple, as it will give you more time to spend with your guests.

Also, canapés are a must, even if it’s just a cheese board or some oysters. People want to snack on something as soon as they arrive, plus it will set the tone and give you more time to get everything ready for the meal.

Lastly, don’t worry if the food doesn’t work out perfectly. Dinner parties should be more about the party than the dinner.”

VICKY CREASE, CATERER AND EVENT SPECIALIST

“I adore dinner parties, both giving them and being invited to them. 

I’m the most grateful and non-judgemental guest because the love and hospitality of the host is enough for me.

I love serving glam, visually exciting food with loads of alcoholic cocktails and, because I have a sweet tooth, usually too many desserts!

I believe when you team great food with a relaxed host and good weather, you can’t go wrong.”

MARGOT JANSE, CHEF

“For me, dinner parties are all about catching up with friends, relaxing and having fun!

I think the trick to hosting a successful dinner party is all about preparing and having lots of bubbly on hand.

Things don’t always need to be perfect, though.

For my husband Duncan’s birthday a few years ago, it rained on the day and we had to host all our friends indoors, putting tables and chairs in every available spot.

Our lounge looked like an overstuffed restaurant, but it ended up being a fabulous evening with lots of laughter and food!”

LISE MANLEY, PR GURU

“For me, hosting a successful dinner party comes down to the mix of people and making the whole thing seem as seamless as possible. I like to keep it simple and not overdo things.

We generally throw lunch parties as we live in Riebeek Kasteel and guests have to drive home afterwards.

I like serving Italian food: a delicious osso buco and risotto in winter and an antipasti spread brimming with buffalo mozzarella, tomato and basil, asparagus, fresh bread, artichokes and thin slivers of beef in summer.

For drinks we always have copious amounts of wine from our favourite estates, such as Kleine Zalze, Oak Valley and Allée Bleue.

I arrange the wine in huge buckets full of ice and have a table of glasses so that guests can help themselves. When hosting our summer pool parties, I always prepare big jugs of vodka lemonade with mint and lemon for the adults and lots of plain lemonade for the kids.”

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WHAT'S YOUR DINNER PARTY SECRET?