Curating a menu for any gathering does not have to be stressful or time consuming.  As I’ve maintained repeatedly on this blog, it always helps to keep things simple. Having said that however, it is also best to keep a few things in mind to ensure a balanced meal.

To start…

If you’re hosting a sit-down meal, I personally don’t think it’s necessary to have any snacks sitting out; why give people something to fill up on?  Instead, offer them a drink and let everyone mingle for 30 or so minutes before excusing yourself to finish off any last-minute touches to your food before serving.

For a cocktail party, or any party for that matter, having a display of nuts, olives or a simple crudité platter with crackers and no more than 2 dips should suffice.  These options are easy and fuss-free. They can be prepared a day or 2 in advance and will remain fresh in the fridge until serving time (yes, the dips too).

The meal…

It helps to decide on your main course and work from there.  Of course, this part will vary greatly depending on the (1) type of gathering you are planning; is it a sit down or a party? (2) how well you know everyone who is coming; any vegetarians? Any allergens to consider? (3) the number of people coming; is it an intimate dinner for 8? Or a cocktail party for 20?

Once you have these variables down, figure out your main course and then decide on your sides, salads and condiments; ensuring that all these accompaniments nicely complement the main dish. For example, if you are serving something heavy and creamy like a lasagne or a moussaka, then pair it with something fresh and crunchy, like a zesty green salad.  If, however, you’re serving a grilled fish or roasted lamb, be sure to pair it with something starchy, like roasted potatoes or steamed rice, or with a warm vegetable, like sauteed spinach or broccoli. Really, the possibilities are endless!

On the side…

If time permits, it would also help to have at least two extra sides.  I personally always opt for 2 salads; a yummy veggie packed salad, filled with flavour and texture and something hearty and more substantial with either pulses or legumes.  The latter is particularly helpful in case your main doesn’t appeal to everyone and is also useful should there be any vegetarians at your table, so this way, there is something for everyone.

The things to consider when choosing your sides and accompaniments is colour, texture and of course, flavour. Yes, we all want food that’s flavourful, but ever heard of the saying ‘we eat with our eyes’? So, think about this the next time you a plan a meal.  Be adventurous, vary it up and choose ingredients that are bright and bold.  If a dish lacks colour, garnish with herbs to give it that pop of green. Texture is also equally important; for every soft or creamy bite, be sure to pair it with something crunchy – this is where salads come in handy!

Room for dessert?

This also depends on the meal.  If the meal was rich and heavy, then opt for a lighter dessert; even a fruit platter will do. On the other hand, if your meal was on the lighter side, then go ahead and serve that cheesecake you’ve been wanting to make, or go all out with your best batch of chocolate chip cookies, brownies or even a soufflé.

Again, make your desserts ahead.  Most cakes will keep and taste fresh for a couple of days, so save yourself the added stress on the day and make this in advance.

There you have it readers! Though there is no one rule of thumb, my summarised formula when hosting any dinner party is as follows:

• 1 Main
• 1 Fresh Light/Green Salad
• 1 Hearty Salad
• 1 Starchy Side (optional)
• 1 Dessert
• 1 Fruit Platter

Care to share your thoughts?