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French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
Take our quiz to check your knowledge.
Pierre Khodja’s Camus opens this week, bringing the vibrant flavours of his Algerian homeland to Northcote’s High Street.
What better way to ring in the Year of the Rooster than a culinary spectacular?
Here's the story behind it.
Destroyed by fire in 2014, the Stokehouse has returned as an elegant foreshore precinct. Michael Harden talks to owner Frank van Haandel about the rebirth of a landmark.
Millbrook Winery chef Guy Jeffreys walks us through his approach to cooking and what's on the menu this month and next.
New York is overflowing with so many great new places to eat – where to start? Our chief critic, Pat Nourse, checks out the greatest of the latest.
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.
Whether it's mixed through black rice pudding with caramelised bananas, shredded on top of mango trifle or toasted and served with coconut jelly, coconut adds tropical touch and fragrance to summer desserts.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
1 Get the idea right from the beginning
Envisage the kind of party you want to throw, and be true to the dream. A party should be an expression of you and your true style.
Establish realistic timelines and deadlines, and stick to them. This is vital for remaining organised and keeping stress to a minimum. Creativity paired with administrative efficiency and financial understanding is a party match made in heaven.
3 Set a budget
This will allow you to engage the best and most appropriate suppliers for your needs.
4 Know your audience
Understand your invitees' likes and dislikes. If you're having a dinner party, seat guests appropriately because, at the end of the day, this is what makes the party work. I never seat couples or best friends together and I even like the idea of switching seats after each course (when there are, of course, not too many guests) - it gets people talking.
5 Create a point of difference
Not just for the sake of difference but to ensure you give guests a heightened experience. Read magazines and books, travel, dine out and listen to other people's experiences - you will gain plenty of ideas from this kind of activity.
6 Stay true to the original concept
Write down ideas, create a concept (where required) and stick with it - deviation will only cause disintegration.
7 Appeal to the eyes as well as the tastebuds
Food stations or buffet installations are great at cocktail parties because they allow those with a large appetite to graze throughout the entire evening while providing the host with a catering expression of generosity. Food needs to not only be delicious according to your tastes, but visually exciting, too. Simplicity is de rigueur - there's nothing like a perfectly ripe peach or a big bowl of beluga.
8 Set your stage for the right occasion
Lighting and candles, music, table settings, flowers and place cards all create ambience. The lighting is key to making everyone look sexy - votive candles are best as they are inexpensive, easy and you can spread them everywhere.
9 Don't say no to help
One man or woman can do nothing - a team of creative people collaborating is what makes a party. Find people you work well with; mutual respect is paramount.
10 Make sure your chosen environment can handle what you are trying to create
If there is not a lot of room in the kitchen for extra ovens, pots and pans, be clever with the menu. Devise it so that all the courses don't need cooking or heating - a fresh lobster tail with crunchy iceberg, avocado, citrus mayo and a wedge of lime is simple yet so luxurious.
11 Chic invitations
Invitations set the scene for your party and build anticipation for your guests, so take the time to get them right. Make sure all details are correct and instructions are easy to understand - a map reference, information on where to park, dress codes, clear RSVP details and so on. The new luxury is writing invitations on the thickest paper stock available.
12 Enjoy the process
Enjoying yourself is both the hardest and most important thing a party planner must do. The event itself is actually the least amount of the overall time you spend on creating the experience - ensure you have fun in the lead-up and after the event. If your guests see you enjoying yourself, they will too.
13 Embrace excess
Lots of food, lots of drinks, lots of ice. It's a bore to run out of anything and more means more fun. If your budget doesn't allow for an entire range of things, then have just one thing really well done - and lots of it.
Bruce Keebaugh is the CEO of The Big Group.
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