It took a pandemic to make us reconsider the entertaining hacks we’d fallen so hard for. With the charcuterie centrepiece and family-style serving temporarily off the menu, this season’s Sunday lunch with loved ones inspires creativity – and rediscovering the joy of playing host with David Jones Food.
Words by Laura Agnew
Styling by Emma Knowles
Photography by Benito Martin
Setting The Table
The prettiest way to ensure there’s no unnecessary sharing is to colour coordinate each place setting. Pair coloured glass tumblers with matching plates and napkins and tie a complimentary ribbon around each guest’s wine glass. Ditch the communal grinders and decant a generous serving of salt and pepper into a small dish – one for each guest – so everyone can season their meal to their liking. When it comes to serving food, plate up each dish in the kitchen before bringing them, two at a time, to the table. Bask in the glory of being star baker and pop the cake on the table for when guests arrive. Squeals of delight will (probably) ensue. When you’re ready for dessert, simply remove the cake and plate each slice in the kitchen, away from the guest insistent on taste-testing.
Especially For You
The prettiest way to ensure there’s no unnecessary sharing is to colour coordinate each place setting. Pair coloured glass tumblers with matching plates and napkins and tie a complimentary ribbon around each guest’s wine glass. Ditch the communal grinders and decant a generous serving of salt and pepper into a small dish – one for each guest – so everyone can season their meal to their liking. When it comes to serving food, plate up each dish in the kitchen before bringing them, two at a time, to the table. Bask in the glory of being star baker and pop the cake on the table for when guests arrive. Squeals of delight will (probably) ensue. When you’re ready for dessert, simply remove the cake and plate each slice in the kitchen, away from the guest insistent on taste-testing.
This And That
Consider contrasting flavours and textures – something sweet, something salty, a little crunch and something juicy. Here are a few combinations to get you started, available at your nearest David Jones Food location.
Deli Meats
such as manchego, prosciutto, rockmelon, grilled sourdough and candied clementine.
Blue Cheese
such as roquefort, honey, walnuts, pear and linguette crackers.
White-mould Cheese
such as brillat savarin, David Jones Roast Almonds, red grapes and oat biscuits.
Washed Rind
Such as Grand Pont L’évêque, dried muscatels, apple, hazelnuts and baguette.
Bottoms Up!
A languid lunch in the sun can very quickly turn disastrous after one too many tipples. Keep your head on (without sacrificing a fabulous photo opp) with the coolest new line of zero-alcohol libations. Crafted in Melbourne by an ex-NOMA chef, Non has a fizzy, fruity, sometimes umami tang to it that goes well with cheese, the main event, a sweet dessert or simply sipped solo. Cin-cin, but make it sober.