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What’s the secret to celebration

success? Champagne doesn’t

hurt. But have you considered

char siu buns with a side of

performance art, or Paloma

punch to start and a party bus

to
nish? Seasoned hosts spill the

bubbly on how to make a soirée soar.

Janice Petersen

NEWS PRESENTER, SBS AUSTRALIA

You should be knocked o your feet by the buzz of

a party and want to dive right in as soon as you arrive.

Transform a space with fl owers, lighting and candles

• it can help to make a venue, and your guests, feel
  fl at-out fancy. Good food that’s easy to eat with one
  hand is essential. And don’t skimp on the bubbles. The
  constant pop of Champagne screams full-throttle fun.

Nikki Friedli

MAÎTRE D’ AND COOWNER, AFRICOLA

I’m a big fan of a Paloma on arrival. It’s refreshing, sneakily

strong and easy to serve as a punch. If your strength in

the kitchen is a Bunnings snag, roll with it. Nobody expects

you to be Marco Pierre White (unless you are Marco Pierre

White). Candles and lamps are your friends, and under no

circumstances should you play anything that says “Smooth

Background Music” in the title; your guests will die of

boredom. When an extra shows up unexpectedly, don’t

panic. Smile and knock back a massive gin. And the golden

rule? Don’t invite anyone you don’t like. It’s your house.

Stuart Gregor

COFOUNDER, FOUR PILLARS DISTILLERY

Never let a person over the age of 18 arrive at your house

and not have a drink in their hand within two minutes.

Standing around wondering what to do with your hands

should never happen. I like to have jugs of gin cocktails

to make it easy. Last summer it was Bloody Shiraz gin,

Campari, lemon tonic, lots of ice, soda and lime. Pour away

and the party’s already started! Open multiple bottles of the

same wine so you’re not going up and down to the cellar

every 10 minutes. Uninvited guests add a certain frisson

to the evening, so welcome them with open arms.

PARTY

PEOPLE

INTERVIEWS MAGGIE SCARDIFIELD. PHOTOGRAPHY ROB SHAW. STYLING AIMEE JONES.

What’s the secret to celebration

success? Champagne doesn’t

hurt. But have you considered

char siu buns with a side of

performance art, or Paloma

punch to start and a party bus

to
nish? Seasoned hosts spill the

bubbly on how to make a soirée soar.

Janice Petersen

NEWS PRESENTER, SBS AUSTRALIA

You should be knocked o your feet by the buzz of

a party and want to dive right in as soon as you arrive.

Transform a space with fl owers, lighting and candles

• it can help to make a venue, and your guests, feel
  fl at-out fancy. Good food that’s easy to eat with one
  hand is essential. And don’t skimp on the bubbles. The
  constant pop of Champagne screams full-throttle fun.

Nikki Friedli

PARTY

PEOPLE