How to host like a pro for every occasion with Bondi Icebergs Chef Alex Prichard

We have all been there. You see an impressive dinner scene on TV that you have to replicate, you want to surprise your best friend with a birthday party to remember or schedule a date night that will blow your number one away with impressive and intimate home cooking. Cut to an hour and your ideal hosting fantasy has turned into kitchen mayhem that would make for an excellent watch. Bear.

We’re here to help you turn your kitchen nightmares into satisfying memories, with some top tips from a hosting expert. Inspired by the simplicity and versatility of the Kumato® Tomato, we chatted with Bondi Icebergs head chef and seasoned entertainer Alex Prichard about all things hosting. From his best tips for serving large and small groups, to his number one trick to leave your guest impressed after an unforgettable night.

Grab your notepad and pen, and read on to start your journey to becoming the host with more.

Hosting Hacks for all occasions, big or small

A common thread running through Prichard’s wisdom is simplicity, and this starts with tip number one: the ingredients themselves: “Let the products speak for themselves. Spend the time finding amazing ingredients, and then cook with the Least effort”.

Minimal fuss is reflected in the way you serve up your culinary creations as well, with tip number two: “Think minimal dishes to clean, no one likes the surprise the next day of walking into a kitchen full of dishes after a Big party”. Prichard suggests using compostable trays for larger groups and preparing meals that can be served family-style so you don’t use more plates than necessary.

Foresight comes into play with tip three: While you’re creating magic in the kitchen, make sure your guests have something to keep them busy: “Something we always do in a restaurant is make sure that from the moment people sit down, everyone has a drink, has something small to eat (eg bread or a sandwich) and has a menu or something to ‘amuse’.

4 Easy Appetizers to Keep Your Guests Entertained and Impressed

Prichard’s has a few favorites that will keep your guests satisfied from the moment they walk through the door. With only a handful of ingredients required for each, he’ll also have more time to mingle and enjoy his own creations.

  • First is a super simple Kumato® tomato carpaccio. Created using a thin mosaic of sliced ​​Kumatos® when perfectly ripe, juicy and bursting. Drizzle with flavorful olive oil, sprinkle on a few quality salt flakes, and finish with purple and green basil leaves.

  • For a bit of comfort and oomph, choose a quality warm bread – sourdough or potato Ciabatta is a dream with perfectly whipped butter and salt. Beat the butter until it is pale white and falls off the spoon like Mount Everest.

  • Raw is always a crowd pleaser. Opt for a simple, beautiful raw fish like coral trout or bluefin tuna. Serve your Crudo simply with Wax Leaf, olive oil, salt and lime.

  • It would be remiss to pass for a fresh Caprese. Slice some buffalo mozzarella and ripe Kumato® and top with aromatic leaves such as basil, shiso, marjoram and oregano. Finally, dress the salad with spiced merlot vinegar and olive oil to complement the super sweet profile of the salad. Kumato®.

Alex Prichard Head Chef at Bondi Icebergs holding a Caprese salad

The details make it a date night to remember

Prichard’s number one tip for making sure you have a date night to remember for all the right reasons is to plan ahead and take your home menu into account: “Serving size is key, no one wants to be bloated and ready for a nap.” in the date”. night.” If you want to surprise, opt for a few different dishes with smaller portions: surprise with flavors without encouraging a post-date food coma.

Setting the table, adding some flower arrangements, and playing some music, she knows her date vibes are easy yet lightweight details with a big impact that Prichard swears by. He also suggests thinking outside the box and outside the house: “A picnic, if done right, can be the most awesome thing in the world, since not many people do it right. Remember, always, it is a gesture of love and hospitality.”

Simple touches secure a spot on the main hosts podium

Prichard’s secret weapon when it comes to impressing all the guests? Nice crockery. And that doesn’t necessarily mean expensive dinnerware, it just means it’s sourced with care.

“I have a variety of different old school Victorian flowered plates from opp stores, then some amazing and unique artisan dinnerware from Robert Gordon, Simon Reece, Mud Australia and Motion Ceramics,” she explains. The idea is that if your meal is served on vibrant and interesting tableware, it will not only set the mood for the meal, but also take the pressure off serving your plate so you can get to the chatting and enjoying part sooner, “It’s hard to make something look bad when the canvas is so good!

mixing plates and bowls on a table

Approach the shopping list strategically

Now that you’ve planned your menu, sourced your compostable dinnerware and trays, and invited your guests, it’s time to tackle the grocery shopping list. We ask Prichard for his wisdom in filling his basket in real life to make the process as easy as possible. When it comes to dialing down his ingredient list for his carpaccio, caprese, and all that his banquet entails, “There are two lines of thought on this, each depending more on his personality and his palate.” .

The approach also depends on the type of event you are organizing: “Most of the time I go to the shops or markets and let the products speak to me; It sounds a bit weird but it’s real. Maybe you’ll see sausages that look amazing that you wouldn’t have thought to make before, or maybe there’s some quality boneless or some delicious Flathead fish. Perhaps the first plums of the season. Then all of a sudden you’re like ‘wow, I want to eat all these things together,’” says Prichard.

What if you’re a planner and don’t like to leave high-risk events to chance? “The second way you can do it is to have a firm idea of ​​what you want and go for it. I do this when I plan to cook for a lot of people. Plus, think about minimal preparation,” he explains.

“Things like broccolini and beans can be thrown right on a barbecue or skillet without blanching or precooking. Always go for the simple quality.”

Are you eager to gather your nearest and dearest for a cool summer feast? Head here for three easy and delicious Kumato® recipes that are sure to wow the whole party.

Editor’s Note: This article was produced in collaboration with Kumato® Thank you for supporting the partners that make Urban List possible. To read our editorial policy, click here.

Images: Akshata bablad

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