Come dine with me

Hosting a dinner party should, in theory, be one of the simplest things in the world - a few close friends or well-liked relatives, with some food and drinks thrown into the mix. Yet just the thought of entertaining evokes stage fright in many of us.

But if you follow a few simple rules, you can have some fun and entertain memorably:

KEEP IT SIMPLE

Avoid intricate menus as they rarely work. If you're challenging yourself with one course - a magnificent entree or a gorgeous dessert - keep the other courses simple.

How many courses do you want to serve? A three-course meal is usual for a dinner, but if you are clever no one need know that you've bought in the salad or pudding.

Don't bore the tastebuds by using the same ingredients in more than one course. And it's best to test new recipes on your forgiving family first.


KEEP IT MANAGEABLE

Don't invite more people than you can comfortably manage. If you're planning a sit-down dinner, the number will depend on how many can be seated at your dining room table - and on your budget.

Find out if guests will be bringing children and, if possible, set a children's table and serve them familiar foods.

Alternatively, have a buffet or an informal finger supper.


PLAN WELL

In terms of food and drink, err on the side of generosity: there is nothing worse than running out of either.

Draw up a shopping list and get the supplies in advance of the day. Remember to get enough ice at the bottle store when picking up the drinks.


DIETARY DISLIKES

Consider your guests' special dietary requirements. Serving meat and potatoes won't wash with vegetarians, nor will pork with Muslims. Some people are allergic to seafood, and others to dairy. It's thoughtful to send an SMS asking your guests, "Do you eat prawn curry?"


DRINKS

Clearly, your budget will determine what drinks you serve, but don't go too cheap and cheerful. South African wines generally provide excellent value.

Forget about finding the perfect pairing of food and wine: that's a job best left to a sommelier. If you're not an expert, here are a few guidelines: Rich food will respond well to a crisp, acidic wine; big spicy stews are best served with big, spicy wines; rare roast beef or lamb go well with a Bordeaux blend; pork with a young, fruity red wine; and roast chicken with chardonnay.

It's best to have both red and white wine on offer, as guests may prefer one over the other whatever the course.

Always serve drinks at the correct temperature - beer must be cold, red wines slightly chilled in summer, champagne must be on ice and white wine must be in the fridge.

Provide soft drinks for those who've had enough, are driving, or are teetotallers.

Ensure bounty - you don't want to run out.


PREPARE, PREPARE

The day before make sure you tidy the house (toilet paper in the guest loo?), arrange any flowers and decide on your music playlist. Set the table the night before so you are free for food preparation the next day.


CREATE A MOOD

Dress up a room or just the table to set the mood by using lighting, candles, colour, scents, textures and prints. Find some seasonal inspiration by incorporating spices, fruit, leaves, etc in your decor.

The right music is the glue that holds it all together.

A wonderful way of creating atmosphere is by throwing a themed party. This may determine the menu and the music.


FINALLY - RELAX

Try not to get into a spin. Nothing unsettles guests more than a frantic host who never gets a chance to sit down with them.

Entertaining should be fun for you and your guests.

• This article was originally published on page 14 of The Star on April 15, 2010