ENTERTAINING ON THE CHEAP

Think about how many dinner parties you have attended. Now compare this to the number you have hosted. If you are anything like me, the results will be embarrassingly disproportionate and it’s about time you took your turn! Putting together a party needn’t be expensive or stressful: check out these tips and ideas that will guide you on your mission to creating a fun-filled night in with friends.

Sourcing Ingredients

Food: For huge savings on menu ingredients, visit fresh produce markets such as Queen Vic, South Melbourne and Prahran. Find out about the auctions that are often held here at the end of the day, where you can pick up trays of meat for a mere $5! Another hot spot for good-quality, cheap produce are the Asian grocers in areas such as Box Hill and Springvale. If you’re after crockery, woks or clay pots for your party, this is also a great place to check out.

Wine: Unless you’re opting for a non-alcoholic event, beverages will be the most expensive component of your dinner party. Explore stores for good deals and don’t be afraid to delve into the wonderful world of cleanskin wine. Prices are usually much cheaper than retail and there are some great bargains to be had! If you’re unsure, visit one of the many cleanskin stores that offer tastings.

Spanish Summer Menu

On a hot summer’s evening, you can’t beat a Spanish fiesta! Impress your guests with an exotic menu – they’ll never know it cost you next to nothing!

Drink: Sangria
Eat: Paella
Indulge: Churros

SANGRIA

Ingredients
6 1/2 cups dry red wine
2 tablespoon sugar
Juice of 2 large oranges
Juice of 2 large lemons
2 large oranges, sliced thin crosswise
2 large lemons, sliced thin crosswise
4 medium peaches, peeled, pitted and cut into chunks
2 cup club soda

Preparation:
Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes. Makes 8 glasses.

PAELLA VALENCIANA

Ingredients:
4 cups short-grained rice
8 cups fish stock.
8 king-sized prawns/langoustines
8 mussels
200 g shrimps
200 g peas (fresh or frozen).
2 tomatoes, skinned and chopped.
2 cloves garlic, thinly sliced
3 strands saffron, crumbled.
Olive oil for frying

Preparation:
1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Gently fry the rice for a few minutes before adding the stock, ensuring that it is well coated in oil.
5. Add stock.
6. Simmer for approximately 20 minutes.
7. Decorate with prawns and mussels.
8. Cover paella with a lid.
9. Poach the seafood for a few minutes.
10. Decorate paella with lemon quarters.

CHURROS

Ingredients:
1 cup plain white flour
1 cup water
Pinch salt
Deep oil for frying
Sugar for dredging

Preparation:
1. Boil water with salt in pan.
2. Tip in flour - all at once.
3. Mix quickly with wooden spoon.
4. Remove from heat when thick and not sticking to pan.
5. Leave to cool slightly.
6. Spoon into icing bag with thick nozzle.
7. Pipe long length into hot, deep oil.
8. Fry until golden brown.
9. Remove and cut into churro-sized lengths (about 4 inches).
10. Dredge with sugar.
11 Serve with creamy, melted chocolate

Warming Winter Menu

Warm your guests in winter with nourishing food by the fireside!

Drink: Red wine
Eat: Osso Bucco
Indulge: Ice-cream and Moscato

OSSO BUCCO

Ingredients:
2 medium carrots, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
2 cloves garlic, crushed
1 bunch continental parsley, finely chopped
1 tablespoon fresh thyme
12 pieces osso bucco (veal shank cut into 3-4cm thick slices)
3 tablespoons butter
2 tablespoons tomato paste
750ml beef stock
500ml white wine
1 lemon
1 clove garlic, finely chopped

Preparation:
1. Melt 2 tablespoons butter in a heavy pan and when hot sauté the veal on both sides until golden brown. Take out and put into a casserole dish.
2. Add the onions, carrots, celery, garlic, thyme and two tbsp chopped parsley and cook for 10 minutes. If necessary add a little more butter. Take out of the pan and place on top of the meat in the casserole dish.

3. Pour the white wine into the pan and bring to the boil for a few minutes. Add to the casserole.
4. Dissolve the tomato paste in the stock then add to the casserole. Season with salt and pepper and a slice of lemon peel.
5. Cover tightly with a lid and cook at 180°C for one hour and then turn down the heat to 150°C for the next hour.
6. To the remaining parsley add the rind of the lemon and the chopped garlic. This mixture is called gremolata and is an essential part of osso bucco. It is to be sprinkled on the top of the osso bucco before serving.
7. Serve with risotto or mashed potatoes. NB: The veal should be very tender.

ICE-CREAM AND MOSCATO
This stylish dessert could not be easier. Simply scoop vanilla ice-cream into bowls and accompany with a glass of moscato. We love T’Gallant moscato that retails for $20.

DISCOUNT DECORATING

Avoid blowing your budget on extravagant flowers and lighting; opt instead for the simple decorations du jour of bowls or vases filled with granny smith apples, lemons or sticks. And for a creative, low-cost centerpiece, why not spread a few banana palms or ferns over a white linen cloth? Not only will it be a useful and attractive means of displaying your serving bowls, you’ll also be able to converse with all your friends without flowers obstructing your view.

You can also create atmosphere for your dinner party and give your house a face-lift with tea candles or fairy lights. Check out places like Ikea and Uncle Bucks for cheap lights that you can drape over furniture and your staircase. To complete the mood, raid your mum’s CD collection for some smooth dinnertime music; let Rod Stewart, Barry Mannilow and Lionel Richie serenade you and your guests all night long.