The very best hosts make entertaining look easy – and with the right approach, it really can be. From the menu and drinks to styling, this is the delicious. team’s guide to handling entertaining season like a pro.

Rule 1. Always start with a clear countertop

It’s the first thing most rookie chefs learn. Having a clean work station doesn’t just improve efficiency; it also prevents cross-contamination when prepping meats and vegies. You’ll also thank yourself later for clearing dishes and scraps as you go.

“I always make sure my dishwasher and kitchen bin are empty before entertaining, to avoid cluttering up the kitchen,” says delicious. Food Director Lucy Nunes. “Then I load them up as I go.”

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Rule 2. Never underestimate the grazing board

For a low-effort, big-impact dish to feed a crowd, don’t underestimate the value of a board piled high with cheese, charcuterie or fresh fruit.

“One of my entertaining hacks is welcoming guests with a big board of cheese, dips and pita bread,” says delicious. Travel Editor, Constantina Demos. “It’s super-easy to prep – you can start the night before, and then put the final touches
on as guests arrive.”

When it comes to cheese boards, no one knows more than Ellie and Sam Studd, Aka The Studd Siblings. “Buy interesting cheeses with a story, and taste of place.” Ellie advises.

“Get your cheese out at least two hours before serving, with a damp tea towel draped over, to experience the full kaleidoscope of flavours and textures.”

A few simple touches can make for elegant presentation. “Build the board around a simple festive centrepiece,” Ellie says. “Pine cones, a branch of holly, or a few native gum leaves tied loosely with twine.”

Rule 3. Never overcomplicate

Simplifying your menu is the quickest shortcut to unruffled hosting. For delicious. Content Editor Corinne Parkes, that means not overthinking things.

“I’ve found what works best isn’t the fiddly appetisers you saw on Pinterest or the side of salmon you spent hours prepping, but something fun and nostalgic. A big bowl of chips served with a homemade dip is my go-to for a starter – unfussy and always a hit!”

“Don’t do too much,” says delicious. Senior Editor, Matt Preston. “This is not a forum for showing off. Go on MasterChef if you want to do that! Good food doesn’t have to be complicated. Just find a good recipe.”

Rule 4. Always let your ingredients shine

The best thing about summer? The produce. Glossy cherries, mangoes, plump prawns, crisp veg. Treating quality, in- season ingredients simply is a sure-fire recipe for success. Seafood is a summer star that transforms into elevated dishes with minimal effort.

“Impressive seafood starters are my go-to!” says delicious Creative Director Hayley Incoll.

“Whether that be a platter of oysters with dressings, grilled, scallops in their shells with a simple chilli and garlic butter or a kingfish sashimi salad, with prawn crackers for scooping.”

A go-to for ‘Veg Queen’ Alice Zaslavsky is a green olive bagna cauda – a simple homemade dip with crispy crudites.

“This is one of the most delish ways to share your love of veg,” she says. “Imagine it as a platter of the very best summer vegetables.”

Rule 5. Always prep, prep and prep some more

Prep is the secret to not just hosting well, but enjoying it.

“I love preparing a massive feed, but I plan and prep ahead so I can spend my time with guests on the day,” says chef and restaurateur Matt Moran.

Nunes has this advice: “Choose make-ahead chilled desserts, and opt for dishes that can be made ahead and then reheated, or quickly assembled when you’re ready to serve. For salads, keep the dressing and anything crunchy separate, and cover cut vegetables with a wet cloth to stop them drying out.”

Rule 6. Always plan your drinks ahead

Pre-batching cocktails is an easy hack with classy results.

“Pre-batch your martinis in beautiful carafes and store in the freezer,” says delicious. Digital Director John Hannan.

“Serve straight from there into chilled coupes. Add a twist or an olive, depending on personal preference. And always have back-up Champagne.”

Old fashioneds, espresso martinis, negronis and Bloody Marys all pre-batch well; just add fresh garnishes to serve. Shrubs, a syrup made with vinegar, sugar and fruit, are a lovely alcohol-free option

Rule 7. Never trust shuffle

The right music can make all the difference. And as Hannan says, a playlist should warm up, just like your guests. “Start chic and end shameless!” he says.

“Open with jazz or French lounge, slide into disco as the bubbles flow and by dessert, you want people lip-syncing to Donna Summer.”

If music’s not your forte, ask one of your better informed guests for a Spotify playlist.

Rule 8. Never waste money on expensive table dressings

You don’t need pricey tableware or perfectly styled napery. Foraged herbs and flowers, and even platters saved from local op shops, can make a space feel special.

“On my table, I love to mix and match new statement tableware with vintage pieces I’ve found in local markets or picked up on my travels,” says Alex McCabe, co-founder of beloved Aussie homewares brand Kip&Co. Also, “Florals are essential! They bring life to any table setting.”

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