What’s the secret to being a great hostess?
Planning ahead and prepping as much as possible, so I can ease into the gathering with everyone rather than slaving in the kitchen and popping out everyone once in a while in a sweat.

What makes a great party?
A combination of things, from a good mix of people and great background music to great cocktail and wine selections and food that’s aesthetically fab and equally delicious. I like a full-blown table setting and tend to decide on a colour theme and run with it, which means I have an over-supply of flatware and everything else to boot.

Favourite dinner party memory?
I host Christmas, Easter and everything in between. Dinner parties start early and run late. I have rented holiday homes and whisked friends away for a long weekend of feasting by the fire. Recently, I rented an island in Sydney Harbour and had us all on a boat with eskies and picnic baskets for a day of finger food, Frangelico, blinis and bubbles. One Christmas, I did a veritable aviary – we started with truffled quail eggs with chervil hollandaise and caviar, moving on to whole dry-spiced quail, triple baked goose with devilled duck stuffing. Dessert was white chocolate feathers over dark chocolate egg filled with cherry mousse. PETA would have hated me!

How often do you entertain?
More than one should, I’m sure. Everyone says I’m a feeder. I don’t find entertaining hard work. I find it a pleasure and I have it down to a fine science.

How do you put your personal spin on a party?
I often like a ‘help yourself’ scenario, so the table is loaded with flowers, candles and big serves of multiple options set down for everyone to choose from, that way nobody feels uncomfortable if there is something they don’t eat, plus it’s more social.

Who’s on the guestlist?
Sami Lukis is one of my closest friends and my 9-year-old son’s Godmother. Bronwyn Gascoigne (founder of luxe candle line Gascoigne and King), stunning plus-size model and chief of fun Mel Seehusen, photographic agent Helen Seggie and interior style queen Kelly Crawford.

How do you prepare?
I do my food shopping in one go. Flowers are crucial as are scented candles and choice of playlist. It’s all ready to go. House spotless, I just have to get myself ready. I’m not a messy cook (OCD!) so don’t tend to get too grubby during the process.

What’s the perfect summer party look?
An incredible mask is essential. I like Rationale for day-to-day treatment products and L’Occitane for bath and body. I love a maxi dress in summer or all-white halter with soft silk pants, and I’m often barefoot, so nails are never more important. Easy make-up is essential – a light nourishing lip gloss, slick of mascara and, of course, immaculately groomed brows.

How do you get ahead?
Prep. Prep. Prep. Have a chilled glass before guests arrive and enjoy the process rather than get buried in it.

When it comes to invitations, do you opt for paper, Evites, Facebook, or email?
I am a fan of Canva for cool email invitations that take on a formal air. Given we’re all so busy, I send them out 4-5 weeks ahead.

As a guest, should you bring a gift for your host?
Every. Single. Time. It doesn’t have to be big or expensive. Flowers, a bottle of wine, fortune cookies. Something practical that will become part of the gathering is ideal.

Party playlist?
Maxwell, Sam Smith, John Legend, India Arie, George Benson, Active Child and Amy Winehouse.

Ultimate menu?
Truffles all the way. I’m a total sucker for them.

Indoors or alfresco?
I do both. Sometimes I do indoors with the big French doors open to the garden so it feels outdoors but a little more formal. I like a more maximalist look over minimalist (for the table). I do food in tiers so some dishes are higher with smaller plates beneath and everything looks so plentiful. Because we tend to go on for an extended period, I like everyone to have food options at all times throughout.

Favourite time of day to entertain?
Late lunch that becomes dinner. That means a lot more food and becomes more of a degustation, but it makes for a great get-together.

Is it ok to Instagram at the table?
In a formal setting I’d say no, but for me and the manner in which I host it’s fine.

Is it worse for a guest to arrive late or early?
Early. If someone arrives too early you’re interrupting your preparation to begin hosting. No fun.

Do you cater for fussy eaters?
I have to as some of this group are part of my inner circle, hence the reason I tend to over-cater.

Champagne or cocktails?
Both. I tend to choose one or two cocktails and run them the entire time, as well as having chilled Champagne at the ready.

Share platters or individual plates?
I always have a formal place setting, but shared platters on the table with the exception of perhaps steak, which I serve individually.

Stemware or stemless glasses?
Stemware. If they break they break, but I feel wine just tastes better in quality fine stemware. I don’t get drinking red wine from a scratched up thick hexagon glass.

What’s your hangover cure?
Spiced Bloody Mary. The Ritz in NYC has the best recipe and I’ve memorised it.

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Instagram: @sharonleeinc
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