Take some cues from the boys’ club and embrace masculine finishes to set the scene. Here are our top tips on how to host a dinner for your mates (We’ll leave inviting chef Colin Fassnidge to you).
Mix up rough finishes, crumpled linen, stone and wood with soft leather and textiles and invite the guys around for dinner. Crumpled linen, worn leather and rough timber – it’s all about a relaxed, lived in effect.
Get in touch with your dark side with V&B’s sleek scotch crystal collection, designed to enhance the drinking experience. $74.95 villeroy-boch.com.au
Bring in a little hunting lodge chic, without going the whole hog (head). $32 (approx), athomeinthecountry.co.uk
Sydney brand Amigos de Hoy are about to release these stunning copper-dipped timber kitchenware pieces. POA, amigosdehoy.com
This is the perfect gift for anyone seriously into roasting, with every possible gadget: baster, brush, injector, thermometer and ties. The downside? There’ll be no excuse for overcooked meat with this on hand. $29.99, davisandwaddell.com.au
The quirky condiments brand Beerengberg has released their first ceramics range. These hand-thrown bowls and spoon are simple and elegant, and match well with more rustic finishes. From $17, beerenberg.com.au
Not only do these bad boys look good, Shun knives are made from VG-10 steel, sharpened to a 15 degree angle and have a hammered finish to reduce drag. From $149.95, haleimports.com.au/stockists
Channel Colin Fassnidge, and display your love of all things porcine with this framed print. $74 (approx), in-spaces.com
This dapper handkerchief is 32x32cm, so it can double as a napkin or natty pocket square. $10, mrdrapers.etsy.com
Colin Fassnidge makes over a fast-food classic, using pork belly in a sausage roll. Colin Fassnidge’s pork belly sausage rolls
Massimo Mele adds a delightful twist to classic carbonara with the inclusion of asparagus and salty pecorino. Bucatini carbonara with asparagus, pancetta and pecorino
The best thing about this one-pot roast chicken? You only have to wash up one dish. Colin Fassnidge’s pot-roast chicken
Chef Colin Fassnidge recommends cooking with bavette, also called skirt steak. “Skirt steak is seen as a secondary cut, but there’s a lot to love about this tender, flavour-packed meat. It’s best medium-rare, so don’t overcook it!” Bavette steak with pickled golden beetroot
