Whitebait, Peonies and Asparagus

Whitebait, peonies and asparagus, this is the ultimate time to host a party.

In my first blog I was excited about the first meal of the day, breakfast so now I am thinking about the last meal of the day, supper.

When you are entertaining and I always share this with my clients, you always remember the first and last things that are served or happen. Keeping this in mind when designing a menu pay extra attention to the first and last choices as these are generally what will stick in a guest's mind.

Similarly when planning to host an event you are at an advantage if you choose a breakfast or supper time to hold your gathering as it will be most memorable to your guests being at the beginning or end of their day.

Perfect - now what to serve?

I will never forget when a client of mine said that she simply loved November for the whitebait, asparagus and peonies. How right she is and the more you think about it it really is the perfect time to throw a party. It’s warming up, the days are longer and Christmas is just around the corner! 

Last week we spent a couple of days out at Royal Wellington Golf Club at Heretaunga cooking whitebait for the competitors playing in the Ladies' Classic. They are our favourite clients, being so appreciative of the canapés and details.  Again Wellington turned on a couple of cracker days (brilliant when you have guests from around the country and Melbourne) but it was the whitebait that stole the show. Everyone adores and savour’s each mouthful. People rave and go quite mad for the delicacy. I love that it is the ultimate thing to serve at a formal black tie event, yet is equally perfect served casually around a BBQ with your closest mates.

It really is one of the most kiwi things ever. I just love that everyone has a special connection or whitebait story. We go quite mad, carrying around carefully wrapped packages of the beautiful delicacy in briefcases and backpacks.

Planning a supper party is extra fun, as generally it will follow an outing such as a show, musical refreshment, seminar etc. So guests are likely to be relaxed and in a great frame of mind when they arrive.  It is unlikely that they will stay for a long period of time which is also an effective way to entertain. All you need to provide is a lovely drink, a little savoury food and a sweet to finish. For sweets, we have served mini cherry cheesecakes and a selection of canape style ice creams and sorbets at this party.

So my advice to anyone entertaining now is simply whitebait, peonies and asparagus!