how to host the perfect dinner party

cheese plate

& PREPARE THE

PERFECT

HOW TO HOST THE

PERFECT DINNER PARTY

AUTHOR BIOGRAPHIES

4

THE ETERNAL DELIGHT

OF THE DINNER PARTY

5

NEW-SCHOOL ETIQUETTE FOR

TODAY’S DINNER PARTIES

9

PLANNING THE DINNER PARTY

17

THE CHEESE PLATE

27

DINNER PARTY MECHANICS:

HOW TO MAKE IT ALL RUN SMOOTHLY

35

“We should look for someone to eat and drink with before looking for something to eat and drink.” – Greek philosopher, Epicurus

UELI BERGER has an inexhaustible passion for

cheesemaking, which began very early in life. After studying

cheesemaking in Switzerland for three years, Berger was

chosen from a group of 48 cheesemakers to work for an

Australian soft cheese manufacturer. In 1998, he moved to

King Island to become King Island Dairy’s head cheesemaker.

With a career now spanning more than 25 years, Berger has

earned acclaim both nationally and internationally.

NATHY GAFFNEY is a personal impact expert. As director of

Pitch Perfect Training she specialises in corporate training

programs focusing on the areas of presentation skills,

personal branding and etiquette in the workplace. She

appears regularly on the Nine Network’s Mornings program

as their resident etiquette expert – commentating on all

matters of contemporary manners.

NAOMI CRISANTE is an award-winning food educator,

television presenter, stylist and food writer with more than

25 years experience in Australia’s food industry. Naomi

managed the Australian Grand Dairy Awards for nine years,

is an accredited cheese judge, has represented Australia as

a judge at the World Cheese Championship Contest and has

authored two editions of Cheese Matters and Crowd Pleasers.

NATHY GAFFNEY

UELI BERGER

NAOMI CRISANTE

THE ETERNAL DELIGHT OF THE DINNER PARTY

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” – Cookbook author and pioneering TV chef, Julia Child


A few decades ago, dinner parties and the formalities that went with them

could make evenings more taxing than relaxing. Thankfully, the days of

polishing flatware, starching linen and performing ‘secret kitchen business’

while guests partied on without you are gone.

Today, you get to choose the dinner

party experience you want. You can

set the tone and you can choose the

style. You have full license to bring

your own vision to life: large or small,

stand-up or sit-down; themed fun or

themed formal.

No matter what style you choose, a

truly memorable dinner party won’t

happen by itself. As any seasoned

host will tell you, while you’re entirely

free to create the kind of evening

CREATIVE LICENSE TO THRILL

you want, following some tried and

tested guidelines will give you the

best chances of doing so with

success. That includes enjoying the

night yourself.

Getting the invite right, fine-tuning the

guest list, putting your guests at ease

and making sure conversation flows

as freely as wine – all of these are as

essential to dinner party success as

choosing the right menu, wine, table

settings and décor.


7

“When we’re discussing who to invite to a dinner party, my wife Chaz and I sometimes use the shorthand ‘good value for money’, which indicates a guest expected to be entertaining.” – Film critic, journalist and author, Roger Ebert

WHETHER IT’SFRIENDLY SHARE-PLATTERS,

THEMED EVENTS,

SIGNATURE FOOD STYLES

OR

FORMAL FOUR-COURSES,

FOLLOWING SOME

SIMPLE GUIDELINES MEANS

YOU CAN MAKE YOUR OWN

DINNER PARTY RULES.

NEW-SCHOOL ETIQUETTE: FOR TODAY’S

DINNER PARTIES

“Nothing is less important than which fork you use. Etiquette is the science of living. It embraces everything. It is ethics. It is honour.” – Emily Post

NEW-SCHOOL ETIQUETTE

FOR TODAY’S DINNER PARTIES

NEW-SCHOOL ETIQUETTE FOR TODAY’S DINNER PARTIES

E tiquette. It’s an old-school word with some very contemporary and useful

relevance. New school etiquette is not about rules but about guiding us

through the uncertainties that the sheer variety of modern social

occasions can bring.

Everyone loves an invitation and the

sense of anticipation it can bring.

It’s important to remember that the

invitation is also your guests’ first

encounter with the mood and spirit of

the dinner party you intend to create.

A good rule of thumb is more casual

dinners can have a more casual

style of invitation such as phone

calls, e-mail or social media. A more

formal dinner warrants a more formal

invitation such as a mailed, hand

written card as this will instantly set

the expectations for the night.

GREAT EXPECTATIONS: YOUR DINNER PARTY INVITATION

THEME YOUR INVITATION Nothing says ‘prepare for a good time’

more than a fun, quirky invitation

that sets the scene for the evening’s

entertainment. Don’t limit yourself to a

humble envelope -

PACKAGING that ties in with the

theme is a must: boxes, baskets,

glasses or bottles.

INCLUDE AN ITEM that represents

your theme. For example if it is a

beach theme you may include a sea

shell, a Bon Voyage party may include

a map of the travel destination.

11

“Nothing annoys people so much as not receiving invitations” – Poet, playwright and novelist, Oscar Wilde

INVITATIONTIPS

1

2

You can create personalised,

themed online invitations for

little or no expense.

Have a look at these websites

for ideas and inspiration:

www.postmark.com,

www.paperlesspost.com

and www.smilebox.com

If your dinner is for a special

occasion such as a birthday,

make sure your guests

know this in advance.

This information invariably

comes out on the night,

and guests who didn’t know

may feel embarrassed or

uncomfortable. If you want a

low-key approach, it’s fine to

request ‘no gifts’ or ‘no fuss’.


ATTENTION TO DETAIL

Whether your event is casual or formal, large or small, including the folloWing details on your invitation can be useful for both guest

and host.

• For all but the most

casual dinner parties,

consider issuing invitations

a month or so in advance –

more for formal occasions.

• If using formal written

or printed invitations and

running behind time, send

a ‘save the date’ and follow

up later with the real thing.

• Don’t forget to include

practical information such

as time, date, place, if the

dinner marks a special

occasion and relevant

contact/s for RSVPs.

• Let your guests know

what they should – or

should not – bring: ‘Please

bring a bottle’ or ‘No gifts’.

• Ask guests to let you

know any food allergies,

exclusions or preferences.

• If you live somewhere

hard-to-find, include a map

or directions.

• Signpost your invitation to

guide dress code and tone:

‘gourmet glamour’

or ‘poolside drinks’ – this

can save your guests a lot

of uncertainty and will

help you shape the mood

you want.

• By all means use social

media, but it may be

most suitable for large

gatherings, in which case

you can create ‘an event’.

If you do choose Facebook,

send invitations via private

message.

KEY ELEMENTS IN THE GUEST LIST FORMULA

1 Look at the interests of the personalities concerned. Broad interests in common can create synergy,

narrow shared interests can create a less-than-social clique or uncomfortable competition. Widely differing interests and opinions can lead to unwanted fireworks or stony silences.

2 Do you know people who might benefit from meeting but haven’t? Two families who live in the

same area, two professionals who might benefit from connecting, a younger person with career aspirations that match an older person’s expertise? These could be winning combinations.

3 Are you the common link between old friends who’ve fallen out of touch?

It can be great fun to get them back together.

4 Do you know a ‘social natural’ you can rely on to contribute and help things along?

Good mixers are a plus at any party.

5 Has someone caught your interest, personally or professionally? A dinner party can be the ideal

opportunity to get to know someone better in ‘safe’ group circumstances.

13

Much of getting the chemistry right depends on your guest list: choosing a combination of

personalities, ages, background and interests that strikes the right kind of conversational

sparks. Considering these ‘guest elements’ can help you create chemistry that works.

GETTING THE CHEMISTRY RIGHT


Remember that what your guests see, hear

and smell on arrival creates an instant

impression, so try to make sure it’s the

right one: consider the lighting, music,

scented candles or cooking smells they’ll

experience as they enter your home.

If you can, greet your guests at the door;

if you’re in the kitchen or serving drinks,

ask a partner or friend to be on ‘greeting

duty’ so each guest feels welcome.

It’s a good idea to set aside a place for

bags and coats; show your guests or take

their belongings to it when they arrive.

Accept any gifts with thanks and place

them in a designated area.

Swift introductions break the ice:

introduce arriving guests to others in the

area as soon as you’ve greeted them.

A drink on arrival says ‘welcome’: offer

a drink first up and let your guests know

where they can find food and more drinks.

If your guests haven’t visited you

before, be sure to let them know the

location of the guest bathroom.

IN THEIR SHOES (OR, LAYING OUT THE ULTIMATE WELCOME MAT)

The best hosts create an environment in which guests feel instantly comfortable and

relaxed. That means striking the right balance between control of the entire experience

and flexibility if things don’t quite go to plan.

THE GENTLE ART OF HOSTING

15

INTRODUCTIONS

Introducing guests who haven’t met before with ‘conversational hooks’ or indicating their interests in common can be a great way to get them talking.

RELAX

Nothing inhibits a good time more than a host who is visibly stressed or who tries too hard to push guests in a direction they don’t want to go. And nothing creates a good time more

than a host who provides a relaxed setting where guests can shine.

SOLVING THE SEATING EQUATION

at a formal dinner – hosts often take

the head of the table – but this is not

mandatory, especially if that puts you

furthest from the kitchen or bar area.

to the above point – it makes sense

for helpers / servers and hosts to sit with

easiest kitchen and bar / drink access.

help break the ice – avoid awkward

hovering at formal dinners or where guests

don’t know each other by planning seating

in advance. Placecards or verbal guidance

are fine – whatever best suits the occasion.


Dinner party chemistry is created not only

by the guests, but by the thought and

consideration given to ‘combining’ them –

in other words, where they sit.

As the host, you know your guests best

and will have the best insights into what

seating arrangements will create the

atmosphere you’re aiming for.

mixing it up – generally, try not to seat

hosts or partners together – give everyone

a chance to mingle.

PLANNING THE

DINNER PARTY

“A goal without a plan is just a wish.” – Antoine de Saint-Exupéry, French Aristocrat (1900-1944)


PLANNING THE

DINNER PARTY

PLANNING THE PERFECT MENU

If you love good food and sharing it with others,

then choosing your menu is a dinner party planning

highlight. What you ultimately decide to serve is

a very personal choice. A whole range of factors

can guide you, from the type of occasion, to your

confidence in the kitchen, the facilities you have

available, the number of guests you’re inviting and

of course, for the true foodie, the season. The good

news is there are many, many quality resources you

can turn to for culinary inspiration. The challenge is

not to get lost in them …

AN INTEGRAL PART OF MENU PLANNING is not

just choosing what to serve, it’s deciding how to

serve it. Thinking it through step by step will help

inspire and guide your serving choices.

WHAT WILL THE FOOD LOOK LIKE? Will you

need to provide cutlery or will it all be finger

food?, What is the best sequence for serving? Is

it hot or cold? Does your concept require dishes

to be served together or can you stagger multiple

standalone dishes to extend the enjoyment? Do

you have enough chairs and tables for a complete

sit-down affair or will all people be casually

perching or picnicking?

MENUS WITH ATTITUDE

BRING YOUR GUESTS TOGETHER around

platters laden with morsels they can share, mix and

match as they please.

TUREENS OF SOUP, tagines and slow-cooker

meals are easy crowd-pleasers when the weather is

cool. Throw in bowls of steaming mash, pasta, rice

or cous cous and let everyone serve themselves.

TAPAS AND MEZZE give you and your guests

the chance to sample a range of hot and cold

dishes in the same course.

ASK GUESTS TO BRING A PLATE, American

‘pot luck’ style, and have fun guessing who

brought what.

SET UP YOUR OWN HOME NOODLE MARKET

or other ‘street food’ theme – Mexican also works

well. Set up the wok on the barbecue, lay out the

best and freshest ingredients and some different

noodle, spice and sauce choices. Then let your

guests choose the combinations they want and

throw it all in the wok with some drama and flair.


BALANCE YOUR AMBITIONS WITH YOUR ABILITIES

SOURCES OF INSPIRATION

When looking for dinner party inspiration, the following web sites are great places to start: www.gourmettraveller.com.au; www.taste.com.au; www.epicurious.com;

www.cheesematters.com.au; www.kingislanddairy.com.au; www.pinterest.com

Planning a perfect menu involves more than just cuisine choice.

Here are some useful guidelines that will help you achieve a balanced result

– and avoid some potential pitfalls

MUSTS FOR MENU PLANNING

• Ask your guests about allergies,

intolerances, preferences or aversions

before the night, preferably on the

invitation, and plan their dishes accordingly.

• Choose a menu with as many make-

ahead dishes as possible. This helps avoid

last- minute crises, gives you time to clean

up and, most of all, leaves you more time

to entertain and enjoy your guests.

• If baking or roasting, plan to use

bakeware that can be served straight to the

table – a great investment that streamlines

the serving process but be sure to warn

guests not to touch the hot dish!

• Focus on one or two ‘hero’ dishes, and

complement them with simpler or easy-

to-prepare options. Their impact will be

greater and your task will be easier.

• Don’t include a first-time recipe.

• Work within the limitations of your

kitchen to avoid last minute issues such

as competing oven or stove top space,

insufficient serving space or dishes.

• Quality, pre-prepared deli goods are a fast

and delicious option for taking the pressure

off. If you’re time poor or lack kitchen

confidence, don’t be afraid to use them.

21

TABLE STAKES

Aim to surprise guests with your creative use of colour schemes, layering and textures,

along with humorous, dramatic or themed touches that personalise your décor. Try these

touches for some instant appeal.

BE DIFFERENT For something completely different, source a length of real turf to use as a table runner. Add some seashells for a quirky ‘surf and turf’ theme; or use banana or palm leaves for a more tropical feel.

CREATE A THEME Create colourful centerpieces and tie them in with your theme or menu: use coloured citrus and serve only dishes with citrus elements. Do the same with bright Christmas baubles for your Christmas (or Christmas

in July) dinner or with sheafs of fragrant fresh or dried herbs that you showcase in your menu.

QUIRKY IDEAS Source some chalk or butcher’s paper for use as tablecloths or placemats. Decorate with colourful chalk

or crayons: try personalised messages, guests’ names so mats double as place cards, write the menu for the evening. Or make it interactive and ask your guests to write a ‘review’ of the night or a special

message to commemorate the occasion for the guest of honour.

FLOWERS AND CANDLES Flowers and candles are always a popular table setting choice. In general, stick to low floral

arrangements that don’t impede cross-table views and conversation. Likewise, choose low candles that are not easily knocked over.

Atmosphere. Like that special chemistry among your guests, it’s that almost indefinable

quality created by the interplay of lighting, décor, music and the senses.

The right atmosphere welcomes and builds anticipation of good times ahead.

And planning is the key to achieving it.

CREATING THE RIGHT ATMOSPHERE


“I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that’s what gets a dinner party off to a fun start. ” – Food network host and former White House nuclear policy analyst, Ina Garten

23

IN GENERAL, aim for a warm, golden glow. Harsh

white light is the enemy of mood.

CANDLES, PLENTY OF THEM, and in a combination

of styles, should be your lighting stand-by. Use

banks of wax candles on mantelpieces or other

surfaces; arrange tealights to highlight pathways,

artworks or favourite decorator pieces. Use

unscented candles that won’t fight with food

aromas for the dining table but feel free to use

scented ones in bathrooms or living rooms.

FAIRY LIGHTS, both indoors and outdoors, can

create a magical effect, as can strings of lanterns

BLEND LAMP AND OVERHEAD LIGHTING to

highlight what you want to be seen, and downplay

what you don’t. If you have dimmers, use them!

ONE PLACE WHERE A LITTLE EXTRA LIGHT can

be welcome is the dinner table itself. Augment

candlelight with a little extra overhead or lamplight

to make sure your guests can see what they’re

eating. Dining in the dark is just plain annoying.

PERFECT HARMONY The music you play during the evening will also

shape atmosphere. Think carefully about the tone

you want to set for each stage of your dinner party

and plan your music accordingly.

PLAN IN ADVANCE and create a dinner party

playlist from your music library so you don’t spend

the night fumbling around the CD player or digital

music device

DINNER MUSIC should be a supporting player,

not the star at your dinner party. Nothing kills

conversation more than loud or intrusive music.

CONSIDER LIVELY MUSIC when guests are mingling

and something more chilled over dinner. If the

energy is lagging after dinner, you can lift the mood

again with something more lively.

It’s up to you to read the mood in the room and

adjust accordingly.

A LITTLE BIT OF LIGHT MAGIC

Nothing creates mood better than the right lighting. It’s also a very easy and inexpensive

way to achieve dramatic effects. If you consider lighting first and foremost, you can build

the rest of your décor around it.

WINE, BEER AND SOFT DRINKS

YOUR DINNER PARTY

GIVES YOU THE CHANCE

TO CREATE SOME THEATRE,

SAMPLE SOME FINE WINES AND

GENERALLY ENJOY YOURSELF.

THE DRINKS YOU OFFER CAN ALSO

CEMENT THE EVENING’S THEME

AND MOOD, SO IT’S BEST TO GIVE

THEM SOME THOUGHT SOONER

RATHER THAN LATER.

WHAT GLASS IS THAT?

When it comes to drinks, glassware counts. Different

glasses suit different wine types. So it’s a good idea to

organise your glassware to match the wines on offer

before your guests arrive. In general:

Use flutes for Sparkling,

small wine glass for

white, larger glasses for

red, and the smallest

glasses for dessert wines.

Decanters are great for

oxygenating young red

wines bottled under

screw cap: simply pour in

the wine and let the air do

the rest. An hour or two

in the decanter before

drinking will do most reds

a world of good.

TEMPERATE ZONES

To get the best from the wines you serve, be guided

by our expert tips:

CHILLED SPARKLING

WINE OR CHAMPAGNE

should be served straight

from thefridge. Once

open, keep the bottle

on ice.

RIESLING, SAUVIGNON

BLANC and other young,

zippy wines are also

best served straight from

the fridge.

CHARDONNAY and

other more full-bodied

whites are best served

a few degrees warmer:

simply take them out of

the fridge half an hour

before serving.

RED WINES should

generally be served at

room temperature.

WHAT GLASS IS THAT?

THIS GOES WITH THAT

If you need some help with food and wine matching,

there are some simple guidelines you can follow:

Choose light whites with light foods such as fish

and fresh young cheeses.

Serve light, aromatic

reds such as Pinot Noir,

Nebbiolo or Grenache

from big, round glasses

to highlight the aromas

with lighter meats or rich

vegetable dishes.

Bigger reds such as

a Barossa Shiraz or a

Coonawarra Cabernet

Sauvignon are shown

to advantage when with

chargrilled meats.

THE ALES HAVE IT

Beer is an underrated dinner party player. Beer and

food are happy bedfellows and the diverse range of

beer styles available means there’s a beer for almost

every meal. Follow these pointers to help decide

what goes with what … but remember, in the end,

if it tastes good to you, go with it.

THINK OF ALES as red

wine and lagers as white.

Hoppy, bitter beers such

as IPAs can also be used

in place of acidic wines

to help cut through rich,

fatty flavours.

TO GET THE MOST

FROM BEER serve

it in a glass, just like

wine. While the purists

maintain that style of

glass should vary with the

beer, if your beer is fresh

and your glass is clean,

you’re going the right way

about it.

IN GENERAL, lagers

should be served cold

while ales are best

enjoyed slightly warmer

depending on the style.

SOFTER STYLE CHEESES

team well with ‘softer’

style beers, while

stronger cheeses go with

stronger ales. The more

hop bitterness in the

beer, the more robust

the flavours of the meal

need to be.

25

BEST SUPPORTING ACT: THE SOFT DRINKS

SOPHISTICATED CORDIALS and essences

can give soft drinks a twist: try Elderflower

cordial, for example

CHINOTTO and some other ‘adult’ soft

drinks such as Mac’s non-alcoholic range

provide a welcome break from their

sweeter local counterparts

FRUIT PUNCH or ‘mocktails’ can create

a real party mood


Keep the party fresh and zesty by

including a choice of cleansing, refreshing

soft drinks for guests who prefer not to

drink alcohol or want to limit their alcoholic

intake. There are many options available:

JUICES offered straight or with a spritz of

soda or mineral water: grape, pomegranate

and cranberry are zesty choices. Traditional

mixers such as soda, tonic water and dry

ginger ale can be lifted with a dash of

bitters, or fresh lime or lemon juice.

TOP TIP

It may seem old-fashioned, but do make sure you try the wine first to ensure it is not corked.

THE

CHEESE PLATE

“Cheese is milk’s leap toward immortality.” – Intellectual, author, radio and television personality, Clifton Fadiman

THECHEESE PLATE

THE CHEESE PLATE

P ride of place at any dinner party goes to the cheese platter. It can welcome guests

on arrival as an icebreaker, table centrepiece and talking point. Or, main course

finished, it’s the perfect introduction to the evening’s next chapter. Couple the

cheese platter with well-chosen accompaniments and all you and your guests need to do

is sit back and enjoy. In this section, we offer some guidance on choosing, serving and

storing cheese.

Cheese is justifiably renowned as

a versatile crowd pleaser, offering

something to match every palate. That’s

all the more reason to know your cheese,

and plan your platter to make the very

most of the flavour range and intensity

levels available. Once you’ve selected

your cheeses, you can team them with

the perfect accompaniments.

In the following pages, we’ve offered

some guidance to help you make the

right cheese choices.

A PLACE AT EVERY DINNER PARTY

BUT FIRST, A MOMENT OF

APPRECIATION, PLEASE.

Artisan cheese needs protection and

careful storage in the right conditions.

It is a modern miracle that something

like a soft white cheese, produced on a

little island like King Island in the middle

of Bass Strait, which has just one boat a

week to take its produce to the mainland,

can grace the tables of the finest

restaurants and family homes in every

state of this big country of ours.

Did you know: It takes approximately 10 litres of milk to create one kilo of cheese.

HOW TO MAKE THE MOST OF YOUR CHEESE

29

there are no rules When it comes to appreciating cheese – except that you should appreciate it! to make the most of your cheese, folloW these guidelines:

• Store cheeses in the original

wrapper, especially Soft White

cheeses, Washed Rinds

and Blues. Cheddars can

be wrapped in plastic. Wrap

leftover cheese in baking

paper and store in an airtight

container, refrigerated between

3°C and 5°C.

• Allow a minimum of 30g of

each cheese per guest, no more

than 120g in total for each.

• All cheeses should be served

at room temperature. Remove

them from the refrigerator one

hour before, and unwrap close

to serving time.

• Just like fruit, cheese

continues to mature and ripen

after it is made. Soft cheeses

are best bought and served

close to the Best Before date.

THE CHEESE BASICS:

A WELL-BALANCED PLATTER

To create a well-balanced

platter, choose a Soft White

cheese, a Blue and a firmer

style such as Vintage Cheddar.

If you are catering for true

cheese enthusiasts, consider

including a Washed Rind

cheese – its intensity of flavour

and satiny texture will set your

platter apart.

SERVING WITH STYLE

For high impact, choose

an oversized board or

platter, allowing space for

accompaniments and room for

guests to cut the cheese easily.

Use a wooden board, marble,

large ceramic platter or play

with colour and texture: choose

wicker or rattan, tiles, slate,

glass, timber slabs, a mirror,

or even a cake stand or high

tea stand.

TRADITIONAL CHEESE STYLES

AND HOW TO SERVE THEM

LIKE WINE, CHEESE COMES IN MANY

DIFFERENT STYLES, EACH WITH ITS

OWN UNIQUE CHARACTERISTICS,

DEPENDING ON ITS ORIGIN, AGE AND

THE CHEESE-MAKING TECHNIQUE

USED TO CREATE IT.

CONSIDER THESE TRADITIONAL

STYLES FOR YOUR CHEESE PLATE.

SOFT WHITE CHEESE

These elegant cheeses include

famous names such as Brie

and Camembert. The use of

special cultures, Penicillium

Candidum, creates this

distinctive style, encouraging

the growth of a downy white

bloom on the surface while

ripening it from the outside

in, softening the centre and

creating its sought-after,

complex flavour. The white

rind, which may sometimes

be tinged with orange, is

perfectly edible and adds to

the textural enjoyment of the

cheese. Soft white cheeses will

vary from mild and buttery, to

rich and savoury with a light,

mushroomy aroma.

THE KING ISLAND DAIRY SOFT WHITE CHEESE

RANGE INCLUDES: Cape Wickham Double Brie

Phoques Cove Camembert

Loorana Double Brie

Black Label Double Brie

Furneaux Double Cream

Discovery Ash Brie

Discovery Brie Rolle

Seal Bay Triple Cream Brie

A more unusual cheese,

Washed Rind combines a pale

orange coat with a luscious

golden centre and a pungent

aroma in direct contrast to its

sweet and earthy flavour.

Coming in a variety of shapes

and sizes, each with a

distinctive character, these

types of cheese earn their

name during manufacture,

when they are bathed or

scrubbed with brine or other

liquids such as wine, to

encourage the growth of the

surface culture, Brevi-

bacterium linens – known

affectionately as Brevi. This

gives Washed Rind cheeses

their characteristic sticky

orange rind, which darkens

with age, keeps the cheese

supple and contributes to its

earthy aroma.

Although edible, the rind may

be overpowering and too ‘wild’

to enjoy, so feel free to eat it or

leave it as you prefer.

THE KING ISLAND DAIRY RANGE OF WASHED RIND

CHEESE INCLUDES: Stormy Washed Rind

Huxley Washed Rind

WASHED RIND

31

SOFT WHITE CHEESE

CHEDDAR

Both a dependable, tasty

stand-by for every day, and

the delight of a true cheese

connoisseur, there is a

Cheddar for every occasion

and palate.

Ranging from mild, supple

cheeses to rich, crumbly

aged cheddars with bite and

a lingering flavour Cheddar

takes its name both from the

village of Cheddar in England,

where it was originally sold

and the cheddaring method

of manufacture. This involves

blocks of cheese curd being

stacked on top of each other,

like bricks, where they release

moisture and develop the

unique Cheddar texture.

Cheddars can also be made

by the stirred method, where

curds are stirred to create a

more open-textured cheese.

THE KING ISLAND DAIRY CHEDDAR RANGE

INCLUDES: Surprise Bay Cheddar

Stokes Point Smoked Cheddar

Black Wax Cheddar

Black Label Cloth Matured Cheddar

BLUE CHEESE

Blue cheeses have a beauty

all their own, each with its own

personality and flavour profile.

With a creamy white body

mottled with striking green,

grey, blue or even black veins

Blue cheeses are created

using Penicillium Roqueforti

culture spores.

Once formed, the cheese is

pierced with stainless steel

rods, allowing air to circulate.

This encourages growth of

veins throughout the cheese,

softening its texture and

infusing it with distinctive

flavour.

THE KING ISLAND DAIRY BLUE CHEESE RANGE

INCLUDES, IN ORDER OF INTENSITY STARTING

WITH THE MILDEST: Lighthouse Blue Brie

Black Label Triple Cream Blue

Discovery Ash Blue

Roaring Forties Blue

Bass Strait Blue

Endeavour Blue

THE CHEESE PLATE

THE KINDEST CUT: CHOOSING THE RIGHT CHEESE KNIFE

The shape of the cheese will determine the best way to cut it.

Cut a wedge from a round wheel as you would a cake, from

the centre outward in thin wedges. Don’t cut the ‘nose’ or

the point off the cheese. Cut rectangular cheeses into slices

and thinly slice cheese logs. Also:

PROVIDE ONE KNIFE for each style of cheese so

flavours are not mixed.

TO CUT A WEDGE FROM A WHEEL, use a large,

sharp cook’s knife dipped in hot water and wiped.

Score the cheese rind or wax first and then gently

rock the knife from front-to-back, applying pressure

to evenly cut through the body of the cheese.

CHEESE KNIVES ARE USEFUL for cutting

and extract cheese pieces via the prongs

on the end however any sharp knife will

suffice; a butter or pate knife can be

used for softer cheeses.

CHEESE KNIVES WITH HOLES

in the blade are designed to

stop the knife from sticking

to soft cheeses.

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BRING OUT THE BEST IN YOUR CHEESE

HEAVENLY MATCHES

While your own palate should be the guide,

different cheese styles often marry well with

particular accompaniments.

SOFT WHITE CHEESE Team with crusty French

bread, ham, figs, smoked salmon, red grapes,

almond bread, strawberries, nectarines, fruit bread.

CHEDDAR CHEESE Quince paste, green apples,

walnuts, sourdough bread, chutney, raisins and

dates, tomatoes – fresh, roasted or grilled, smoked

ham.

BLUE CHEESE Fresh, ripe pears or figs, fruit

paste – quince or plum, sourdough or fruit bread,

port-soaked prunes or dried figs, lavender or truffle

honey, walnuts.

WASHED RIND CHEESE Pickles, gherkins and

cornichons, bacon and smoked meats, sourdough

bread, fruit bread, hazelnuts, dates.

Teaming your cheeses with exactly the right

accompaniments, from fruits, breads, crackers and

condiments to wine, beer and soft drinks, will help

you bring out the best in it.

WINE AND CHEESE

The aim of pairing cheese with wine (or any

other accompaniment) is to choose flavours that

complement or contrast, not clash. In general:

MATCH LIGHT CHEESES WITH LIGHT WINES, and

stronger cheeses with heavier wines.

SOFT WHITE CHEESES, like Brie and Camembert,

are best paired with sparkling, full-bodied whites

and dessert wines.

CHEDDARS AND SMOKED CHEDDARS work with

full-bodied whites and reds like shiraz or pinot noir.

BLUES are best served with dessert wines and port.

WASHED RINDS can work with pinot noir, dessert

wines and beer.

BEFORE THE MEAL

Consider a cheese and antipasto platter, but stick to soft, subtle flavoured

cheeses, such as brie and camembert. Serve it with olives, crudités,

crackers and more.

AFTER DINNER

You can serve your chosen cheese plate after main course and before dessert

– it is the ideal dish to transition guests from the main course to the dessert

wines. You can also serve cheese instead of dessert. Select cheeses that will

complement a sweeter wine style to give your meal a sweet finish.

The versatility of cheese makes it the true friend of the dinner party host, making

a welcome entrance either before or after the meal. Use the following suggestions

as a guide – but feel free to take it further.

WHEN TO SERVE CHEESE

THE CHEESE PLATE



DINNER PARTY MECHANICS: HOW TO MAKE IT ALL RUN SMOOTHLY

Y ou’ve made the guest list, sent the invitations and planned the décor and

menu. How do you make sure all those different parts work together the

way you want them? If you think of your dinner party as a machine, then the

following etiquette guidelines are like the oil that keeps it running smoothly. While of

course only guidelines, the tips on the following pages will help your guests relax and

the wine and food flow easily.

When it comes to timing the meal,

once again it’s all about balance.

While the finer details will always

depend on the needs of your guests,

the mood of the night and the nature

of the meal itself, being mindful of the

following guidelines will help keep the

party ticking along.

A good rule of thumb is to aim

to have the first course served and

cleared within an hour of your guests’

arrival. What you don’t want is to for

your guests to be hungry either before

or between courses.

It’s always a good idea to let guests

know if they are welcome to start meals,

even if all guests haven’t been served.

TIMING IS EVERYTHING

This is especially the case for

a large group, if serving is time-

consuming, the dish is best enjoyed

very hot or if guests are serving

themselves from communal dishes.

Do let guests know the number

of courses they can expect so they

can pace their dining accordingly

– it would be a shame for them to

miss out!

If there are latecomers, use your

discretion about delaying the start –

but do be mindful of guests who have

arrived on time. A good compromise

is to set aside a meal for late arrivals,

so everybody wins.

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SOME AT-TABLE BASICS

1

2

3

Try to keep plates, glasses,

bottles and cutlery that

are needed for the course

being served on the table

– a crowded table can be

uncomfortable for guests to

sit at and lead to spillages

and breakages.

By all means accept help

from your guests if you feel

comfortable doing so. If not,

a smile and a thank you is

always a good thing.

You can refill glasses

yourself or invite guests to

help themselves from open

wines on the table. If you

are refilling, be mindful that

guests who are driving or are

not big drinkers may prefer

to take charge of their own.

4

Still or sparkling water at the

table is always a good idea.

Tap water with a slice of

lemon in it is easy to prepare.


SHARING GIFTS AND CONVERSATION

UNDER WRAPS: WHEN IS A GIFT TO BE SHARED?

ANYTHING YOU’VE ASKED your guests to

bring is best enjoyed on the night.

IF IN DOUBT, err on the side of generosity,

and share gifts with your guests at the

dinner party – especially for a quality bottle

that is chilled and clearly ready to drink.

IF IT’S GIFT WRAPPED OR BOXED, you

can consider it a gift (especially if white

wine or sparkling is unchilled).

However, you can still give your guest

the option to open it: “This looks special,

should we try it tonight?”

FOR CHOCOLATES, CHEESE, WINE

or other items handed directly to you

unwrapped, in a shopping bag or similar,

try to offer them that evening.

STARTING THE CONVERSATIONGOOD CONVERSATION is what we look

forward to at a dinner party – but it doesn’t

always happen spontaneously. Good

etiquette includes being prepared to create

and inspire quality conversation, saving

your guests from stilted small talk. Try the

following hints if talk slows:

BOOKS, TRAVEL, FILM, THEATRE AND

CONCERTS are always great talking points.

ENCOURAGE OTHERS – especially more

reserved guests – to speak.

AVOID DISCUSSING RELIGION OR

POLITICS – unless you know your

company well.

TAKE A TIP FROM BRIDGET JONES and

try to include an interesting fact about

each of your guests when introducing

them to each other. But do steer clear of

embarrassing revelations.

AFTER DINNER: COFFEE, TEA OR LIQUEUR?

The meal may be finished, but the evening

is not. In fact, many experienced hosts

maintain that the true soul of dinner party

emerges only after the main course is

served. Keep conversation flowing by

ensuring your guests are well cared for at

this stage. Consider serving tea, coffee and

liqueur in another room – a lounge room or

terrace with comfortable seating so guests

can stretch out is ideal.

FOR MORE FORMAL DINNERS, offer

a choice of herbal and a black tea and

caffeinated and decaffeinated coffee.

A CHOICE OF LIQUEURS or dessert wines

may also be appropriate.

AT A MORE CASUAL EVENT, guests may

prefer to continue with their wine, have a

palate cleansing ale or soft drink, or call it a

night with tea or coffee.

39

SEEING YOUR GUESTS HOME

One of the perils of dinner party success is having guests who really don’t want to leave.

Your final duty as host is to ensure when they depart, they do so safely and still wrapped

in a welcoming glow. Some tips to spur the stayers for a safe departure include:

OFFERING to call taxis

SUGGESTING guests who live in similar areas share a taxi or a lift

OFFER TO KEEP a guest’s car keys and drive their car home the next day – and they can drive you back


Inviting others into your home shows a willingness to open yourself to others that

is universally appreciated. At its best, the dinner party builds warm memories,

cements relationships and opens doors to new friendships. It also inspires others to

follow suit and open their own homes to create this experience for others.

So the cycle can continue. It’s just a matter of taking the first step, by throwing your

own dinner party. It is our hope that this book will help you do so.

“At a dinner party one should eat wisely but not too well, and talk well but not too wisely.”

– British playwright and novelist W. Somerset Maugham

Copyright 2014 King Island Dairy

All rights reserved. The content published in this e-book contains information provided by third parties to King Island

Dairy, which has been designed and edited by F4 Consulting. No part of this publication may be reproduced or

transmitted, in any form by any means, electronic, printing or otherwise, without prior permission of the copyright

holders. To download this e-book, visit King Island Dairy’s Facebook page.

THE PARTY’S OVER – UNTIL NEXT TIME

41

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how to host the perfect dinner party

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