I host a lot – obviously – but across my whole supper partying career, I’ve rarely had the courage to host last-minute. Rushing things feels antithetical to the type of host I am. I genuinely enjoy dedicating hours of time to planning and prepping, no matter the occasion. The downside of this dedicative ritual is that it means I’ve become a Goldilocks hostess. I only host under the perfect circumstances, that is, when I have the time and energy, which means it only happens every couple of months.
On the brink of midnight last year, I vowed that I would host more frequently and spontaneously.
Now I’m sharing my new formula for having people over more often with less notice (like for a weekday dinner or low-stakes weekend lunch). I allocate 30 minutes for prep and another 30 minutes for cooking (at the absolute maximum). This isn’t an excuse to be lazy. You also have to find the sweet spot between an eight-hour roast and an El Paso taco box (no hate, I’m a hard-shell fan), so that dishes taste like they took a lot of effort but are deceptively easy.
Here’s what to know to host on a tight schedule (and budget).
30-minute prep and cook tips
It might be a little antiquated, but I believe the three-course meal is still the best way to make a meal feel extra special, even if the dishes themselves are fuss-free. When you only have 30 minutes to prep, keep the first “course” shareable so it feels more substantial.
The most time- and money-efficient entree or snack-style dishes are served raw or with a component that is premade, such as potato chips or bread. Tartare is my go-to because it comes together in 10 minutes and is extremely versatile for both taste preferences and dietaries. (The beetroot tartare recipe below is gluten-free and dairy-free and vegan. The whole dish cost me $14.) You could also make a crudités platter, a dip (cream cheese or soaked nuts are the best base to keep the prep at a minimum) or a dressed noodle salad.
When you’ve only got 30 minutes to cook, the majority of your time should be reserved for the main. My favourite speedy main is a pan-fried piece of meat or baked fish served with a pan or blender sauce. One of my favourite dinners of all time is a pork chop with romesco and bright capsicum and hazelnuts. To zhoosh it up for hosting, I’ve added some roasted leeks and leek gremolata on the side. The capsicums and leeks roast while you prep, and it all comes together in under an hour. (Jump to recipes.)
If you’re not keen on pork, you could also fry lamb cutlets and serve them with tzatziki and lahanosalata (cabbage slaw) or fasolakia (braised green beans). Or, bake some white fish fillets en papillote (in a paper bag) with a side of boiled and buttered potatoes with chives. Keep the sides and sauces as prep-light as possible (no frying shallots or making aioli from scratch). If you have to marinate something, do it in the morning before work or pop it in the fridge overnight.
Confession time: I have to be in a special mood to want to make dessert. It’s such an afterthought, even when I’m hosting a properly fancy dinner. Thankfully, spontaneous hosting calls for a low-touch dessert. I love high-quality, store-bought ice-cream. Vanilla Connoisseur with olive oil-fried dates and flaky salt takes five minutes to make and has jaw-dropping effects.
On the topic of ice-cream, my other quick-turnaround desserts include affogatos after a long lunch; crepe suzette (a tad fancier) where the suzette sauce comes together in five minutes and you can use store-bought crepes; or a bread-and-butter pudding with store-bought brioche which you can pop in the oven as you sit down to entree.
Design: Maisy Geddes
Beetroot tartare
Serves 4
Preparation time: 10 minutes
Cooking time: N/A
Ingredients
Whole beetroots, diced into 1cm cubes
1 tsp Dijon mustard
Juice of half a lemon
3 anchovy fillets, finely minced
1 tbsp chives, finely diced
2 dashes Worcestershire
Salt and pepper
Method
Combine all ingredients. Taste for seasoning and adjust with salt and pepper. Serve with potato chips or water crackers.
Pork chop with romesco and leek two ways
Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
2 red capsicums, de-seeded and halved
1 garlic clove
1 shallot, halved
Salt and pepper
Extra virgin olive oil
1 leek greens (tops), thoroughly washed and finely diced
1 tsp white wine vinegar
2 leeks, whites only, quartered lengthwise
4 pork chops
Juice of half a lemon
2 tbsp hazelnuts
Method
Preheat oven to 200 degrees. Place capsicums, garlic and shallot on a baking tray and roast with extra virgin olive oil and a pinch of salt. Place leeks on a separate baking tray and cover in 1 tbsp olive oil and a pinch of salt. Roast both the capsicum and leeks for 30 minutes.
While capsicum and leeks are roasting, combine leek tops, 1 tbsp olive oil, white wine vinegar, a pinch of salt and pepper in a small bowl. Set aside.
Pat pork chops dry with paper towel and season generously with salt. Heat a large pan on medium high until very hot. Add olive oil and fry the chops, two at a time, until they’re a deep golden brown. It should take about 3-4 minutes on each side depending how thick the chops are. Remember to sear the sides of the chop as well. Rest them for the same amount of time they were cooked for.
Once the capsicum and leeks are finished, remove them from the oven. Remove capsicum skin. Add 1/2 tbsp olive oil, lemon juice and hazelnuts and blend until very smooth. Season to taste with salt and pepper.
Olive oil fried dates and ice-cream
Serves 4
Preparation time: 2 minutes
Cooking time: 5 minutes
Ingredients
5 dates, halved and pitted
Extra virgin olive oil
500ml good quality vanilla ice-cream
Flaky salt
Method
Place a small pan on low heat, fry the halved dates until golden brown on both sides. Let them cool slightly. Once cooler, add two scoops of vanilla ice-cream to small bowls and top with the dates and any leftover olive oil. Sprinkle each bowl with a small pinch of flaky salt. Serve immediately.
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Dining and Cooking