The Great Australian Dinner Party is back, and honestly, it never should have left.
Somewhere between the pandemic, the group chats, and the general busyness of everything, we stopped having people over for dinner. Not birthdays. Not Christmas. The other kind. The "come over, I'll cook something, bring a bottle" kind — where the table is too small, the conversation goes too long, and nobody quite remembers how it got to midnight.
That kind of evening. The best kind. And I think — quietly, without anyone making a big deal of it — it's coming back.
Why now?
Let's be honest — things are a bit tough at the moment. But here's the thing about a dinner party: the best ones I've ever been to had nothing to do with the budget. They were about the intention. Someone decided to gather people, cook something worth eating, and open something worth drinking. You don't need a reservation or a dress code. You just need a table and a bit of effort. In a world that keeps telling us to go out and spend up, there's something quietly radical about saying: actually, come over. I'll cook.
One more thing — bring a record.
I had friends over recently and gave Spotify a proper workout — picking artists, then naming the year of release. Bob Seger. Janis Joplin. The Doobie Brothers. Eventually, I had to take the remote away and ask everyone to leave. (You know who you are.)
Best idea I've heard lately, though? Bring a vinyl record. A mate tried it at his last dinner party and it was next level. I went looking and found a Bing Crosby at home. Cost of the evening? A bottle of wine and a record from the back of the cupboard. You can't put a number on a night like that.
Menu One: Evan's Retro Dinner Party Revival.
For Friday nights when nostalgia is the vibe
Our head chef Evan has put together a three-course menu that belongs on exactly this kind of table — proper, unfussy, and built for a room full of people who are in no hurry to leave. Each dish is a nod to the classics, done the way they deserve to be done. With the kitchen extension nearly done, this is just a taste of what's coming.
To start — Black pudding scotch egg paired with our 2022 Roma's Grace Reserve Blanc de Noir Sparkling
Black pudding, Scotch egg and Blanc de Noir is one of those pairings that just works. The bubbles cut through the richness beautifully, while the wine’s brioche and citrus notes lift the savoury spice of the dish. Rich, lively and a little indulgent. A very moreish match.
Main — Apricot sweet & sour chicken, coconut jasmine rice with Helen's Hill 2025 Luminosa Fiano
To finish — Black forest mousse with Helen's Hill 2021 Hilltop Syrah
Sour cherry and chocolate mousse with Helen’s Hill Syrah is a beautifully indulgent way to finish. Dark fruit and gentle spice echo the cherry and chocolate, while the wine’s savoury edge keeps the pairing lifted rather than heavy. Rich, velvety and wonderfully comforting.
Menu Two: The Long Lunch.
For Sundays that are meant to disappear.
The wines above are available in our current cellar release — and if you're putting together a table soon, they're worth exploring. Browse what's open for the season via the link below.
— Allan
