How to create a dinner party-ready space in your home

Cooler weather calls for hibernating at home, making it the ideal time to gather friends, get comfy, and share great food. But remember, just because you’re dining at home doesn’t mean it can’t be stylish.

For a dinner party worth remembering, carve out a space, create ambience, prepare lots of comfort food, and pay attention to the finer details. The experts show us how.

Where to dine?

Food stylist and cook Sian Redgrave says her favourite spot for a winter shindig is on a beautifully styled floor.

“I love to entertain with a casual meal and board games, so the floor scattered with beautiful Afghan rugs is the perfect setting,” she says. “I add linen cushions, candles and an abundant cheese board piled high with grapes and olives to keep guests feeling content.”

If available space is limited, create small zones for your guests to gather.

“I like to make a drinks area, and a second zone around the coffee table for lounging,” says interior designer Amelia Wainwright from Norsu Interiors. “I use ottomans and floor cushions, sheepskins and woollen throws to cosy it up.”

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Use floor cushions, sheepskins and woollen throws to cosy up a space. Photo: Stocksy

Create ambience

Dinner parties that feel warm and inclusive are the ones we love to remember.

“The Danish ethos of Hygge is a simple ritual of being with loved ones in a cosy atmosphere,” says Wainwright. “I follow this principle with mood lighting, candles, a moody colour palette and soft background music so guests can chat with ease.”

Prepare a roaring fire that is well-established and toasty before guests arrive at the door.

“It will draw them towards the heat,” says James Kummrow, head chef at Fatto Bar & Cantino. “I like to have something bubbling away in the oven too.  It warms the house, and sends the smell throughout. I want my guests anticipating a great meal.”

“The warmest place to be in winter is cuddled up in front of the fire,” says Elissa Coleman from World of Empire. “Using furs and cushions on the floor is not only comfortable, but creates texture.”

Harness effortless sophistication, peppering the room with candles, dimmed lights, and soft music.

“I like to set the mood with darker shades like grey and navy,” says Redgrave. “Food is served, alongside winter produce like persimmons and quinces, on vast platters. I light candles [smelling] of oud wood and play good mood setting music like Portishead and PJ Harvey for mellow overarching ambience.”

Add soft textures like linens for added warmth and comfort. Photo: Stocksy

Setting the scene

If the food you are serving is seriously delicious, you’ll need beautiful tableware that will look good when it begins to disappear.

“Tableware no longer needs to be all white,” says interior designer Adele Bates. “Embrace tactile ceramics, coloured serving dishes and patterned glassware in beautiful, rich jewel tones. Add heavy linen napkins, stacks of plates and bundles of cutlery. Add soft textures like linens for added warmth and comfort.”

If eating at ground level, comfort is key.

“Luxe floor cushions in velvet and linen, layered rugs, and a low-lying table with ample leg room is ideal,” says stylist Sarah Cousens. “Tapas-style share food eaten with fingers is best for this type of dining.”

Whether on the floor or at a table, the key to great table style is carefully considered layering.

“Use worn metals like brass and bronze in the form of tall items like candelabras to create different variations of height,” says Coleman. “Texture is easily created by mixing materials like using leather placemats with linen napkins.”

Serve your meats garnished with dried hay, thyme, rosemary or lavender. Photo: Stocksy

That wow moment

Make your winter dinner party memorable with a real wow moment.

“I found some beautiful recycled timber that I put on top of our dining table, so when the pots and pans come out of oven, they go directly to the guests on the table,” Kummrow says. “Garnish your large pot at the table for maximum impact. Chopped herbs and freshly grated parmesan on top of a big pot of Roman-style lamb is an absolute knock-out.”

“A pot roast bird is a great party piece,” adds Andy Harmer, Executive Chef at QT Melbourne. “Add dried hay, thyme, rosemary and lavender in the pot for aroma, then blowtorch the hay before presenting to the group for a dramatic effect.”

A ta-da! moment, says Redgrave, need not be complicated.

“I love using heavy cast iron pots to cook my risottos, soups and roasts,” she says. “Popping down a scorching pot filled with something delicious is a sure way to get guests excited about a cosy night in!”