Hosts over 60 transform dinner parties into effortless, joy-filled occasions

There's something magical about gathering good friends around your table, sharing delicious food and watching conversations flow as freely as the wine. But if you're like many of us, the thought of hosting can feel a bit overwhelming these days.

The good news? Some of Australia's top chefs and entertaining experts have cracked the code on stress-free hosting that lets you be the guest at your own party.

Whether you're celebrating a milestone, catching up with old friends, or just fancy bringing people together, hosting doesn't have to mean spending all day in the kitchen or breaking the budget.

Here's how to create memorable evenings with minimum fuss and maximum joy.

Keep it brilliantly simple (and skip the show-off dishes)

Today, when entertaining, the absolute maximum is six people including us. I no longer spend all day in the kitchen as I have figured out some easy recipes that allow me to spend time with my company, says Carol Stanley from Sixty and Me.

This wisdom echoes what professional chefs know: A great party is all about a relaxed host. I always go for big, generous and often familiar flavours, something I can execute easily so I'm not in the kitchen with tweezers trying to plate up food and missing all the fun, explains Melbourne's Andrew McConnell.

The secret isn't trying to recreate MasterChef in your dining room. Instead, focus on dishes you know inside and out.

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For mains that practically cook themselves, try slow-braised dishes that can bubble away while you socialise. Think beef stews, lamb shanks, or even a whole fish that takes just 20 minutes from start to finish but looks impressively professional.

Budget-smart entertaining that doesn't compromise on quality

Let's be honest—entertaining can be expensive, especially on a fixed income. But here's where smart shopping can save the day without anyone being the wiser.

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For impressive yet affordable mains, consider slow-cooking cheaper cuts of meat that become melt-in-your-mouth tender.

. A curry or stew can feed eight people for the cost of feeding four with individual steaks.

Don't overlook frozen ingredients either. Frozen berries for desserts cost a fraction of fresh ones, and frozen vegetables can be just as nutritious and flavourful when used in cooked dishes.

Make-ahead magic: your stress-free timeline

Everything is cooking along so no need to fret in the kitchen. You can sit down with your guests until ready to serve. The key is choosing dishes that improve with time or can be completely prepared in advance.

Three days before: Make any dips, marinades, or desserts that keep well

Day before: Prep vegetables, set the table, prepare any cold salads

Morning of: Assemble everything that needs oven time, chill wine, arrange flowers

Two hours before guests arrive: Start cooking, set up drinks station, final table touches

The salad I like to offer is simple marinated cucumber slices. Slice the cucumbers and pour about 2 tablespoons of cider vinegar over the slices... Chill in fridge all day long. These types of dishes actually taste better after sitting for hours, making them perfect for stress-free entertaining.

Embrace Australia's seasons (and your local farmers market)

One of the biggest advantages we have in Australia is access to incredible seasonal produce year-round. This easy salad by Australian cooking doyenne Stephanie Alexander hits all the right notes: deep red, meaty tomatoes, bright basil and lashings of olive oil - but only when tomatoes are in season.

In summer, think about outdoor entertaining with fresh seafood, stone fruits, and crisp salads. Winter calls for hearty roasts, root vegetables, and warming desserts. Not only will seasonal ingredients taste better, they'll cost less too.

Visit your local farmers market in the morning and let the best produce inspire your menu. That perfect bunch of asparagus or those gorgeous strawberries might just become the star of your dinner party.

Create the perfect atmosphere without the fuss

Transform a space with flowers, lighting and candles—it can help to make a venue, and your guests, feel flat-out fancy. There's something really special about eating outside. You don't need expensive arrangements—even a few stems from your garden in a simple vase can transform your table.

Consider setting the table somewhere different from where you usually eat, perhaps on the porch or in the garden if you can. A change of scenery makes any meal feel special, and outdoor dining is particularly lovely during Australia's mild autumn and spring evenings.

Lighting is crucial. Harsh overhead lights kill the mood, so opt for table lamps, candles, or string lights if you're outdoors. The warm glow immediately makes everything feel more intimate and special.

The playlist that sets the right mood

Music might seem like a small detail, but it's the invisible guest that can make or break the evening's atmosphere. Candles and lamps are your friends, and under no circumstances should you play anything that says 'Smooth Background Music' in the title; your guests will die of boredom.

For a relaxed Australian dinner party, consider some classic Aussie artists that span generations—think Paul Kelly, Crowded House, or even some contemporary artists like Tash Sultana for a more modern touch. The key is choosing music that encourages conversation rather than dominates it.

Keep the volume at a level where people don't have to raise their voices to be heard. You can always turn it up later if the party takes off and people want to dance.

Smart guest management and seating

I couldn't do this today as many of the people couldn't sit on the floor, and getting up might also be a problem. This honest observation from a Sixty and Me reader highlights something many of us face—our entertaining needs to adapt as we and our friends age.

Consider your guests' mobility when planning seating. Chairs with arms are easier to get out of than low couches. If you have stairs, let people know in advance.

Place frequently used items like the bathroom within easy reach, and don't feel shy about asking if anyone needs help with anything.

If you've invited eight or fewer guests, allow them to seat themselves; with more than eight, be prepared to give direction, if not place cards. But with smaller groups, strategic placement can help shy guests and ensure good conversation flow.

When things don't go to plan

Even the most experienced hosts have moments when the soufflé collapses or the main course isn't quite ready when guests arrive.

, but sometimes you need a backup plan.

Keep a few emergency options on standby: good quality pasta and jarred sauce can become an impressive cacio e pepe in minutes.

A selection of quality cheeses, crackers, and preserves can turn into an elegant supper.

Remember, your guests are there to spend time with you, not judge your culinary skills. A relaxed host who's enjoying themselves will create a better atmosphere than a stressed chef producing restaurant-quality food.

Drinks that won't break the bank or your back

Never let a person over the age of 18 arrive at your house and not have a drink in their hand within two minutes. Standing around wondering what to do with your hands should never happen. Setting up a self-serve drinks station is your secret weapon.

So if I know I'm going to be busy when people arrive, my workaround is to set up a drinks station where they can help themselves. I make sure it looks amazing so everyone's drawn to it and this doesn't take much effort.

For wine, don't feel pressured to serve expensive bottles. Many Australian wines under $20 are excellent quality. Open multiple bottles of the same wine so you're not going up and down to the cellar every 10 minutes.

Consider making a large batch cocktail like sangria or a gin punch. Last summer it was Bloody Shiraz gin, Campari, lemon tonic, lots of ice, soda and lime. Pour away and the party's already started!

The gentle art of accepting help

When people offer to help, let them; it's more fun cooking with friends. Many of us struggle with accepting help, but your guests genuinely want to contribute. Let them bring wine, dessert, or even help with simple prep tasks.

Instead of sitting around a dinner table, my husband and I invite usually just one couple for what we call a social time, 5:30—7:30 PM. And we serve only an array of appetizers and wine. The food is plenty to fill us up, and it's much easier to enjoy our friends in this way.

This approach acknowledges that entertaining can be physically demanding, and there's absolutely nothing wrong with adapting your hosting style to suit your energy levels and capabilities.