Gatherings and Parties

Party time, and what to lay out to sustain, distract and amuse? Perhaps for a start, lay out bite-sized fruit slices, crispy nuts and the always appreciated cheese platter. Walnuts, apricots, chestnuts and more, even if they are not for Christmas. More healthy choices to nibble whilst holding a conversation - and a drink. Carving knives, napkins, biscuits and plates all add to the presentation (image above).

The choice of drinks depends on the crowd and purpose of event. Are they all twenty somethings, or older blokes thinking of the pub? We either settle for the optimal denominator, or attempt something special. We do not want staff members to break rules of the applicable code of conduct at end of year parties. At the same time, in this day and age, we may not want to be stiff upper lips at informal house gatherings. If we want some people to impress others, that has to be handled sensitively. Maybe Italian bottled mineral water is best, with less health issues. a bit of elegance and more common sense. Are we encouraging the party goers to help themselves, or is there someone to serve and mix the drinks?

Provide one stand-out serving item - with youngsters, sausage rolls from a reputable bakery (image below) ; with Gen X, vodka and seafood platter; with baby boomers, caviar and champagne. That will set the tone, the rest are to grace the table, the occasion and the conversation. We must be conscious not to detract from the purpose of the occasion, whether it is a reunion of family or good mates, a networking possibility or a business function, a birthday or an anniversary.

Allow an exotic element to the menu, not just as variety, but to make guests get out of any comfort zone. Celebrate the story behind the preferred item, be it be an unusual birthday cake, moon cakes from East Asia (image below) or Vegemite from Australia. Allow party goers to get out of their comfort zone in a positve way, when their minds and spirits are already loosened up.

It can break the ice in conversation between prior strangers, meeting up for the first time. Most important of all, enjoy the pace and party mood!

Dawn at Diggies, North Gong Beach, NSW

630am, on a Friday, is when there is a zen-like calm on North Gong Beach's Diggies Cafe and Restaurant. However, outside, as spring progresses, the sun is already up and running - and so are many nearby residents, cycling, running, power-walking, strolling or accompanying a trotting dog. As the light got more intense, the Tasman Sea remained steady. The staff at Diggies were already ready for the day and their first customers.

Nothing is as uplifting like a good new idea. I tried the Morning Sandwich (image above), as envisaged by Diggies - made up of fresh lettuce bites, juicy tomato slices, refreshing cuts of bacon, a tangy aroma of cheese and topped up with a deep fried omelette. I already felt like I was in the middle of a weekend - and my accompanying mates did too. We all felt the presence of the wood in Diggies at this time of day more than our previous times at lunch - before the crowds arrived, we felt how the layout and accessories provided flowed well with the time and tide of the beach outside. We savoured this magical moment in time.

Chatswood, NSW - The Concourse on a Rainy Day

Willoughby Council has embarked on an ambitious course in providing a state of the art facility in the heart of Chatswood - not just for Council meetings, community gatherings and the Council Library, but an exquisite auditorium for performance, plenty of space for the public to stroll and function rooms for other purposes.

I had the opportunity to visit the newly opened facility on a rainy and overcast weekend. Called the Concourse, I offer my image reflections at the start of the journey for this complex, and I am sure it will show signs of appreciated use in the near future. Utilities include the new Concert Hall, Theatre, Civic Pavilion and Studio, all a part of the Performing Arts Centre on The Concourse.

UOW Student Fitness Challenge

Libronz, Wollongong CBD

Misel and I had a great catch up one week night - and what a good suggestion he had in Libronz, along lower Crown Street in Wollongong CBD. The last time I had Spanish cuisine was at El Bulli (Elizabeth Street, Surrey Hills, Sydney CBD). Wollongong city centre was abuzz with more than its share of vehicular traffic that evening, most probably due to a gathering at a reserve park ocean side. Misel is more into diving at Bondi and spending more time with his lovely daughter - so it was good to be able to relax and even email a good mate in London, Dule.

Tapas come to the mind of many when we go Espanol - but the meaty mains we ordered were well done and turned out good. It is compulsory to have sangria to come with the meal. Tapas are akin to Korean entree selections served on small and delectable dishes. Spanish tapas originated in the Andulasian region. A variety of tapas choices exist - seafood, vegetarian, spicy, omelette, cheese, ham, etc - but consuming them is a ritual, echoing of comfort food, gatherings and snacks. We had prawns, mushrooms, olives and chicken in our selection that evening.

The scene at the end of the dinner (above) and the tastefully decorated dining room (below) before most of the guests arrived. Libronz is situated at a food hub at the corner of Crown and Corrimal Streets, with neighbours like Michael's (Italian), JJs (Indian) and Lower East Cafe (modern Australian).