Pour, Plate, Party: Effortless Entertaining for the Festive Season!

Chante Lottering
Nov 9
4 min read

The holidays are just around the corner, and that means it’s time to start thinking about good food, great drinks, and even better company. Whether you’re hosting a laid-back get-together or planning a full-blown end-of-year bash, a few clever platter ideas and easy cocktail recipes can make all the difference. So grab your party playlist, pour yourself something sparkly, and let’s get into some delicious inspiration to kick off the festive season.

Classic Citrus Sparkler

Ingredients:

1 liter (about 12–14 oranges) freshly squeezed orange juice, strained and chilled

2 x 750ml bottles of Prosecco or Champagne, chilled

240ml Bombay Sapphire gin (or any gin you like), chilled

60ml Cointreau or Grand Marnier, chilled

Orange slices and a few mint leaves

Method

Pour the orange juice, gin, and Cointreau into a large glass jug or punch bowl. Stir gently, then top up with the Prosecco just before serving. Serve in coupe or flute glasses for a festive touch.

Cranberry Holiday Punch

Ingredients:

750ml Cranberry juice, chilled

750ml Prosecco, chilled

120ml Vodka

60ml Triple Sec

Juice of 1 fresh lime

Fresh cranberries, orange slices, and rosemary leaves for garnish

Method

In a large jug or punch bowl, mix the cranberry juice, lime juice, and orange liqueur.

Add the vodka or gin if using, and stir gently.

Just before serving, pour in the sparkling water or Prosecco to keep it bubbly.

Add ice and float orange slices, cranberries, and mint on top for a festive look.

Chilled Tomato & Prawn Cups - serves 6–8 small glasses

Ingredients

400g Fresh tomatoes, chopped

1 small garlic clove, minced

1 tablespoon Olive oil

1 teaspoon Lemon juice

A few drops Tabasco

Salt and pepper to taste

300g raw prawns, peeled and deveined

1 tablespoon Olive oil

1 teaspoon Sumac

1/2 teaspoon Smoked paprika

Squeeze of lemon juice

Salt and pepper

Method

Blend the tomatoes, garlic, olive oil, vinegar, and a pinch of salt and pepper until smooth.

Chill in the fridge for at least 30 minutes.

Toss the prawns with olive oil, sumac, smoked paprika, lemon juice, salt, and pepper.

Pan-fry over medium heat for 2–3 minutes per side, just until pink and cooked through. Let them cool slightly.

Spoon a layer of the chilled tomato base into small glasses or bowls. Top with the sumac prawns.

Smoked Salmon & Cream Cheese Crostini

Ingredients

1 French baguette, sliced into 1cm rounds

200g cream cheese, softened

1 teaspoon Lemon zest

1 tablespoon Lemon juice

1 tablespoon Fresh dill, finely chopped

Salt and pepper to taste

150g Smoked salmon slices

Method

Lightly toast the baguette slices under the grill or in the oven until crisp and golden. Let them cool slightly.

In a bowl, stir together cream cheese, lemon zest, lemon juice, chopped dill, and a pinch of salt and pepper until smooth and fluffy.

Spread a generous layer of the cream cheese mixture on each toasted slice.

Add a fold or twist of smoked salmon on top.

Garnish ideas:

Top with some capers, a few red onion slivers, or a tiny sprig of dill.

For a festive touch, dust lightly with sumac or cracked black pepper.

Antipasti Platter

Putting together a gorgeous platter is all about balance — a mix of colors, textures, and flavors that invite people to keep picking and chatting. Here’s how to do it step-by-step:

Use a large wooden board, platter, or even a baking tray lined with parchment paper. Place your bowls for dips first — this gives you anchor points to build around.
Add your dips, think variety — something creamy (like hummus or tzatziki), something bold (like olive tapenade or roasted red pepper dip), and something fresh (like a yoghurt or herb dip).
Add triangles of warm pita bread, toasted baguette slices, or crackers around the dips. Stack them slightly so they’re easy to grab.
Fill in the spaces with olives, feta cubes, roasted peppers, sundried tomatoes, or marinated artichokes.
Balance the richness with cucumber sticks, cherry tomatoes, carrot batons, or radish slices.
Sprinkle with fresh herbs, drizzle a little olive oil over the dips, and maybe add some lemon wedges for a pop of brightness.

How to build a simple charcuterie board

Charcuterie boards are all about abundance and variety — a mix of salty, creamy, crunchy, and sweet. You don’t need to overthink it; just layer flavors and textures so there’s something for everyone.

Start with a large wooden board or platter — something flat and roomy.
Choose two or three types of cured meat, like prosciutto, salami, or chorizo. Fold or roll them to add shape and texture.
Add two or three cheeses — a soft one like brie or camembert, something firm like cheddar or gouda, and maybe a blue or herby cheese for contrast.
Place your small bowls next. fill them with olives, nuts, or a good chutney or honey.
Scatter crackers, breadsticks, and sliced baguette around the board. layer them so they’re easy to grab.
Fill the gaps with colour — grapes, berries, dried apricots, or figs add sweetness and make the board pop.
Finish with a few sprigs of rosemary or thyme for that effortless, festive look.