Tips from Australian cook David Herbert for the perfect tea party : “There are no rules when hosting a tea party — as host, you can set your own. Guests can sit, stand, wander in the garden or congregate around the kitchen table. Serve as little or as much as you want. I always start with a savoury course such as crab or chicken sandwiches and warm cheese scones then follow with a couple of simple cakes. Or just serve one delicious cake, some fine tea and lots of champagne!”
“I usually make a cake the night before and ice it on the day. Get as much done as you can the day before; arranging the flowers, ironing the cloth and napkins, ensuring there’s enough cutlery.”
“For those who don’t do cake, big bowls of strawberries and cherries are delicious (and teamed in small glasses or bowls with cream and meringue, as a sort of impromptu Eton mess, work wonders).”
“Buy a variety of tea leaves and have plenty of hot water available. I usually fill the kettle as well as having a large saucepan of boiling water on the stove. As well as tea, a glass of champagne, a highball of Pimm’s (with fresh mint, cucumber and orange slices) and, for those not drinking, a large jug of elderflower cordial are all perfect.”
“Don’t try something too complicated — remember it’s about having fun.”
“Don’t panic if something goes wrong with your baking — a dusting of icing sugar will cover a host of mistakes.”
Have FUN!
Via Vogue
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