I went to a summer garden party that was ‘Old World Hamptons’ themed (a lot of white, strappy sandals, boat shoes, linen and fake pearls). They had a variety of grazing tables that featured fresh local produce (think amazing seafood, cheese, charcuterie, salads, bread and mini desserts) and an array of stunning wines, including an impressive gewurztraminer from Alsace. We ate and drank all afternoon on a grassed area under sycamore trees and had the best time. How Hamptons is that!
Stephanie Cairns, key account manager
One of my favourite parties was a Japanese-themed New Year’s Eve. We had shochu-spiked punch, cans of cocktails, and even did a traditional slurping of soba noodles before celebrating the Japanese New Year (2am Australia time).
Casey Warrener, digital editor and deputy editor Halliday magazine
My partner and I got married at the French Saloon in Melbourne recently, and it was the most perfect day celebrating love and life over some of our favourite wines and gorgeous food, with around 50 of our closest friends and family. We sipped on Veuve Fourny Grande Reserve Brut, Isolation Ridge Riesling, Petit Chablis and SC Pannell Grenache Shiraz Touriga all night, and danced away until the (very!) early hours of the morning. My partner’s sister and her band, The Socketts, played ‘Can’t Help Falling in Love with You’ by Elvis Presley at the start of the ceremony.
Jacinta Hardie-Grant, commercial director
I threw a ‘robe party’, which meant everyone came in bathrobes and slippers. I served comfort food like pasta ragu and custard desserts, and we drank dirty martinis and sangiovese.
Georgia Spanos, digital editor
“One of the best I’ve been to would have to be the first Christmas Day we spent at my brother-in-law’s pub, which is closed on December 25. It was the first of many where we’ve enjoyed its air-conditioning, fully stocked bar, never-ending crockery, cutlery and glassware, commercial kitchen and, perhaps most importantly, industrial dishwasher. Being the first year, we all got completely over-excited, starting at midday with oysters, cheese and charcuterie, sparkling wines and riesling, and didn't serve dessert until 9pm, with each of us taking turns getting creative behind the bar too.”
Amelia Ball, editor Halliday magazine