He’s known for his successful #Brunchof Fun series of warehouse brunches in Sydney, and now Luke Mangan will be hosting one this Sunday, October 23, at his restaurant Salt Grill & Sky Bar at Ion Orchard.
With the festive season coming up, we thought we’d tap on the Aussie restauranteur’s experience and asked Luke to share his advice on throwing a successful brunch party. He says, “Brunch is the occasion of mixing breakfast and lunch together, resulting in a table filled with everything from egg dishes to delicious sweet pastries — and hopefully with a few glasses of bubbly, too! It’s such a nice, casual way to get together with friends on the weekend.” We fully agree, but as with any party, it can get stressful playing host. But here are Luke’s tips for planning one in style.
- SET THE MOOD “Hosting a brunch is not just about the food and drinks served, it’s the whole package. Create the perfect atmosphere with nice relaxing music, flowers and candles on and around the table and welcome drinks for when guests arrive.”
2. HAVE FUN WITH TABLE SETTINGS “You don’t have to spend a lot of money to create the perfect table setting. Get creative by designing place settings on unique paper, displaying flowers or lavender in little jars or pots; or serving tea and coffee in colourful, individual cups and saucers.”
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3. HAVE VARIETY ON THE TABLE “It’s nice to give your guests choices of several dishes on the table at once; either on the table or buffet style. Let your guests have a chance to mingle and to help themselves to as little or as much as they like. Serve a mix of both sweet and savoury items together like cakes on nice tiers, little egg sandwiches on platters and big bowls of fruit salad. They are a great way to add variety and choice for your guests.”
4. PLAN AHEAD “There’s nothing worse than the host being stuck in the kitchen at her own party. To avoid this, try to plan and prepare as much of your menu in advance as possible. Things like scones and cakes, mini frittatas and yoghurt pots can all be made in advance, some even a day before. That way you can enjoy your time with guests; when you are relaxed your guests are relaxed too.”
5. GET CREATIVE WITH DRINKS “Brunch doesn’t have to be just tea and coffee. Hosting brunch means you have a variety of different beverage options. Create a drink station with a variety of juices, iced teas and punch bowls, and champagne cocktails.”
After holding a series of successful #BrunchofFun warehouse events in Sydney, Australian restauranteur Luke Mangan will be bringing the sumptuous concept to his Singapore restaurant, Salt Grill at Ion Orchard, on Sunday, October 23, 2016.
Prep yourself for copious amounts of “Bakin’, Brunch & Bubbles” as Luke and his team will be hosting an exclusive four-course Australian brunch that highlights the country’s finest artisan suppliers, Australian sparkling wines and a decadent array of desserts. At $90 per person, The Brunch of Fun Sit Down kicks off at 11 am.
The #BrunchOfFun draws together some of Australia’s top baking and dessert talent. Leading the breakfast dessert path is the creator of the world’s most instagrammed cake, Christopher The from Blackstar Pastry; Australian nitrogen gelato connoisseurs N2 Extreme Gelato; the creator of Australia’s most gourmet doughnuts, Doughboy Doughnuts; and Sydney home baker, Baked by Andres, who’s imaginative desert designs have taken social media by storm. If you just want to come for dessert, the Brunch of Fun Party, from 12 to 3 pm, costs $18 per person.