Boozy Brunch
The weekend brunch is a time-honoured tradition in Australia. And it’s easy to understand why.
For starters, the normal rules don’t apply at a brunch. You can mix savoury and sweet foods on the same plate. You can chase a coffee with a mimosa (or vice versa). And if you’re hosting brunch at your place, you can probably even stay in your PJs if you really want to. Plus, since you and your pals are starting so early, you’ll have plenty of time to keep the party going elsewhere — or be home in bed by 9pm, if that’s more your style.
Yep, everyone loves brunch. So if you’re trying to decide what sort of event to host for your next catch-ups with mates, brunch is guaranteed to get you lots of RSVPs. Once that’s sorted, the next step is to figure out what to serve.
So we’ve teamed up with Captain’s Table to show you how to build the perfect platter for your next boozy brunch. We enlisted the help of Nikki Phillips from Sydney catering business Shared Affair for some pro tips on everything from pairing ingredients to presentation, guaranteed to make your next brunch a winner.
KEEP IT FRESH
There are opposing theories on which side of midday a boozy brunch should begin, but one thing is for sure either way: the sun will be in the sky. So, you should take full advantage of those rays when considering your presentation.
Phillips recommends starting with a simple white platter. “It keeps things looking light and bright and makes the ingredients ‘pop’ on the platter,” she says.
SET THE SCENE
Styling your table is an important, though often overlooked, part of hosting. Though fresh seasonal flowers from a local market are always nice, Phillips suggests mixing it up and instead having little pots of herbs. Not only will they add a whimsical touch to your table, but it makes your event a little more interactactive — your guests can help themselves to herbs to garnish their food.
SUBSTANCE IS KEY
The best thing about boozy brunches is that you can make them stretch out for hours — and after not seeing your mates for so long, you’ll have plenty to catch up on.
Phllips’ tip? “Go hearty,” she tells us. “You want food to line everyone’s tummies so they’re in it for the long haul”.
That means one thing: carbs.
FIND FLAVOURS THAT WORK TOGETHER
When planning the elements of your board, Phillips suggests the following: “A good rule of thumb is to start with a carb, add a protein, add something creamy and add something salty. The rest is a choose-your-own-adventure.”
The other thing to keep in mind is your guests’ dietary restrictions and allergies. “Keep vegan, vegetarian and gluten-free items separate,” Phillips says.
FIND THE SWEET SPOT BETWEEN BOOZE AND BRUNCH
While a boozy brunch usually does what it says on the tin, there’s also something to be said about serves that are lower in alcohol to keep the good times going.
“I generally go for drinks that are lower in alcohol to keep things somewhat sensible,” Phillips says. “Anything that dilutes the alcohol a little is perfect for brunch — think Aperol spritzes, bellinis, or the brunch classic: mimosas.”
YOUR SHOPPING LIST
Want to recreate this perfect platter for your boozy brunch? Here’s what you need (amounts at your own discretion):
- Captain’s Table Classic Water Crackers
- Captain’s Table Rosemary and Thyme Water Crackers
- Bagels
- Cream cheese
- Dill
- Smoked salmon pearls
- Avocados
- Eggs
- Smoked salmon
- Pickled onion
- Lemons
- Cucumber
Images: Cole Bennetts
Food styling: Nikki Phillips