buffet basics

This time of year lends itself to entertaining, and often it is a case of the more the merrier. A buffet is one of the easiest ways to entertain a crowd and it creates a relaxed and social atmosphere. It allows your guests to help themselves to food and choose what they like, and consequently frees up time for the host. It’s a win-win solution!

Equipment
To set up the buffet, you’ll need at least one large table, depending on the size of your crowd. The table could be a fold-out tressle table, your dining table or your kitchen benchtop – as long as you have enough space to place the food, plates and utensils.

If you’d like your guests to sit down while they are eating, consider whether you have sufficient chairs or other places to sit. Hire or borrow if necessary.

Ensure you have adequate glassware, tableware, cutlery, serving ware, table linen and equipment. Again, hire, borrow or buy if required.

Positioning the buffet table
Where you position the buffet table is important. A buffet table against a wall is fine for a small crowd, but for a larger group position the table so that your guests have access from both sides. Be careful not to block any entrances.

To minimise spills and reduce traffic, have the drinks station separate from the main buffet table. It also means that your guests won’t have to juggle a plate and a glass at the same time.

The Food
Choose dishes that can be prepared in advance, and have a variety of hot and cold fare. Unless you have sufficient space for all your guests to sit at a table, choose dishes that can be eaten with a fork or require minimal cutting. It’s not easy to cut a steak if the plate is perched on your lap or worse if you are standing!

Ensure there is a broad selection of different types and tastes of foods to please everyone. Allow for any dietary restrictions imposed by your guests, and include a number of vegetarian and gluten-free dishes. Choose foods with a variety of different colours, textures and flavours. Labelling each dish so your guests know what they are eating is a nice touch – you could even indicate “gluten-free” or “vegetarian” where applicable.

Arranging the buffet table
Start with the plates at one end of the table, followed by the main dishes, accompaniments, condiments and finally the cutlery at the other end (less for the guest to carry while they are filling their plates). Roll the cutlery into serviettes so it’s all in one easy-to-carry package.

If you’re having a larger crowd, make the buffet table double-sided so your guests can serve themselves from either side.

Place an appropriate serving utensil with each dish. If your party is outside, use citronella candles to keep the bugs at bay and cover the food.

Design an approachable atmosphere, so that the buffet table looks enticing and your guests will be inclined to go back for seconds. Add visual appeal by positioning the dishes at different heights – use upturned buckets, boxes or bowls covered with a tablecloth. Add colour with the addition of flowers, decorations or a centrepiece to the buffet table.

It’s a good idea to have the desserts on a separate table, or bring them out after all your guests have finished with the main courses.

Food Safety
Buffets are a high risk for food poisoning and it is important to keep cold foods cold and hot foods hot. To keep cold foods cold, leave them in the refrigerator until you are ready to serve, and place them on trays or bowls filled with ice on the buffet table. To ensure hot foods stay above the recommended temperature of 60°C, use warming plates, slow cookers and electric frypans.

For more information on food safety, refer to the article on Food Safety on the life’s a feast website:

Enjoy your buffet!

Serve fork food, like this Chicken Stroganoff
(click on photo to view larger image)