The Airtasker is picking up dinner, the host is mixing a Tom Collins and the night is set for quality time with close friends.
“I am not the type of host who disappears into the kitchen to prepare a four course meal,” says Campbell. “It's my party too and I want to mingle and have a proper catch up with my mates. It also annoys me that it’s almost always a female doing all the cooking and ‘hosting’ and I refuse to play into that gender stereotype.” When life is busy (as it almost is when you’re a working parent with a toddler) and time is precious (both Campbell and her husband Rich are busy with work, social and family commitments), catching up with friends should be as easy as possible. And she’s got it down to a fine art. “I get (fancy) takeout when I have people over. We’re so close to so many great Sydney restaurants, so it’s silly not to. Then I can relax, pour some drinks and focus on enjoying my guests' company, and still ensure a delicious meal.”
Speaking of pouring drinks, Campbell’s bar cart is stacked with her spirits of choice, gin and tequila. “I’m a sucker for a good Tom Collins and find even folks who think they don't like gin are converted after having one. It has got to be extra lemon-y and garnished with citrus only, never a cherry.” The tequila selection is because, of course, “tequila is fun to serve at a party.”
Here, Campbell shares some of her entertaining home truths, that time she went to the Whitsundays for a moisturiser and how she pulls off a fuss-free dinner party.
Home essentials
- Q.Picnic or a fancy wine bar?
“Wine bar, please. Picnics are great in theory (and look good on Instagram) but I've mostly found the reality is spilled dip, ant-covered salami and a sore back.”
- Q.Go-to drink order?
“If I’m out (and not making it myself) I like to experiment with cocktails and try the venue’s signature drink.”
- Q.Drink you should always have in the fridge?
“A good bottle of French Champagne is always handy to have hanging around. I’m all about celebrating the little things this year and bubbles are the best way to celebrate. Having a bottle spare is also great for a last minute gift, too.”
- Q.What kind of home cook are you?
“I’d say I am a family cook. I've mastered a handful of recipes that we have on rotation throughout the week, but I don't love cooking if I am honest. I am okay at it but don't really enjoy it. I cook a bit more now than I did pre-kids and try to keep it fairly healthy, only because I’d feel guilty if I fed my son Weet-Bix five nights a week.”
- Q.Go-to tablescaping style?
“I like a white table cloth because I can bleach the red wine stains out, and all of my plates are from In The Roundhouse. I also get a lot of my glassware and other bits and pieces from No. 22.”
- Q.What makes a great event?
“Chilled but uplifting music in the background, ideally a Friday or Saturday (AKA no school tomorrow) and good, thought provoking conversation (I’m even known to play a few conversation-based games).”
- Q.Hosting tip?
“Check who’s driving and ensure there's yummy drinks for them, too.”
Notable mentions
- Q.All-time favourite event that you’ve hosted?
“Probably my husband's 40th. It was down south during the height of the first Covid wave so it was full of hurdles, but ultimately we all had a wonderful time.”
- Q.Best event you’ve ever been to?
“Back in my beauty editor days I was flown to Whitehaven beach to have a seafood lunch on the sand (white tablecloths and all) for the launch of a moisturiser. Those were the days!”
- Q.Last dinner party you hosted?
“Christmas. It wasn't at my house, but at my sister-in-laws. I rode her coattails (she’s an incredible cook) and claimed at least half the table setting and festivities. That’s enough.”
- Q.Do you remember your first signature drink?
“I recall it had Midori in it and now I can't even look at that shade of green. Way too sweet for me.”
- Q.Best restaurant you’ve ever eaten at?
“It’s a tough choice. Food wise I’d have to say Alan Wong’s in Honolulu is up there. It's President Obama's fave. Sadly it didn't survive the pandemic, which is such a shame. I also love LouLou in Paris. I have travelled a fair bit for work and that has included some pretty epic restaurant reservations where I haven't had to foot the bill. I’m very lucky.”
Let’s plan... a takeaway dinner party
- Q.Who’s coming?
Good mates. I’m too tired and busy for niceties or acquaintances.
- Q.The guest brief?
Come as you are. This is about spending time with each other, which is so hard to come by, so I don’t care if you’re straight from pilates or the office.
- Q.Drink on arrival?
Tom Collins or a tequila-based cocktail.
- Q.The pre-dinner mingle?
Let’s pop some Champagne, and sit on the couch while dinner is on route. Which will be early, because kids.
- Q.The main event?
I’ll order from Totti’s and get an Airtasker to pick it up as they don’t deliver. I use Airtasker a lot actually, and always try to support female Airtaskers. Totti’s is great, not terribly original, but it’s iconic for a reason. Everyone loves it. In terms of my order, I get the wood-fired bread to have with the burrata first up. It’s amazing. Then the prosciutto, tomatoes and 'nduja (which is a pork and chilli dip) and two or three of the pastas. Always a veggie one, like the spinach pappardelle, and then the lamb ragu, which is very popular. Because it’s Italian and Sydney is so humid, a light chilled red is the perfect pairing.
- Q.The decor?
In The Roundhouse plates, gold cutlery and a simple white tablecloth and napkins. Things will get spilled so I don't bother with much. Spillage is a sign of a good party!
