The rise of the slow meal
After years of quick bites and solo eating on the run, a return to the table has come as many have realised that inviting people into their homes creates a different kind of closeness that a restaurant simply cannot match. The dinner party revival has much to do with a hunger for genuine connection in an age of screens and deadlines. Hosts are opting for menus that encourage lingering. Think big platters, family-style mains and dishes that can be prepared ahead of time.

Slow roasts, abundant salads and homemade breads allow hosts to spend more time with their guests and less time in the kitchen. South African favourites like lamb potjie or snoek on the braai sit comfortably alongside a fresh twist -  like mezze spreads with local cheeses, preserves and artisanal breads.

Setting the mood
The new dinner party is not about starched tablecloths or silver cutlery polished within an inch of its life. Instead, there is a move toward laid-back style and an inviting atmosphere.

Mismatched plates, linen napkins and candles in old wine bottles are back in style, lending gatherings a nostalgic charm. Fresh greenery picked from the garden often replaces formal floral arrangements.

Outdoor spaces are just as important. For many South Africans, the garden, stoep or courtyard has become the backdrop for easygoing feasts. As the weather cools in some regions, a fire pit or patio heater can extend the evening comfortably.

Practical hosting tips
Successful entertaining relies less on perfection than on thoughtful touches. A good tip is to choose recipes that can be prepared in advance. Slow-cooked stews or baked pasta dishes hold well and often taste better when flavours have had time to develop.

Another practical idea is to welcome guests with a simple cocktail or a bottle of local wine on arrival. This sets a relaxed tone and keeps early arrivals entertained while final dishes are prepped. South African wine remains a proud staple, with local varietals pairing beautifully with rich, hearty menus.

When it comes to dessert, easy sharing sweets like fruit tarts or a classic malva pudding keep the theme of comfort alive. Many hosts have rediscovered the joy of home baking, offering guests biscuits or cakes to take home as a small reminder of the night.

Hosting for modern times
Today’s hosts are mindful of guests’ preferences and dietary needs. It is now common to offer a vegetarian main or cater for gluten-free eaters. Shared tables mean everyone can pick and choose what suits them best.

Sharing the work has also become part of the appeal. A modern dinner party might see one friend bring a starter, another a bottle of wine and someone else a dessert. This eases the load and gives everyone a sense of contribution.