The dinner party is back and yes, says former Sepia chef Martin Benn – there will be potatoes.
It’s a sign of the times when one of our most creative and lauded chefs wants you to stay home and cook. Martin Benn inspired countless diners, restaurant critics and fellow chefs with the meticulous, sophisticated and original food of his three-hatted Sydney restaurant Sepia, run with partner and consummate host Vicki Wild.
After closing the restaurant in 2018, the couple missed the adrenaline and interaction of running a restaurant and started entertaining at home, infusing the events with their trademark glamour and sophistication.“I have always thrived on hospitality, and love feeding people,” says Benn. “Now I want to apply my knowledge and experience to reinventing how people entertain at home.”, a book of themes, menus and recipes, plus playlists and wine pairings.
“It’s OK to do things ahead of time and then bring it all together on the night,” says Benn. “My ‘better than hasselback’ potato dish, for instance, can be baked in the morning and reheated to serve, without losing its spectacular crunch.”Wild’s tip is simply to make it fun. “Gather in the kitchen for cocktails, then move to a beautifully set table,” she says.Being organised, says Benn, is the sword by which you live and die.
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