Caxton magazines staff
Planning a big get-together? Follow these expert tips for putting together a crowd-pleasing buffet from Colette le Clus du Plessis of By Word of Mouth
The secret to setting out an exciting buffet table is to create different levels,” says Colette le Clus du Plessis, sales manager of renowned Johannesburg catering and events company By Word of Mouth. “We started with a simple trestle table wrapped in fabric combined with a couple of plinths. You could improvise with tables of different heights and use small storage boxes, either spray-painted or wrapped in fabric, to create height on the main table. Then bring in some fun elements such as the illuminated balls placed in garden urns.
“A simple way to add instant glamour is to use squares of mirror on which to serve food or arrange glasses. Then add plenty of candles and use lots of smaller containers for flowers as they can be popped in between the food.”
For a buffet dinner where guests will be eating throughout the evening, Colette recommends serving a selection of cold dishes that can be prepared well in advance. “Offer a fish dish, a red meat dish and a white meat dish, plus four to five different salads depending on how many guests you are inviting. Choose dishes that have a sauce base or are served with a sauce so that the food doesn’t dry out during the evening. For the same reason serve some of the breads whole.”
