Roast chook is wholesome, flavoursome and appealing

I haven’t roasted a chicken for years, but did so at a recent family birthday lunch. It was delicious. In true Maggie Beer
style, it was simply roasted with olive oil, salt, rosemary and verjuice. The sauce was pan juices with a little lemon and butter whisked through.

To accompany the meal I served carrot puree and a green vegetable salad with goat’s cheese.

I suppose this is nothing out of the ordinary, but I did reflect on what makes a good celebration.

Over the years, I developed a theory that there are three elements to a successful party. They are, in order; the people, the wine and the food. Now it may surprise you that I would rank food last. As passionate as I may be about food, what really counts are the people and the purpose of the celebration.

For example, it is almost impossible to have a bad wedding. In my opinion, a dud wedding is as rare as hen’s teeth for a reason. That is, family and friends have gathered to wish their loved ones the best for a life together. That motivation is pure and in most cases leads to joyous festivity. People being  people, we do, however, sometimes need a little “social lubrication’.

That’s where the wine, beer (and any other drinks) comes in. I have often noticed that a party really kicks off after the first couple of hours. It is no coincidence that is also about the time the alcohol kicks in too! I’m not saying you can’t have a great time without the wine, it just tends to “nudge things on” a little.

Lastly, there is the food. Having been a caterer, it is a bit depressing to realise the time, effort and dedication you exert in preparation and service of the food is the least important facet of a great party. This is somewhat hard to take, but the in reality is true.

Just imagine you had to choose between a party with either no food or no drinks; it’s an obvious choice as to which would succeed. There are also a percentage of people that are just not interested in food at all.

I know some pragmatists who view food as merely a means to sustain themselves. Thankfully they are few and far between and part of the skill in organising a function is to know your audience and cater accordingly.

That returns us to the roast chook which is wholesome, flavoursome and appealing to almost everyone. Same for the carrot puree which was so sweet, it tasted like sugar was added and who could not enjoy a green vegetable salad of peas, broccolini, shallots, grilled lettuce quarters and a grain mustard dressing? Like Maggie, I think I am a simple cook who enjoys people who enjoy food.