As the days grow longer and the air turns warmer, spring invites a fresh approach to entertaining — relaxed, seasonal, and effortlessly stylish. Miss Polly’s Kitchen, known for her vibrant, fuss-free recipes, has teamed up with Appliances Online NZ to share her ultimate guide to hosting at home.
From crowd-pleasing dishes to the smart kitchen appliances that take the effort out of prep, this is your blueprint for spring gatherings done right.
Set the Mood: Table and Ambience
A thoughtfully styled table sets the tone. Layer a beautiful tablecloth with textured place mats and cloth napkins. Don’t be afraid to play with colour, print, or even a bit of a clash — spring is the season to be bold.
Lighting matters. With daylight stretching into the evening, lean into soft glows: dim the overheads, light tapered candles down the table, and always (always) place a scented candle in the bathroom. It’s a small touch that feels quietly luxe.
Spring is the ideal time to forage your florals. Clippings from the garden or a neighbourhood wander will do. Keep arrangements low and scattered in small vases so conversation flows as easily as the wine. Bowls of seasonal fruit or vegetables can also double as sculptural centrepieces — chic and edible.
Music is essential. Curate your playlist in advance with intention. Start soft, end on a high — think background warmth that gradually shifts into something more dance floor adjacent as the evening unfolds.
First Impressions: Drinks on Arrival
Nothing says “welcome” like a glass of bubbles or a crisp, low-effort cocktail. Keep a water station within reach — one jug of sparkling, one still, both laced with citrus or herbs. An oversized ice bucket stocked with glassware nearby gives guests the freedom to top up without trailing through the kitchen. It’s all about making them feel at home — with just the right amount of polish.
The Menu: Simple, Seasonal, Stunning
Don’t overthink it. Spring produce is the hero, and confidence comes from keeping it simple. If you’re not a confident cook (yet), choose one showstopper dish — like your main protein — and build around it with unfussy sides: think baby potatoes tossed in herb butter, or a perfectly dressed green salad.
Lean on your kitchen power players. Blenders, mixers, and food processors are the unsung heroes of any effortless hosting moment. The less you’re hand-whisking, dicing, or pureeing, the more time you have to pour a drink and enjoy your party.
The Kenwood Triblade XL Hand Stick Blender is a go-to for multitasking magic and prepping like a pro. It whips, blends, chops, and purees with minimal mess and maximum speed. I’ve used this across every course: blending pâté to silky perfection, blitzing salad dressings in seconds, and even whipping cream for dessert with its attachments.
For bigger blends — and even bigger flavour — the Vitamix Ascent Series High Performance Blender is a host’s dream. It powered through sauces and cocktails. Quietly powerful and sleek on the bench, it’ll make you wonder how you lived without it.
When it comes to serving, family-style always wins. It’s relaxed, generous, and means less plating stress. Place everything on the table and let guests dive in. A garnish goes a long way — when in doubt, add more herbs, toasted seeds, or something with a crunch. The simplest dish can look elevated with a finishing flourish.
Dessert: Low Effort, High Impact
Skip the last-minute fuss. A chocolate tart that can be made in advance, seasonal fruit with good gelato, or whipped cream and berries — effortless can still be elegant. The goal is to enjoy your own dinner party, not disappear into the kitchen when the mains clear.
The Golden Rule
No one knows the timing but you. Hosting is about the energy you bring. If you’re relaxed, your guests will be too.
Menu
Nibbles
Fish pâté served with focaccia, roasted peppers, nuts, and olives
(Pâté made in the Kenwood)
Entrée
Spring pea soup served with toasted focaccia
(Soup blended in the Vitamix)
Main
Pasta with prawns and tomato with toasted breadcrumbs, served with green salad and creamy dressing
(Breadcrumbs and dressing made in the Kenwood)
Dessert
Cream, berries, chocolate tart
(Cream whipped and crumbs blitzed using the Kenwood)
Drinks
Water station with sliced cucumber, mint leaves, and sliced lemon
Crisp white wines
Coconut water, pineapple juice, lime, mint and a splash of soda water
Recipes
Fish pâté | Serves 6 – 10
Ingredients
- 250g smoked white fish
- 1 cup Italian parsley
- ¼ cup mayonnaise½ cup sour cream
- ¼ cup lemon juice
- 1 small shallot, finely sliced, then chopped
- 2 tablespoons capers, chopped
- ¼ cup dill fronds, roughly chopped (plus extra for garnish)
- 3 tablespoons toasted pistachios, very finely chopped
Method
Blend the fish, parsley, mayonnaise, sour cream, and lemon juice in the Kenwood processor until well combined. Spoon into a serving bowl. Add the shallots, capers, dill fronds, and pistachios, reserving a few for garnish. Season with salt and cracked pepper to taste. Stir well. Top with the extra dill fronds and the reserved pistachios, and drizzle with a little oil. Serve with crackers or bread on the side.
Spring pea soup | Serves 6
Ingredients
• 50g butter
• 1 large shallot, finely sliced
• 3 garlic cloves, sliced
• 4 cups vegetable stock
• 3 cups frozen peas
• 1 large sprig of mint, leaves only
• ⅓ cup cream
• Crème fraîche, to serve
• Pea shoots and mint leaves, to garnish
Method
In a saucepan, melt the butter and add the shallot and garlic. Simmer on medium until soft. Add the vegetable stock and simmer for a further 5 minutes. Turn off the heat and fold through the peas and mint leaves. Give it a good stir and let it sit for a couple of minutes to cool. The peas should be defrosted by this point. Pour everything into the Vitamix, adding in the cream. Blend until smooth. Pour the soup into the serving bowls. Add a spoonful of crème fraîche to each bowl and garnish with pea shoots and mint leaves.
Prawn, harissa, and tomato pasta | Serves 6
Ingredients
• 50g butter
• 6 large garlic cloves, sliced
• 2 tablespoons harissa
• 2 tablespoons tomato paste
• ¼ cup lemon juice
• 1 tablespoon sugar
• Pinch of chilli flakes (optional)
• 400ml can cherry tomatoes
• 500g dried pasta
• 20–24 giant prawns
• 1 cup chopped Italian parsley
• 150g feta, crumbled
• ⅓ cup toasted breadcrumbs
Method
Ready a large saucepan of salted boiling water on a high heat. Ready a deep pan on a low/medium heat. Add the butter, garlic, harissa, tomato paste, lemon juice, sugar, and chilli flakes. Season with salt and pepper. Cook for 5 minutes. Add the canned cherry tomatoes (fill the can a quarter full with water, swirl it around, and add to the sauce). Simmer for a further 10 minutes. Cook the pasta as per packet instructions. When there are 5 minutes of cook time left, add the prawns to the pasta sauce. Simmer for 4–5 minutes, turning the prawns halfway. (If using small prawns, cut this time in half.) Drain the pasta, reserving ½ cup of the cooking water. Working quickly, add the cooked pasta, parsley, and feta to the sauce. Toss gently, adding the reserved water if needed to loosen. Garnish with toasted breadcrumbs to serve.
Green salad with a creamy dressing | Serves 6
Ingredients
• 3 tablespoons mayonnaise
• 2 anchovies, minced
• 1 teaspoon red wine vinegar
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 heads of baby gem lettuce
• ¾ cup finely grated Parmesan
• ¼ cup chives
Method
Place the dressing ingredients into a bowl and blitz together using the stick blender. Season with salt and pepper. Set aside. Slice the baby gem lettuce in half, then slice the halves into thirds. Arrange on a serving platter. Spoon the dressing over the lettuce wedges and garnish with Parmesan and chives.
Chocolate tart with raspberries | Serves 8–10
Ingredients
• 250g Krispie biscuits
• 150g butter, melted
• 340g high-quality dark chocolate (72% cocoa solids)
• 1¼ cups cream
• 375g fresh raspberries
Method
To make the base, whizz the Krispies and melted butter together until well combined and no chunks remain. Pour the crumb into a 24cm round quiche tin with a removable base. Press down firmly and evenly over the base and sides. Freeze for 30 minutes. To make the filling, chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan over low/medium heat until bubbles form around the edges (do not boil). Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until completely melted and glossy. Remove the base from the freezer and pour in the chocolate mixture. Smooth the top with a palette knife and refrigerate for at least 3 hours until set. About 20 minutes before serving, remove from the fridge. Dot the raspberries over the top in circular patterns to fully cover the surface.
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This article originally appeared in Fashion Quarterly’s Spring 2025 issue.
As told to Fashion Quarterly
Photography: Dylan Martin
