Imperfect Hosting is the new Standard,Says Cookbook Author Hetty lui McKinnon
Sydney,Australia – Cookbook author Hetty Lui mckinnon is challenging conventional hosting expectations,advocating for relaxed,achievable gatherings centered around connection rather than culinary perfection. McKinnon’s philosophy, detailed in recent interviews, emphasizes minimizing host stress and embracing imperfection to foster genuine enjoyment for both host and guests.
McKinnon’s approach arrives as entertaining norms shift post-pandemic, with many seeking less formal, more manageable ways to connect with loved ones. The pressure to present flawlessly has given way to a desire for authentic experiences, and McKinnon provides a practical roadmap for achieving this. Her advice resonates with those feeling overwhelmed by elaborate hosting traditions, offering permission to prioritize presence over presentation.
McKinnon acknowledges that a tidy home isn’t essential for a successful gathering, stating she’ll “always” clean the bathroom before guests arrive, but or else embraces a little mess and cosiness in her small apartment. She believes people aren’t as judgmental as one might think, noting, “I don’t think people are that judgmental about othre people’s homes…I never go to someone else’s house and go ’oh God you live in a small place’.” She encourages hosts to consider what they want guests to know about them, accepting that a home reveals personal details.
A key element of McKinnon’s method is pre-preparation. As a self-proclaimed “prepper,” she ensures all dishes are ready before guests arrive, believing “If the host isn’t at the table, what’s the point?” For a recent gathering, dubbed “Linger,” she prepared dressings, grains, roasted vegetables, herbs, and nuts days in advance, allowing for efficient assembly on the day of the event.
McKinnon also recommends serving food at room temperature to simplify timing and reduce stress. She suggests shallow bowls for tossing and serving salads, notably useful for those with limited dinnerware. Her core message is that the food should be “wonderful but it doesn’t have to be … the thing that takes you away from the table.”
