Entertain at Home with Winter Recipes with Jenna Holmes

Host the perfect dinner party this winter with colourful tableware, seasonal florals, and delicious Italian-inspired recipes crafted by plant and pasta connoisseur, Jenna Holmes.

You may know her as @plantmama_ but green-fingered goddess, Jenna Holmes is also the ultimate hostess. Attended by self-confessed foodies such as Zoë Foster Blake, Jessica Nguyen, and Olive Cooke, Jenna’s private (and always sold out) dinner parties, known as Pasta Club, are a gastronomical delight. Catch a glimpse of them on Instagram @pasta_mama_. Pasta Club combines classic Italian meals with what Jenna describes as ‘a curated sensory dining experience’.

Be inspired to host your own pasta-fuelled winter dinner party with these certified crowd-pleasing recipes.

Greg Natale Palazzo Dinner Plate.
Dinosaur Designs Pebble Plate and Small Leaf Bowl.

Pasta with Crispy Prosciutto, Buttery Mushrooms and Goat’s Cheese

Crunchy, salty, creamy and ultra-indulgent. Jenna lays out everything you need to prepare a decadent and delicious pasta for your guests.


500g dried pasta

6 slices prosciutto

2 tbs butter

500g mushrooms, diced

2 shallots, diced

3/4 cup grated parmesan

Thyme sprigs, leaves picked 

Goat’s cheese


1. Cook pasta in a saucepan of boiling, salted water according to packet instructions (reserving 1 cup cooking liquid). Drain pasta.

2. Slice prosciutto into thin strips and cook in a hot frying pan for 2 minutes or until crunchy. Remove from heat and place on a paper towel-lined plate.

3. Place butter in a frying pan, add mushrooms (making sure you don’t crowd them) and cook for 4 minutes over medium heat. Add shallots, cooking for a further 2-3 minutes or until mushrooms are browned.

4. Add pasta, parmesan, and 2 tbs reserved cooking liquid to mushroom mixture, stir to combine, and simmer over low heat. You might need to add a bit more cooking liquid if you want more ‘saucy-ness’ (yes, that is a technical @pasta_mama_term).

5. Add 2 tbs thyme and prosciutto to pasta and stir to combine. Season with salt and pepper to taste.

6. Remove pan from heat and divide pasta among plates. Top with a few more thyme leaves and spoon over dollops of goat’s cheese to serve.


Elevate Steel Carousel

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Red Stripe Jar Extra Virgin Olive Oil

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Anolon X Open Skillet

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Fusillotti ‘Il Cappelli’

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Balsamic Beets, Mascarpone and Pistachio Salad

Steer away from the classic side salad and try these crispy balsamic beets paired with creamy mascarpone and moreish pistachios instead.


6-8 beetroot

David Jones Australian Frantoio Extra Virgin Olive Oil

2 tbs David Jones Balsamic Vinegar

3 tbs mascarpone

½ cup pistachios, diced


1. Peel beetroot, cut into halves, and place on a baking paper-lined baking tray. Drizzle with olive oil and vinegar, season with salt and pepper, and bake for 30 minutes.

2. Spread mascarpone over the base of a serving bowl or plate.

3. Arrange beetroot over mascarpone and drizzle with olive oil. Season with salt and pepper to taste.

4. Sprinkle over pistachio to serve.


Baking Tray

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Manufacture Rock Blanc Pasta Plate

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Mies Cutlery

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Scallop Platter

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Lemon, Strawberry and Mint Margarita

No matter the season, a fresh and fruity cocktail is always an entertaining must-have. Fragrant mint and tangy lemon will refresh your palate and liven up the party.


1 cup strawberries, hulled. diced

Mint leaves

Ice cubes

1 cup lemon juice

½ cup tequila

¼ cup Cointreau  

¼ cup soda water or sparkling water 

Extra lemon slices and diced strawberries to garnish


1. Place strawberries in a cocktail mixer and muddle with a few mint leaves.

2. Add ice cubes, lemon juice, tequila and Cointreau and shake for 1 minute.

3. Add cocktail mix to a pitcher filled with soda or sparkling water, extra lemon slices and strawberries, and remaining mint. Using a tall spoon, stir to combine.

4. Place ice cubes in serving glasses and fill with cocktail mix.


Copenhagen Bar Tool Set

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Copenhagen Cocktail Shaker

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1800 Anejo Tequila

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Wave Coupe Set of 2

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