Two Brissie Tastemakers Share Their At-Home Hosting Tips
Hostess with the mostess
By Victoria Lewis | 8th September 2025An understated ambiance, conversations by candlelight, and collaborative cuisine; this is modern hosting. Get ready to be the ‘hostess with the mostest’ as we sit down at the coveted tables of two Brisbane tastemakers, homebody Gabbi Deiuliis, and TotalFusion’s nutrition guru Imi Houlihan, to chat all things at-home entertaining – from the vibes, to the bites. To these two design conscious Brissie locals, at-home entertaining is considered, elevated, and always personal, where setting the space is as important as setting the table.
Gabbi Deiuliis – Content Creator and Homebody @gabbidei
Gabbi’s home is deeply personal: it’s refined, unique, and inescapably eccentric. “I lean into warm, natural tones with a feminine touch,” she says. As a self-proclaimed “homebody”, Gabbi is essentially the queen of at-home hosting.
With a style that’s equal parts intentional and tactile, Gabbi nails effortless atmosphere, harnessing vintage aesthetics with a modern lens. She sets the perfect stage for an intimate gathering powered by candlelight and soft background music. From an emerald velvet couch, to colourful tableware, Gabbi’s 70s inspired space was made for at-home hosting.
Her secret? Adjusting the light as the evening unfolds. A soft amber for cocktail hour, a moody pink haze over post-dinner chats. As for the menu? Her Italian roots emanate through the creamy burrata her guests are greeted with, the pesto tagliatelle paired with homemade focaccia, served on Fazeek tableware atop her marble dining table. “Dessert is both elegant and individual, tiramisu served in stainless steel coupes,” she says. Striking that beautiful balance between modern and vintage elements, her hosting is distinguished by an understated elegance that feels sentimental, and authentic to her.
Her Top Tips:
- No overhead lighting – set the mood and make it warm, inviting cosy conversation.
- Nail the art of layering – make your tablescape curated but mismatched with a tonal setup with one or two standout pieces.
- A floral touch – seasonal flowers are the cherry on top, a fresh and vibrant touch to the table.
Imi Houlahan – Dietitian and Tastemaker @fruition__nutrition
Imi’s gatherings are unhurried, imperfect, but perfectly balanced – just the way she likes it. As an accredited dietitian at TotalFusion, Imi creates a health-fuelled, mindful setup where guests can nourish their bodies and souls from mood to menu. She leans into calm open spaces; subtle and sunlight-dappled. The vibe? Soft neutrals, a crisp linen tablecloth, pastel accents, with a centrepiece of humble foliage or seasonal fruit. Her at-home hosting is characterised by a menu that mirrors her space – “fresh, uncomplicated, and textured,” as she describes.
As a resident foodie, it should come as no surprise that to Imi, “food it one of the most universal love languages”. On the table? A tossed Greek salad served in a Maison Balzac serving basket, carefully paired with fresh pasta, cherry tomatoes and chilli-infused olive oil. With a Slim Aarons print on the wall, Fleetwood Mac record playing at a whisper, and a shared bond over a shared meal, Imi encourages guests to “rest and digest.”
It’s about creating an evening that’s less about perfection, more about conversation – being present and intentional from tablescape to plate. “I’m less about dress codes and hard finish times, and more about letting the memories and magic unfold,” she says.
Her Top Tips:
- Embrace the potluck meal – a meal shared is a meal cherished, get everyone involved in bringing a plate. A sure fire way to get the party started!
- Tune in – the make-or-break of any dinner party, pop a record player or speaker on the table or adjacent. It’s a real game-changer.
- Stay hydrated – pop a big jug of cold water on the table (sometimes infused with fruit or herbs) to keep everyone happy and hydrated throughout the meal.
Her Secret Recipe: Mediterranean-style Tuna Spaghetti
Ingredients:
- 330g fresh pasta
- 300g cherry tomatoes, halved
- 400g tuna in chilli oil
- 1 brown onion, finely diced
- 2 tsp crushed garlic
- 2 tbsp baby capers, drained
- Juice of 1⁄2 lemon
- 1 cup reserved pasta water
To serve:
- Generous handful fresh parsley, finely chopped
- Freshly grated Parmesan, to taste
- Salt and freshly ground black pepper, to taste
- 1 tsp dried chilli flakes (optional)
Method:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 tbsp of chilli oil (from the tuna jar) in a large pan over medium heat.
- Add the diced onion and crushed garlic. Sauté until soft, golden, and fragrant.
- Stir in the capers and lemon juice, cooking for 2–3 minutes.
- Add the drained tuna, breaking up any large chunks with a spoon. Cook for a further 2–3 minutes.
- Add the halved cherry tomatoes and reduce heat to low.
- Cook the pasta according to packet instructions. Before draining, reserve 1 cup of the pasta water.
- Toss the cooked pasta into the pan with the tuna and tomato mixture, adding the reserved pasta water at the same 7me.
- Season with salt, pepper, and chilli flakes to taste.
- Serve immediately topped with fresh parsley and a generous sprinkle of Parmesan.
The take-homes:
The table – tangled textures, playful layering, colour drenching, florals and foliage, spatial styling.
The brands – In the Roundhouse, Robert Gordon, Fazeek, and Maison Balzac.
The plate – authentic eats, fresh produce, and refined palette, shared dining.
The vibe – soft soundtrack, warm light (think lamps, candlelight).
Imagery: @gabbidei / @fruition__nutrition
