Sunvil Supper Club Archive

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January 2017’s Sunvil Supper Club – Beef Stifado

Stifado is a traditional Greek dish served up by virtually every Greek Island taverna. Beef stifado is a nourishing meaty stew made with shallot onions and should be pronounced stifatho rather than stifado with emphasis on the ‘fa’. The meat is usually beef but it can be

December 2016’s Sunvil Supper Club – Vasilopita – Greek New Year’s Eve cake

Vasilopita is a traditional Greek cake served at midnight on New Year’s Eve to celebrate the life of Saint Basil. After baking the cake, a coin is inserted through the base and when cut, the person who finds the coin is said to be granted good luck for

November 2016’s Sunvil Supper Club – Janssons frestelse

This dish, also known as ‘Jansson’s temptation’ is said to have been named for Pelle Janzon, a food loving Swedish opera singer of the early 20th century. The recipe was published for the first time in 1940 and this rich dish quickly became a classic of the

October 2016’s Sunvil Supper Club – Fried Neopolitan Pizza

The fried pizza is a typical street food in Naples. This method of frying pizza bases is how Neopolitans have made pizza  at home for generations in order to recreate the authentic taste found in a local pizzeria. Recipe courtesy of the Italian Tourist Board and Ricette

September 2016’s Sunvil Supper Club – Keftedes (Cypriot Meatballs)

You will find that Cypriot cuisine takes its ingredients and flavours from signature Greek and Turkish fare. A typical Cypriot lunch or dinner will start with appetisers, dips and salads. This is followed by main dishes that are mostly meat-based and end with desserts and traditional strong

August 2016’s Sunvil Supper Club – Kotopoulo Tis Yiayias (Grandma’s Style Chicken)

Kotopoulo tis yiayias or Grandma’s style chicken is a simple and traditional recipe from the Sporadic Island of Skopelos, Greece. Traditionally, this Skopelitan recipe would see the chicken roasted with water and oregano and, once cooked, the juices from the chicken used to cook the locally sourced

July 2016’s Sunvil Supper Club – Caldillo de Congrio (Conger Chowder)

Caldillo de Congrio is a Chilean favourite – a simple fisherman’s stew made with red conger eel. It is traditionally served in ceramic or baked clay bowls to maintain its temperature for longer. It was one of the dishes that Michelle Bachelet, President of Chile, served Prince

June 2016’s Sunvil Supper Club – Octopus à lagareiro

Lagareiro is a style of cooking fish which has many variants but typically ends in dressing the fish generously with extra virgin olive oil (lagareiro is the owner of an olive oil press) after grilling or roasting. There is a common belief that the best octopus comes

May 2016’s Sunvil Supper Club – Skopelos Goat and Prunes

Ta Kymata (Angelos Taverna) is the oldest taverna in Skopelos Town and has always been in the same family. The four brothers who currently run the taverna are the fourth generation after their great grandmother started it in 1896. The brothers Rigas, Christos, Andreas and Christoforos started

April 2016’s Sunvil Supper Club – Panamanian Stew (Sancocho)

Sancocho is the National dish of Panama and probably the most popular soup (virtually a stew) in Central America. It originates from the Azuero peninsula, and is made with chicken, vegetables, tomatoes, coriander, ñame and Yuca. Like many Latin America dishes, it can vary slightly from region