Sunvil Supper Club Archive

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April 2017’s Sunvil Supper Club – Sicilian-style Chicken (Pollo ai Profumi di Sicilia)

This dish is full of the exotic flavours of Sicily, echoing the island’s turbulent past when various rulers – Greeks, Romans, Arabs and Spanish to name a few – left a strong imprint on everything from architecture to Sicily’s remarkably varied cuisine. To download your recipe card,

March 2017’s Sunvil Supper Club – Capirotada (Mexican Bread Pudding)

Capirotada, the traditional Mexican food similar to bread pudding, is usually eaten during the Lenten period and Good Friday. There are many different preparations of the dish, with families often having their own recipes which have been passed down through the generations. The basic ingredients carry a

February 2017’s Sunvil Supper Club – Feijoada Choco

As a celebratory dish, Feijoada is traditionally served on Saturday afternoons or for Sunday lunch and intended to be a leisurely midday meal. It is a stew of Portuguese origin and normally made with beef of pork, however as with this dish, you can use fish. To

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