Sunvil Supper Club Archive
March 2017’s Sunvil Supper Club – Capirotada (Mexican Bread Pudding)
Enjoy this traditional Mexican dish this Easter.
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
Cook your own traditional fried Neopolitan pizza with October's Sunvil Supper Club.
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)
Cook Kotopoulo Tis Yiayias (Grandma’s style chicken), a simple and traditional recipe from Skopelos, with August's Sunvil Supper Club.
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
Cook this delicious Portuguese favourite with the Sunvil Supper Club.