Food blog Archive

Sort Posts by:

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

Notes from the field – The Northern Fjords

In this edition of  ‘Notes from the field’, our two Scandinavia experts Michelle and Rosanna went on an exciting trip to the Northern Fjords in Norway and shared their insights with us. They are located between Bergen and Trondheim and offer dramatic scenery of carpeted green mountains,

Notes from the field – Brazil, Argentina & Uruguay Trip

In this edition of ‘Notes from the field’, our Latin-America expert Will went on an inspiring trip through Brazil, Argentina and Uruguay and shares his experience with us. Visits to these regions are often combined as they are all close together with Argentina to the west, Brazil

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

March 2016’s Sunvil Supper Club – Greek Easter Cookies (Koulourakia)

Easter is a major festival in Greece – bigger than Christmas – and Greek Easter celebrations are renowned worldwide. Although our recipe includes dairy (for extra indulgence!), Koulourakia are traditionally made without any dairy produce for the people that have fasted over lent. Tip: enjoy koulourakia with

February 2016’s Sunvil Supper Club – Fish and Shellfish Cataplana

Cataplana is a very popular and traditional dish from the Algarve. If you have ever travelled to the southern most region of Portugal, it is very likely that you have tried it or have at least heard of it. The recipe provided above is from the Vila

January 2016’s Sunvil Supper Club – Moqueca (Brazilian Seafood Casserole)

Originally from the state of Bahia in the northeast of the country. The dish evolved during the Colonial times when the Portuguese brought coconuts to the country. They planted the coconut trees along the coast to replace the wood that was taken. The African slaves also introduced