Sunvil Supper Club Archive

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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

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

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

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

December 2015 – Kourabiedes (Almond Cookies)

Kourabiedes are enjoyed throughout the year in Greece and Cyprus, but are arguably most prominent at Christmas time. The name actually derives from the Turkish word “Kurabiye”. In some regions of Greece , the Kourabiedes are decorated at Christmas with a whole clove on the top to

November’s Sunvil Supper Club: Galaktoboureko (Milk Pie)

Milk pie comes in two forms, with filo pastry (galaktoboureko) or without (galatopita). They are originally country recipes, from the farm kitchens, where there was often a surplus of dairy produce. The name originates from the Greek word for milk – gala. This pastry version is a

October’s Sunvil Supper Club: Skåne Kavring Bread (Rye Bread)

Despite the name and possibly even the bread, coming from Denmark, it has been baked in southern and western Sweden since the late Middle Ages. Kavring is baked, sold and eaten all year round. But the bread is especially associated with Christmas and also offers the opportunity