Onion & Olive Oil Ice Cream by Metti una sera a cena
Berlin based Italian supper club Metti una sera a cena is a great destination for fans of Italian cuisine who are tired of the often annoyingly uninspired creations that get served in restaurants. Chiara and Marco, the hosts, are 2 young visual artists from Venice …
Oliebollen by de culinaire werkplaats
Everyone who has ever traveled to the Netherlands knows Bitterbollen as a traditional Dutch snack. Much less known are Oliebollen (oil balls), the Dutch brother of doughnuts which is usually eaten on New Year’s Eve or on fun fairs. Marjolein and Eric, the owners of de culinaire werkplaats in …
Pommes Duchesse with lamb filet by Hidden Kitchen
The Hidden Kitchen supper club is the first of its kind in the area Mainz – Wiesbaden – Frankfurt, and furthermore a gourmet address. The following recipe was provided by Patrizia who is running the Hidden Kitchen together with her partner Aziz. The mushrooms seasoned …
Hokaido Panna Cotta by Secret Supper Club
Miss Anise and Miss Ginger, the hosts of the Secret Supper Club at the lake Ammersee nearby Munich, developed this recipe last autumn. They had originally planned to serve their supper club guests a Hokaido Mousse, a discovery from a food stylist’s book that apparently …
Il Risotto Perfetto by a tavola!
Anna Pearson who is hosting the a tavola! supper club in Zurich is a veritable expert on Italian Cuisine. She loves dishes that are simple and authentic, and that let the product talk for itself, without any decorative arrangements: Basta! If Anna had to decide …
Terrine de Canard by Ceci n’est pas un restaurant
I had this truly delicious Terrine de Canard – or duck breast paté for the non-English speakers – at Ceci n’est pas un restaurant‘s first ever secret dinner in Cologne. At that occasion, it got served with a fruity onion chutney. But it would also go …
Tuna piles with ginger onions by My Flying Table
This is an original Japanese recipe recommended by Verena from My Flying Table. She discovered it on one of her flights to Japan, and it has become one of her husband Timo’s favorite dishes. It’s great as a starter or intermediate course, and furthermore one …
Eton Mess by innen schön rosa
Don’t say the English are no good when it comes to culinary surprises: This dessert was a clear highlight at the inauguration dinner of innen schön rosa in July last year: Johanna’s and Christoph’s guests couldn’t get enough of it! It’s named “Eton Mess”, and …
Persian Celery Stew by Krauted Haus
This Persian recipe for Khoresh Karafs, Persian Celery Stew, was provided by Sophie, one of the two hosts of Krauted Haus Supper Club in Berlin. Sophie is half Persian, and this is what she says about Iranian cuisine: “Although I may be biased, I’ve never come …
Spekulatius Panna Cotta with Roasted Almonds by Daniel’s Eatery
In case you haven’t found the perfect dessert for your Christmas dinner yet: Daniel’s Eatery has shared this recipe for Spekulatius Panna Cotta with Roasted Almonds with the readers of Funtasty Adventures. Ingredients (serves 4): 2 sheets of gelatine (or ½ teaspoon Agar-Agar – follow …
Papa y Yucca a la Huancaina by Tischgeflüster
This recipe was kindly provided by Don Tom who together with his wife is hosting the Tischgeflüster supper club in Augsburg. Tom is half Peruvian and very familiar with the cuisine of his home country where he lived for many years before moving to Germany. …
Lime Banana Chocolate Cream Pie by b.alive
This is a vegan raw food recipe for a cake that Boris Lauser, highly acclaimed raw food chef and owner of b.alive, prepared for a Thanksgiving dinner with friends in the US. To make this cake, you don’t need any of the sophisticated kitchen equipment …
Duck with Celery & Pear by Betonküche
This is a recipe by Jodok Dietrich, Austrian star chef at the Innauer in Dornbirn, awarded with 2 Gault Millau chef’s hats. He prepared this dish for the guests of pop-up restaurant Betonküche in Vienna. I personally love the combination of savory flavors with fruit, and …
Pumpkin Parsnip Soup by Magic Garden Supper Club
This soup was part of the very first dinner at Magic Garden Supper Club. For a feature on Magic Garden Supper Club, please go here. Ingredients (serves 4): 200 gr Hokkaido pumpkin 200 gr parsnip 2 shallots 30 gr butter 400 ml vegetable stock 170 ml …
Curry Crème Brulée by Magic Garden Supper Club
This Créme Brulée got served as dessert at the Magic Garden Supper Club’s inauguration dinner. For a feature on Magic Garden Supper Club, please go here. Ingredients (serves 4): 200 ml milk 330 ml cream 65 gr sugar 1 tablespoon curry powder 8 egg yolks …
Cucurbitas more Alexandrino – by Zum röhrenden Hirsch
Wanna impress your friends with an Ancient Roman recipe? Here you go: Courgettes Alexandria Style, a dish that is almost 2000 years old. Reading through the mix of ingredients you might not believe this will ever work out fine. I haven’t tried myself, but was …
Sweet Potato Wedges with Sour Creme – by Katchina Supper Club
This is a very simple to prepare and delicious, Cajun food style snack – ideal for parties, BBQs or as a little starter.“Cajun” stands for the descendants of French colonists from Canada. Some of them settled down in Southern Louisiana after they had lost their …
Wild Herbs Salad with Goat Cheese & Caraway Caramel – by Armeritta Supper Club
The guests of Armeritta Supper Club really loved this goat cheese salad: It’s extremely easy to make and the caraway caramel gives it a very interesting flavor. Ingredients: Wild herbs salad mix (alternatively lamb’s lettuce) Fresh goat cream cheese (ideally organic) 1 teaspoon of caraway …
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