I met Selina many times over food and drinks. I follow Selina on twitter and other social medias. I am always intrigued by the pictures she posts specially exotic ingredients she uses, that we have and use in the Brazilian cuisine as well. I was blown away by her and her lovely mum's cooking.
Supperclubs are mainly BYO ((bring your own wine/preferred drink) here is the recommended wines by Selina to take if you attending this SupperClub and based on this menu:
New World Sauvignon Blanc (Argentina/Chile/NZ) is aromatic and fresh, with high acidity, which is great for simple fish and seafood dishes. Those from NZ and Australia have a stronger, grassy flavour which might suit stronger foods.
Gewurtraminer (Alsace/Australia) is a really powerful, spicy wine with a touch of sweetness - very exotic flavours of tropical fruits, cinnamon, rose petal etc. It's often recommended with Asian-type foods, so would be great with any of your dishes that have a chilli kick, as it softens the heat from the food. It's unusual... The Alsace ones are drier and more drinkable. (Riesling is a similar-ish wine without the over-the-top aromas that's great).
It was a fun night with light conversation and friendly hosts. Highly recommended!
Bangin’ Mauritian Rum Cocktail
|Selina in action|
Prawn La Daube on Fresh Puri
(light spiced tomato creole sauce & fresh coriander)
Cari Poulet (Mauritian Chicken Curry,
fragrant with spices & cinnamon)
Fish Vindaye (Pieces of fish pickled in a
mustard spice mix, served cold traditionally)
Dhall (Creamy, thick dhall with spinach)
Green Papaya & Carrot Salad
Cinnamon & Cardamon Rice
Piment Confit (Hot alert!)
Chou Chou Fricasse- I love this vegetable
Fish Vindaye- My favourite dish of the evening, I love mustard mix in this dish!
|fish : Trevellay|
Dhall (Creamy, thick dhall with spinach) very well balanced of flavours and spices
Alouda (refreshing vanilla Mauritian drink
with basil seeds & agar jelly)
Rum Baba (soaked with a spiced Mauritian
rum syrup, served with coconut creme &
exotic fruits) - Very enjoyable desert
Pudine Mais (polenta cake, served cold) - a very light cold and moist cake - perfect finish