This is one of many supper clubs I attended over the years. Last time I was at Ms Marmite Lover’s supper club was in 2017 when I experienced the plum supper club, read all about this experience here. However, this time it was all about apples and pears.
I enjoy going to supper clubs immensely, so after a good time at the last supper club at Ms Marmite Lover, I was happy to return.
If you have been living under a rock and don’t know Ms Marmite Lover let me introduce you, Kerstin Rodgers launched the supper club/underground restaurant movement in the UK in 2009 with supper clubs in her living room, The Underground Restaurant. She has successfully run dinners in her house to this day.
Apples and Pears from South Africa
This time South African apples and pears were the stars of the evening so Kerstin created recipes especially for the occasion. From the welcome drink to the last dessert (there were a few) they all had either apple or pears from South Africa.
In the UK the import of apples and pears at this time of the year is due to the shortage of European and British apples and pears, which will be back again in season very late in the Summer.
This supper club was put together to highlight the exceptional flavours, the ethical reasons for buying it and raise awareness of seasonability and the varieties of fruits from South Africa.
It was a fun night with fruit carver Nasima Khatun @Frutima showing her craft, carving African animals into apples and pears; she also demonstrated how to fruit carve a watermelon. Fascinating!
The table decoration was very imaginative, Dionne Leonard created 3 D South African newspaper apples and pears, fresh apple candle holders and beautiful place settings.
On arrival, we were greeted with a big smile from our host and a delicious Vodka and Prosecco cocktail with Peardrop Pear syrup.
The cocktail was paired with fashionable South African nori, rice, fresh wasabi leaves (grown in Hampshire and Dorset in the UK) smoked trout and Pink Lady apple. They were delicious and quite pretty. The sauces to dip them in were yuzu and soy.
The dinner
First course: Abate Fetel Pear in filo pastry with blue cheese and caramelised walnuts – great contrast of textures.
Main course: Homemade Hot Applewood smoked mackerel with Thai style Granny Smith apple salad – I enjoyed this course and thought the salad idea was a stroke of genius. Looking forward to seeing the recipe.
Cheese course: Cheeses with pear and apple crisp and apple ‘butter.’ I love cheese, so this one was a winner for me.
Beautifully presented desserts
The prettiest Pink Lady Apple blossom tart, had a light, crisp and flaky pastry that really showcased the apple filling that resembled a blossom – so eye-catching !
That was followed by Poires Belles Helene, a delightful dessert made from pears poached in sugar syrup drizzled with chocolate sauce served with Granny Smith sorbet, baobab powder, caramel nibs and a dollop of Chantilly. There was not shortage of desserts that evening.
To finish: Apple tea
I really liked the versatility and creativity of the menu using fruit, not only on desserts but in savoury recipes too. The dishes were well balanced.
Disclosure: I was a guest at this event- everything you are reading here are my words, my photos and my opinions.
