New bits & bobs........and a Supperclub

After a traumatic few days technology wise (something boring to do with a modem thingi, resulting in no Internet, grrrr) I am back online, and wanted to share a few new things with you.

I have added a new page On My Cookbook Shelf, sharing the food & cookery books I love, and why. It was a tweet from the lovely Millie Mirepoix asking about cookbook recommendations that got me thinking. All day, when I should have been thinking about spreadsheets & Trust accounts..........mmmmmm.
I am well into triple figures now, and thought instead of continuing to purchase, I would take another look at the books I have. Which lasted all of three days until the new River Cottage Everyday Vege arrived....anyway, if you are thinking about another purchase, have a read, you may come accross something new. Or completly disagree with me! I have added three so far, and will continue to update until I run out of books.............which is unlikely

Also take a look at my Lovely Things page, for some rather fabulous girls in snappy outfits........

And finally, the super talented Alli over at Pease Pudding is having a Supperclub on Saturday 24 September, email her for more info! I have been lucky enough to eat Chez Allison, oh my goodness you are in for a treat at her Secret Supperclub, just dont say I told you ok?

Supperclubs & Sauce....really good sauce

Saturday's supperclub was a grand success, great guests, good food (if I do say so myself....) made for a fun evening, and no nervous breakdowns in the kitchen to be had...I had food bloggers on the guest list, including Alli from Pease Pudding, Mairi from Toast (who took the pics, thanks!) and Becs & Miriam from Lovely Wee Days, so no pressure then........

The menu was based on recipes from the new Supperclub Cookbook, I chose a mix of dishes which would work together as a delicious dinner and also let me cook for 8 people in a very ordinary kitchen with one oven without stress or to much alcohol. My guests enjoyed........

Kir Royale

Chipotle Lime Popcorn

French Onion Soup with Gruyere Toasts

Pork Belly Stuffed with Sage & Fennel

Quince & Apple Sauce

Potato & Celeriac Gratin

Braised Peas with Lettuce

Brussels Sprouts with Hazelnuts

Pavlova with Raspberries & Salted Caramel Sauce

Cheese- Kikorangi Blue

Crescent Dairy Flat White

Mahoe Very Aged Gouda

Oatcakes

Fig & Aniseed Bread

Fig Compote

Coffee & Mini Peanut Slabs





Pork and crackle, mmmmmmm







Can you make Pav better? Yep, add sauce......





How I do love cheese





The cutest little baby Peanut Slabs.........





I have been asked for the Salted Caramel Sauce recipe, this is true ambrosia, I'm pretty sure if you drizzled some on a bit of cardboard it would be a fine pud.

Salted Caramel Sauce (adapted from The Supperclub Cookbook by Kerstin Rodgers)

250gr  Sugar (Could use plain or caster)
1/4 cup of water
1/2 cup cream
1/2 tsp sea salt (don't use iodised table salt for this, if you don't have sea salt beg steal or borrow some)

Put the sugar & water in a heavy saucepan over a medium heat & leave to melt. Don't stir or fiddle, it just needs to melt. If you notice a little graininess say a silent prayer to the God of Sauces & hope it browns and turns to caramel before seizing up. This NEVER happened to me when I was growing up using thin crappy saucepans, now I am a grownup and used cast iron it does occasionally but as long as it isn't full grainy you can recover.
When the sugar turns brown (not black, when it will be bitter) take off the heat & whisking, add the cream. It will bubble and spit so be careful, when it has become a thick silky sauce, add your salt. Taste (carefully, this stuff can strip your tongue when boiling) and when cool store in a jar in the fridge. Administer a large spoonful straight when feeling sad, bored, sunny,  annoyed, happy, irritated, fed up or to decorate a pav or with ice cream. Or anything else.

To finish these are the flowers I had for the table. My mother went out in appalling weather & picked them from her garden. Thank's Mum.





Exciting Supperclub news!

To celebrate the publication of "Supperclub" , the rather gorgeous new cookbook available here by Ms Marmitelover Kerstin Rogers  I am having an Autumn Book Celebration Supperclub , a rather wordy title (how apt) for what will be a rather wonderful evening. I am doubly excited as there is a very delicious Pork Belly recipe in the book which was provided by me! So no prizes for guessing what the main course for dinner will be......

For those of you who are new to the concept, you basically come along to my house where I will feed you a delicious 4 courses (and a cheeky little welcome drink) and not ask you to do the dishes.

You bring your tipple of choice ( I cant sell booze so please BYO), and some cash to make a donation towards the evening.....

I suggest $65 but if you have just won lotto by all means pay more. You can come alone or with friends, seating is communal so you will never feel like Billy no Mates.

Cocktails will be served at 7pm on Saturday 16th April, please email me if you would like further info or to make a booking . Seating is strictly limited (to the size of my lounge) so be in quick....

plumkitchen@hotmail.co.nz

Supperclubs have become increasingly popular in the UK, especially London, and the US. The book provides loads of info on setting up a supperclub, as well as plenty of great recipes. .....for NZ & Australian readers Amazon are doing free shipping out here until Mid May so get in now.

If you are in New Zealand and keen to start your own supperclub please do get in touch! For more info also check out http://supperclubfangroup.ning.com/ which is a directory of all things supperclub around the world.

Plum Kx

PS Please forgive the use of two exclamation marks in this post, but I'm excited ok.......

Lighten up nachos.........the opposite of the truth

I lied. I am being honest with you when I say I fibbed. I told you I would lay off the Mexican thing......well, not quite. In my defence this is probably about as Mexican as I am, but there are tortillas, spice, lime and more than a passing resemblance to nachos. Only much much better....

Lighten up Nachos (from that well known suburb of Mexico City, Ellerslie, 11,500 miles to the south)

Firstly bake off some fresh corn tortillas to make your nacho chips. You can use packet ones of course, but I buy big packs of fresh corn tortillas and keep them in the freezer. Simpy defrost if needed, brush very lightly with vegetable oil, and cut into triangles (no protractor required, an approximation is fine). Bake on an oven tray for 10 mins or so at 170C until crispy.

I use lean sirloin steaks for my nachos rather than mince, which I brush lightly with oil, and sprinkle  with some of the following spice mix

2 tsp ground cumin
2 tsp chilli flakes
1 tsp cayenne pepper
2 tsp paprika
1 tsp oregano
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
Pinch cinnamon

Mix together, and store in an airtight tin or jar. I use this in place of the brought Mexican spice mixtures, which tend to contain a lot of salt (and sometimes strange unpronouncable things and numbers....) You can add more or less of any of the spices to taste, so if you like more chilli go for it.

Griddle the steaks, then leave to rest for five minutes or so while you assemble your supper. Spread the corn chips on a plate or in a shallow bowl, sprinkle on some lettuce and/or rocket leaves, sliced spring onion (soak in a squeeze of lime juice for 10 minutes to soften up if you like) , cherry tomatoes and spring onions.
Slice you steaks thinly on the diagonal and scatter on top. Over that drizzle some sour cream or cream fraiche into which you have beaten a couple of tiny drops of sesame oil and soya sauce, and a pinch of cayenne pepper. You can also add some sesame seeds if you have them . I know it sounds weird but it tastes good. If you cant be bothered plain sour cream would be just fine also.
A scatter of Parmesan cheese flakes (I know, Mexico city by way of Asia with a quick trip to Italy, don't say I don't take you places with food.......) and a wedge or two of lime  finishes things off nicely.

This is filling yet light, and really full of flavour. Plus it looks pretty, which is always a bonus.

 
After all that savoury can I tempt you with sweet?  Clever wee Pease Pudding (a great blog full of fabbo recipes) is starting up The Afternoon Tea Club, her first event, a beautiful high tea,  is on Sunday 12 December, check out the link. If her strawberry donuts are anything to go by it will be rather divine indeed!
 

 
I thought I would share a photo of my biggest fan, Pru. Actually she treats me mostly with disdain, saving her affections for the man of the house. But when I am in the kitchen she knows there may be a tidbit or four coming her way (I vainly try to bribe my way into her affections, with little success thus far) so she stands patiently behind me. A couple of time I have actually stepped back and fallen over her (this could explain the disdain?) but for the most part she manages to avoid my tootsies.
 
As you can see, no one in my house is underfed......

Supperclubs, suppers and slightly grubby rice

Busy week! I had meant to post this the other day, then the weekend, and another supperclub caught up with me. It went very well, each one gets a bit smoother and easier, or maybe I get a bit more confident and worry slightly less, who knows. Still knackered on Sunday mind you! The menu, a celebration of all things Spanish, consisted of:

Cava Cocktail

Garlic chili prawns with homemade saffron bread

Tortilla, smoky tomato sauce and sizzling chorizo

Pork & Lima Bean hotpot with green picada, salad and bread

Almond Citrus cake with caramel oranges and Pedro Ximenez sherry

Coffee and turron

I love Spain, and Spanish food, so I really enjoyed putting this menu together. of course I didn't quite think through the fact that of course my visits to fiesta in Sedella, a wee village about an hour into the mountains outside Malaga, occurred in the height of summer. Sangria and Gazpacho are a little incongruous in Auckland on a damp August evening. But it seemed to go down very well anyway, with every single plate bar one coming back wiped clean. I would love to show you lots of lovely pics of the delicious meal, but after taking the shots above before everyone arrived, the battery went flat. I popped it aside to charge.........and promptly forgot about it. I know, I am so not the person you want around to capture life's little moments. Or any moments in fact. I could kick myself, the dessert especially looked beautiful, a damp golden cake, with brilliant oranges, and a wee shot glass of the most delish Spanish sherry, tasting of musky raisin..........it just not the same in the telling is it?

So I'm afraid you will have to make do with pics of last weeks dinners instead. I am doing quite well on my challenge, another 800 grams lost this week (I know, sounds pathetic, but I keep looking at a block of butter and reminding myself how that isn't sitting on my backside anymore.....) and we did eat some pretty yummy suppers

First up was dainty Lamb Cutlets with Couscous. The cutlets were left in a marinade of lemon thyme, lemon juice, olive oil and pepper for about 20 minutes while I made the couscous. If you have no other herb in your garden, at least have lemon thyme, it is amazing how often you will use it. It is a Mediterranean herb, and is used to growing in a hot climate, with limited moisture, and poor soil. Perfect for the beginner/negligent gardener. You can grow this, trust me. Chicken, lamb, fish all benefit from this herb, and most garden centres have it in stock.

The couscous (a cup was loads for two of us) was mixed in a bowl with seasoning, a couple of chopped spring onions, a handful of pistachios, a handful of sultanas and a small knob of butter. I then covered the whole lot with about 1 1/2 cups hot chicken stock , and left to sit for 10 mins or so covered in a warmed oven. The lamb cutlets were griddled until pink and juicy (Mr PK likes his incinerated, but I wont let those little lambs die in vain.......) with a few mushrooms I found lurking in the crisper, then plonked on a plate with the couscous, more spring onions, chopped cherry tomato, fresh mint and coriander, and some natural yogurt mixed with a dollop of tahini. It has almost taken me longer to type than to prepare, and it was really tasty.

 Next up on the Plum Kitchen "dinners that don't make you feel depressed parade of champions" is a new creation I had to call Slightly Grubby Rice. Tempting no? I was sitting at work, doing something tedious like PAYE, and trying to decide what to have for dinner. Sadly this was probably 10.30 in the morning, but anyway..........I wanted  to use the prawns I had in the freezer, part of my eat more seafood campaign. I know prawns are not exactly pushing the boat out, but this also dovetailed nicely (actually I could use the word synergy here, but I don't want to sound like a tosser, so I wont......) with my sister Liz's suggestion I try using all the meat I have in my freezer before I purchase anymore. I think she was trying to ram a glass in to chill and having some difficultly. Quite frankly I'm not sure how many more challenges I can take on board right now, but this did seem entirely sensible, given I live five minutes walk from an awesome butcher. I have no need to stock up, and am rubbish at labelling my hoard, so a clean out is in order.

 I fancied Mexican, but didn't want to eat corn chips, or fatty nachos or such like. Then I remembered an amazing rice dish I had in London, Jerk Chicken with Rice and Peas. I know, Mexico by way of Jamaica.......stick with me. I lived in London for seven years, and for the majority of that worked for a fantastic law firm in Docklands, in the east of the city. My boss Osa was originally from Nigeria, and occasionally him and his friend Tony from IT would head into the east end and get Jerk Chicken or Pork, with Rice & Peas. Osa made the mistake one day of offering me some to try, and I think I had hoovered up half his lunch before I even knew what I was doing. Temporary insanity by way of mind blowing food, it would stand up in any court I can think of. The peas referred to are actually black eyed beans, and even for a non rice aficionado like me, it is a top meal. Another classic rice dish is the Cajun Dirty Rice, which contains chicken livers or giblets, and turns the rice a brown colour. I didn't fancy chicken livers, but the spices I used did turn my rice a slightly murky colour..hence the catchy name.

This recipe was made up with what I had to hand, it is neither Mexican, Jamaican or Cajun.....but it is good.

Slightly Grubby Rice with prawns

Sprinkle your fresh or defrosted prawns with either a couple of teaspoons of  this Tio Pablo Mayan Gold Mexican seasoning mix, (no weird additives, tastes yummy) or a good pinch each of paprika, dried thyme, chili, ground cumin and ground coriander. You could also use chicken, pork, or even firm fish.

Chuck your rice (I used a cup, which made enough for four) in your rice cooker or pan with a tsp ground cumin, 1/2 tsp chili powder, 2 bay leaves and a few coriander pods. Cook until slightly underdone. I used a bit less water than normal in the rice cooker which left the rice slightly hard. Take out & leave to cool a little while you prepare your pan mix

Fry a diced onion in oil until soft, then add three chopped garlic cloves, and a tsp each of chili power and Tio Pablo mix OR the following

1/2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp allspice
1/4 tsp ground coriander

Don't stress if you don't have every spice, what I was going for was a mixture of hot but sweet spicy, hence the inclusion of cinnamon, and you can adjust the amount of chili to suit, if you are cooking for kids or the heat intolerant.

After about a minute or so add half a chopped red pepper, and a drained tin of black eye peas, and 3/4 cup of canned or frozen sweetcorn kernels.Stir in a cup of water (or use stock if you have it). Add your rice, cover and cook over a low heat for 10 minutes or so till all the liquid is absorbed. Your rice will finish cooking and become fluffy, and imbued with the flavor of the spicy seasoning.
Fry the prawns on a griddle or in a pan until sizzling and cooked through

Put the rice in a bowl and top with the prawns, some fresh tomato, chopped avocado, coriander and a big squeeze of lime. Sour cream is lovely on top, or some yogurt, especially if you have need generous with the chili. To be honest the prawns were not really necessary, the rice was really satisfying on it's own. I believe when you combine carbs like rice, with a legume, you get a much better quality of protein (like having wholemeal toast with baked beans), which is handy for vegetarians. All I know is this was a really tasty dinner, and I will be making again.....

Last up is the one pasta meal I am allowing myself a week. Fresh gnocchi which cooked in all of a minute, cover in a simple tomato sauce and baked with a breadcrumb topping. Yum

Tomato Sauce

Fry a couple of chopped rashers of streaky bacon (the Freedom Farms one is good) until crispy and put on a papertowel to drain. Wipe out most of the fat, and fry a diced onion until soft. Add a crushed garlic clove, and fry for another minute. Add a splash of white wine to the pan, then tip in a tin of crushed tomatoes (Farro Fresh do tins of Italian tomatoes, 3 for $5 it is worth stocking up. They also do a similar deal on tinned legumes) Add a pinch of sugar, which I always add when cooking with tomatoes, seasoning, a pinch of chili flakes and about 1/2 tomato tin of water. Add the bacon back to the pan, stir and let bubble way on medium for about 10 mins until thickened . Stir through a couple of handfuls of baby spinach until wilted, then add a splash of cream. I know,, what is a diet diva doing adding cream? It really gives richness, disproportionate to the amount added, and cuts the acidity of the tomatoes. That's my story and I'm sticking to it. Tip the sauce over your boiled gnocchi, which you have drained and placed in a baking dish. Top with fresh breadcrumbs and a wee bit of Parmesan (for flavour!) and grill for a minute or two until crispy on top. Super yummy and satisfying.

Changing tack entirely I went to the cinema recently and saw a lovely film Cairo Time, if you have every been to Cairo, or wanted to, see this film. It is a lovely bittersweet romance, and an ode to the city, I loved it. Be warned , it is a chick flick...........Mr PK was slightly less than effusive, but that may have been the lack of guns.......

If you are reading this I applaud your tenacity! I suspect I do this the wrong way around, many of the blogs I enjoy have plenty of beautiful pictures and short snappy prose..........I am entirely the other way around, a few pictures, and A LOT of words. I like words, always have. But I promise to make a better effort with the pics, so please hang in there.......

Supperclub deux.....and hardly a wobble.

I am certainly no expert.........but my second supperclub did seem a lot easier than my first. Confidence (however misguided....!) helps, as does great people assisting, so bar the odd slip up I was really happy with how the evening went. I'm not sure I filled my guests with confidence, opening the oven door to a massive plume of acrid smoke (note to self, tray UNDER the potato gratin for when it inevitably bubbles over......) but swiftly closing the doors to the kitchen with a chirpy 'its fine, nothing burning'! had them fooled...........ya think? The oven required some serious elbow grease on Sunday.....

Mr PK and his sidekick Dominica had the waiting covered, Dette had the tables looking beautiful, all I needed was people. They were a great group, a supperclub to a certain extent relies on guests to literally come to the party, so it was lovely to have people who really got into the experience.

The hosts with the most....why are they drinking??

Gruyere & Apple Gougeres

Goat cheese twice baked soufflés

Boeuf Bourguignon

Mushroom & Herb Pithivier (V)

Potato Celeriac Gratin

Homemade bread

Simple Green Salad

Vanilla pannacotta with poached tamarillo and Madelines

Cheeses,homemade walnut bread, crackers & guava jelly

I had a slightly hairy moment when I was not completely sure the panacotta had set, it is such a fine line between a wobble and a melt (and a wobbly being thrown....) but it was fine. I use 2/3 cream and 1/3 yogurt, so it is a little lighter than a full cream version. Very pretty with the tamarillo and wee Madeline's

Get your wobble on!

Sadly my ginger beer was not quite ready, so my Moscow mules turned into Kir Royals instead.....I will persevere, ginger beer wont beat me....The beef I cooked the day before, using Julia Child's recipe. Onions are browned in butter, then braised in beef stock for an hour, and added with browned mushrooms to the beef..........oh my, so soft and sweet, good onions! The beef was lovely and tender, and despite the wee oven tragedy the potato was creamy and savoury.

 Sweet onion goodness.....

A gift from a guest, lovely

Lights will guide you home.....

I really enjoyed the evening, and I hope everyone that came had a positive experience of supperclubs...........who knows, they may start one of their own! My next stop is Spain, already planning now......

A gift from my friends Matt & Briar, beautiful!

August Fiesta supperclub now fully booked

Please keep checking back, I will post dates for September soon!

Plum x

New Supperclub Date-August Fiesta!

The next Plum Kitchen supperclub will be held on Saturday 21 August at 7pm, in celebration of many August trips to Sedella for Fiesta, I will be having my own Spanish fiesta here in Auckland! Please join me for an evening of delicious Andalusian cuisine, music and fun (and you can celebrate the football victory too if you like!)

There are still places available, so please email plumkitchen@hotmail.co.nz to book.


Location: A dining room in Auckland, you will find out exactly where after you book......

Suggested donation $50 to cover costs

BYO beverage of choice- I will email/post the menu a couple of days prior to help with wine matching...


Places are limited. I will confirm your booking a couple of days prior to the event, and provide you with details of where you will be dining. Please let me know when booking if you are vegetarian.

Looking forward to meeting you!

Senora Plum x

PS New to the supperclub idea? Please read here

Supperclub 24th July-Fully Booked

I am fully booked for the Midwinter celebration on 24th July, please keep checking back as I will have new dates for August available shortly........
Plum x

Supperclub-Midwinter Celebration

Plum Kitchen is hosting a celebration of winter! I will bring a delicious 4 course meal, a roaring fire, relaxed atmosphere and a beautiful table to the party, you need only bring yourself, some interesting conversation, and a bottle of something delicious to enjoy with dinner.

Date: Saturday 24th July 7pm
Location: A dining room in Auckland, you will find out exactly where after you book......

Suggested donation $50 to cover costs
BYO

To book email plumkitchen@hotmail.co.nz

Places are limited. I will confirm your booking a couple of days prior to the event, and provide you with details of where you will be dining. Please let me know when booking if you are vegetarian.

Looking forward to meeting you!

Plum x

P.S If you want to find out more about supperclubs, please read here

PPS If you would like to read about The French House (a Wellington supperclub) and Plum Kitchen in the Sunday Star Times, please read here

Supperclub.......Big Night

After much anticipation the Supperclub opened for business. Three courses, charming wait staff, an organised cook, what could go wrong?? Surprisingly, not much.

Pudding was served before 10pm,which could be a record for me.  As with so many things in life, timing is all, and eating cheesecake, even if it does taste divine, may give you indigestion if consumed after midnight.
My friend Vanessa was most impressed, especially after she regaled fellow guests with a story which seemed to involve turning up  chez moi for dinner, and being slightly alarmed the roast was still sitting on the bench.........I didn't realize she slipped out the back to warn her sister who was baby sitting they might be slightly later than anticipated.........we don't eat early (our baby is of the feline variety, and kinda feeds herself), so I am a bit naughty forgetting others do, and may be starving by 8pm.

Anyway, my lovely waiting team (husband and sister, cheap labour) who looked terribly flash in their matching aprons, made sure everyone had a cocktail in hand, and we were off and running ...or slurping and talking as the case may be.

The menu for the evening consisted of:

Kir Royal

Jerusalem Artichoke soup with a seared scallop, chives and parsnip crisps

Goat cheese and caramelised onion tarts with beetroot and walnuts

Roast Pork Belly with sage and apple stuffing, and roast apple sauce

Potato and celeriac dauphinoise

Pear and rocket salad with whiskey vinaigrette

Banana pecan cheesecake with toffee sauce and cream

Apple pie with a cheddar crust, and proper custard.

Coffee, tea and homemade chocolate ale truffles (courtesy of my sister Liz, yum!)

Another sister Dette (I talk with a cast of thousands I'm afraid) was in charge of the lovely tables (with the odd , possibly unwanted, instruction, and glasses of vino from her partner David), as you can see I used the family shamelessly....

I am so pleased how the evening turned out, it is a great feeling to stand in the kitchen is listen to the buzz of people enjoying themselves talking and eating........if I can just figure out how to keep the sheer chaos at service time to a minimum it would be perfect.........

 

It was a lovely evening, although I did feel a tad lonely in the kitchen.........I did my wee blurb at the start to go through the menu and try to convince everyone the kitchen was an oasis of calm, but after that I figured I better stick to the oven and the task in hand (if I had sat down with a glass of chard after such a long day......... I may not have got up again) I managed to keep some semblance of order, for a while at least....but oh my was there some cleaning up to do on Sunday, cant believe the clean-up fairy never arrived?

Looking foward to the next one, I could be on a roll.......

Can you keep a secret?

After an unsuccessful attempt to find any underground restaurants here in Auckland, I am doing what any sensible girl would do and starting one of my own. It could be there are loads already operating, I am just too tragically uncool to know about them, but ignorance is bliss, and I will maintain Plum Supperclub is the original.....ha!

This has come about for a couple of reasons, I have eaten at some great restaurants , but also some pretty poor ones, and in these straightened times, forking over wods of dosh for something I know I could do better myself, in one instance while sitting on the worlds most uncomfortable chair, in a freezing draft ...well, lets just say it's irritating.
On a more philosophical note (and hopefully without sounding too far up my own backside) I believe in food and community. I am lucky to have a big family who often eat together, and I really think it is so good for the soul as well as the stomach to sit down with others & break bread. I also realize for a variety of reasons , be it time pressures, an inability to cook, or simply the fact they live alone, people don't sit down at the table and share a meal as often anymore. So that's where I come in, you can have a lovely meal, and conversation, and maybe meet some new people at my place....and I wash up:)
So, to the details:
A suggested donation of $50 (to cover my costs) gets you a cocktail, delicious three course meal (with vege option) and coffee or tea. I cant tell you exactly what you will get to eat, but I will probably never cook tripe. Unless you ask me to.
BYO vino.
You will sit with other interesting folk at communal tables (so feel free to come along on your ownsome), in a lovely dining room in Auckland (you will find out where after you book, mysterious non?)), and if you’re lucky you may even get seconds. No one will brush crumbs off the table, or comment on your choice of wine, but you can come and say hi to the chef (moi!), and marvel at my cookbook collection.....

First evening is Saturday 22th May, at 7pm, please email glennandkris@hotmail.com if you are interested in attending. Numbers are limited to 12 (that’s how many chairs and plates I can rustle up)

If you have never heard of underground restaurants (aka supperclubs or pop ups), please read about the Underground Restaurant of the fabulous Ms MarmiteLover in London, http://marmitelover.blogspot.com/ this is where I would want to eat if I were visiting …….

Plum xx