Last night’s Supper Club was great, we had small numbers but truth be told with a 5 course menu we were happy for it. Next time we’ll put together a menu that comes with a better price tag, I think R250 a head scared off a lot of people and we’d like to get more of you around for our night time get-togethers to see what a special place Superette is when the sun goes down. But having said that the feedback we got was that R250 a head ended up being well worth it and it was really something special. And thanks so much to Karien who brought us bunches and bunches of beautiful tulips, they are working their magic in our little space.
One of the dishes that everyone was raving about was the oysters. We love oysters here and we wish we had more people ordering them, there are so many awesome things you can do with them and we’d love to get a decent oyster following to spread the word on these versatile nuggets of love… I doubt that description is going to further our cause, but it’s such a great combination of words.
Last night we did them 3 ways. The first was a classic served with red onions in red wine vinegar - to me this is the best way to eat a raw oyster, the vinegar does something amazing to the flavour, it’s really simple and really easy. The next one was battered and deep fried served with a sauce gribiche - after lots of testing with our Saturday morning stuffed courgette flowers I’ve finally found the best way to batter pretty much anything: polenta, egg white, sparkling water, a touch of baking powder and of course salt. It’s awesome. The last one was the most mega of all meganess but was also unfortunately not my recipe, and I’m jealous as all hell because of it.
A week or so ago I ordered 4 dozen oysters for a homemade oyster feast. We had a new and good friend from Louisiana come round, Happy Dave, and cook them up for us. He blew us away, what he made was just so retardedly delicious that its something that cannot be kept a secret. I tried to recreate it and without a doubt fell short of his mastery but it was a decent attempt. The basic rundown is this: you make a stuffing like mixture, it’s got breadcrumbs, tons of Grana Padano, choppped artichoke, onion, garlic, lemon, salt pepper, butter, and the absolute key is Black Forest Ham. Dump spoonfuls of this on top of your oyster, some more Grana Padano, bake till its looking toasty and finish with a spoonful of hollandaise. There’s nothing else to say except try it. Thanks Dave and thanks for coming last night.
Thanks for reading.
PS. Apologies for no photo’s, we had the unfortunate luck of all our camera’s batteries dying.
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