Meet the makers Supper club

Supperclub with Pauli’s and Zandvliet

This was our third supper club and we had a wonderful evening of cooking, eating, drinking wine and chatting. We got to meet the makers and heard the stories behind their brands. The dessert was almost a midnight feast but we will blame that on good conversations.

Thanks so much to the sponsors and makers Zandvliet wine and Paulisfood for joining us it really made the evening so much more special.

The Decor

Pauli’s sauces were the inspiration for this very festive table with the design of their Brinjali jar.  A little bit of Mexican influence with vibrant colours because all the dishes we made had some spice in them and we made Churros for desert.  I used a few DIY’s to set this table.

• Plant succulents in old pretty tins and finish of with a few small stones.
• Make your own pom pom bunting I used the fork method follow this easy D.I.Y from SuzelleDIY
• Use large chilies for name tags, just use a white paint marker to write the names of the guests
• Buy different coloured flowers and arrange in different glass jars and arrange on the tables.
• I also sewed colourfull polycotton napkins for an extra colour pop on each table setting.
• We knew the evening was going to be chili so we made sure we had enough wood for the firepit.

Menu

Clemen gold gin
Pauli’s antipasto platter

Starters
Butternut and brinjal soup and honey spiced croutons
paired with
Zandvliet  Chardonnay

Main
Pauli’s something hotter Thai curry
with a garlic and coriander naan bread paired with
Zandvliet Sauvignon blanc & Zandvliet Shiraz

Dessert
Churros with dulce de leche and chocolate sauce paired with  Zandvliet VLW Shiraz (Port)

Bunting always ads a fun factor to a table setting and these pom poms are super easy to make and can also be used on other projects.

Pauli’s sauces

These sauces are so versatile and we used it in a Brinjal and butternut soup and also a Thai red curry. You can also make a great brunch with some anytime brinjal and peppers sauce, add a handful of spinach and cook with eggs and finish off with goats cheese, extra chili flakes and fresh coriander. They are super handy to keep in the cupboard with no preservatives and additives and they are doing great work sourcing ingredients from local farmers.

Zandvliet and Clemen gold gin

It was such a pleasure to have Zandvliet and Clemongold gin on  board again and having a class of wine in the hand does turn our little party up a notch. What I love about Zandvliet is that it is such an approachable and easy to drink wine and all the wine and food pairings complimented each other but was also not to descriptive.