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Struik Lifestyle

@ Sunday Times Books LIVE

Fresh Produce, Food Trends and Dinner Guests: Phillippa Cheifitz Chats About The Supper Club

The Supper ClubThe Le Creuset blog recently caught up with renowned food writer Phillippa Cheifitz to find out more about the story behind her new cookbook, The Supper Club.

This book is a celebration of a real supper club that Cheifitz is part of, where she gets together with friends once a month to cook delicious meals and reconnect amidst the hustle and bustle of life.

During the interview, Cheifitz shares advice on how you too could start a club like this, who her fantasy dinner guests are and where she draws fresh inspiration from for new recipes. She also identifies the next big culinary trends we can look out for – Latin American and Modern Mexican – and says that a squeeze of lemon can send any dish in the right direction.

Read the article, which includes a delicious recipe for Chickpea, Kale and Chorizo Soup:

How do you draw fresh inspiration for creating new recipes like those featured in ‘The Supper Club’?

Fresh, seasonal produce that catches my eye. Right now it’s asparagus and artichokes. Or maybe a new product. Duck legs are suddenly easily available. They are delicious braised with mushrooms and red wine. I love the Oranjezicht Farm Market now next to the Waterfront. There’s always something new to try.

Of the 90 recipes featured in the book, which one is a stand-out favourite for you?

I love the slow-cooked leg of lamb with sweet-sour pomegranate molasses and a lightly spiced pilaf textured with pistachios and cranberries.

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