Over our years of friendship, many conversations have happened over numerous coffees on the subject of collaborating with Sarit and Itamar. The launch last month of their new book, Honey & Co At Home finally gave us the perfect opportunity. Together, on a balmy early August evening, we co-hosted a Supper Club with a menu compiled completely from recipes celebrating home cooking from their third triumphant book.
Gathered in the garden, we welcomed everyone with flowing cocktails, fennel crackers with arak and sugar, taramasalata and silky green aubergine puree, our guests sat down to a pickled peach salad accompanied by Turkish yoghurt bread with aubergine filling, followed by fish pastilla (or spinach egg and feta pie for the vegetarians), a fennel and kohlrabi salad and roasted new season carrots with pistachio cream.
Without a doubt, the piece de resistance was the Frozen Tahini Parfait and Chocolate Sandwich Cake we served for dessert, laced with date syrup and topped with a chocolate and date ganache. A decadently delicious way to end our meal (with a few marunchinos on the side). Not a single plate came back with a morsel left, and if only you had seen us fighting over the leftover pieces after the plates went out………..
It was truly a dream come true to plan and cook a meal with chefs we respect so highly and whose recipes we refer to and use weekly. But most importantly, it was so much fun – a night filled with laughter, colour and of course a flavoursome feast.