Garides Marinates, Greek Pickled Prawns

My oh my! In Greece we have our own version of ceviche, we usually do it with anchovies or small sardines but this is my version and I've went for King prawns. Use the best vinegar, olive oil and of course only fresh prawns. This was a big hit on our "ducking around" supper club and it was served as part of a trio of meze along with our carrot tzatziki and the pan fried oyster mushrooms with the balsamic reduction. Give it a go chicos you will not regret it ;) Read more: Garides Marinates, Greek Pickled Prawns

Freeky Carrot Tzatziki, Eat Seasonal.

Anybody here remembers the good old times? The times where fruit and vegtable were eaten seasonal, the times that everything tasted better? In the good old days cucumbers were a summer thing so people had to find ways to make their favourite recipes using seasonal ingredients. So Tzatziki in the winter time was usually made with gherkins and when that happened you just didn't add any vinegar ;) But I remember at this taverna where my parents used to take us in the mid 80's, they were making Tzatziki with carrots! Carrots are good for you, carrots are crunchy, carrots make a great tzatziki people! It's easy to make home made Τζατζίκι so go for it ;)

Read more: Freeky Carrot Tzatziki, Eat Seasonal.

Supper Freek's Tarte au citron meringuée

Supper Freek's Lemon Tart

This is the dessert we chose to "wow" our guests during our "Summer is in the air" supper clubs. And it worked! One of our guests even admitted being usually both a lemon tart and meringue hater, but yet she loved the combination of both in this recipe. What else do I need to tell you about it... A little advice maybe: make sure you use good quality, unwaxed, lemons, as the lemons you use are obviously responsible for a major part of the final taste!
Read more: Supper Freek's Tarte au citron meringuée

What Our Guests Say About Us

I enjoyed the 'Jamie like' feel, the simple focus on gathering people around good food to share a good time. I liked the attention to detail but also the fact that the presentation was not over the top and that the food and flavour were really the center of attention. Alice D.
Great food, great company....the value (price, quality, company...) for money is far much better than any restaurants.... and I know what I am talking about as i live my food and restaurants ;-) all the best to Supper Freek!! Guillaume D.
Fantastic experience in every sense. The blend of French and Greek cuisines works wonders. And with 2 great hosts/chefs like Julie and Panos, it makes the Supper Freek even more meaningful! Miguel S.
I loved how the hosts presented each dish! This was the smallest supper club I've been to and I really enjoyed the intimacy. Great overall attention to detail and delicious food! Highly recommended. Kendall M.
Laid back atmosphere, very good cooking. Marrying French and Greek actually works! Thierry M.

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