As mentioned in my last post, I’ve been flat-tack busy in recent weeks leading up to the inaugural event for the Secret Suppers Society and I’m delighted to say our first dinner was a resounding success!
Secret Suppers is the brainchild of my darling friend Deneil, first proposed to me months back on one of our beach walks – a dining collective that aims to bring together like-minded lovers of food, ideas and adventure.
It’s such a wonderfully creative process and I’m thrilled to be part it; from designing the menu and spending days in the test kitchen, to photographing the final plates and capturing the results of our collaborative efforts on the night.
The two of us were joined by the very talented Melissa, who used to be an executive chef in Tasmania and now runs her own handmade apron business here in Perth (check out Adorable Aprons on Instagram).
In a nod to Deneil’s half Malaysian heritage, our first dinner encompassed traditional Malaysian and South-East Asian flavours but served with polished, modern flair. Inspiration came directly from Deneil’s grandmother herself, who lent her aged, well-worn recipe book (complete with handwritten margin notes) for the occasion.
Granted, it was damn hard work bringing together all the elements required to host and feed 23 paying guests with a six-course menu but it was incredibly satisfying and I was on such a high from the creative vibes!
We’re now planning the next events for May and June and I just can’t wait to get back in the test kitchen again.
Check out the photos of our menu and debut night below!
rasa malaysian | menu
singapore chilli crab canapés
tiger prawn laksa
roti jala (malaysian lattice omelettes) filled with enoki and shitake mushroons, served with mirin dressing
pau (steamed malaysian buns) with pickled cucumber and toasted coconut
char siu pork fillet on a bed of glutinous coconut rice, served with crispy crackling, star anise plum sauce, steamed asian greens and ginger gel
steamed pandan pudding with kaffir lime curd, peanut crumb and coconut ice cream
deneil making pau dough
melissa puts the finishing touches to her fragrant tiger prawn laksa
pouring singapore orchid cocktails
the longtable party in full swing…