Win Recipes from the Supper Club

Mike Puru recently caught up with chef and broadcaster Peta Mathias to talk about her new cookbook, Recipes from the Supper Club.

The book curates over 60 recipes re-imagined as 15 Supper Club menus, with a focus on simple, dramatic, taste-forward dishes that can be pulled together in two hours or less.

The collection is organised into multi-course “supper” menus that are easy to sequence, cook, and share with friends and family - perfect for entertaining without the stress. Beyond the recipes, Peta offers witty, relatable anecdotes about hosting a supper club and life around the table. The book includes tips on planning, pacing, and presenting a memorable event, along with stories and photographs from Peta’s experiences hosting her own Supper Clubs.

Available at all good book stores now and at petamathias.com, or enter below to win a copy!

Peta also shared this recipe with us and Mike Puru joined her to make it.

Puglian Pizza Rustica 

In Italy they call this a “pizza rustica”, though with its puff pastry base and fresh tomato topping it more closely resembles a tart than a pizza. This is one of those dishes that is deliciously simple and intuitive to make. I like to top the tart, as here, with concentric circles of baby tomatoes, just halved and arranged top-down over a layer of pesto mixed with a little cream cheese; but you could opt for rounds of courgette instead. Or, when in season, thin stems of asparagus, lined up like little soldiers and dressed with a dash of olive oil.

Ingredients: 

150g cream cheese

2 heaped tbsp pesto

Puff pastry - Paneton is the best

350g cherry tomatoes, halved

1 egg

A handful of fresh basil

Instructions:

Heat the oven to 160C (180C non-fan). Mix the cream cheese and pesto together in a small bowl, then set to one side.

Line a baking tray with greaseproof paper. Roll out the puff pastry to a rough 28cm circle, then spread the cream cheese-pesto mix over the centre of the pastry, leaving a generous margin around the edge. Top with the tomatoes, arranging them snugly, cut-side up, all over the cream cheese-pesto mix.

Now, gently fold over the edge of the pastry so it holds in the tomatoes.

Crack the egg into a small bowl, whisk lightly with a fork, then use a pastry brush to glaze the folded rim of the pastry.

Bake in the oven for 30 min until the pastry is puffed up and lightly golden all over. Let it cool for 10 min or so before serving, then dot with a few fresh basil leaves. Eat warm or at room temperature.

Serves 4.

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Enjoy more recipes like the above from Peta's latest cookbook!

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