First, we started with supper clubs, turning restaurateurs for the evening, cooking for a small group of people at home. The idea was that you showed up, we cooked, then we ate. The food was what we like most about eating – simple, fresh, using good ingredients. Grilled asparagus in spring; roast chook in winter. Sometimes we served hand-cut chips.
Then, we decided to take things a bit further. We wanted to invite more people and see more of them; we didn’t want to cook all day and then clean up all night. So the Eat Here Now Supper Club left home and became a bit more of an event, starting with An Oyster Afternoon, when we teamed up with Mahurangi Oysters and Revolution wine to serve Auckland’s best oysters with sauvignon blanc on tap at Michael Lett. We had a grand old time, and we’re going to do something similar again soon.