Autumn dates

We took a break over the summer but we’re back with autumn dates: 29 October and 26 November. We hope to see you soon.

Our menu for 29 October is designed to celebrate Hallowe’en and all things ghostly and ghoulish!


Caramelised garlic tart with herb salad


Sticky sweet ham with braised red cabbage and potato fondant


Apple bobbers with warm butterscotch sauce

Coffee and tea


Email to reserve your place. We can offer vegetarian options so please ask if you prefer not to eat meat.

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Summer solstice supper

Summer solstice supper

Our menu for 25 June marks the summer solstice: a time to celebrate midsummer


Chicken, parma ham and pistachio terrine with sweet piccalilli and squash and olive bread


Leg of lamb steaks with port sauce, pomme purée and sauté vegetables


Selection of cheeses


Summer fruits jelly with wattleseed ice cream

Coffee and tea

To book a place, or for more information, please email

Suggested donation: £30

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Tasty tucker

It was a lovely Saturday evening in SE London so we began our Aussie tucker supperclub with drinks in the garden. Most of our guests were new to the supperclub experience and some were new to this part of London, which made for some interesting discussions over drinks and later at the table.

Guests in the garden

Guests enjoying pre-dinner drinks in the garden









Once our guests were seated, chef Trace explained the inspiration for the meal and how we’d sourced particular products and ingredients. Some elements of the meal had travelled from our back garden, others had made the long journey from Australia – from specialist suppliers or carried carefully by friends and family.

Place setting

One family member who visited Australia recently even found napkins decorated with the wattleseed flower, which you can just see peeking out from beneath the menu cards, kindly provided by Codorniu.

The starter was kangaroo cigars with a native yoghurt sauce. Only one of our guests had tasted kangaroo before so there was much anticipation around the table as the plates were set down, and plenty of discussion about texture and flavour compared with other meats. For the vegetarian at the table we served spinach and feta cigars, using many of the herbs and spices used for the kangaroo cigars.

Kangaroo cigars with native yoghurt dressing

Our choice of kangaroo cigars was inspired by Mark Olive, a renowned and popular chef in Australia. Mark is a Bundjalung man, and his family originated from the Northern Rivers region in New South Wales. He’s been a chef for more than 25 years and is passionate about fusing native food and culture with contemporary lifestyle cooking, which has led to the creation of Black Olive Catering, an indigenous catering company and function space in North Melbourne, Victoria.

Everyone knows how much Australians love their barbecues. And this meal wouldn’t have been complete unless we’d used one of our four, yes four, barbies. The shoulders of lamb had been marinaded for a few hours to allow the meat to absorb the flavours, before we fired up the barbie and got busy with the tongs.

For our vegetarian guest, we served round courgettes, stuffed with leeks and mushrooms then baked. You can also use small squash and it’s a popular dish in our home because it looks lovely on the plate, served with the lids of the courgette or squash perched on top of the stuffing.

Barbecued lamb with honey and pistachio couscous, and salads

To accompany both mains we served honey and pistachio couscous (a glorious combination of flavours and colours to enhance the lamb) and two salad dishes, from which our guests helped themselves. When the salads were set on the table, one guest commented ‘that’s a s*** load of slaw!’, an appropriately Australian remark from a non-Australian.

Our guests tucked into both salads (a seasonal slaw and a refreshing pea, cucumber and broad bean mix) with spirit, some guests backed up for second and third helpings and played that well-known party game: what’s in my slaw. Most elements were identified but the inclusion of slivers of orange surprised everyone.

A brief respite, and it was on to dessert, again inspired by Mark Olive.

Chef explains dessert...

The individual pavlovas and quandong sauce were prepared in advance, leaving us plenty of time to infuse the cream with the wattleseed, and assemble the plates while our guests continued their lively discussions. The flavours of the quandong and the wattleseed, both sourced from Vic Cherikoff (another proponent of indigneous food and flavour), were a big hit and an excellent demonstration of the fusion between indigneous and contemporary flavours and cuisine.

Pavlova with quandong sauce and wattleseed infused cream

If our guests thought it was all over, they hadn’t been following our Twitter feed during the week… To accompany tea and coffee, we served a platter of Koori macaroons: in the colours of the Aboriginal flag. We complement the vibrant colours we used lemon, black cherry and raspberry to fill the macaroons – and everyone seemed to have a particular favourite.

A platter of macaroons: in the colours of the Aboriginal flag

Carriages were eventually called and our guests left happy and sated. Our next supperclub dates are: 25 June and 30 July (a vegetarian feast). Details of both menus will be posted here and you can follow us on Twitter @wattleseed1

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Aussie tucker – 21 May

Aussie tucker

Come and join us on 21 May to mark National Sorry Day, held on 26 May in Australia.

We’ve put together a menu to celebrate some of the flavours and ingredients of Australia and its indigenous people (as seen on BBC’s recent Masterchef).


Kangaroo cigars with native yoghurt sauce


Barbecued lamb with honey and pistachio couscous, broad bean and cucumber salad, seasonal slaw


Individual pavlovas with wattleseed infused cream and quandong sauce

Coffee and tea with Koori macaroons

Suggested donation £30

Email to reserve your place

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Supperclub lifts off!

Our launch supperclub, a taste of Scandinavia, on 16 April went well. Many thanks to our lovely guests who gave us some great feedback and laughed their way through the evening.

The evening started with a glass of Codorniu Pinot Noir Rose (thank you Codorniu for the fizz and flutes), a delicious pink cava which went down well with the guests and the chef. Then to the table and sundried tomatoes and rosemary palmiers were proferred while we finished plating up the starters.

Scottish salmon with beetroot gravlax, dill, mustard and honey dressing

We bought tail-end fillets (they’re easier to slice) of Scottish salmon (from The Fishmonger in Greenwich) and cured it at home using vodka, sugar, salt, dill and beetroot. The beetroot gives the salmon a beautiful colour and the other ingredients give a wonderful soft texture and flavour to the salmon. We served the starter with a dill, mustard and honey dressing and hand-made crispbread from Peter’s Yard, a great accompaniment to the salmon. A couple of guests enjoyed this dish so much they asked for it to be on all our supperclub menus!

Swedish meatballs with roast potatoes, sour cream dressing


Then it was on to mains. We used pork (from Drings in Greenwich) for our meatballs but had beef on standby in case of emergency. We served the meatballs with roast potatoes, spring greens, purple sprouting broccoli. With the dish we also served two traditional accompaniments: sour cream, dill and mustard; and lingonberry. We forgot to take a photo of the plates before they left the kitchen but one guest kindly put his knife and fork to one side to let us take a shot of his plate!

Dark chocolate mousse, vanilla parfait, mango and lemon tartlet


Dessert, but not just one… three. We took advice and feedback from sweet-toothed family and friends for this course and the guests’ feedback seems to have proved them right! There’s no one hero element on this dessert plate – it depends on your palate. We served: dark chocolate mousse (with a splash or two or rum), vanilla parfait with raspberry coulis, mango and lemon curd tartlets.

After serving tea, coffee and more wine, we joined our guests at the table to find out what they’d thought of the evening (most were first-time supperclub attendees) and share plans for our future supperclub events. We want to introduce some Australian flavours to our supperclubs – and that doesn’t mean everything will be cooked on the barbie, although we do have three!

We asked our guests, if they’d enjoyed the evening, to spread the word to friends and neighbours. And one guest has since tweeted about our supperclub and mentioned it in her blog.

We enjoyed the whole experience we’re going to do it all again, each month. Check out this blog and @wattleseed1 on Twitter for more details.

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A taste of Scandinavia – 16 April

A taste of Scandinavia

Our menu for 16 April is inspired by our recent trip to Scandinavia. Photos and recipes for this menu will be posted after 16 April.


Home-cured Scottish salmon with beetroot gravlax


Swedish meatballs with mustard and dill dressing and seasonal vegetables


Trio of desserts: dark chocolate mousse, mango and lemon tartlets, vanilla parfait

Coffee and tea


Suggested donation: £25

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Frequently asked questions

What is a supperclub?

A supperclub is a dining experience in someone’s home. We’ll be open once a month, using seasonal produce (including fruit and vegetables from our garden when we can).

What kind of food can I expect?

All the food is cooked in our kitchen. We cook food we like to eat, and our menu is likely to be inspired by our travels. Although our chef, Trace, is a confirmed meat eater, we can cater for vegetarians and piscatarians.

Do I have to book?

Yes, you’ll need to book in advance. To book please email

How much does it cost?

A suggested donation will be made for each menu. It may vary between £25 and £40, depending on the menu and the number of courses.

How many people will be there?

We can cater for between eight and 16 people sitting down at one table. In the summer we hope to be able to cater for larger groups in a more informal setting.

What about wine or beer?

When you arrive we will serve you a complimentary glass of something to get the evening off to a sparkling start. You can bring whatever you want to drink with the meal (it might be wine, beer or soft drinks). We don’t charge corkage and we’ll make sure you get to drink what you’ve brought with you.

Can I come on my own?

Yes, you can come on your own. You’ll be sitting at a table with other people and you may make some new friends.

Who cooks the meal?

Trace is your chef. She moved to the UK from Australia some years ago and, unsurprisingly, she’s influenced by Australian and south east Asian flavours and styles.

I’d like to come along, what do I have to do?

You can email us at to reserve your place or places, letting us know how you heard about wattleseedsupperclub. Please let us know if you or anyone coming with you has any allergies and we will attempt to eliminate them from your dish, however we make no guarantees. We are a supper club, not a restaurant and cannot cook to order or make subsitutions. A few days before the supperclub date, we’ll email or text you details of our location.

What time does the evening start and when does it finish?

We ask people to arrive at 7.30pm and we plan to have everyone seated by 8pm. The night goes on for as long as people want!

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