Atchara + A Supper Club

Atchara + A Supper Club

Supper clubs are experimental dining clubs. I found out about them a couple of years ago when I was looking to broaden how I was experiencing food. The London pioneers of these clubs are Horton Jupiter and Kerstin Rodgers, they open their dining rooms to strangers in 2009 and since then they have inspired hundreds of people across the country to do the same. 

My local supper club, and the one that changed the concept of dinning out for me is The Adobros, a Filipino supper club run by two brothers, Mark and Mike, whose mother's loving dishes inspired them to cook Filipino cuisine and eventually open the doors to their home and share them with us. 

Their concept is a combination of classic dishes with a personal twist, their menus sure make you hungry and the food is simply delicious. My favourite dish is the Pork Belly Adobo, a slow cooked pork belly, marinated and cooked in vinegar and garlic until is so soft and tender that it melts in your mouth. This dish is served with Garlic Fried Rice and Laing (taro leaves cooked in coconut milk)

Adobros  Supper Club

Adobros Supper Club

The Filipino recipe I'm going to share with you today is Atchara, a pickled vegetable salad consisting mainly of green papaya. This slaw like dish can be put on anything, is the perfect way to jazz up any boring salad and it gives grilled meat the perfect balance. 

I'm officially hooked with Filipino cuisine, every time these guys have new dates I'm there and after you give them a try, I'm sure you will too. Make sure you subscribe to their mailing list. 

Note: I wasn’t paid to write this. All opinions in this post are my own.This is an Allegra McEvedy's recipe from her book Bought, Borrowed and Stolen 


For the vegetables

  • 400 grams green papaya, peeled and grated
  • 1 tablespoon fine salt
  • 1 medium carrot, cut into julienne strips
  • 1 medium white onion, grated and squeezed
  • 1 medium red pepper, cut into julienne strips
  • 1 medium green pepper, cut into julienne strips

For the syrup

  • 150 grams caster sugar
  • 175 millilitres white wine vinegar
  • 1/2 inch piece of ginger, cut into julienne strips
  • 2 garlic cloves, sliced
  • 1 tablespoon freshly ground black pepper

In a large bowl, mix the green papaya with the salt. Cover with cling film and keep in the fridge overnight. 

On the left, salted green papaya. On the right, after overnight salting and squeezing out the water

On the left, salted green papaya. On the right, after overnight salting and squeezing out the water

Place a medium size pan over a medium high heat, combine all the syrup ingredients and bring it to a boil. Let it simmer for 5 minutes, pour over a bowl, cover with cling film and let it cool over night. 

The next day, start by sterilizing a 1 litre Kilner jar. Wash and dry the jar first, then remove the rubber seal, place the jar in a tray and put it in a 180°C preheated oven for 10 minutes. Place the rubber seal in boiling water for the same amount of time. After 10 minutes, remove the jar from the oven and the rubber seal from the water, set aside and let them cool in a clean surface. 


To rinse the papaya, wrap in a kitchen towel or cheesecloth and squeeze out the water. In a large, clean bowl, mix all the vegetables, pour in the syrup and mix one more time.

Transfer the mixture to the jar, pushing down to get rid of any air bubbles. Leave it in the fridge for a week, turning it upside down every day so it pickles evenly.