We asked home cook and dinner party enthusiast Stephanie Feher how to replicate her epic supper clubs.
Good food, good drink, good friends – at its essence, a party is a timeless combination of elements brought to life by the individual touch that hosts and guests contribute to the occasion. To help you pull off your best and most fun-filled gathering yet, our Dan’s Daily Blueprints tell you everything you need to host whatever event is next on your hit list.
Unless you live your life totally off grid (or off the ’Gram), then we reckon Lucky Dragon Supper Club has popped up in your feed once or twice. If you’re not chronically online like the rest of us, let us introduce you to Stephanie Feher (AKA Lucky Dragon Supper Club). Steph and her husband Carlos started Lucky Dragon Supper Club during Covid as a way to share their epic foodie adventures and outrageous tablescapes with their family and friends while dining out (and in) was on hold. Fast forward a few years and it’s now her full-time job (here’s to side hustles working out).
Steph grew up in a Chinese-Hungarian household where family and food were always around. “There were a lot of family catch-ups and togetherness over the weekends, Lunar New Year, Moon Festival – there were always a lot of gatherings. So, growing up in that space, I was just around a lot of people and around a lot of food. And then when I moved out of home, I wanted to take that spirit of hospitality with me and have people over.” Her first dinner party? A dumpling-making supper club.
A couple of weeks ago, the Lucky Dragon Supper Club left Steph’s apartment (where she can fit eight people at the most) to host a supper club for 25 people at Eat Studio in Sydney, presented by Dan Murphy’s. This saw her smash a key goal for 2025: “I wanted to do something a little bit more grand, something a little bit more challenging.” Of course, it was a raging success, so we caught up with the ‘new IT girl in food’, as dubbed by queen Nagi (more on that later), to talk all things supper club and how we can replicate a Lucky Dragon dinner party at home.
“I like to think of Lucky Dragon Supper Club as a space to inspire people to create delicious memories for their friends and loved ones. Whether it's going out to eat dinner at a beautiful restaurant, trying something new, travelling to eat, or bringing your people together around your dining table to bang on your favourite tunes and enjoy good food – that's the whole ethos of Lucky Dragon Supper Club.”
We know you’re dying to know what the guests ate and drank at the recent supper club for 25, so strap in because it’s good. The menu was Asian fusion, with Steph kicking off with a toast trio – one topped with roasted corn cream and anchovies, another with whipped mortadella and a third was prawn toast. This toast flight (new favourite way to eat toast unlocked) was paired with Zonzo's new Spritz, RoRo.
Entrees were stuffed crispy peppers with ponzu, braised butter beans with scallops and nduja butter, and melon with stracciatella. We'll let you in on a little secret – the melon and stracciatella is Steph's fail-safe dish. "It's simple, creative and a conversation starter. It's a stracciatella base with tiny cubes of rockmelon on top, then you just drizzle chilli oil, really good extra-virgin olive oil, a generous pinch of flaky sea salt and chives.” Steph also headed into her garden for a few cumquats (but she says you can also use orange or grapefruit), which she zested and juiced for the top. “Everyone was like 'oh my god, this is crazy'. I also think that was the underdog dish and it doesn't take very much brain power to put together."
Let’s talk drinks. On arrival, guests enjoyed Zonzo’s new RoRo. This ready-to-pour Spritz is part Negroni, part Chinotto, part blood orange. Steph says if your palate isn't overly sweet, try garnishing it with some olives. Yum. The sparkling on offer was the Devil's Corner Sparkling Cuvée NV, which is fresh, bursting with apple, a splash of citrus and a touch of creaminess.
For Steph, it's important for the drinks to complement the food on the table. "Ultimately we want the food to shine and the drinks to be the heroes that make the experience so much more enjoyable."
Guests were also treated to Frankland Estate Riesling – this rizza brings white stone fruit, a little lemon and pineapple. Served with those stuffed crispy peppers, the acidity cut through the richness and stood up to the citrus flavours of the ponzu.
There were, of course, red wines for those epic mains (candied chorizo?!), including the Oakridge Valley Series Pinot Noir. Here, juicy red fruits cut through that fatty goodness of the chorizo. And can you host a dinner party without a shiraz? We think not. Steph poured the Heathcote Winery Mail Coach Shiraz. It's got plum, a little mint, cedar and pepper. Sign us up.
Obviously the queen of hosting has some top tips to live and host by. The first? Preparation. "Always prepare and give yourself time to prepare – you don't want to be dicking around when you have people over. You want to be present, you want it to flow nicely and you don't want to be stressed out. So, non-negotiable, always prepare ahead of time and plan your menu." Steph even labels her serving dishes ahead of time.
Steph says it’s also important to get the vibes right. “You don't have to be over the top with everything – sometimes all you need is a good playlist and very simple tablescape set-up, and for the place to be clean, tidy and inviting.”
For those of us type-As who need a strict timeline, Steph likes to set her table the day before hosting. “It's done and you don't have to worry about it on the day of the dinner party. It also sets the tone for the day when you've got people coming over and you see your table looking very nice. It's really exciting.”
