A Special Dinner for Two

A twist on traditional aphrodisiacs, guaranteed to get your taste buds flowing


Serves: 2
Time: 15 minutes


2 shots espresso
2 scoops vanilla ice cream


Pour the hot espresso into two large shot glasses before topping each glass with a scoop of ice cream.


Tempting tempura oysters

Serves: 2
Time: 35 – 40 minutes


6 fresh oysters

Dipping sauce:

30ml dark soy sauce
10ml honey
30ml fresh lemon juice

Tomato chutney:

250g tomato, diced
1 onion, finely diced
30ml vinegar
20ml sugar

Tempura batter:

Oil for deep-frying
30g corn flour
30g flour
Small pinch salt
10ml toasted sesame seeds
120ml ice cold soda water
100g glass noodles, cooked according to packet instructions
Lime wedges to serve


  1. Open all the oysters and pour off the liquid. Carefully cut the meat out of the shells, rinse and retain the shells for serving.
  2. Mix together the ingredients for the dipping sauce and pour into two dipping saucers.
  3. Mix all the tomato chutney ingredients together, heat in a pot on a low heat, and cook for 10 to 15 minutes or until thick and sticky. Leave to cool.
  4. Heat some oil for deep-frying to 190°C.
  5. Make the batter by sifting the corn flour, flour and salt into a mixing bowl. Stir in the sesame seeds, then stir in the ice cold soda water until only just mixed in but still a bit lumpy.
  6. Dip the oysters into the batter, dropping them into the hot oil one at a time. Fry for about a minute until crisp and golden. Lift out and drain on kitchen paper.
  7. Return the oysters to their cleaned shells, top each with a spoonful of tomato chutney and arrange them on a bed of glass noodles tossed with a bit of the dipping sauce. Serve with lime wedges and extra dipping sauce.


White chocolate bavarois

Serves: 2

Time: 30 minutes + setting


7ml gelatine (with 20ml water)
250ml milk
2 egg yolks
30g castor sugar
50g white chocolate, melted
40ml cream
30g chocolate ganache



  1. Sponge the gelatine (put it in a small bowl with the water). Meanwhile in a saucepan on the stove, heat the milk until it simmers.
  2. Beat the yolks and castor sugar together until light in colour before very slowly adding the milk to egg mixture.
  3. Return to the heat and stir until thickened. Remove from the heat and add the sponged gelatine, while separately adding the white chocolate to the custard. Allow to cool.
  4. Beat the cream to a stiff peak and fold it into the cooled custard.
  5. Pour into moulds (or ramekins) and leave to set in the fridge.
  6. To remove from the mould cut around the edge with a knife, dip the mould into hot water for a few seconds to loosen the edges. Turn mould over and tap on the side and the bavarois will be released. Shake from side to side if it doesn’t come out.
  7. Melt the chocolate ganache and drizzle over the dessert.


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