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  • Date Night Menu

    For those who would prefer to stay in this Valentine's Day, we've put together a menu to rival the restaurants!

    Whether you spend it with a loved one or with a group of friends, this menu is sure to impress...

    To start...

    A glass of your favourite bubbles (what else!)

    We suggest an organic prosecco, why not try adding a sprig of rosemary and the juice of a clementine for a tasty twist on a classically romantic drink.

    Photography & recipe by Front + Main.

    Followed by...

    Sweet Potato Crostini with Cheese, Pear & Thyme

    Makes 12 Crostini 

    I N G R E D I E N T S

    1 sweet potato
    Olive oil
    Goat cheese and / or cream cheese
    1 pear, rinsed
    A handful of fresh thyme

    M E T H O D

    Preheat the oven to 440 F / 225 C degrees. Wash and dry the sweet potato thoroughly and cut it into half-inch / one centimeter thick slices.

    Spread sweet potato slices onto a baking tray covered with baking paper and grease lightly with olive oil. Bake for 15 minutes, take the tray from the oven and turn the slices and return to the oven for another 15 minutes, until the sweet potatoes are lightly browned from the edges.

    Let the sweet potatoes cool slightly and cut the pear and goat cheese in the meantime into thin slices.  Assemble the cheese, pears, walnuts and fresh thyme on top of the sweet potato slices. Serve and enjoy!

    Photography & recipe by Tuulia

    To the main attraction...

    Steak with Roasted Tomato & Bread Salad

    I N G R E D I E N T S

    6 garlic cloves, mashed
    1/4 cup plus 3 tablespoons extra-virgin olive oil
    1 teaspoon coarsely cracked black pepper
    2 skirt steaks (about 14 ounces each), halved crosswise with the grain
    8 thyme sprigs
    2 tablespoons crumbled Roquefort cheese, at room temperature
    2 tablespoons unsalted butter, softened
    2 tablespoons balsamic vinegar
    1 teaspoon fresh lemon juice
    Sea salt and freshly ground pepper
    2 cups crustless torn sourdough bread pieces (about 1 inch)
    1 pound heirloom tomatoes, some sliced and some cut into wedges
    2 cups mixed cherry tomatoes
    1/2 cup thinly sliced red onion
    1/4 cup Niçoise olives, pitted
    1 bunch arugula, stemmed
    1/4 cup tiny green and purple basil leaves

    M E T H O D 

    In a bowl, combine the garlic with 1 tablespoon of the olive oil and the cracked pepper. Spread the paste on the steaks, top with the thyme and stack the steaks on top of each other. Transfer to a plate and refrigerate overnight. Bring to room temperature before grilling.

    In a small bowl, mash the Roquefort with the butter until smooth.

    In another small bowl, combine the vinegar, lemon juice and 1/4 teaspoon sea salt and let stand until the salt is dissolved. Whisk in 1/4 cup of the olive oil and season with ground pepper.

    Preheat the oven to 350C. Toss the bread pieces with the remaining 2 tablespoons of olive oil, arrange on a baking sheet and toast for about 15 minutes, or until golden and just crisp. Let cool.

    Light a grill or heat a grill pan. Scrape the marinade off the meat and season with sea salt. Grill the steaks over moderately high heat until seared and crusty, about 3 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest for 5 minutes.

    In a bowl, toss the bread with the heirloom and cherry tomatoes, the onion, olives and the vinaigrette. Gently toss in the arugula and basil, season with sea salt and transfer to large plates.

    Thinly slice the meat across the grain and arrange over the salads. Dot the steaks with the Roquefort butter and serve immediately.

    Recipe by Food + Wine & photography by Donna Hay. 

    End with an indulgent dessert...

    Red Wine Poached Pear & Chocolate Tart

    Serves 6 to 8

    I N G R E D I E N T S

    1 pie or tart dough
    2 cups Chateau Ste. Jean Cabernet Sauvignon or Merlot
    1 cup sugar
    1 cinnamon stick
    2 star anise
    1 cup heavy cream
    1 1/2 cups chopped semi-sweet or bittersweet chocolate
    2 to 3 firm pears, peeled
    Whipped cream, for serving

    M E T H O D 

    Preheat your oven to 350°F. Line a 9-inch tart pan with the pie dough and bake until golden and crisp, about 20 – 30 minutes. Let cool completely.

    In a small saucepan combine the wine, sugar, cinnamon stick and star anise. Add the pears then bring to a boil, reduce the heat and simmer until the pears are tender when poked with a knife, about 30 minutes. As the pears simmer gently spoon over the wine and rotate them every now and again so they poach evenly.

    In another small saucepan warm the cream just to a simmer then pour over the chocolate. Let this sit for a minute, add a pinch of salt then stir well to combine. Carefully pour this into the tart. Let this sit until the chocolate is mostly firm.

    Remove the pears from the wine and let cool slightly before cutting them in half. Carefully lay the pear halves on the tart. Drizzle the tops of the pears with the wine syrup.

    Pour a couple of glasses of wine.

    Serve the tart with a nice dollop of lightly sweetened cream.

    Photography & recipe by Not Without Salt.

    ...and lastly, don't forget your Valentine's gift!

    Whether you want to treat someone... or yourself - shop our Valentine's day gift selection to get inspired and share the love!