A fancy restaurant does not a great date night make! Ditch the restaurant, turn on the stove (or light up the braai) and impress your partner this easy date night menu. 

Cocktail:  Litchi, pomegranate and rose cocktails 

Serves 2 // Cooking time 5 minutes 

Ingredients 

90 ml litchi puree (4–5 litchis)
¼ cup pomegranate juice
¼ cup vodka
2 dashes Angostura bitters
½ tsp rose water
Splash sparkling wine 

Method 

1. Add all the ingredients, except the sparkling wine, into a cocktail shaker.
2. Shake with ice for a few seconds and then pour into glasses.
3. Top up with sparkling wine and garnish with fresh whole litchis.

Recipe, styling & photography: Kelly Hammond  

Starter: Baked Camembert with red onion jam 

Serves 2 // Cooking time ± 1 hour 

Ingredients 

For the baked Camembert 

6 small garlic cloves
2 tbsp olive oil
250g Camembert in a wooden box, at room temperature
1 sprig rosemary
½ loaf ciabatta, cut into large cubes 

For the red onion jam 

1 large red onion, peeled and finely sliced
1 tbsp olive oil
Salt and black pepper
¼ cup red wine vinegar
1 tbsp brown sugar
Red grapes, to serve 

Method 

For the baked Camembert  

1. Preheat oven to 180°C.
2. Place the garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil and roast for 5–8 minutes, until golden. Remove and set aside.
3. Remove any plastic, paper or foil packaging from the Camembert and place on a baking tray, then stud with rosemary stalks and roasted garlic. Bake in the oven for 15 minutes, until soft in the centre.
4. Thread the ciabatta on to kebab sticks and char on a hot griddle pan brushed with olive oil. Set aside.

For the red onion jam 

1. In a pan over medium heat, soften the onion in olive oil for approximately 4 minutes. Season.
2. Add the red wine vinegar and the brown sugar. Cook until the mixture becomes sticky. Remove from the heat to cool.
3. Transfer to a small bowl and serve with the baked Camembert, ciabatta kebabs and some red grapes.

Main: Fragrant club steaks with zingy herb sauce 

Serves 4 // Total time 30-35 minutes   

Ingredients 

For the steaks 

2 club steaks, at room temperature 
glug olive oil 
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns  
¼ cup melted butter    

For the sauce 

1 punnet fresh parsley 
½ punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped   

Method 

1. Drizzle steaks with olive oil and season generously. 
   
2. Slather each steak with mustard and make sure to coat evenly. 
   
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
   
4. Roll each steak in the spice mix and set aside. 
   
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside
6. to rest for 4-5 minutes before slicing. 
   
7. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
   
8. Drizzle the steaks with herb sauce before plating.  

Words by: Chad January
Photography: Zhann Solomons 

Dessert: Chocolate mousse with peanut honeycomb 

Makes 4 // Total time 40 mins plus refrigeration time 

Ingredients  

Mousse 

4 slabs dark chocolate, chopped 
200g white marshmallows, chopped 
2 cups cream   

Honeycomb 

½ cup salted toasted peanuts 
1 cup white sugar 
½ tsp bicarbonate of soda   

Method  

For the mousse 

1. Add chocolate, marshmallows and half the cream to a large heatproof bowl placed over a pot of simmering water. 
   
2. Stir ingredients until they have all melted, about 10 minutes. 
   
3. Remove from the heat and let mixture cool to room temperature. 
   
4. In a separate bowl, whip the remaining cup of cream until soft peaks form. 
   
5. Gently fold the whipped cream into the room-temperature chocolate mixture until it’s well combined and smooth. 
   
6. Scoop into serving bowls or glasses and chill in the fridge to set (preferably overnight).  

For the honeycomb 

1. Arrange the peanuts on an oven tray lined with baking paper. 
   
2. Gently heat the sugar in a small pot over medium heat. Do not stir it; carefully tilt the pot from side to side to melt the sugar evenly. 
   
3. Once the sugar turns a deep gold colour (about 10 minutes), remove from the heat and add the bicarb – it will bubble up. 
   
4. Stir quickly and vigorously using a fork, then pour the mixture over the tray of peanuts. 
   
5. Allow to cool down, until the honeycomb has set and hardened. 
   
6. Break into shards and serve as a topping for the chocolate mousse.