Food with Love... and Sex

mailife - - Content -

pairs looked like tes­ti­cles. Truf­fles, with their musky aroma and mys­te­ri­ous folds, have been con­sid­ered aphro­disi­acs since the time of the an­cient Greeks and Ro­mans. A few foods, like choco­late, red wine and cham­pagne, con­tain chem­i­cal com­pounds that, in the ap­pro­pri­ate quan­ti­ties and cir­cum­stances, can in­cite pas­sion. Choco­late, es­pe­cially dark choco­late, boosts sero­tonin, the “feel-good” neu­ro­trans­mit­ter, and con­tains phenylethy­lamine, a chem­i­cal in the brain that oc­curs in higher con­cen­tra­tions when you’re in love. Some of the most leg­endary aphro­disi­acs are con­sid­er­ably less ap­peal­ing. Bird’s nest soup from the is­land of Bor­neo in Asia is prized for the lust-in­spir­ing qual­i­ties of the swal­low saliva that holds it to­gether. English le­gend has it that when chased through the woods, a beaver will bite off his gen­i­tals, fling them at the pur­suer and race away. Be­cause the an­i­mal’s gen­i­tals are said to grow back, they are thought to have mag­i­cal sex­ual prop­er­ties. Durian fruit from Malaysia, which is now avail­able in lim­ited sup­ply from Dick Watling’s Hoga­mata Farm in Si­ga­toka, is a lumpy, foot­ball-sized fruit that costs up­wards of F$10 per kilo­gram and smells very much like rot­ten fish. Durian is a stinky fruit but none­the­less, the flesh in­side is sweet and vel­vety, and is a highly re­garded aphro­disiac which may ex­plain why the fruit rarely makes it to the mar­ket as food lovers de­scend on the farm as soon as the fruit falls from the tree. In this month of love, if you’re hun­gry for de­sire but none is forth­com­ing, in­cite pas­sion with a new flame or re­store amour with a steady lover with a meal based on leg­endary aphro­disiac foods. Keep it light; no one feels sexy with a bloated stom­ach. Start with small, sim­ple ap­pe­tiz­ers like baked stuffed kai clams, dates, or an av­o­cado salad with thin slices of picked ginger and goats cheese. For a main course, you can’t go past seafood; steamed, grilled or poached. Or go for the aphro­disiac stan­dard: shell­fish such as Pa­cific Har­bour rock oys­ters or fresh­wa­ter kai clams. Steam the oys­ters and serve with fresh lemon and chilli, or bake the kai shells with a crumbly top­ping with mood-en­hanc­ing basil. To fin­ish, fresh or co­conut-poached ba­nanas or vudi, dark choco­late, pure honey and berries form a for­mi­da­ble and po­tent Pa­cific is­land con­coc­tion that ticks all the boxes to get the juices flow­ing. What do you have to lose—ex­cept, maybe, a good night’s sleep?

Food and drink play enor­mous roles in pre­par­ing the body for love

Fresh oys­ters are syn­onomous with ro­man­tic din­ners

Av­o­cado’s have an ob­vi­ous sex­ual con­nec­tion

LANCE SEETO is a multi award-win­ning chef, me­dia per­son­al­ity & food writer. He is cur­rently the head chef at Mala­mala Beach Club, Fiji

Newspapers in English

Newspapers from Fiji

© PressReader. All rights reserved.