Who says you need to go out for date night? Defy tradition and surprise your partner with a romantic dinner at home thanks to these recipes by Daniel Schelbert of Saint Urban…
blood orange whiskey negroni
30ml Sweet Red Vermouth
1 squeeze of blood orange
blood orange twist
Layer ingredients over ice in a short glass.
Squeeze in orange and mix with a tall spoon.
Garnish with orange twist and serve.
spaghetti alle vongole
1.4kg of vongole (Baby Clams)
450g dried spaghetti
220ml extra virgin olive oil
1/2 teaspoon of chopped red chill
100ml of dry white wine such as Pinot Grigio
1/2 cup chopped flat-leaf parsley
Soak the vongole in cold water for 12 hours to purge them of any sand or grit. Wash them under running water.
Bring a pot of salted water to the boil and add the spaghetti. Cook until al dente.
While the pasta is cooking, heat 120ml of olive oil in a large heavy-based frying pan over medium-high heat. When hot, add the vongole, garlic and chilli and turn the heat to high. Stir once or twice as the vongole begins to cook. When around half of the vongole have opened, season with salt to taste and add the wine. Simmer briefly. Add the remaining oil and parsley.
Drain the spaghetti and toss through the vongole. Serve immediately.
plum, blood orange and star anise compote
3 blood oranges
1 blood orange juice & zest
1 star anise
1 vanilla bean
Pre-heat oven to 180 degrees.
Wash, cut and remove the stones from the plums. Cut the skin off 3 blood oranges and cut into thin slices. Grate zest and squeeze juice from the remaining blood orange.
Juice into a small casserole dish. If required, add more juice depending on the size of the dish.
Place halved plums, star anise, vanilla bean, orange slices, orange juice and zest into the casserole dish. Sprinkle with brown sugar.
Place casserole dish into the oven and allow the fruit to brew for about 20 minutes.
Remove casserole dish form oven, tasting the plums and add more sugar if required to soften the acidity. Place casserole back into the oven for about 10 minutes, until the plums are completely soft and liquid is syrupy.
Serve lukewarm on bread with cream cheese or mascarpone.
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