Oysters. Asparagus. Chocolate. Over the centuries, a number of foodstuffs have been hailed as the gastronomic equivalent to candlelight, silky pants and a Barrie White soundtrack for getting us in the mood for some loving.
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The history of human desire is littered with fruity fruit, naughty nibbles and saucy seafood. While the Ancient Greeks celebrated the humble fig for its potent libido-boosting properties, the Romans were fuelling up on oysters and strawberries before tearing off their togas for marathon lovemaking sessions.
Even Casanova had a secret weapon, ahem, where it came to his legendary bedroom exertions. Legend has it that the lothario consumed 50 oysters for breakfast each morning before hitting the cocoa beans to give him extra oomph when bedding his countless conquests.
There are several types of aphrodisiac. The likes of eggs, nuts and caviar are representative of the seed and therefore key ingredients in the recipe for carnal pleasure; a second group of potent pleasure potions, which includes oysters and chocolate, are thought to have a physical effect on the body, whether it's increasing sperm production or releasing a cocktail of pleasure in the brain. The sexual power of some foods, however, is attributed to their appearance: asparagus and banana, for example, are lauded as love tools for their phallic shape.
As the joining of two lives - and bodies (as long as the wedding night goes according to plan) - a wedding comprises the ultimate opportunity to gorge on the food of love. A selection of aphrodisiacs makes a delicious theme for the canapes or a tapas style wedding breakfast. You might even tuck into a sensual meal for two the evening before or after the wedding.
So forget the Horny Goat Weed, and get in the mood with this luscious selection of libido-boosting lovelies.
Sexy Aphrodisiac Style Tapas Menu
Carpaccio Surf and Turf
Cracked black pepper, Cornish sea salt and sesame seed crusted fillet steak
Crushed cumin, coriander and pomegranate crusted venison
Lime, poppy seed and ginger crusted monkfish
Crushed chilli flake crusted tuna
Served with soy sauce, wasabi and a fresh ginger, coriander sweet chilli dipping sauce
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Cornish Smoked Salmon
With a fresh lemon, dill and caper mayonnaise
Parma Ham Wrapped Asparagus Spears
Served with a tarragon hollandaise
Mini Lady and the Tramp Lamb Meat Balls and Spaghetti
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Thyme Roasted Cherry Tomatoes
Flash Fried Crispy Wild Mushrooms
With a fresh basil olive oil
Fresh Falmouth Bay Oysters
Served with warm shallot vinaigrette, fresh bloody Mary sauce, Cointreau and orange and pickled chilli and chives
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Marinated Fennel
With black mustard seeds, olive oil and lemon
Crispy Duck Pancakes
With plum sauce, celery, cucumber, onion and red pepper
Slow Cooked Beef Chilli and Sticky Coconut Rice Tartlets
Finished with grated Venezuelan dark chocolate
Brûlee Glazed Figs
Banana Fritter Slices
With a brandied toffee sauce
White and Dark Chocolate Dipped Strawberries
The Round Kitchen
07968 385392 / 07968 206116
www.theroundkitchen.com
words Rebecca Matthews
photography Simon Green
Copyright WED Magazine 2010
