Read on as I delve into the funky world of APHRODISIACS, specially for all you spring lovebirds!

MYTH OR MAGIC - FOODS TO GET YOU FRISKY

What is an aphrodisiac? The Greek goddess of love, Aphrodite, lends her name to those foods or "love potions" which reputedly have the ability to increase sexual desire and performance. Men and women throughout time, from all civilizations, have used powders, potions and lotions to enhance their libido - be it powdered rhinoceros horn, or today's Viagra.

Many foods have been labelled aphrodisiac over the years, some for good reason, while others perform no physical function other than visually reminding us of something phallic or vaginal. That said, the power of suggestion and our imaginations should never be under-estimated! Oysters, mussels, figs and more blatantly phallic fruit and vegetables such as asparagus, carrots and bananas are all considered sensual in this respect. Adopting this reasoning, even a hot dog can be sexy!

Some foods have gained the title of aphrodisiac in the past simply by virtue of their exotic qualities - truffles for one. When the humble potato was first introduced to Europe as a rare and exciting new food, its rarity was enough for it to be considered aphrodisiac!

The most famous of all aphrodisiac foods are, of course, oysters. Casanova reportedly ate 50 every morning before setting off to find his next conquest. Apart from a physical resemblance to that most intimate area of a woman's physiology, oysters were thought to be aphrodisiacs due to their high zinc content, which also features highly in the content of sperm. A recent study now seems to prove that they also contain a rare amino acid which stimulates the libido.

Read more at http://smh.com.au/news/World/Pearly-wisdom-oysters-are-an-aphrodisiac/2005/03/23/1111525227607.html?oneclick=true

Seafood in general, and sausages rate highly, as does chilli (stimulating the metabolism and getting the blood flowing). Chocolate (the real stuff please, not the over-processed compound rubbish we find on our supermarket shelves) and coffee are both stimulating and addictive, and have enjoyed great success in the wooing of a potential partner. Chocolate even releases serotonin in the brain, a pleasure hormone.

Avocado apparently contains a chemical which stimulates the libido, but requires a sprinkle of freshly grated nutmeg to unlock the power. I've been meaning to try this for years but always seem to get sidetracked before the experiment reaches its conclusion.

And then there is alcohol (especially champagne). Renowned for its ability to lower inhibitions, but should be approached with caution and moderation - as Shakespeare wrote in Macbeth "It provoketh desire, but takes away the performance"!

Herbs and spices are essential in any kitchen, and their seductive properties should never be ignored. Ginger has long been used as an ingredient in restorative liquors throughout Asia , and one story relates how the courtesan Madame du Barry's chefs created a mixture of egg yolks and ginger that drove even Louis XV to unbridled lust. Ancient Greeks used sage to encourage fertility, and saffron is considered a stimulant in the Middle East . Honey, cinnamon and nutmeg all have a strong history of use in aphrodisiac foods.

It's not all about taste either - the power of a good aroma can be enough to wet the mouth and send tingles through the nether regions, as a million perfumeries have tried to prove throughout history. Ever walked into a house and smelt the aroma of garlic, ginger and lemongrass, or been seduced by the aroma of a pot of lamb shanks that have been braising for hours in a rich fonds du veau?

In addition to chemical and visual aphrodisiacs, there is another category we should explore. That is, the way food is served and even what you call it. Dim the lights (candles are always best for a sexy intimate mood), put some appropriate music on (the radio sucks, and Black Sabbath just isn't right for a seductive lovers meal!), and serve your meal with some panache.

Isabel Allende writes in her book 'Aphrodite' that "in general anything with a French name seems aphrodisiac. Serving mushrooms with garlic isn't at all the same as 'champignons a la Provencale', nor is ham and cheese comparable to a 'croque-monsieur'."

Finally, when you're planning your menu be sure and think small petite portions - perhaps consider your entrée and even main course as foreplay to the erotic delights of your dessert. You don't want to go bull at a gate from the get-go, work up to climax gradually and slowly, teasing. Bloated, over-stuffed stomachs are never sexy, and remember that no amount of oysters can help seduce your partner if they simply aren't interested in you. As such, make an effort - dress up, be witty, charming and interesting (and interested!). It's also good to remember that there is a big difference between sexy and sleazy! At the end of the day the best aphrodisiac is simply desire!

Read more in Isabel Allende's fantastic book "APHRODITE" published 1998 Harper Collins, which is full of a wealth of amazing recipes as well as her recollections and magical prose.

http://www.fitnezz.net/topic.asp?TOPIC_ID=100&FORUM_ID=16&CAT_ID=1&Topic_Title=TOP+10%3A+Aphrodisiacs&Forum_Title=The+List

Crayfish & Mango Salad

1 ripe mango

1 crayfish, cooked

Salad leaves

2 tbsp macadamia oil

1 tbsp raspberry vinegar

Pinch sea salt

Toss the leaves in the oil and raspberry vinegar, and arrange on four plates. Arrange slices of the mango and crayfish on top of the leaves, and drizzle with a little more of the oil and vinegar.

Salsa Picante

½ red onion, very finely diced

½ clove garlic, minced

3 tomatoes, peeled, seeded and finely diced

2 tbsp coriander leaves, chopped finely

1 tsp paprika

1 red chilli, seeded and finely diced

2 tbsp extra virgin olive oil

½ tbsp cider vinegar

Juice of 1 lemon

Pinch sea salt

Mix all ingredients together and allow to sit in the fridge for an hour to allow the flavours to blend fully.

Guacamole

1 large ripe avocado

3 sprigs coriander

½ tbsp pickled jalapeno chillies

1 tbsp lime juice

Pinch sea salt

¼ tsp freshly grated nutmeg

Place all ingredients into a food processor and blend until smooth

1 tomato, seeded and diced finely

Stir the tomato into the guacamole.

Try serving guacamole and salsa picante together with corn chips or vegetable sticks.

Smoked Salmon canapés with caviar

100g smoked salmon

50ml whipping cream

1 tbsp dill

Pinch sea salt to taste

1 tsp vodka

1 tsp lemon juice

Combine all ingredients in a blender and process until smooth. Squeeze the mousse through a piping bag with star nozzle onto a cucumber round, and top with caviar and a tiny sliver of lemon flesh

Oysters au natural

12 oysters

1 lime, cut into wedges

Voodoo Moon's Seven Gates of Hell chilli sauce

Sea salt

Chef Shane's tip - always clean oysters of grit with your fingers and never wash them in water. To do so will wash away the beautiful fresh ocean flavour.

Oysters are never better natural - and they're at their most potent too! Pour a half teaspoon of sauce over each oyster, and a sprinkle of freshly ground sea salt. Place a wedge of lime on each oyster and garnish with a sprig of dill. When ready to eat, squeeze the lime juice over the oyster and enjoy!

Oysters with Mango salsa

12 oysters

Voodoo Moon's Mango Mojo sauce

Spoon a half teaspoon of Mango Mojo over each oyster and garnish with a coriander leaf.

Creamy oyster broth

4 serves

Magnificently restorative and guaranteed to get you going

½ cup leek, diced

½ cup red onion

1 tsp minced garlic

1 tbsp plain flour

2 cups fish stock

12 oysters

½ cup prawns

1 potato, diced

1 tsp sweet paprika

½ tbsp chopped tarragon

½ tbsp chopped parsley

½ tbsp chopped dill

Pinch sea salt

Pinch ground black pepper

75 ml whipping cream

Sweat the leek onion and garlic off in a little oil, then add the flour and cook out as a roux. Add the stock, stirring well to avoid lumps. Cook for about ten minutes, then add the prawns and 8 of the oysters, herbs and spices. Cook until the potatoes are soft, then blend the soup in a food processor until smooth.

Return to the pot, add the remaining 4 oysters and the cream, simmer for five minutes and then serve, making sure one oyster is served into each bowl. Garnish with some chopped herbs.

Carrot & coconut pasta with snow peas and Crimson Dragon!

This is a little unusual - I've served pasta in a pureed pumpkin sauce plenty of times before, but this time around I fancied something a little different so boiled a few carrots in coconut milk before taking a potato masher to them! Add a squeeze of lemon juice, a pinch of sea salt, a handful of snow peas and a tablespoon of Voodoo Moon's Crimson Dragon red pesto.

Chef Shane's tip - for a little luxury, add some fresh crab meat

Champagne & Lemon Sorbet

  250g sugar

300ml water

300ml champagne

Juice of 1 lemon

1 tsp finely grated lemon zest

1 egg white, beaten to stiff peaks

Boil the water and sugar for 5 minutes, then allow to cool. Add champagne, juice and lemon zest and freeze until almost solid but still soft in the middle. Spoon the mixture into a bowl and whisk well, then fold in the beaten egg white and return to the freezer for 2 hours. Remove, whisk well again, then freeze all the way through.

Chocolate macadamia truffles

Chocolate is ALWAYS sexy!

100g macadamia nuts, roughly chopped

125g bitter chocolate

25g unsalted butter

50g icing sugar

30ml cocoa powder

Lightly roast the nuts, then blend together with the icing sugar in your food processor. Melt the chocolate and butter together over a double burner, mix together with the nuts and chill. Once cool and firm, form into small balls and roll in cocoa powder.

Saffron & Franjelico Ice Cream

We don't all have ice cream makers at home, more's the pity, so here's a crafty way to make any ice cream flavour combination you can dream up, without having to actually MAKE IT!

1 litre good quality vanilla ice cream

1 tbsp saffron

2 tbsp franjelico

Allow the ice cream to soften out of the fridge until it is stirrable - but not liquid. Mix in the franjelico and saffron well, then refreeze in the original container or, for something a bit flasher, a cake or bread tin.

Chocolate sauce

200g good quality (I use Lindt from Epicurious in Subiaco) chocolate

½ cup sugar

¾ cup cream

½ tbsp unsalted butter

1 tbsp franjelico

Melt the chocolate and sugar with the cream in a double boiler. Stir constantly and be very careful it doesn't burn. Stir in the butter and franjelico and it's ready to serve with your saffron ice cream

Be excellent to each other

Shane Pinnegar

April 2005