But not everyone is excited about the idea of watching loved-up couples while paying exuberant prices at restaurants this Valentine's Day.
However, that doesn't mean your night can't be romantic, says food and home expert Emma Braz.
"If it comes from the heart, a home-cooked meal is the best gift you can give your partner," says Braz, who works for Westfield."It's a great way to go. Valentine's Day this year falls on a Tuesday and people are at work and busy."
It's not just work commitments that make cooking a romantic meal at home an attractive option; watching the wallet is another. Restaurants will often up their prices for February 14.
"The difficulty for restaurateurs is that they will generally try to do two sittings but a lot will only be doing one sitting on Valentine's Day," Sydney chef Justin North says. "It's one of the great celebratory nights of the year. We'll generally do a completely different menu that we normally do (for Valentine's), so we try to make it special."
For that something special though, you're likely to fork out a few extra bucks.A table at North's restaurant, Becasse, will cost $300 per head on Valentine's Day evening, while Glass Brasserie at the Hilton is offering a three-course meal for $160 per person.
While that might be an option for some, it's not be achievable for everyone. "Times are tough. You can cook beautiful food on a budget. Good food doesn't have to be expensive," Braz tells AAP.
At home, you can also serve a meal that's inspired by your favourite restaurant.
"If you were thinking about going to a restaurant, try to replicate what that restaurant serves," Braz says. "For example, if you would go to an Italian restaurant and you would order gnocchi, make gnocchi at home," she says.
Cooking at home also gives you the power of menu control. While at a restaurant you can't determine what's on the menu, at home it's up to you.
If you want to be a little adventurous, you can add ingredients typically known to be aphrodisiacs. Foods such as oysters, basil, garlic, figs, chocolate and champagne are often associated with romance.
"And create a good atmosphere," says Braz. "Dim the lights, have a bit of romantic music and get your partner to try the food as you're cooking."
For those who harbour a bit of fear about placing the night's success in their own hands, preparation is key."On the weekend test the recipe and make sure you like it before you serve it to your partner," Braz suggests.
Get all of the shopping and preparation done beforehand, and you can then let love take its course.
Emma Braz's tips for a romantic Valentine's Day meal
1. Buy fresh produce
2. Be well prepared
3. Have your partner taste the food as you are cooking
4. Create a nice table setting, including candlelight
5. Purchase quality wine, or for those who don't drink alcohol, a sparkling cider
6. Make a desert you can share
7. Stay calm
RECIPES: Suggestions for a romantic Valentine's Day meal
Pre-dinner cocktail: ROSE AND LYCHEE LOVERS' MARTINI
Serves 2
Prep 15 minutes
Ingredients
45ml vodka
5 lychees, peeled, deseeded and pureed
15ml rose
Red-rose petals, washed and dried
Method
Muddle all ingredients into a cocktail shaker and shake thoroughly to mix. Double strain the liquid to remove all lychee pulp. Pour into a chilled martini glass. Garnish with a red-rose petal.
Entree: OYSTERS WITH SPARKLING WINE AND SALMON ROE
Serves 2
Prep 5 minutes
Ingredients
1 cup pink sparkling wine
12 oysters, on the half shell
1tbsp red salmon roe
Salt and pepper for serving
Rock salt, for serving
Method
Spoon wine evenly over oysters, top with salmon roe; season with salt and pepper.
Serve oysters on a bed of rock salt.
Note: When purchasing shucked oysters, choose ones that are plump, moist and pale creamy-grey in colour.
Main: MEAL INVOLTINI WITH BASIL AND GARLIC TOMATO SAUCE SERVED WITH STEAMED ASPARAGUS
Serves 2
Prep 10 minutes
Cook 20 minutes
Method
4 (250g) veal schnitzel (not crumbed)
8 basil leaves
400g spunta, sebago or coliban potatoes
1 small onion, finely chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh basil leaves, extra
1 bunch asparagus, steamed
75g mozzarella cheese, torn into 4 pieces
20g butter, chopped
2tbsp milk
Salt and pepper, for seasoning
1tbsp olive oil
400g can crushed tomatoes
Instructions
Top one piece of veal with 2 basil leaves and a piece of cheese. Roll up to enclose filling. Secure with a toothpick. Repeat with remaining veal, basil leaves, cheese and toothpicks.
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Using a potato masher, roughly mash potatoes and add butter and milk. Beat with a wooden spoon until fluffy. Season with salt and pepper.
Meanwhile, heat half the oil in a medium non-stick frying pan over medium-high heat. Add veal and cook about 2 minutes each side until brown all over. Remove from pan, cover and keep warm.
Heat remaining oil in the same pan, add onion, cook, stirring about 3 minutes or until softened. Stir in garlic, cook for one minute or until fragrant. Add tomatoes and basil. Bring to a boil, and then reduce to low heat.
Return veal to pan and cook turning occasionally about 5 minutes or until veal is cooked through and cheese has started to melt. Serve veal drizzled with sauce on a bed of mash potato and asparagus.
Dessert: CHOCOLATE ALMOND PUDDING SERVED WITH GRILLED HONEY FIGS
Serves 2
Prep 15 minutes
Cook 30 minutes
Ingredients
100g dark chocolate, finely chopped
1 cup (60ml) pure cream
15g butter
1 cup (50g) almond meal
1 cup (35g) self-raising flour
1 cup (50g) firmly-packed brown sugar
1tbsp cocoa powder
2tbsp pure cream, extra
2tsp vanilla extract
50g butter, melted, extra
1tbsp honey
1 egg, lightly beaten
1 fresh fig, halved
Method
Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan-forced. Stir half the chocolate, cream and butter in small saucepan over low heat until melted and smooth. Divide into two 1 cup (250ml) capacity ovenproof ramekins.
Combine almond meal, flour, sugar and cocoa powder in a small bowl. Make a well in the centre. Stir in combined egg, cream, vanilla and extra butter until almost combined. Fold in remaining chocolate.
Divide among ramekins. Place on a baking tray. Bake 30 minutes or until crumbs cling to a skewer inserted into the centres.
Once puddings are cooked turn oven to grill setting. Place halved fig on a small oven tray, drizzle with 2 teaspoons of honey. Place under hot grill, cook for 2 minutes or until figs start to caramelise.
Carefully place figs on puddings, drizzle with remaining honey, to serve.
NOTE: Puddings are best made just before serving.
By Elise Scott
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