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Date night cuisine the secret ingredient to a happy relationship

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It can become easy to sacrifice family time when you are consumed with ticking that next box at work.

With our “always-on” mentality, it is a fact that our working lives have become so intertwined with our personal ones that we run the risk of not spending enough time with our special someone.

Thankfully, the rise of the “date night” has meant millions of couples around the world are making time for each other again. Setting this time aside can unlock all the wonders that drew you together in the first place.

While some couples stay home with popcorn and a movie, others prefer a night out at an establishment where they feel special and can enjoy a romantic meal they didn’t have to cook themselves.

When it comes to the perfect recipe to keep or rekindle that spark, Gqeberha-based chef Tyran Vaghi knows a thing or two about the best ingredients.

“It should be different, not something you can get any day of the week,” says the well-travelled 39-year-old, who is the man behind the date night menu at Radisson Blu in the city every Thursday. “It should be something you wouldn’t necessarily create at home.”

The restaurant should play calm, good music and not be overbooked as it takes away from the ambience.

“Creating the mood always plays a part. From first contact and décor to the music, service and food. Nothing should be overbearing.”

He believes service is a huge part of the culinary experience and therefore upscale establishments like his allocate specially trained staff to date-night guests.

“They make the experience more personal.”

Vaghi, who was trained as a chef in Britain, travels extensively with his wife and often incorporates foreign flavours in his dishes.

A Nordic style menu featuring foods associated with Scandinavian countries like Norway and Sweden is an example of a dish he would serve to a couple on a romantic evening.

Think mushroom arancini with a blue cheese cream as starter and beetroot infused salmon with green beans and roasted beetroot, sour cream, passion fruit and homemade pickle as a main.

Or simply a lemon and honey chicken with mustard mash and veg.

For vegetarians, he suggests brown mushrooms filled with buttered couscous.

And his go-to dessert on date night? A trio of chocolate – velvet, volcano and white – served with ice-cream.

A sharing menu is always a winner as enjoying the same dish helps stimulate conversation, says Vaghi.

To make a romantic meal extra special, he likes to add touches like sourcing ingredients locally and preparing them on the day, where possible. The salmon for his Nordic dish needs to marinade in beetroot for 48 hours to absorb the colour and flavour.

“Food triggers memories,” says Vaghi. “The best was when a couple that holidayed in Sweden ordered salmon as it reminded them of their time there.”

As a married man, he believes in spending alone time with his partner.

“You need to be separated from all the distraction, whether that be your children, job or family. You need time to focus on each other.”

Though he is prone to a good sirloin with creamed spinach and crushed potato, he enjoys preparing “anything I can throw on the fire” when he cooks for himself.

For his wife, date night fare at home is any pasta or lemon chicken, followed by strawberry cheesecake.

Whether dining in or out, Vaghi is adamant that a date night should never be without a fine wine.

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Alan Straton

Chief Cook, Bottle Washer and Broom Mechanic at MyPE
Passionate about Port Elizabeth and definitely NOT packing for Perth. Alan's ethos is epitomised in the words of Nelson Mandela; "I have fought against white domination and I have fought against black domination. I have cherished the idea of a democratic and free society. If need be, it is an ideal for which I am prepared to die." See more articles by Alan.