Not too keen about braving the crowd on Valentine’s Day? We’ve put together an easy and practical three-course menu you can whip up at home for a romantic Valentine dinner or any intimate occasion you don’t want forgotten.

Start off with a light starter of bruschetta, a simple but flavour-packed dish that is a cinch to do. For the main course, serve rich and hearty pork medallions balanced with vegetable ribbons. End your meal with a decadent three-layer chocolate mousse you can prepare the night before. Serve wine on the side or one of our popular cocktails and you are set to win (or re-win) hearts.

Starter: Tomato bruschetta

Tomato bruschetta
Image by KitchenAid



  • 4 large vine-ripened tomatoes
  • 6 slices sourdough bread
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, halved
  • ¼ cup small basil leaves
  • Salt and pepper
  • Caramelised balsamic glaze


  1. Use a food processor to dice the tomatoes.
  2. Heat a grill pan over medium-high heat. Brush both sides of the bread with 1 tbsp of oil. Cook the bread on the pan for up to three minutes each side or until golden and charred.
  3. While the bread is still hot, rub cut side of garlic on one side of each bread slice.
  4. Stir the basil into the diced tomatoes and juice then season with salt and pepper. Spoon the tomato mixture on the bread.
  5. Drizzle the balsamic glaze and remaining oil over the bruschetta and serve.

Recipe was adapted from KitchenAid

Main: Pork medallions with dijon mustard

Pork medallions with dijon mustard
Image by Tefal



  • 240g medallions of pork loin, serves two
  • 2 tsp walnut oil
  • 1 tbsp dijon mustard
  • 200ml cream
  • 2 carrots
  • 1 bulb celeriac
  • 2 courgettes
  • Salt and pepper


  1. Cut the carrots, celeriac, and green interior of the courgettes into long strips similar to tagliatelle. Use a food processor or spiralizer if available.
  2. Heat the oil in the frypan then brown the pork medallions well on both sides. Stir in the mustard and place the pork loin in a heatproof bowl.
  3. Add the cream and vegetables strips then place the bowl in the steamer. Steam for 15 minutes.
  4. Serve with the vegetable strips in the middle of each plate topped with the pork medallions and a line of sauce poured around the edge.

Recipe was adapted from Tefal

Dessert: Triple-layered chocolate mousse

Triple-layered chocolate mousse
Image by Le Creuset



For the white chocolate mousse

  • 200g good-quality white chocolate
  • 2 cups cream

For the dark chocolate mousse

  • 200g good-quality dark chocolate
  • 3 eggs, separated
  • 50g brown sugar
  • 315ml cream
  • Pinch of salt


For the white chocolate mousse:

  1. Melt white chocolate in a heatproof mixing bowl over a saucepan of warm water.
  2. Once melted, allow it to cool slightly while whisking the cream until soft peaks form.
  3. Fold the cream into the white chocolate while it is still warm.

For the dark chocolate mousse:

  1. Melt dark chocolate in a heatproof mixing bowl over a saucepan of warm water. Allow this to cool.
  2. Beat the egg yolks and brown sugar until the mixture is creamy and has doubled in volume.
  3. Whisk the egg whites with a pinch of salt until stiff peaks form.
  4. Beat the cream until soft peaks develop.
  5. Fold the melted chocolate into the egg yolk mixture before folding in the egg whites.

To prepare:

  1. Spoon or pipe the dark chocolate mousse into Le Creuset ramekins and leave to set in the fridge for up to 3 hours.
  2. Once set, top with a layer of white chocolate mousse and allow this to set in the fridge again.
  3. Add a final layer of dark chocolate mousse and leave to set.
  4. Serve with salted caramel popcorn.

Recipe was adapted from Le Creuset

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Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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