Yes, you read that right. Celebrity Chef, Manu Feildel is trying to spice up your love life by creating three new L’OR Espresso-infused recipes.

You may be wondering how Manu can save your relationship, and why he has chosen to do it with coffee pods? Or maybe, like many, you’re distracted by a shirtless-Frenchman and his unexpected array of tattoos…which, may, in fact, cause a relationship problem you previously didn’t have…

But there’s method to the delicious-French-caffeine-filled-madness.

L’OR Espresso, in partnership with Manu Feildel and relationship guru, Samantha Jayne, has uncovered how stimulant properties of coffee and various foods can cause your heart to race and ignite passion – which may be exactly what your relationship needs. Or maybe not, but there are three sensational recipes to try, so why not give it a go? We can guarantee you’ll be perked up by the end of it.

Of course, the celebrity chef has whipped up three decadent treats: something to start, an Orange and Hazelnut Espresso Martini; the main event (and Manu’s favourite), the Coffee and Honey Pan-Roasted Duck Breasts with glazed carrots and parsnips; and then something to finish with (and our personal favourite), the Coffee Crème Brulee with caramelised figs.

Using the L’OR Espresso Supremo pods, L’OR Espresso Colombia pods and L’OR Espresso Sontuoso pods, you’ll be able to recreate these concoctions at home, giving your love life the real pick-me-up you desire and ultimately transforming yourself into your very own barista cross gourmet chef.

Orange and Hazelnut Espresso Martini – L’OR Espresso Supremo

Preparation Time: 5-minutes | Servings: 2

L'OR Espresso Orange and Hazelnut Espresso Martini. Manu Feildel. Image supplied

L’OR Espresso Orange and Hazelnut Espresso Martini. Manu Feildel. Image supplied


2x 30mL L’OR Espresso Supremo, espresso pour, freshly brewed
60mL coffee liqueur
60mL Patron XO
30mL hazelnut liqueur
A few good shakes of orange bitters


1. Pour each ingredient into a cocktail shaker filled with ice. Fit with a lid and shake well to combine.

2. Pour into 2 martini glasses and garnish with a few coffee beans. Serve with chocolate coated coffee beans and chocolate-coated candied orange rind if desired.

Coffee and Honey Pan-Roasted Duck Breasts with Glazed Carrots and Parsnips – L’OR Espresso Sontuoso

Preparation time: 15-minutes | Cooking time: 30-minutes | Servings: 2

L'OR Espresso Coffee and Honey Pan Roasted Duck Breasts with Glazed Carrots and Parsnips. Manu Feildel. Image supplied

L’OR Espresso Coffee and Honey Pan-Roasted Duck Breasts with Glazed Carrots and Parsnips. Manu Feildel. Image supplied


For the Pan-Roasted Duck Breasts

4 duck breasts with skin on
2x L’OR Espresso Sontuoso, ristretto pour, freshly brewed
200mL white wine
80mL honey
Olive oil, for pan-frying

For the Coffee Rub

1x L’OR Espresso Sontuoso coffee capsule
1 tsp ground cinnamon
1/ tsp sea salt
1 tbsp brown sugar

For the Glazed Carrots and Parsnip

12 baby dutch carrots
3 parsnips, peeled and quartered lengthwise
50mL olive oil
1 tbsp finely chopped thyme
30g unsalted butter
30g honey


1. For the coffee rub, pierce the L’OR Espresso Sontuoso coffee capsule on the flat side and gently peel back foil. Tip into a bowl, add remaining ingredients and combine. Rub all over duck breasts and place on a plate. Loosely cover and leave for 1 hour until room temperature.

2. For the carrots and parsnips, preheat the oven to 180 degrees. Combine carrots, parsnips, olive oil and thyme in a shallow roasting pan. Season with sea salt. Roast for 25 – 30 minutes or until tender. Add butter and honey and toss to combine, season to taste with sea salt and pepper.

3. Meanwhile, combine the freshly brewed L’OR Espresso Sontuoso, wine and honey in a small saucepan over medium-high heat. Bring to the boil, reduce heat to simmer for 12 – 15 minutes or until liquid is syrupy.

4. Place the duck in a cold frying pan skin side down and place over medium-high heat. Cook for 3 minutes or until the skin is lovely and crisp. Turn and cook for 1 – 2 minutes or until sealed. Transfer to a preheated oven at 180 degrees and cook for 5 minutes or until cooked to your liking. Leave to rest for 5 minutes.

5. To serve, thickly slice the duck breasts and arrange on a serving plate with roasted carrots and parsnips. Finish with a generous drizzle of coffee and honey sauce.

Coffee Crème Brulee with Caramelized Figs – L’OR Espresso Colombia

Preparation time: 20-minutes | Cooking time: 10-minutes | Servings: 6

L'OR Espresso Coffee Crème Brulee with Caramelized Figs. Manu Feildel. Image supplied

L’OR Espresso Coffee Crème Brulee with Caramelized Figs. Manu Feildel. Image supplied


3g gelatin leaves
5 egg yolks
100g caster sugar, plus 2 tbsp extra
1/4 tsp espelette chilli powder
400mL pure cream
2x L’OR Colombia capsules, ristretto pour, freshly brewed
1 vanilla bean, split
60g dark 70% chocolate, roughly chopped


1. Cover gelatin leaves with cold water and set aside for 5 minutes to soften.

2. In a large mixing bowl, vigorously whisk yolks, sugar and half the chilli powder until pale yellow and very creamy.

3. Pour the cream and freshly brewed L’OR Colombia into a saucepan over high heat, add the vanilla bean and bring to a gentle boil. Remove pan from heat and slowly pour into the egg yolk mixture, whisking constantly to incorporate. Tip egg mixture back into the sauce, reduce heat to medium-low and cook for 1 – 2 minutes, whisk constantly until custard begins to boil.

4. Remove pan from heat, squeeze gelatin leaves with your hand to remove excess water and whisk into the custard. Add chocolate and whisk again until melted and smooth, add remaining chilli powder to taste.

5. Pass the mixture through a fine sieve and divide into 6 shallow 1/2 cup capacity ramekins. Refrigerate for a minimum of 2 hours or until set.

6. To serve, sprinkle a layer of caster sugar on top of each set custard and shake gently to even out. Using a blowtorch, melt the sugar until it turns to caramel, let sit for a few minutes to harden to a glass-like finish. If you don’t own a blowtorch, preheat your own-grill to the highest setting, place a rack on the top shelf. Fill an oven-safe dish with crushed ice and water and place the ramekins into the ice/water bath. The cold bath will keep the custard from cooking while the sugar on top will caramelise in approximately 3 to 4 minutes.