Well, I didn’t exactly miss May, so much as I didn’t get around to writing anything up about May. As far as food goes there wasn’t a great deal happening. Some pizzas were made, some pasta’s devoured and one too many tiramisu’s eaten. One of the highlights of May was definitely a good mates birthday who just happened to decide, “cocktails and cigars at Luxe”. Well, shit. Who am I to argue? If you have read any previous posts here you probably have seen me get very, VERY, fanboy about Luxe and the fabulous experiences there so I won’t go into too much detail. I will say that the mandarin and vanilla martini is sensational and pina colada shots are as good as ever. But really, you have to go to this place, it is fantastic, and the service is amazing. The bar manager was there on his night off (normally a good sign by itself) but then, seeing there were a few of us waiting for drinks decided to jump behind the bar and whip up a couple of refreshing beverages for us. This is just one of many examples of the staff there being truely passionate about their craft and their love of sharing a good cocktail with friends. GO ALREADY! O.K. I’m done now. The night there ended with a few of us outside, I had a Soprano Associate. Very similar to the other Sopranos that I’ve talked about but this is a smaller size. This is actually the one I would be recommending people start on, not the biggest and strongest like I did. The smaller size means that it costs a little less, which is a plus. But more importantly it is a really good size for an enjoyable hour, rather than an hour and a half plus like the boss and the Tony Soprano signature. Just to change things up a little I decided to have my cigar with an espresso martini. Of course, with a long pour of cognac.

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It’s Easter Monday and that means we’ve just finished the weekend of celebrating Easter. It’s not a huge holiday for me, nothing like a Christmas, or even a family birthday, but it is a good excuse to get together with family and friends and have a few well earnt days off. Things really kicked off on the morning of Good Friday when I went to see the reli’s. We had a brunch type meal together which featured massive amounts of hot crossed buns of all sorts and chocolate but I mention this get together for one reason. Mum’s scones. Mum makes the best scones, ever, ever ever, EVER EVER. When they come out hot, deliciously light and fluffy with big whacks of butter, jam and cream there is nothing better and we got treated to a big batch this year. Afterwards it was off to a local pub to huve a meal and a drink with some friends.

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It’s been fun, it really has. A summer full of ultrafresh seafood and plenty of volleyball out on the sand is a summer well spent indeed. But it is now drawing to a close here and the first sign of that is the stone fruit starts to take a nose dive in quality. Sure it’s still around, and it’s still better than just about any other time of year but if you took a bite out of a fresh peach a month ago you would know what I’m talking about. With that in mind, I decided that I needed a last fling with stone fruit to properly farewell the sun, the sand and my very favourite season.

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I’m sitting here waiting to go have some drinks with a friend for her birthday and having dinner, which is something that I thought should be shared. Dinner tonight is something incredibly simple but at the same time incredibly good. The first thing that I would like to point out is its a little warm this evening and overcast, which means its humid and in general pretty shitty. The point of that is I knew all day I wouldn’t be cooking anything. When I got to the shop I saw one of my favourite soft white cheeses and had to get a wedge. Its quite sharp for this style of cheese (Brie or Camembert, I don’t know for sure) and you can tell this as soon as you unwrap it. Along with a small slice of chicken pate with cognac and a few water crackers, or more than a few, and I was set. There was no Chorizo or other suitable sausage which was disappointing but apart from that my plate looks more or less perfect. Well, at least it did before I attacked it with knives. I wanted something bubbly to go with it but not beer. My first thought was cider but in the absence of a decent cider at the local I looked for some Champagne. As I looked I remembered a couple of bottles of Riccadonna I had in the fridge. While a nice chilled Bollinger would have been good as well this option satisfied my desire for the sweet taste of fresh green apples. So with that, I’ll be off to enjoy some delicious Belgian beers. Cheers.

-Kevin

Has it really been that long since I last updated. It’s been amazing that I haven’t been keeping this up to date when I’ve experienced so much in that time and the admin log in is set to my homepage. Oh well, here we are and I have something to report. This little piece will focus on a trip to my new favourite place in Perth, Luxe. I have actually just got back now as I type this so hopefully it is still fresh in my memory.  So it’s Australia Day long weekend and as a rule that means that people go out and get shit faced on a Sunday night which is somewhat frustrating as I’ve enjoyed going to Luxe on Sunday nights for a while now and was greeted by a packed house of fairly obnoxious, noisy people. But hey, I’m not the type the dwell on the negatives so let’s get right to what it is that makes tonight worth putting up for you all to read. Read more

Well it’s been far longer than I was hoping before I got this posted. But here it is none the less, it is actually a bit less of an article than I was hoping to put up but circumstances has forced my hand somewhat. Circumstances being my camera shitting itself before I could get any really good pictures of the cooking process which was really the part I was going to focus on. But not to worry because in the end a nice dinner was had with two very good friends who seemed to enjoy themselves or at the very least are too polite to point out the flaws in my execution. So, marron was to be the king of the ingredients of this particular menu with the other courses (in my mind at least) working to complement and support the central flavour. For those wondering what marron is it’s a freshwater crayfish looking critter with a very soft and sweet meat and much more subtle flavour than the usual saltwater variety. These particular marron were purchased in Margaret River and transported back live so they could be consumed at peak freshness. Read more

Brothers and Sisters, welcome to my little slice of the internet. Before I get into what this thing is and why I’m writing it let me first thank Phill, the gracious host of this foray into the world of Hedonism. Chance’s are you’re here from his blog anyway but if you haven’t come here via his own blog I very strongly suggest you do. So, back on topic, what is this? Well, it’s a blog. *ding*. Specifically, it’s my blog about my adventures pursuing various pleasurable experiences. It of course goes without saying that this is a highly subjective area and I’m not saying that the things I’ve decided to tell you about are the only things worth drinking, smoking or eating. And that’s really what I’m doing here, describing what and why I like the drinks, cigars and foods that I’ve come across on my unending journey through the delights that the world provides us with. Conspicuous by its absence in a blog about pleasure is of course sex. While I could on about my thoughts on sexuality and my own experiences, the internet is jammed pack full of sex as it is so I’m focusing on some of the more PG friendly pleasures that are sometimes taken for granted.

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