The third Dessert Club was held at Balthazar Restaurant on the Esplanade in Perth.

Fancy. Complete with extreme mood lighting (which for my photography was not so hot, but for our appearance, quite flattering).

I made some chocolate dipped cherries brooches using brown paint and fake cherries. Which numerous people tried to eat even when I told them it wasn't real!

When the dessert menu was delivered I presumed it was the entree menu. It listed pumpkin soup and beetroot crisps. Where was the chocolate mousse? But then I spotted something that sounded like a french blue cheesecake, so had to go with it...

We ordered it all as no one could decide if they really wanted any of it.

Looks cute. Tasted rather foul.
We didn't know if the chef was a) arrogant b) a comic or c) a jerk.

Was it the peanut butter on a piece of bread or the rather (un)savoury pumpkin soup that tasted the worst? It might not be clear, because we finished it all off with hearty laughter (and a good glug of port).

And the surprising fact is that dodgy dessert does not equate to an equally dodgy dessert club. Tonight it was the opposite. It was the best dessert club thus far. High energy, dish swapping and new conversations and only some gagging.

Balthazar, you have some nerve, but you get away with it.

And here are those cherries in the making....

[current mood] Billy Lees (Late Night MSG fix) & Forks scraping Plates

A theme is beginning to form in my relationship with Exmouth.
Not sure if it is all about ME or if I have simply caught the spirit of Exmouth itself. Depends who you ask...

So what is happening is, in my open-eyed wonder, I am drawn to learning and the consequential synchronistic unravelling of journeys.
To set off with one or no plan and be entirely open to anything means things are sprouting into some unexpected tropical varieties. Colourful blossoms and strange tasting fruit!

It's delicious and decidedly curious...

Here goes a most recent plan as determined by universe:

No plan

Driving HungryGo to farm to buy melon
Most delicious freshest melon I've tasted
Meet the farmer, Len (On the run) and his partner Bev (Loves Chocolate Crackles). Len shares scores of knowledge on caravaning and travelling / working.
Then Len talks about indian spirit guides with timely advice. Turns out he is a Reiki master and other such unsuspecting things. I think I have a crush on the old guy. He asks me if I know what colour my aura is. I settle on pastel rainbows.
And then delivers me lessons I never learnt about the birds and the bees!
(Of the actual pollination of vegetable variety.)
Next day I come back to farm to learn what I've been wanting to learn about growing things.
Pick, trim, do chalk signs and eat with crew and learn many tales of the farm folk.
One guy who is living out back is Al - who among being into purple, videography and his feminine side - has learnt to make dreamcatchers
Come back following day
We visit bird man - Yorky.
Get given feathers (and a few inappropriate feels) but decided it could be exotic bird feather payment so I didn't kick the old man's walking stick from under him.
Also received bizarre entertainment with peanuts, bird beak tap dancing and pretend bird strangulation and of course old Yorky turns of phrases.
Then I return to farm with Al to yabber about the masculine and feminine - and watch Al build my dreamcatcher using eagle feathers I had collected from road kill days earlier.
Topped with a few pink gallah pretty ones at the top.
I listen good.
... and it all came together.


Here is the same story, in pictures.

The second Dessert Club was hosted by the revolving inner city Perth restaurant - The C Restaurant - and a myriad of thin french waiters.

I bring you the results....

Dessert

Service

Environment

Enjoyment

We gathered on a long white table and let the city swing by.

The first Dessert Club brooch was handed out for everyone to adorn.

Designed to resemble the mood of the night,
at each club meeting a new collectable design shall be gifted to attendees.

We had some old and some new members together, sharing their dessert fantasies.

Decadence is best when surrounded by decadence.

When the desserts arrive everyone shared.
Plates travelled back and forth between hands.
We had little tastes of fried strawberries, panacotta and jelly,

souffles, chocolate sauce and squiggly wafers.

I started feeling woosy half way through my muscat when I realise how fast we were actually travelling.

Then there was the flaming Miro designed piece that was doused by liquid cream.

Nothing was left except fork patterned chocolate smudges.

Then a co-founder stole the piano to play Billy Joel and David Bowie (by request).

The dessert of our dessert. We ownz this restaurant people!

Til next time....

[current mood] First latte in 3 weeks & Gentle deep breathing in my ear