PP Bradshaw

摘要

I was lunching at the club - on a generous serving of roast beef and three veg accompanied by a nice McLaren Vale Shiraz - when the conversation turned to the subject of portion size in restaurants. I had recently returned from Margaret River and this gave me a perfect opportunity to describe an experience in a region renowned for its paltry and expensive offerings. I was there to attend the annual conference of my professional society at the Wyndham Vacation Resort, Dunsborough. The conference dinner was held at the Clairault Winery restaurant on the Saturday evening. That afternoon, I had played 18 holes and, seduced by the glowing description of the impending culinary spectacle - as described in the conference brochure - I decided to save my appetite. As it turned out, I should have known better.