“I adore simple pleasures. They are the last refuge of the complex.” Oscar Wilde.
The philosopher Plato once wrote,“Should a philosopher care about the pleasures of eating and drinking?” I would argue that eating and drinking at a seafood restaurant which sources everything locally, it’s not just a pleasure, but a sensible choice. I would further argue that when we dined on the paua ceviche, followed by mains of the Dunedin restaurant PLATO’s hot smoked white fish pie (with leek and bacon sauce creamy mash) and Monk Fish coated in kelp crust, we were loading our bodies and brains with all sorts of omega oils and whateyacallit (technical term) goodness.
And while both statements are true –they’re not why we picked our courses, washed down with PLATO’s own Pinot (for the entrée) and their Pinot Gris. We did it for sheer wanton pleasure. And it was pleasure – not…
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