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Chapter 3

Dinner was informal. They feasted on deep-fried butterfly prawns on a pilau of rice for entree, cold roasted chicken, fresh garden salad and homemade pasta for their main, followed by passionfruit cheesecake, a platter of exotic cheeses, espresso coffee, and wine.

“I can’t believe you eat like this every night,” commented Dale agog at the quantity of food that had been laid out for them. “I’m surprised you’re not the size of a house.”

“Special occasion,” Tom explained. “Doesn’t happen every day. Besides, I have the metabolism of a thirteen-year-old. Never put on weight. And running a property as large as this one isn’t exactly a walk in the park. But enough about that. Tell me about this thesis you’re writing. What’s it about? Have you started it yet?”