We all now realise that the return to International travel will be slow. Whereas we are all looking forward to exploring the world once more, now is the time to be selective in our choices, as travel will be less frequent, more expensive and needs to be carefully considered.

I have been an avid, proud wine collector for more than half my life. At one point, I thought my passion may subside as I explored new interests. It never has, and I know now that it never will.

We all now realise that the return to International travel will be slow. Whereas we are all looking forward to exploring the world once more, now is the time to be selective in our choices, as travel will be less frequent, more expensive and needs to be carefully considered.

In the last decade there has been an explosion of food-based travel. As our palates became more sophisticated and we are much more aware of food sources, the produce of the seasons and the importance of food sustainability, exploring world cuisines became the primary focus of many overseas adventures.

The reduction in dessert orders due to health concerns and meal expense is obvious in the fickle world of dining out. But get a few bevvies under diners’ belts and no-one cares about any of that anymore. We’re having too good a time to stop there! Enter the smart restauranteur.

Every now and then, a restaurant falls off my radar and when I finally get around to a visit, I kick myself for waiting so long. Sydney’s Bentley Restaurant & Bar is one of these.

When you fly up in the pointy end, airlines have a lot to answer for when they don’t deliver to expectations. Passengers who shell out significant funds for an indulgent experience know the drill.

OK, I’m going out on a bit of a limb here. I have forever been a little perplexed about the complex issue of pairing wines with dessert. Just when I think I’ve got it right, I’m stumped by another complete mismatch that throws it all up in the air again.

Originally, cocktails were a simple mix of spirits, sugar, water, and bitters. In the 1860’s, a liqueur was introduced into the mix, forming the beginnings of the true, alcoholic cocktail.

Through many years of collecting wine, I have been intrigued how much my palate has changed over the years. Thinking back to when I began in the mid-1980’s, I was a mere novice.

Australia is blessed to have an abundance of beautiful wine regions, turning out top class drops heralded around the world, but there is something unique about Margaret River.

One of the most brilliant things about a love of wine is the constant discovery of styles and varieties. It’s a never-ending quest to find something that rocks your world.

There are many great joys in having an extensive wine cellar, but the greatest pleasures comes from owning a variety of vintages of one particular favourite wine.