In the restaurant world, much has changed over the past year. While we have mostly been confined to our own borders, and that includes our own four walls at times, restaurants have had to evolve, alter their offering, change their focus, or at worst, close.

Imagine life without noodles. Impossible, right? Noodles in all their shapes, styles, varieties and textures are such an integral part of world cuisines and have been for centuries, in so many cultures.

Imagine life without noodles. Impossible, right? Noodles in all their shapes, styles, varieties and textures are such an integral part of world cuisines and have been for centuries, in so many cultures.

I’m often asked what makes me travel as much as I do. I’m sure it’s not difficult for many of you to understand, but there are some that feel leaving one’s shores is only ever for a rare, special vacation.

This year I started learning Japanese. It’s something I have wanted to do for years, and for a long time I worried I would never be able to get a grasp on it. I’m happy to say that I picked up quite a lot during the first term.

How this dish has escaped Italian restaurant menus all over the world astounds me. In Perth, Western Australia, at neighbourhood pizzeria Amore Mio, classic Sardinian food is proudly celebrated.

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.

I had a thought this week as I pondered which new restaurant to visit next. I have a list as long as my arm, in many cities around the world, and it’s increasingly difficult to keep up with the volume of new openings and then finding the time to experience them all.

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.

I am very sceptical of the special. Are these really thought up by restaurants on the day of availability, the recipe carefully considered, the ingredients bought, eventually to become the chef’s pride and joy, the new limited creation?

In this buzzy, pitch-perfect Sydney pizzeria run by Executive Chef Luke Powell lies a dish that will surprise and delight pizza lovers.

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.

I am a total devotee of traditional world cuisine. My frequent trips to Japan inevitably lead me to another astonishing meal, thus is the quality of restaurants there. Of course, the reality for me is that I visit as much as I would like to. This leads me to seek out the best quality I can find on my home turf.

No other country assaults my senses quite in the way Japan does. Not a day goes by when my mind doesn’t wander to a past experience, a certain place or time, which led me to one of those magical “only in Japan” moments that happen to you, and only you, when you go.

Is anyone else a little puzzled about that little oddity that often appears at the beginning of your dining experience?

Being someone who eats out a great deal, I’ve seen a lot of trends come and go.

Dare I make a bold statement? Can I say that this is the #1 most popular food on the planet?

Everyone has an opinion about airlines. Everyone has a preferred airline. When hiccups occur, as things don’t always go to plan, your opinion can quickly change. I didn’t think I would write an article praising an airline, but I have felt the need to do so for some time now.

I’ve recently returned from Fukuoka, Japan. Nestled on the Western coast of Kyushu, it’s a city not as well frequented by tourists than those in Honshu. In fact, during my five-day sojourn, I only saw a handful

I bet you can’t stop looking at this picture. I know. Wow! Right?!
Normally this would appear as my Outstanding Dish of The Month, but as I began writing this, I realised it deserves its own feature