Two things that are far too prevalent in our world today are reviews and awards. Every time we purchase anything or have an experience, it is followed up by an email request to review.

Those of you who read my journal regularly know that I enjoy the finer side of travel and food experiences. It will no doubt come as a shock that I have chosen to write about a recent mis-adventure, one that fills me with dread and woe, falling far outside of my usual luxe parameters.

I'm not entirely sure why I chose Helsinki. I had a little time off from work and could only squeeze in a week in Europe, it was towards the end of shoulder season and to take the break, I wanted an easy flight connection that wouldn't eat too much into my time.

Have you noticed the prevalence of particular words entering the zeitgeist this past year?

Dining out, in all its variety on offer, remains one of the most satisfying and essential leisure activities of them all…

It's not new that Italian cuisine continues its dominance as one of the world's favourites. The universal nature of it is without equal. Mixing and matching around the staple that is pasta is the key to this. As a base ingredient with an incredible variety of shapes designed specifically to hold particular sauces, the potential for both classic and newly creative dishes is endless.

I used to love writing reviews. When luxury travel and fine dining entered my world many moons ago, there was no going back. In those early days, I felt I owed it to the curious to tell of my experiences, good and bad, by way of a review.

OK, so it’s best to say at the outset that this article concerns the Australian national carrier, Qantas. Before you decide not to read any further, I can assure you that I'm not jumping on the barrage of massive (and well deserved) complaints bandwagon that has been so prevalent in the media of late. This little tale concerns one simple thing that is a staple onboard the airline, that I personally feel warrants a disagreeable mention.

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.

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.

I’ve been following the food scene in Taipei quite carefully this past year and have been intrigued by the local specialties and the seasonal produce only found on the island.

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.