The hotel landscape today is ever fluid. Unless you are invested in that world as a cog in the wheel, it’s almost impossible to keep up with the endless brand additions, switches and realignments.

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.

One of the best things about staying in a luxury hotel is experiencing the in-house restaurant, of which there may be several…

It was a long time ago that Hong Kong was known as “The Pearl of the Orient”. Now, it is referred to as the rather unglamorous “Asia’s World City”.

Current patterns of airline travel have changed significantly. The full-service carriers have had to step up for traveller’s high expectations and attract those who have altered their previous habits…

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.

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 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.

I’ve taken only three flights in the past year, all of them domestic short-hops and completely non eventful. That’s a record for me. In the wrong direction. I am really missing the long-haul experience of old. When international flights (beyond New Zealand) become available to Australians, I know the experience will be quite different. But I really hope that one surprisingly special element that I miss, returns.

I imagine upon reading this stories title that it was about the new “handshake” that some have adopted in these times. The dreaded elbow bump. Nope, not at all, although the elbow is turning out to be a lot more useful that we realise, including up in the skies.

Everyone loves a little souvenir of somewhere special. Most of us search for something to bring home that will remind us of our trips, whether it’s something unique to a countries culture, or an item that is entirely symbolic of that place.

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’ve always been intrigued about how a hotel categorizes its available rooms. Through my years of travel, I have begun to see patterns emerging that are as much about marketing as they are about the actual physical spaces themselves.

Now is the time we begin to hear how different things will be as we begin to travel again. Slowly but surely, we will be advised of the new necessary precautions and procedures we can expect when we finally venture to far flung destinations.

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.

Much has been written over the past year about the demise of the most iconic jet of the past century. With air travel now drastically changed forever, sadly, the Boeing 747 has reached the end of its era. The last of the jets will soon reside in the vast airline graveyard in California’s Mojave Desert.

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.

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.

Travel addiction is a terrible thing. Withdrawals from it are just as bad as with any other addiction. I feel it right now to my very core. Of late, I have had to calm down and get used to spending all of my time at home base, with no travel plans in the coming months. Of course, this has been essential, unavoidable…and rather unbearable.

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.