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.

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.

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.

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.

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?