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.

It’s not all luxe resorts, fine dining and top wines for me. There is so much more out there to discover. We are living in an age where experiential travel is a priority for most, and I’m completely on board with it. The less time spent lolling in your hotel room the better. Unless of course, you’ve scored a Presidential Suite you just wouldn’t in your right mind tear yourself away from.

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.

The sheer vastness of Australia often surprises many. It’s one of the world’s largest continents and the one with the greatest uninhabitable land. With vast desert right through the centre, the only really comfortable areas to live are on the coasts and around a quarter way inland.

In our ever more complicated and busy worlds, our choices in just about everything have increased tenfold. So, it is also with the aviation industry.

I haven’t been to Sardinia yet, but I have certainly been enjoying the unique, often rustic flavours of it’s wonderful cuisine wherever I can find it. Luckily, here in Sydney, we have one of its very finest exponents in chef Giovanni Pilu. His two-hatted beachside restaurant, Pilu, is a temple of fine Sardinian cuisine. Just a stone’s throw away however, lies his more relaxed but no less excellent restaurant, AcquaFresca, which turns out easy-going Sardinian classics cooked with the same outstanding attention to produce and fine cooking.

AcquaFresca By Pilu
88 Evans Street, Freshwater NSW 2096
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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.

#PASTAPORN

I knew this would be a different beast as the bottarga and the sea urchin came as two sauces, both with different textures and density. Creamy and luscious. Mixing them through the pasta created a bomb of umami. Tasting of the sea, of course, but not overpoweringly. A lovingly made and creative dish and a spectacular way to showcase two of the seas most exotic ingredients. I’ll be back for more of this.

Olio Kensington Street
Level 2, The Old Rum Store
2-10 Kensington Street, Chippendale, Sydney NSW 2008
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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.

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

These heady days of travel are all about bucket lists. Those often long lists of destinations and experiences to be ticked off before either we, or perhaps more appropriately, they – are gone.

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

Tourism in Vietnam has been on the rise for many years. Long established on the radars of so many, the country has always offered majestic beauty, cultural discovery and historical significance…

We are living in an age of food obsessed travel which sees no sign of abating. For so many, food has become the number one reason to travel to another country, particularly a destination renowned for its cuisine.

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.

I have an enduring love affair with Japan. If you look deeply, there are still pockets that remain relatively undiscovered. Wander with me down these moonlit streets. You’ll be surprised and amazed with what you find.