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.

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.

We live in an age where fast pace is the norm. Blink and you’ll miss it, is the urgent moniker of today. This especially applies to Marketing. Technology and our limited attention spans are both a marketers dream and their enemy.

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.

This may well be my favourite expression of gratitude. If you travel to Japan, you will hear it repeatedly. For it is uniquely Japanese. 

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.

The element of surprise is always welcome in my travels. It can be found in many experiences and is one of the things that makes travel so alluring and addictive.

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?