One of the best things about staying in a luxury hotel is experiencing the in-house restaurant, of which there may be several. It's part of the overall experience and the test of one of the key elements of a fine hotel, to indulge in the excellent food, wine and service all under the one roof. Then follows the satisfying pleasure of heading back to your suite to luxuriate for a rest, nap or long night of sleep.

Have you noticed the prevalence of particular words entering the zeitgeist this past year? There are several words that I know you will be very familiar with now, as there is basically no escape from them.

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”. 2018 certainly feels like a very long time ago. That was the last time I set foot in the city, one that holds many wonderful memories through some pivotal times in my life over the past two decades.

Dining out, in all its variety on offer, remains one of the most satisfying and essential leisure activities of them all. Sometimes a convivial affair, a celebration, or just an easy catch-up with an old friend. Sometimes, simply a solo affair, a need for comforting, familiar and favourite food.

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 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 have been an avid, proud wine collector for more than half my life. At one point, I thought my passion may subside as I explored new interests. It never has, and I know now that it never will.

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.

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.

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.

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.

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.

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.