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.

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.

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.

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 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.

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?

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

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

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.

Tokyo’s sublime urban ryokan in the sky, Hoshinoya Tokyo, houses a stunning underground restaurant.

It’s a word that’s talked about often in food circles, discussed and argued about many times over. Some are divided about whether the term is legit, and what it really means. Just what IS this umami? 

Puglia managed to send American fast food giant McDonalds packing. Molto bene!