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.

It’s fascinating to watch the latest trends in the ever exploding hotel scene. As more and more hotels squeeze into the emerging category between mid-range and luxury, but still fall into a five-star model, there are many tricks up a brands sleeve to lure a new and curious market.

When you fly up in the pointy end, airlines have a lot to answer for when they don’t deliver to expectations. Passengers who shell out significant funds for an indulgent experience know the drill.

OK, I’m going out on a bit of a limb here. I have forever been a little perplexed about the complex issue of pairing wines with dessert. Just when I think I’ve got it right, I’m stumped by another complete mismatch that throws it all up in the air again.

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.