Best butcher?
As a fish guy, I rarely take to terrestrial protein. But when I do, there’s only one option: the Tokyo Central Meat Market, in downtown Shinagawa.

Best for fresh produce?
Barry McDonald has a great nose for produce. I use Sydney’s Fratelli Fresh as my go-to store.

Best for cheese?
I sound like a food snob, but I want to weep just thinking about the cheeses at London’s Neal’s Yard Dairy.

Best for bread?
Parisian baker Max Poilâne may be the ducks nuts, but Iggy’s Bread in Bronte is bloody amazing. And it’s still a hell of a lot cheaper than fying to Paris for some sourdough.

Best for satisfying sweet cravings?
You can’t go past El Rabieh in Sydney’s Punchbowl. Its desserts are better than the ones I’ve had in the Middle East.

Best for seafood?
There are plenty of great seafood options in Australia, but it’s pretty hard to beat the Tsukiji Fish Market in Tokyo, the piscatorial holy grail.

The local I couldn’t live without…
Ruby’s Diner in Waverley, Sydney; it offers great coffee, top grub and tip-top service.

Top tipple?
The Resch’s Draught at the Shakespeare Hotel in Sydney is superb, and always served with a dose of charm.

Best for small bites?
I head to the fashionable part of town in Vigo, Spain and spend hours at tapas bar La Campiña.

Best meal off the beaten track?
Streaky Bay in South Australia is pretty remote and Mocean restaurant is right on the water. Its King George whiting, abalone and prawns make it worth the drive.

Most memorable meal?
A lunch of barbecued kingfish at Barrenjoey House in 1984, cooked by then unknown Neil Perry. It changed my life forever.

The chef to watch?
Dave Pynt of Singapore’s Burnt Ends is extremely talented.

Where I want to eat next…
Ahirkapi Balikçis in Istanbul. It’s owned by fishermen who also make an evil fermented wine.

Feeling inspired? Be sure to check out our favourite seafood recipes here.