Most memorable meal?
Alain Ducasse organised for British chef and food writer Ken Hom and I to eat in the chef’s offce at Le Louis XV-Alain Ducasse at Hotel de Paris, Monte Carlo. We ate pigeon, seafood , seasonal vegetables with soft-set fromage frais out of terracotta pots, truffed pasta and even a lobster dessert.

Best for satisfying sweet cravings?
Lorraine’s Patisserie at Ivy in Sydney. Lorraine Godsmark is one of the world’s great pastry chefs. Her date tart is delicious.

Best for small bites?
In Barcelona, el Bulli’s Albert and Ferran Adria’s Tickets tapas bar. At Melbourne’s Bar Lourinha, chefs Matt McConnell and Jo Gamvros send out seasonally driven, Spanish-style food with a delicious twist.

The local I can’t live without…
The Boathouse Palm Beach, for its location and casual setting. Summer or winter, for coffee and breakfast, or early dinner of fish and chips and a glass of wine – heaven.

Best meal with a view?
Thomas Keller’s Per Se in New York, overlooking Colombus Circle and Central Park.

Best caffeine fix?
At Melbourne’s Market Lane, Fleur Studd sources coffee beans from around the world and they’re always perfectly roasted. In London, head to Monmouth in Covent Garden, Allpress Roastery in Shoreditch, and Tonic or Flat White in SoHo. In New York, any of the Cafe Grumpy venues and the Ace Hotel.

Top tipple?
Dry Martini in Barcelona for a gin and tonic – or a dry martini!

Recent foodie discovery?
Hope and Greenwood retro British lollies, available at Simon Johnson stores, are a lot of fun.

Best meal off the beaten track?
When in Milan, I always visit Trattoria del Pescatore, where the fish is incredible. It’s an institution with a wonderful bistro feel.

Best to impress?
Noma in Copenhagen is truly amazing. My tip? Go for lunch, then a long walk… In Sydney, The Bridge Room is the complete package: great food, friendly service and a simple, elegant fitout.

The chef to watch…
David Lovett of Uccello in Sydney has a vast knowledge of the history of regional Italian food and it’s reflected by what he puts on the plate.