An incredible reception for us in Adelaide with the Wild Adelaide Welcome Feast. In an abandoned piggery in the Adelaide Hills, South Australia’s most progressive chefs, winemakers and distillers cooked a feast on open fires using wild food and regional produce, under bright stars and overlooking looking bushland (that appeared to be giant trees of broccoli!).

Choppered in for 14-course degustation lunch at Brae by Chef Dan Hunter, listed at #65 in last year's World’s 50 Best Restaurants list

Helicopter from Melbourne to Pink Lake to harvest salt with Mount Zero and Barengi Gadjin Land Council community representatives, the traditional land owners of the Wimmera region.

Second time dining with the charming and kind Chef Richard Ekkebus this month! Two weeks ago in Bangkok at Gaggan's casual bistro Meatlicious. Tonight at his elegant 58 Degree Grill at the Mandarin Oriental Shanghai.

Exploring a local market in Phuket with chefs from Asia's 50 Best Restaurants list, Taipei's MUME, Bangkok's Le Du and Nahm.

Red carpet, check, giant balloons, check, nerves, steeled. It's countdown time. Chefs are on their toes for the Main Event tonight: the 2017 Asia's 50 Best Restaurant Awards.

Today Asia's 50 Best Restaurants awards Chef's Talks on the theme of Spice of Life with some of the world's best chefs presenting, including a chili challenge to see who can survive Thailand's hottest chilis live on stage.

Kicking off Asia's 50 Best Restaurants awards week in Bangkok!

My culinary tour of Istanbul ran through family restaurants serving hearty home recipes to the Grand Bazaar’s spice shops, grilled lamb intestines on the street to a private breakfast in the Galata Tower and finally to renowned locavore destinations including Mikla and Neolokal

And a final post on Istanbul. Special gratitude to the brilliant chef Mehmet Gürs of Mikla, who first cooked us an incredible dinner of wild, local, modern Anatolian flavors

Karokoy Gulluoglu baklava is still made by the 4th generation of the Gullu family, in the heart of Istanbul. The Chairman of the Board, N. Nadir Gullu, showed us around his factory, which makes baklava for presidents, royalty and discerning baklava lovers all over the world.

Last week, spent an awesome weekend with chef Virgilio Martinez in Shanghai. The chef at Latin America's 50 Best Restaurants' #1 restaurant (and World's 50 Best #4), Virgilio is a crusader in documenting and celebrating Peru's eco-diversity, and championing the critical issues of environmental protection and sustaining natural foods and traditions.