Travel
Journeys to places near and far

Dinner at Al's

Revisiting memories in Rome

Our first visit to Hostaria al 31 (fondly dubbed Al’s) was in 1990, the second in 2001. And when we visited again in October 2018, we found that very little had changed over nearly three decades.

The other Italy

Getting warmer in Puglia

Maybe it was the weather, maybe the food, maybe the laid-back feeling – or maybe it was just because we’d never been there before. But we fell in love with Puglia – madly, deeply and…ahem…trulli.

Higher ground

Food with a view in Spello

Picture a hillside town, where mediaeval stone overlays Roman marble. Where streets are often staircases and every archway frames a landscape worthy of an artist’s brush. This is Spello.

La Rossa, la Dotta, la Grassa

The many faces of Bologna

The red, the learned and the fat – Bologna has many epithets. It was the “la grassa” part that we were most interested in, but the city had more than good food to offer.

A guilty pleasure

In Venice, we're part of the problem.

The tourist hordes are both supporting and killing Venice and the locals are leaving. But it’s still a magical place to visit.

If this is pizza, it must be Friday.

King Island, 2005

You won’t find a Macca’s, KFC or Pizza Hut.  The nearest equivalent for an evening takeaway on King Island is the bakery’s fresh-made pizza – and they only do it on Friday nights.  It’s that kind of place.

Turning 60 in Paris

And being 60 in Italy

I was turning 60 and my objective was to be as far away as possible from anyone I knew. This led to five amazing days in Paris and further culinary adventures in Umbria.

The Yoplait story

How I wrote myself a trip to Paris

In 1982, when the French were still testing atomic bombs in the Pacific, launching a product with a French name could have been problematic. But research groups gave the go-ahead, so we were off to Paris to shoot the commercial that changed the Australian yoghurt market forever.

Mouth in the south

It was always going to be a challenge. A weekend of eating and drinking in the company of a group of thirty-somethings. But the lure of Tasmanian sparkling wine and fresh produce was impossible to resist.

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