of interviews and events, I make a point of searching for exciting
new places to eat, and I have a quiet dinner and unwind.Who has been your best travelling companion?The co-author
of my last bookSweet, Helen Goh. We travelled together in
Malaysia about 10 years ago and, more recently, on a book
tour in America. We make each other laugh a lot, sometimes
deliriously so, and we both eat obsessively. I can’t think of a
better companion.What do you write in the occupation box on forms at Customs?
I used to write “chef” but then, a decade ago, I visited
Morocco and the Customs’ officer wasn’t happy because
he thought I wasn’t being very serious. In French, chef simply
means a chief or a leader and needs further explanation.How do you deal with eating and air travel?I have to admit I’ve
had some decent food mid-air on some long-haul flights – I
even got an idea for a recipe once – but usually pre-boarding
snacks are essential.What’s your ideal sort of trip?Anything that combines relaxing,
eating and spending time with my family. I’m always on the
lookout for new inspiration, so local markets with ingredients
I’ve never heard of are a big plus in my book.Which of your travels has left the greatest impression on you?
I’ve been hooked on Malaysian cuisine ever since I travelled
to Kuala Lumpur and Penang 10 years ago. My tastebuds
discovered hot acar pickles, roti canai and tau foo fah (a velvety
soy-milk pudding topped with sugar syrup) – flavours that still
influence my cooking to this day.What are your packing essentials?Lots of snacks, not all
necessarily good for me (gummy bears, on occasion). Lots
of adaptors to charge everything. Trainers, in case I find
the urge to go running, which I hardly ever do.What have you learned the hard way about travelling?To pack
two pairs of glasses in case I visit a theme park with my boys
and lose my only pair on a caterpillar roller-coaster ride and
then have to drive back practically blind.What sort of traveller do you aspire to be?I want to be that
person that still looks fresh and put together after a long
flight. Alas, I’m still working on that.Does travel broaden a person’s horizons? Has it broadened yours?
Absolutely, I continue to draw inspiration from the places
I travelled to and they inform so many of my dishes. North
Africa, the US, Malaysia and India have all contributed to
my recipes. My world would have been a lot more boring
without them.●Just back from...
Cape Town. I had
fabulous food in
the most beautiful
setting. The highlight
was Liam Tomlin’s
food at Chefs
Warehouse. The
smoked trout with
Cape Malay dressing
and curry emulsion
was a triumph.Next up...
Northern Ireland.
My husband Karl’s
family lives in
County Down
and it’s a great
opportunity for
our children to
hang out with
their grandparents
and cousins.“I’ve learned to
pack two pairs of
glasses in case
I visit a theme
park with my
boys and lose
my only pair on
a roller-coaster
and then have
to drive back
practically blind.”GOURMET TRAVELLER 31PHOTOGRAPHY THOMAS BUTLER/
THE GUARDIAN
/HEADPRESS
How I travel