6

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 31

PHOTOGRAPHY THOMAS BUTLER/

THE GUARDIAN

/HEADPRESS

How I travel