Cruise foodies have never been more spoiled for choice.
Jill Dupleix is one of Australia's best known food writers, and is a long-time restaurant reviewer, reporter and recipe columnist for The Sydney Morning Herald and The Age. Jill was the food editor of The Times in London for six years, and is the author of 16 cookbooks.
French women always look so groomed and glossy, I figured their beauty salons must be the best in the world.
Once you've cooked and tasted the real thing, you'll never go back to anything out of a jar.
It's inevitable - you will lose something. But try and make sure it's not your temper or your sense of humour.
They are frustrating, but there are ways to make the best of being caught with time on your hands at the airport.
Get thee away from us, Google Maps, with your little blue dot and your "27 minutes" to walk there.
Don't fret about which side of the ship your cabin is on - both have their thrills.
The art of . . . The Travel Checklist
Slow travel, like slow food, allows us to feast on the small details we normally rush past.
What's the secret to a long and happy relationship? A dose of Vitamin Sea.
In Canada's beautiful Charlevoix region, Jill Dupleix takes a gastronomic train to the door of her hotel.