After stints at Cafe Sydney and Boathouse on Blackwattle Bay, Monty Koludrovic cooked in Europe and the UK, including at London's La Trompette, The Dorchester and The Square. On returning to Australia, he joined Justin North at Becasse for six years. He's now head chef at Bondi's Icebergs Dining Room. See www.idrb.com.
Clamato, by the legends behind Septime. I love all things seafood and this place knows how to keep it fresh and modern and simple. The menu changes regularly depending on supply but the crudo dishes are always special, any oysters and oursin (sea urchin) should always be taken up on too. Really good wines. See www.septime-charonne.fr.
I would now be lost without my whole frozen organic Meyer lemons. Take one organic lemon, wash and place in the freezer. Grate over pasta, salads, toast or in tea.
My first trip to Paris, I found foie gras specialty shop Aux Ducs de Gascogne. My main man Franck speaks no English, so our conversations are broken but he's always so helpful and will often pack me off with a few goodies. I love being in Paris and embracing simple delights like foie gras and bread.
I like to punctuate the dining with some primo culture stops. On one trip, I put my laundry in at the local laundromat and took a stroll with my coffee. I bumped right into the Picasso Museum. Paris is good like that.
Big crepes, cheese and fruit at Marche Bastille. I love Le Marais and I love produce markets. This market is friendly and has some wicked stuff. Did I mention big crepes? (Boulevard Richard Lenoir.)
Convenience food. You will find vendors all over the place selling baguette and drinks. They look the real deal but do not be tempted. It will only take five minutes down a side street and you could stumble across a beautiful little cafe or bistro which could become a favourite for a lifetime.
