Hello! It is so nice to see you.

Whether you’ve been on the Seasoned Traveller train for years, or boarded more recently at MasterChef station, this newsletter is all about connection: between me and you; you and the places I write about; and those places and the people who pour their hearts into them. Writing this newsletter has taught me that you never know what someone on the other side of the screen is going through, so to those who have shared so openly in return, thank you.

But back to me, lol. There’s a bit going on in my world. I’m in the throes of a kitchen renovation. I just returned from some chill time near Byron Bay (eat at Bar Heather). I was nominated for a TV Week Logie (please vote!). And it’s nearly a year since dad died. Since finishing filming season 17 a month ago, I’ve finally had some time to reflect. Last year was split into two: during the first half I made television, and in the second I spent every moment with family. I’ve missed connecting with you here, but I am so pumped to be back.

I am obsessed with Hobart. I tend to visit every year, sometimes twice, just to stuff my face. Its food scene is small but mighty, though it really helps knowing talented local chefs and having your finger on the pulse. I’ve put together two food guides to help you get the most out of this beautiful city:

Chef Junda Khoo might call Sydney home, but in the process of opening his brand new Melbourne restaurants — Ho Jiak, Ho Liao and Da Bao — he's decided the city's food scene is hard to beat. Here's where he eats in Melbourne, from late-night Korean after service, to claypot rice drop noodles that are better than in Malaysia.

I’m booking… Thai Tide’s guest chef series, Rising Tide. These one-off dinner events celebrate unique regional Thai cuisine. The next one, Journey Through Time: A Flavour of Siam by chef Vasispol Thonguthaisri, is on Thursday June 26. Described as “one of Thailand’s most respected custodians of traditional Thai cuisine” chef Vasispol is cooking a menu inspired by historical dishes. Limited seats, book here.

I’m obsessed with… Conversation Menus by The School of Life. These conversation cards are designed like restaurant menus and are great to own if you’re partial to hosting dinner parties, or to bring as an alternative to a bottle of wine as a guest. I love how they foster connection around the table. They’re cheapest on Amazon AU.

I’m cooking… Tony Tan’s ‘ants climbing a tree noodles’, courtesy of a recipe via Melbourne Food & Wine. This Sichuan speciality is as quick as it is tasty. I add a few extra varieties of mushrooms, chop up any veggies that are looking a little sad in the fridge, and toss them all in together.

I’m reading… Hunger Like a Thirst, a memoir from food writer Besha Rodell (The Age chief restaurant critic, former critic for LA Weekly and New York Times contributor). This is a deep dive into the food world and restaurant criticism from the personal lens of one of the world’s last (until recently) anonymous critics. Details on where to buy here.

I’m coveting… Maker & Monger’s Food For Everyone poster. This collaboration between illustrator Adam Nickel and cheese haven Maker & Monger is a familiar scene for me — buying cheese and fondue toasties at Prahran Market — and I love that Food For Everyone donates 10 meals to SecondBite for every poster sold (here).

I’m so chuffed — and surprised — to be nominated for Most Popular New Talent in this year’s TV Week Logies, but not at all surprised that Poh is up for the gold, or that MasterChef Australia is once again nominated for Best Competition Reality Program. What a thrill to be part of this hungry, passionate family and have three Logies noms for our first season together. Please vote HERE (Australia only) ❤️