Allow me to wax lyrical about my favourite foods. Of a thickly cut, aged, rib eye fillet and pommes frites fried in goose fat. Of a dozen perfect scallops glowing like creamy islands on a lake of delicate saffron sauce. Of butterflied quail, basted with soy, ginger and garlic and roasted until the skin is conker brown but still slighty pink at the bone. Of a comforting lemon and wild mushroom risotto. Of ricotta pancakes with honey cured, triple smoked bacon, and fried eggs with the yokes still runny and lashings of maple syrup. Of a wholesome and filling smoked cod chowder. Of a kilo of freshly caught king prawns and home made mayonnaise. Of plainly grilled coral trout with a squeeze of lemon. These are but a few of my favourite things.