• What would your ultimate day and night look like?
  
  

Early morning swim in the ocean with my lovely family, body surfing wave after wave into the shore on a soon to be warm day with clear blue skies.
Then espresso just off the beach, close enough to watch the surf. eggs for brekky, a few rounds of patience (my kids hopefully entertained by something other than screens) followed by reading till lunch time.
Lunch involves yum cha (see below) with friends then we swim again then I have a 2-hour brutally painful but ultimately beneficial massage followed by another hour of needles (I am built for so much massage) roll off that into a big glass of water and a flinty acidic Northern Italian white wine or a delicious blanc de blanc champagne or, and actually, a pint of When Life Gives You Lemons Farmhouse ale and 2 dozen oysters - all overlooking said beach on previously stated warm day with blue skies now settling into after-evening glory.
Cheese is now another swim, more bodysurfing. Did we make an amazing sandcastle today? something to withstand the gaining tide?
Cleansing Helles # 3 or the crunchy little hazy before dinner then dinner - perhaps pasta with garlic, pepper, salt, truffle and some fresh chillI.
It's chardonnay o'clock now so something incredible from Yarra Valley or Macedon area or hell, burgundy - you're paying aren't you?
There is not much more satisfying than reading books to my kids so I do that and sing some songs then chatting with friends til late, topped by a solid hour of trashy screen binging just before bed.snoring and prep for early morning swims tomoz.

• What is your all-time favorite drink and why?
  
  

Come on, no fair. I have at least a three-way tie. Obviously I'm going to say a Molly Rose beer. In this case let's say Shoulders. 7.2% old school (like me- or am i just old?) IPA.
A little perfume, a mild mustiness and a manageable but supportive bitterness all behind a juicy, malty, thirst quenching tidal wave of satisfaction. MMMMM! Then there is my wild and acidic, light and aromatic double espresso - the whackier the better. Use a filter roast for it if you want to. Aunty Pegs nail it for me most days.
And of course, see my answer to the last question and my naissance at Gin palace, I LOVE A MARTINI. Actually, what I love is a thin, chilled glass brimming with Sicilian or Gordal olives, splashed with dry vermouth then drowned in a navy strength gin. I'll take plymouth, or four pillars or the remarkable Marine Ultra gin from Brighter Later in Adelaide hills. OH MY LORDY.  the ABV is only 40% but the flavour is 10/10. I see rock pools and sun kissed beach towels as I drink this and chomp down my 20 olives (at least.) time for cheese

• Where are your top 3 favorite places to go out in Melbourne?
  
  

Hands down my number one is Golden Dragon Palace in Templestowe. Yum Cha every day of the week there from 11am. I love it.
Blonde food and drink at the Alexander Pde end of Brunswick st has incredible coffee, incredibly fast service and they shout out "hi" as you walk in the door. I like being said hello to. makes me feel good, backed up by a superlative coffee and I feel great
.Give me Pinotta on St. Georges Rd, just off Edinburgh Gardens. Italian food, great wine list. great service. you go in for a quick lunch and 6 hours later you roll out wondering how you can turn each day into this and still have time for work. and family. and other stuff.

• Who is the most influential person you have had in your life?
  
  

That’s an interesting question: I suppose the person that has steered my life’s direction the most was my old boss, mentor and dearest departed friend Vernon Chalker. I worked for him at The Gin Palace for 8 years. He proved to me that a life in hospitality can have deep satisfaction, humility and nobility. He was very well read and had an indomitable entrepreneurial spirit that covered fashion and catering and finally bars. He is responsible for re-inventing the concept of a late night sophisticated venue in Melbourne. A salon if you will. He showed me that hospitality teaches hard-to-master skills such as the art of reading people, grace under pressure and the joy of pithy and witty repartee. I learnt to enjoy random conversations with customers and staff alike and to this day I retain a voracious interest in good conversation, wherever I find it. He fostered in me a terrible habit for the best cheese and most glorious champagne. Thank you Vernon. I miss you daily.