, which takes her to someof the world's most incredible hotels, and runs her own restaurant, Mere, with husband David.
Monica Galetti.
The things I miss most about New Zealand are . . .
Fresh air and green-lipped mussels. One of the first things I do when I get back is to go get mussels, I get loads and just gorge myself. I try to get back every couple of years, but this time it's coming up to about three since I've been back home. It was too hard to get away while I was getting my restaurant off the ground — which is a year old this week — so now I can try and plan a trip back home to see some family.
My favourite foodie destinations are . . . South America, Japan, Saudi Arabia, Oman.
My most memorable food experiences while travelling are . . . Recently, in the rainforest, we had to eat a guinea pig in Ecuador. It tasted very fatty. It wasn't great; you wouldn't put it on the menu. In Tahiti, we filmed at The Brando (a luxury eco-resort on the private French Polynesian island of Tetiaroa, the brainchild of late actor Marlon Brando.) Tahiti is close to Samoa, where I'm from. So we did a roast in the ground — a bit like a hangi — but they use the volcanic rock. In Oman we cooked a goat, which is something they do for special occasions.
Some up and coming destinations for foodie travellers are . . . Japan is always on my radar. I love New York and Spain as well, they're great havens for food.
Some of the greatest restaurants around the world I recommend are . . .
). But you've also got to try the local places, the tapas bars, the little places that are so interesting. You shouldn't just go and experience fine dining, you should go and find everything else. If you're in London, you should visit
I love picking up bits when I travel. So, for example, when I went to Morocco, I went to the markets and made my own lamb spice mix, which I then go back and use in the restaurant. And when I was in Chile recently I brought back some chilli powder that the local people make and then I try to incorporate that. In Oman, I learned to make another amazing spice mix that they rub into goats and fish.
Spice stalls in the Souk, Morocco. Photo / Getty Images
But my Samoan and New Zealand heritage plays a part too . . .
I did a take on a boil up in my restaurant — try explaining that to people. But I made a pork boil up, with watercress puree to make the doughboys green. It's more a refined dish but it's a nice play on it. I had a truffle dessert with a hokey pokey icecream. I've done a tortellini dish with a Marmite butter . . . and I only use the Kiwi Marmite. I think it's nice to be able to incorporate some of where I'm from.
● Season 10 of MasterChef UK: The Professionals is on Food TV, Mondays, 9.30pm. Monica and David Galetti's restaurant Mere is in London's Fitzrovia.
