Every summer, my family went to the south of France, where I had the biggest food thrill of my life. Dad presented me, my brother and sister each a full steamed crab. I'll never forget us breaking the claws and eating with fervour.
What was a standard family holiday like when growing up?
The annual holiday to the south of France stuck to a formula. We packed up the bright orange Morris Marina, driving from Yorkshire for the long journey south. Our destination was today's equivalent of glamping, with campsites set up for us when we arrived.
My grandparents, Esther and Ted. On their mantelpiece, they had a portrait taken on the QE2 cruise ship as a reminder of their great journeys.
What is the greatest trip you've ever been on?
All of my trips around the Mediterranean, chasing food of the sun throughout Greece, Italy, Spain and Turkey. These soft spices and flavours were my inspiration for my new restaurant Esther at QT Auckland.
Chef Sean Connolly is the creative director of food and beverage at QT Auckland. Photo / Supplied.
And the worst?
I was working on the QE2 at 19 years old, and we hit the roughest seas in the ship's history en route to New York, all of us in life jackets during dinner service. When the ship lurched, the kitchen equipment went sliding in an avalanche of pots and pans.
What's your approach to packing for an overseas trip?
I usually pack a suitcase three times, and triple check. In the end, I'm a minimalist with just one week's worth of clothes no matter how long the trip.
What is the destination that most surprised you – good or bad?
In Spain, I went to the great food festival Alimentaria in Barcelona, and ate acorn-fed jamon iberico with Ferran Adria.
