My Holidays: Celebrity chef Nic Watt

Nic Watt. Photo / Supplied

What was your greatest holiday?

That's hard to define down to one trip, given I've travelled extensively for nearly 25 years.

On a recent holiday to the Napali coast on Kauai Island — which is part of the Hawaiian Islands — I found myself on a path that felt Jurassic in size and nature. We ended a four-hour walk at the beautiful Hanakapiai waterfalls. They were breathtaking!

And the worst?

I guess the worst would have to be the flight I missed to Frankfurt. Never made the holiday!

If we bump into you on holiday, what are you most likely to be doing?

All my holidays are focused around food, nature and living to the fullest — so you will find me foraging for food somewhere off the beaten track.

If we could teleport you to one place in New Zealand for a week-long holiday, where would it be?

For summer it would have to be round the back of Great Barrier Island, and in winter a quick teleport to Akaroa. I was there recently and could not believe how unique and beautiful this area was. How about for a dream holiday internationally?

Africa — a safari holiday throughout Tanzania's game reserves — staying in eco lodges and leaving zero carbon and human imprint.

What's the dumbest thing you've ever done when travelling?

Not having cash while trying to enter Bali — they won't let you past immigration and my cards were locked from travelling through Europe. It was a nightmare.

Aisle seat or window seat?

Window overtime. Some people never grow up — big kid travel bug.

Complete this sentence: I can't travel without a ... Camera, local food knowledge and a plan.

What's the best travel tip you've ever been given?

In Morocco, don't offer what you can't give. We tried to sell a really annoying Canadian travel companion and the Moroccan guy took it for real. Some explaining was needed to get out of that one.

What is the most memorable meal you've had while travelling?
Eating ceviche and tiradito in Peru, the homeland of ceviche, and learning the art of Leche de Tigre.

What's the best thing you've brought back from a trip?

Tommy's mayonnaise. It's hard to find here — those who love it will appreciate the effort.

Favourite airport to land at?

Genoa in Italy. It feels like you are landing on the water or going to crash into the hillside — perhaps a thrill seekers landing.

What's the next trip you've got planned?
Hmmmmm ... Machu Picchu is a possibility.

Nic Watt is one of the celebrity chefs cooking at SkyCity's Variety of Chefs black-tie dinner, raising money for children's charity Variety. August 31, tickets on sale at varietyofchefs.co.nz.