Wherever she goes, Sofia Levin packs the same item in her suitcase: a special pocket knife. It’s not to facilitate any rugged outdoors adventures or survivalist missions but rather to ensure she’s always ready for a good picnic.
“It has cutlery attached to it, too,” Levin says. “Regardless of the destination, I’m always equipped to crack a bottle of wine and slice into a chunk of cheese.”
Food is of particular importance to Levin. As a judge onMasterChef Australia, she knows a thing or two about what makes (or breaks) a good meal. She also spent the earlier years of her career travelling and writing about the food she ate along the way for publications including Lonely Planet and her newsletter, The Seasoned Traveller.
Here Levin tells us about her culinary adventures – including a polarising soup.
What makes an excellent travel companion?
Someone who loves to eat. If a travel buddy doesn’t fancy exploring stomach-first, I’m likely with the wrong person – and they aredefinitelytravelling with the wrong person!
More broadly, I think you need either two “planners”, or one person who is a planner coupled with another who is happy to go with the flow. Two non-planners is a recipe for disaster because they will only get a surface-level destination experience. Sure, a couple of laissez-faire travellers might stumble upon a handful of gems, but I believe that you can only get to the heart and soul of a place if you’re willing to research.
My earliest childhood holiday memory is ...When I was little we would visit my grandparents on the Gold Coast during school holidays. We’d go for a week or two, spending our days on the beach and by the pool.
Even then I was excited by our food rituals: once every visit we’d splurge and have a buffet brunch at the Sheraton Grand Mirage Resort. I was extremely strategic and would plan out courses so I could manage the largest possible amount of food.
Describe your most memorable travel meal – good, terrible or completely out there.
I had a blast trying raw pig’s blood soup at an open-air roadside spot called Him Tang in Chiang Mai, Thailand, where Anthony Bourdain once visited.
It came with curled pork rinds, a plastic basket of lettuce and fresh herbs, and DIY seasoning. It was served around room temperature, spiced, and had a savoury, slightly nutty flavour.
We also crunched into crackling roast pork tails andsai ouapork sausage, both cleavered to order beneath a spiralling streamer fastened to a fan to keep flies away. If it’s good enough for Bourdain, it’s good enough for me.
What’s the most relaxing place you’ve ever visited?I fell in love with the Greek island of Sifnos a while ago and returned in 2023 specifically to switch off. It’s slowly gaining popularity and I’m a touch worried that I go on about it so much that I’ll be partly responsible for it becoming less idyllic!
Sifnos is a tiny, slow-paced island – you can drive from the top to the bottom in less than an hour – with friendly locals, crystal-blue coves and simple fresh food. Visitors often stay around a stretch of beach called Platis Gialos, but right up in the north-eastern corner is the quiet fishing village of Cherronisos, where time slowed as I watched the sunset from my balcony.
And the most stressful?
Japan – but not for the reasons you might think.
Within hours on my first visit, I realised there was no way I would be able to eat at all the places I wanted to. Absolutely everything was delicious: from the sushi rolls at the local Lawson convenience store, to the market snacks, to the hyper-seasonal set menus at Michelin-starred restaurants. Being full was always a given but feeling sated by how much ground I covered was impossible. I suppose I’ll just have to keep going back.
What is your holiday ritual?
No matter where I am in the world, I always seek out markets. They teach you so much about where you are, including how locals live and what people value. Fresh produce also speaks volumes about the surrounding landscape, agriculture and climate. If there are stalls selling cooked food there as well, that’s my ultimate happy place.
MasterChef Australia: Back to Win premieres on Monday 28 April at 7.30pm on 10 and 10 Play