When Bill was nineteen he went on his first international food adventure; it started in New York and ended in Spain. Bill travels nowadays are more likely to be a whistle-stop tour for a book signing or launch, but all travel inspires Bill. Room service is a treat he relishes in this hurried schedule and it influences a menu he puts together, as does a small fish market café in Stockholm. Bill then pulls out all stops creating a paella feast as the sun sets over a Sydney summer afternoon.