2017 was the year of being my #bestself, living the word reverence, and discovering that my name means ‘apricot tree jewel fruit’ in Japanese. Winning.

I tried to not force things (2016 word: flow), finally understood what all the fuss is about gin (delicious), tried to find the perfect mustard (still looking), and landed an exciting job in tech and marketing (Uber Eats).

I did quite a few things alone – like travelling to Japan in cherry blossom season and hiking in Muir Woods near San Francisco – and learning how to navigate solitude like a pro. I had my own back. In essence, I’ve spent the last twelve months focusing on self-care and self-study to, as Ram Dass says, get my own house in order:

I can do nothing for you but work on myself… you can do nothing for me but work on yourself.

It has been the first year in many that didn’t have major heartbreak. I did have a few disappointments with timing and romantic failures though. Key takeaway: thank them for their honesty and walk away. The other day I wrote: “I have gained more than I have lost” which I think best sums up that it won’t always feel good, but it will teach us something.

So, how will life unfold in the year ahead?

The Japanese have a saying ‘ichi-go ichi-e’ (一期一会) meaning ‘one time, one meeting’. It roughly translates to the idea that we live ‘each moment, only once’ and that the value of each encounter is that it happens only once in a lifetime.

I was introduced to the concept of ichigo ichie at a Japanese tea ceremony in Kyoto. Being a tea lover, I jumped at the opportunity to sit inside a century-old tea room and experience the artistic display of tradition and hospitality. Our tea hostess was captivating – a graceful lady in her sixties with an unhurried elegance and a quiet passion. I intently watched her transfer the hot water from a cast iron cauldron with a wooden ladle into ceramic bowls before whisking the matcha tea and serving us. I was overcome with the feeling of beauty and intense presence.

The Japanese have a way of doing things – it is slow and measured, with everyday gestures being undertaken with reverence and intimacy. I frequently got goosebumps while traveling in Japan, like when watching someone gift wrap something for me in a shop or when sitting at the counter of a tiny restaurant and seeing my meal being prepared.

Japan is a truly incredible place that is both years ahead in some ways and centuries behind in other ways. It is also one of the most culturally fascinating and culinarily interesting countries to visit.

I fell in love with basically everything from the sakura cherry blossom, to onsen bathing, to the kindness and reverence of Japanese people, and the ‘what just happened in my mouth?’ food experiences. Think: yakitori, inari, sashimi, miso eggplant, ramen, soba, unagi, umeboshi, plum sake, mochi, bento, okonomiyaki, and green tea galore. Hungry yet?

Japan caters to everyone. If have a lot of money to spend, you can in Tokyo or Kyoto. If you want to eat street food that blows your mind but not your budget, you can in Fukuoka.

And then there’s the nature. It’s a little-known fact that 60% of Japan is made up of mountains all the way along the Northern ‘horse’s back’ when you look at a map. The untouched forests, majestic cliffsides, and lush tea fields are some of Japan’s best-kept secrets.

The concept of time baffles me. I cannot explain how seven years can feel like seven minutes and how three weeks feels more like three months have passed. I’m currently travelling around Japan by myself, a concept that baffles some people that I meet. The ask “Just you?”, wonder “Where are your friends?”, and want to know “Is your husband joining us?”. I don’t travel alone to make a point out of it. I simply want to have adventures and experiences that I cannot have at home, and at the moment that means doing it solo.

The inevitable highs and low of travel are amplified when you have no one to share them with. When you are travelling alone you get these intense moments of personal pride. Like navigating a complex subway system with no WiFi, and ordering a meal in a foreign language using hand gestures. It’s a chance to celebrate the things you did all on your own.

Byron Bay is the Bali of Australia. A cross between a small country town, beach getaway and wellness haven – Byron Bay has the magical combination of ocean air, understated glamour and laid-back hospitality.

It is the kind of place you’ll love the minute you arrive. Byron Bay should be renamed Byron Babe for the ridiculously good looking roam everywhere in this coastal New South Wales town, a 2-hour drive from Brisbane and 800kms from Sydney.

Locals rise early to catch the surf before work and retreat to bed early, while tourists are the ones out late at night. Synchronicity is ever-present in Byron Bay; I walked past an ordinary looking chalkboard that read ‘Gareth Kato – Tonight, 8pm’ being one of my favourite Canadian singer-songwriters playing a free gig at the local Byron Bay pub the day I arrived. For the gluten-free traveller, Byron Bay is a bounty of health elixirs, local produce and nourishing delicious food.

Is there anything left to say about 2016? Libraries’ worth of articles, tweets and ‘what the fuck’ conversations are trying to understand the year that was. So instead I am going to share how I start and spend each new year with a new word, because your life is not going to magically change at 12:01am (and if it did, please do share).

It all started back in 2015 when I was travelling and couchsurfing across North America. The word ‘grace’ kept showing up everywhere – on street signs, in song lyrics, and in things I was reading. Grace, hey? It was not a new word to me and it initially sounded kind of meek and meh. Certainly not very exciting or adventurous. Until I really thought about the state of grace.

If you eat an abundance bowl but don’t share it online, are you still #blessed?

I’ve been wanting to learn Vedic meditation for quite some time, and recently travelled to Byron Bay for a retreat with The Broad Place at The Atlantic. Initially, I was planning to only go phone-free for the four-day immersion, but then I decided to go offline for the following week to figure out what is real. A sort of ‘detox’ from digital dopamine.

Digital dopamine is a term I like to use to explain the feelings of reward and pleasure from constant online communication, Facebook likes, Instagram hearts and Twitter retweets. It’s that rush of satisfaction and self-worth we all know. But more and more, I/we are using social media to kill time and that is literally what it does – kills it.

I’m the sort of diner chefs don’t like. Waitstaff consider me a nuisance, and friends flash apologetic eyes while I decipher menu acronyms at Da Vinci Code speed.

I’ve been called a lot of things: nightmare dinner guest, self-diagnosed poser, fake allergy sufferer, fad follower and a food snob. But my favourite one is ‘glutard’ [noun: gloo-tard] meaning someone who has an immune reaction to gluten (found in wheat, barley and rye), and will never be able to taste the latest dessert craze. From here on in, let’s call us the GFF (gluten free friend).

There’s two WA ingredients on the Noma Australia menu that you’ve never heard of.

Not keen to join 27,000 people on the waitlist at Noma’s pop-up restaurant in Sydney? Get your fix of a bucket list food experience in the West.

Chef Paul Iskov’s Fervor pop-up dinners use native ingredients and locally sourced produce to tell edible stories around Western Australia. Paul worked with Danish chef René Redzepi in 2012 at Noma, ranked four times San Pellegrino’s Best Restauraunt in the World, on a two month unpaid stage (an industry term for free labour) in Copenhagen. “I was going to Noma thinking what is all the hype about?” says Iskov. “I was picking the same herb for six hours around a table doing 16 to 18 hour days. I was lucky enough to do service and see the test kitchen, and they really are next level. At that time they were starting to play with lacto-fermentation, grasshopper gum, and the ants.”

Sometimes in life, you have to go backwards in order to move forwards. It’s called ‘closing the loop’. Allow me to explain – it’s like an incomplete romantic relationship and needs to come full circle. Perhaps you have unfinished business with someone whom you once shared affection with. Basically – it’s all the unexplained, unsettled, unfulfilled parts of you that are tied to someone. An intense intimate encounter with no ending. Do you feel me?

There is a high price to pay for keeping the loop open. Like keeping a part of yourself closed to real commitment. The incompleteness with this person is exciting, sure. We fantasise about what could have been and what will be. Because the loop is not closed, we yearn for the road not taken, the one where anything could happen.