GLENN Thompson is the sparkling winemaker at Domaine Chandon Australia. Best recent dining experience: Le Comptoir in St Germain, Paris: outside in the cool of night with a blanket on my lap, a glass of burgundy and an amazing degustation of French cuisine. Must-buy ingredient: Fresh truffles from Tibooburra in Victoria’s Yarra Valley. Most embarrassing pantry item: Canned soup. Can’t live without: Fresh produce and herbs from our vegie patch, and limes straight off the tree for a gin and tonic. I hate: Offal. Foams and molecular gastronomy. Brussels sprouts. Fish you can’t fillet. Favourite cuisine: French and Spanish. Next big thing: Sparkling wine cocktails. Favourite cookbook: Stephanie Alexander’s The Cook’s Companion. An encyclopedia of recipes sorted by core ingredients for those times when there’s something in the fridge and you have no idea what to do with it. Worst meal I ever ate: ‘‘Chicken’’ fried steak with grey gravy at a diner in Plano, Texas. A regional favourite, apparently. Biggest culinary influence: My mum. My last supper: A 10-course degustation, including duck, pork belly, beef cheek, truffles and chocolate, masterfully prepared and served with amazing wines, shared with family.