Food of the week: Use your grey matter. Go on a gourmet gap year

With offspring dispatched to university, now's the time for parents to join the "Saga lout" generation and check out some far-flung restaurants on a gourmet grey gap year.

Try the inventive creations of New Zealand's most famous culinary son at Dine by Peter Gordon, SkyCity Grand Hotel, 90 Federal Street, Auckland (00 64 9 363 7030; skycityauckland.co.nz), where the menu includes agnolotti of soy braised duck, shiitake and foie gras.

There's country cooking of a higher order on offer in California at the Farmhouse Inn and Restaurant, 7871 River Road, Forestville, Sonoma (001 707 887 3300; farmhouseinn.com). The produce for dishes such as salt cod stuffed with courgette blossom comes from the inn's own nearby ranch.

Brothers Grant and Spencer Kells trained at the Connaught in London before opening stylish fusion restaurant Kells Kitchen in Australia at 229 Darlinghurst Road, Darlinghurst (00 61 2 8354 4400; kellskitchen.com. au). The menu includes tandoori roasted venison rump.

Jean George Vongerichten brings his French/Thai food to French Polynesia at Lagoon, Motu Ome'e BP 506, Bora Bora (00 689 607888; starwoodhotels.com). Scallops with raisin and caper emulsion go with views of Mount Otemanu.