Hayden “Woody” Wood  Director of MONDO Bartenders and author of Woody's Liquid Kitchen

Q: What's the difference between creating a gourmet meal and a gourmet drink?

I like to think of creating a gourmet cocktail as one that is made especially for an occasion. So the drink always changes depending on the situation. For example, I've just cooked up a big batch of caramelised pear and ginger, a flavour ingredient in some daiquiris I'm going to mix for 20 ladies tonight. Pear being a dessert fruit of choice for many gastronomes, I'll throw it together with some yummy rum, fresh lime and sugar -a sweat treat. The difference is they'll have four of these drinks but would never have four helpings of dessert? Ha ha!

Q: What's your number one gourmet trick that's sure to impress guests?

Serve them up a cocktail as soon as they get in the door and they won't care what they get for an entree, main or dessert. It's not smoke and mirrors but I like to think of it as inebriated persuasion .

Q: Finish this sentence. My gourmet kitchen must have...

A feeling of indulgence that makes people want to come back, beating down my door for more.