What better way to acquaint yourself with the volcanic landscape and lush forests of New Zealand and the multicultural verve and wild outback of Australia than with some wine? Whether you are dreaming of exploring the vineyards of Auckland and sipping wine harbor-side in Sydney — or are simply in the mood for some wine from Down Under, we have some delicious choices for you. Read on for our sommelier’s top three selections!
By Oceania Cruises Guest Carol B.
Whenever I enter the Grand Dining Room, a sense of serenity overcomes me. My husband and I love the specialty restaurants, but there’s something timeless and classic about the Grand Dining Room that we always look forward to. We feel at home there. The staff welcomes us, knows us by name and so the night begins, under the sparkling chandelier.
By Fleet Corporate Executive Chef Franck Garanger
In the words of culinary legend Paul Bocuse, “Qu’il est difficile de faire simple.” That it is difficult to make simple. With cooking, the most difficult task is always to prepare something simple exquisitely. Simplicity requires great ingredients and great talent. Since you must always start with the ingredients for excellent results, on board our ships we continuously focus on sourcing high-quality artisanal ingredients.
There’s something magical about the turquoise waters of the South Pacific and the local tropical ingredients that inspire flavorful fare. This classic recipe uses the standard breading technique of flour, egg, and bread crumbs, but with a twist – chickpea flour. I love the nutty taste of the chickpea flour as a substitute for traditional white flour. A proper breading technique creates a coating that steams the fish inside, so be sure to avoid overcooking it.
Oceania Cruises guest Brad B. from San Diego recently returned from a beautiful voyage aboard Marina that called on Mediterranean favorites such as Florence, Monte Carlo and Barcelona before ending in Lisbon. The journey featured all of the signature Oceania Cruises experiences – convivial gatherings with fellow travelers, warm personal service from world-class staff and of course, The Finest Cuisine at Sea™ at every meal. Below he shares his humorous re-adjustment to “real life” back in California.