The Finest Cuisine at Sea™ now includes an array of delicious plant-based options at The Grand Dining Room. We recently debuted the most expansive vegan menu offerings and the only cold-pressed raw juice and vegan smoothie bars at sea. Try dishes from the vegan menus on any of our six ships, and stop by the juice and smoothie bars on board Marina and Riviera.
Try this recipe for a taste of the islands – it’s one of Chef Ronald Smith’s favorite recipes, and a Jamaican classic. Fragrant, fiery hot and smoky all at once, jerk chicken is as much about the cuisine of Jamaica as the culture. Through a slow-smoke method, the age-old Caribbean practice of jerking has long been used to cure meat either by marinating or rubbing it with a seasoning and then slow-grilling it over wood. Try this recipe with a charcoal grill – and some pimento wood – to enjoy the flavors of Jamaica at home!
According to locals, one of the favorite dishes in French Polynesia is Tahitian Poisson Cru. A refreshing island-style mixture of tuna and fresh vegetables prepared with lime and coconut, the dish is a traditional and delicious taste of the French Polynesia. You’ll find plenty of local restaurants on the islands that serve it, and you can enjoy this dish on board at Terrace Café when you’re cruising the South Pacific. Try the recipe below to bring a taste of the islands to your home.
The ultimate way to get to know a destination, according to a chef? Through sampling its traditional and local dishes, of course. Eating in Bali is an adventure unto itself, and the island’s most renowned dishes are abundantly flavored with local herbs and spices, exciting chefs, foodies, and travelers alike. Below are our chefs’ top picks for tantalizing your taste buds when you visit beautiful Bali, Island of the Gods.
By Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Several years ago, I was strolling the beautiful streets of Taormina and I happened to stop for a coffee and breakfast snack when I discovered these beautiful caramel-colored rice balls. I decided to sample one, and discovered from the shop owner that the rice balls, arancini, are a traditional way Italians use leftover rice and risotto.