Delicious Australia – (10)October 2019

VIRTUALVISIONS

It’snotuncommontoseemultipleportseverydaywhenyou

cruisetheworld.Togetyouinspiredforyournextdestination,

RoyalCaribbean’sfleetis goingvirtual,offeringa tasteof

differentcornersoftheglobebeforeyoudropanchor.Sitdown

in a diningroom,dona VRheadset,andbetransportedtoa

Tokyoizakayawhileyouenjoyyourreal-lifesushi.Or,feaston

saganakiandgrilledoctopusin thesun-filledstreetsof

Santorini...withoutleavingyourship’srestaurant.

3 TOPFOOD

TRENDSAT SEA

LOCAL & SUSTAINABLE

FRESH INGREDIENTS SOURCED

FROM PORTS VISITED

LUXE BAR SNACKS

THINK IBERICO HAM AND

LOBSTER MAC’N’CHEESE

GLOBAL BITES

FLAVOURS FROM AROUND

THE GLOBE ARE HIGHLIGHTED

CHEFS AT SEA
Mealtimes on a cruise ship used to mean
humdrum buffets laden with stodgy food.
But seafaring food lovers are increasingly
seeking gastronomic sophistication, and
lines are implementing a winning recipe
for success: the celebrity-chef-helmed
restaurant. The Crystal Cruises fleet
now offers experimental Japanese cuisine
thanks to chef Nobu Matsuhisa. In
Southeast Asia, Aqua Mekong called on
Aussie chef David Thompson to offer
guests a taste of the region through his
Michelin-starred fare. And another
Australian, Curtis Stone (above), is
reinventing menus across the Princess
portfolio: his eatery, SHARE, features the
finest ingredients at sea. There are more
Michelin stars on Seabourn cruises, with
top chef Thomas Keller updating classic
American dishes at The Grill, while six of
Royal Caribbean’s ships will continue the
Jamie’s Italian restaurant legacy, with
Jamie Oliver confirming his at-sea eateries
will be spared closure, unlike his land-based
restaurants in the UK.

8

SMART TECH

FOR SOME

SHIPS, CHECK-IN

IS NOW BEING

STREAMLINED

THROUGH

SCANNED

FACIAL

RECOGNITION

TECHNOLOGY,

MAKING IT EVEN

EASIER AND

FASTER TO GET

ON BOARD.

delicious.com.au 17