They call The Oceania Line the “foodie’s ships”.  And now we know why…

Oceania is part of the new presence in Sydney of Norwegian Cruise Lines.  And it’s Senior Vice President Steve Odell maintained their brave boast was:  “the finest cuisine on the water”.

So when the Oceania Marina stopped off at Sydney on her way to New Zealand this week, she couldn’t wait to show off her culinary prowess.

Co-chair of Oceania Bob Binder was in the Culinary Centre where 12 guests are taken on market forages before learning to cook local fare wherever the ship is in port.

Along with instructor Kellie Evans, he explained the vessel’s constant search for perfection.  There are eight kinds of bread rolls – and flour is specially milled in France and flown to the ship.

The prime beef, aged 28 days, is also flown around the world to meet the ship.  There is a waiter with 12 different bottles of olive oil and balsamic.

Cruise Passenger was among the lucky few to eat at Toscana, the ship’s Italian restaurant.  WE can report that the aged beef is, indeed, succulent and tender, while the Tiiramasu was tantalising.

It’s every bit as fine as any five star restaurant on land.

The ship also boasts a Green Ginger Asian fusion restaurant with Pad Thai Lobster – a signature dish! There is also a French restaurant and a dining room.

The line has actually trademarked “The finest cuisine at sea”, and hired Master chef Jacques Pepin to keep up the quality.

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