Cunard brings on top chefs for its Great Australian Culinary Voyage
Itineraries and DestinationsCunard has revealed more details of its Great Australian Culinary Voyage. The cruise line has shared more info on the food and events set to happen on the sailing with chefs like Karen Martini, Mark Olive, Darren Purchese and more.
Ms Martini is confirmed to be taking over Queen Elizabeth’s premium dining venue The Verandah. The acclaimed chef will treat guests to a five-course degustation menu that is exclusive to the sailing.
Some of the dishes have been especially curated and created just for the voyage. Guests can start dreaming of ajo blanco, burnt butter scallops, lime pearls, bonito jelly, and more. Ms Martini will also serve three-course dinners in the main dining room.
Melbourne pastry chef Darren Purchese will be putting his own flavor on Cunard’s Champagne Afternoon Tea. This will include the anticipated return of his signature Glamington, and a new dish, a passionfruit tart with mango and coconut jelly.
Plenty else will be happening for the Great Australian Culinary Voyage including Cal Wilson, present of The Great Australian Bake Off putting on a comedic culinary presentation. Gary Megihan and Mark Olive will be doing live cooking demonstrations. Katie Spain will be putting on wine and gin masterclasses and many more exciting culinary creations will be happening onboard.
There also featured shore excursions, like Darren Purchese taking guests to his favourite Melbourne sweet spots. Katie Spain will also host an excursion, a wine tour of McLaren Vale.
Katrina McAlpine, Director Cunard for Australia and New Zealand said: “The Great Australian Culinary Voyage is only in its second year and has already established itself as a highlight on the Australian foodie calendar and will be an unforgettable week of culinary indulgence for our guests.
“Our esteemed chefs and personalities will not just shine the spotlight on all aspects of our country’s unique produce through their menus on board, they will also be on-hand to personally talk to guests about their love of food, give insightful tips and even take them on carefully curated shore excursions.”
