Latest news with #PassporttoGreece
Sydney Morning Herald
5 days ago
- Sydney Morning Herald
Is this the most indulgent dining at sea? Here's our verdict
To be honest, I'm a somewhat reluctant participant in the 'Passport to Greece' cooking class. We're in the Culinary Centre on board Oceania Allura's maiden voyage and I've been invited to join as a media guest (classes are free for passengers). As a former food-magazine editor, I'm assuming rather snootily that there's not going to be much I can learn on board a cruise ship. Of course I'm wrong. As soon as we start making an eminently quaffable Metaxa ginger spritz, I mistakenly add the ginger beer to the cocktail shaker, risking a minor explosion. Chastened, I concentrate more closely on American chef Noelle Barille's instructions and, after a fun couple of hours, come away with a new repertoire of dishes, including melitzanosalata (roasted eggplant dip), Corfu pastitsio (undercook the pasta if you're preparing ahead of time) and what must be the world's easiest dessert – strained Greek yoghurt with toasted walnuts and fragrant local honey. I shouldn't be surprised at Noelle's level of expertise. Oceania Cruises' tagline is 'the finest cuisine at sea', and it delivers on that promise across the board, including at its 10 restaurants and cafes.
Sydney Morning Herald
5 days ago
- Sydney Morning Herald
I didn't think I could learn much about food on a ship. I was wrong
To be honest, I'm a somewhat reluctant participant in the 'Passport to Greece' cooking class. We're in the Culinary Centre on board Oceania Allura's maiden voyage and I've been invited to join as a media guest (classes are free for passengers). As a former food-magazine editor, I'm assuming rather snootily that there's not going to be much I can learn on board a cruise ship. Of course I'm wrong. As soon as we start making an eminently quaffable Metaxa ginger spritz, I mistakenly add the ginger beer to the cocktail shaker, risking a minor explosion. Chastened, I concentrate more closely on American chef Noelle Barille's instructions and, after a fun couple of hours, come away with a new repertoire of dishes, including melitzanosalata (roasted eggplant dip), Corfu pastitsio (undercook the pasta if you're preparing ahead of time) and what must be the world's easiest dessert – strained Greek yoghurt with toasted walnuts and fragrant local honey. I shouldn't be surprised at Noelle's level of expertise. Oceania Cruises' tagline is 'the finest cuisine at sea', and it delivers on that promise across the board, including at its 10 restaurants and cafes.
The Age
5 days ago
- The Age
I didn't think I could learn much about food on a ship. I was wrong
To be honest, I'm a somewhat reluctant participant in the 'Passport to Greece' cooking class. We're in the Culinary Centre on board Oceania Allura's maiden voyage and I've been invited to join as a media guest (classes are free for passengers). As a former food-magazine editor, I'm assuming rather snootily that there's not going to be much I can learn on board a cruise ship. Of course I'm wrong. As soon as we start making an eminently quaffable Metaxa ginger spritz, I mistakenly add the ginger beer to the cocktail shaker, risking a minor explosion. Chastened, I concentrate more closely on American chef Noelle Barille's instructions and, after a fun couple of hours, come away with a new repertoire of dishes, including melitzanosalata (roasted eggplant dip), Corfu pastitsio (undercook the pasta if you're preparing ahead of time) and what must be the world's easiest dessert – strained Greek yoghurt with toasted walnuts and fragrant local honey. I shouldn't be surprised at Noelle's level of expertise. Oceania Cruises' tagline is 'the finest cuisine at sea', and it delivers on that promise across the board, including at its 10 restaurants and cafes.
