Travel, food and wine: can anybody name a better trio? That’s the recipe for Cunard’s first-ever Great Australian Culinary Voyage, which launches into a five-night seaborne feast in January 2023.
Headline chefs Matt Moran, Mark Olive and Darren Purchese will showcase a selection of their specialty dishes, drawing on uniquely Australian-themed dining experiences.
“I’ve selected dishes that hero the fantastic Australian produce available to us and ingredients that we will be in season at the time“ says Matt Moran, who promises “it’s going to be a great few days!”
Wine critic Huon Hooke will be on board to select both Australian and international wines to compliment the dishes, with food critics Jill Dupleix and Terry Durack hosting talks and Q&A sessions.
“The Great Australian Culinary Voyage will bring Australia’s vibrant food and drink culture to life through curated menus and events, tailored shore excursions and insightful talks by some of the country’s leading food experts,” promises Matt Gleaves, Cunard’s VP Commercial North America and Australasia.
Cunard will host the inaugural Great Australian Culinary Voyage on its flagship Queen Elizabeth, departing Sydney on 28 January 2023, with stops at Melbourne and Burnie – both featuring themed shore excursions – before arriving back into Sydney on 2 February.
So what can guests expect?
Matt Moran will supervise two exclusive takeovers of the Queen Elizabeth’s premium restaurant The Verandah, as well as curating a three-course menu for the ship’s Britannia Restaurant.
One of the dishes Matt will serve at The Verandah is his famous glazed Maremma duck served with chicory leaf, salsify root, nectarine jam, and pickled nectarines.
For dessert in the Britannia Restaurant, guests can look forward to Matt’s roasted plum with meringue, honeycomb, and wattle seed crème fraiche.
Indigenous chef Mark Olive, known globally for his TV show The Outback Café, is crafting a menu bursting with native Australian flavours, including his iconic lemon myrtle Barramundi in paperbark, and lemon aspen curd tart with chocolate shards. Olive will also host a native Australian barbecue on deck.
High tea is a tradition on all Cunard voyages, but popular pastry chef Darren Purchese – familiar to many through his Masterchef appearances – is adding a twist to the occasion.
Diners can expect ‘gin and tonic scones’ made with Four Pillars gin and tonic jelly, juniper cream, fizzy white chocolate and lime curd, along with miniature version of his signature Explosive Raspberry Cake.
Fares for Cunard’s Great Australian Culinary Voyage begin from $1,349 per person in a twin share Inside Stateroom (note that specialty restaurants have an additional nominal charge, while wines are at guest’s discretion and charged separately.)
For more information, visit www.cunard.com/culinary-voyage.