Travel, food and wine: can anyone name a better trio? It’s the recipe for Cunard’s first-ever major Australian culinary voyage, which embarks on a five-night maritime feast in January 2023.
Master chefs Matt Moran, Mark Olive and Darren Purchese will showcase a selection of their specialty dishes, drawing inspiration from unique Australian-themed dining experiences.
“I’ve selected dishes that showcase the fantastic Australian produce available to us and the ingredients we’ll have in season at that 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 Australian and international wines to pair with the dishes, while food critics Jill Dupleix and Terry Durack will host talks and Q&A sessions.
Cunard’s Great Australian Culinary Voyage sets sail from Sydney on January 28, 2023.
“The Great Australian Culinary Voyage will bring Australia’s vibrant culinary culture to life through curated menus and events, bespoke shore excursions and insightful talks by some of the country’s foremost food experts,” promises Matt Gleaves. , Cunard’s Vice President of Commercial for North America and Australasia.
cruise experience you’ll never forget.”/>
Mark Olive, Darren Purchese and Matt Moran craft a cruise experience you’ll never forget.
Cunard will host Australia’s first major culinary voyage on its flagship Queen Elizabeth, departing Sydney on January 28, 2023, with stops in Melbourne and Burnie – both with themmed shore excursions – before returning to Sydney on February 2.
Cunard’s Queen Elizabeth will host Australia’s first major culinary voyage.
So what can customers expect?
Matt Moran will oversee two exclusive takeovers of the Queen Elizabeth’s upmarket restaurant, The Verandah, as well as curating a three-course menu for the ship’s Britannia restaurant.
One of the dishes Matt will be serving at The Verandah is his famous Maremma glazed duck served with chicory leaf, salsify root, nectarine jam and pickled nectarines.
Matt Moran’s Maremma Peking Duck.
For dessert at the Britannia Restaurant, diners can enjoy Matt’s Roasted Plum with meringue, honeycomb and acacia seed creme fraiche.
Indigenous chef Mark Olive, known worldwide for his TV show The Outback Café, crafts a menu bursting with Australian indigenous flavors, including his signature Lemon Myrtle Barramundi in Paperbark and Lemon Aspen Curd Pie with Slivers of chocolate. Olive will also be hosting an Indigenous Aussie BBQ on deck.
Barramundi Lemon Myrtle by Mark Olive in Paperbark.
Afternoon tea is a tradition on all Cunard voyages, but popular pastry chef Darren Purchese – known to many from his Masterchef appearances – adds a twist to the occasion.
Gin and tonic scones from Darren Purchese.
Diners can expect “gin and tonic scones” made with Four Pillars gin and tonic jelly, juniper cream, sparkling white chocolate and lime cream, as well as a miniature version of his explosive raspberry cake.
Cunard’s Great Australian Culinary Voyage fares start from $1,349 pp in a twin-bed cabin inside (note that specialty restaurants have an additional nominal charge, while wines are at the discretion of the guest). customer and billed separately.)
For more information, visit www.cunard.com/culinary-voyage.
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