Search Results for: Wattleseed pavlova
Search Results for: Wattleseed pavlova
7 egg whites
1 teaspoon lemon juice
1 tablespoon corn flour
1¼ cups castor sugar
300ml whipped cream
2 tablespoons Wattleseed extract
½ cup crumbed Dick Smith Foods’ Bushfood Breakfast cereal or biscuit crumbs
juice of 1 lemon
¼ teaspoon Fruit Spice
1. Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour
2. whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form
3. line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length
4. spread the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm
5. bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage
6. remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
7. flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly
8. spread the Wattle cream evenly over the meringue to a thickness of around 1cm or ½ an inch
9. roll up the pavlova using the long edge of the towel; cut the ends on an angle (good cooks will selflessly taste-test the trimmings)
10. before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel
Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I’d add a pinch of Fruit Spice to this sauce as well to enhance the fruitiness.Email This Page
Dining Downunder Cookbook
This Australian recipe of Wattleseed pavlova is included in the Dining Downunder Cookbookwhich can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.
Episode: Feast Restaurant on Avoca Beach
Recipe By: Vic Cherikoff
This has to be a contender for an Australian national dish. Even if the Kiwis simultaneously concocted the same sort of meringue mixture, the idea of serving it in Swiss roll fashion instead of as a cow pat must put us in front.
For over 6000 years, Australian Aborigines in different clans around the country, parched and milled wattle seeds from around 100 of the 900 plus species of Acacia, then used the coarse flour in baked seed cakes. This all changed in 1984, when the accidental discovery by
Vic Cherikoff created the modern day product known as Cherikoff Wattleseed).
This is more of a flavouring (natural of course) made from nothing but specially selected species of wattle seeds, carefully and artfully roasted using a particular temperature regime to bring out a wonderful and specific profile of Maillard flavour products which we so love in chocolate, baked foods and roasted nuts. The Wattleseed is then ground, again employing specially developed technologies so that the resultant particle size is small enough for maximal flavour extraction in a wide variety of uses but not so fine as to impart a dusty character on the tongue. This research and refinement of the product makes Cherikoff Wattleseed indisputably the best on the market. The proof of this claim is that it is now highly regarded globally by creative chefs and innovative manufacturers for the unique coffee, chocolate and hazelnut flavours that it imparts.
These days, Cherikoff Wattleseed is used extensively around the world from mainstream bakers in Europe to fine dining restaurants, specialty chocolatiers and ice cream manufacturers in New York. Celebrity chefs such as Emeril Lagasse made Cherikoff Wattleseed ice cream on his TV show; Peter Gordon (of NZ and UK fame) uses it in his London eatery (in his signature dish); Graham Kerr has used it for his new, low fat, super healthy cuisine on his most recent TV series; and now Luis Diaz at Wolfgang Puck’s Chinois is about to grasp the flavour impact of it is his cooking. Wattleseed Anzacs biscuits on QANTAS flights are now an iconic inclusion and recently Wattleseed was served to Queen Elizabeth II on her recent visit to Australia. And this is just a smattering.
Numerous Aboriginal communities along with some dedicated, contracted non-Aboriginal harvesters now gather the small wattle seeds across more than a million square miles (kilometres if you must) of country. While plantations are about to begin yielding reasonable quantities of wattle seed, the mechanical harvesting methods trialled so far have not yet provided the most ideal system. Everything from vacuum to combine harvesters have been developed, modified and tested but there is still more work in this area to do. Without doubt, as the market for tonnage grows, the imperative to engineer the best yielding harvesters will grow too and this time is getting nearer as new markets for Cherikoff Wattleseed are found and developed.
While nutrition has little to do with most people’s food choices, Wattleseed is a great inclusion in anyone’s diet. It has an unusually low glycaemic index which means that the carbohydrates in it are slowly absorbed and therefore better for you than sugary, quick release alternatives. Wattleseed can also be incorporated into foods to lower the overall GI and either just improve its nutritional value or to actually make some food acceptable for people with non-insulin dependent diabetes.
But for anyone who simply enjoys great food, Cherikoff Wattleseed is well suited for a wide range of dishes, sauces and condiments. Either in dry form or as the liquid extract, Wattleseed can be used in sauces, rubs and marinades, crumbs, coatings and batters. It’s superb in baked foods such as breads, biscuits, muffins and cakes and also in desserts including custard and custard desserts, bread and butter puddings, crème patisserie and of course, the now famous, rolled Wattleseed pavlova. Wattleseed is terrific in pancakes, waffles, crumpets, scones, bagels or pretzels; also in dairy desserts with Wattleseed ice cream being a certain world flavour soon and even Wattleseed drinking yoghurt, flavoured milk and soy milk are worth trying. And last but not least is the use of Wattleseed in beverages. Try it as an espresso or simply boiled briefly and strained (unlike coffee, Wattleseed can handle boiling temperatures). I find it better with milk as it brings out some sweetness and rounds out the flavour. It’s good blended with coffee if you need the caffeine hit and there are companies already marketing Wattleseed chai. However, one of my favourite uses is to add 1% Cherikoff Wattleseed extract to a mild flavoured beer (not too hopped).
Manufacturers are already using Cherikoff Wattleseed in many of the above applications in commercial and retail products and much of our work is in assisting companies bring out the best in their new product development using this great flavour. And to give you a little insight into the future, we are now looking at new Wattleseed extracts made with liquid carbon dioxide (sub-critical CO2) extraction techniques. These give us concentrated flavours which can be used in low moisture applications (confectionery, chocolate, cheeses, honey etc).
Cherikoff Wattleseed is currently available to chefs and manufacturers in two forms, either as Wattleseed (a milled product like coffee grounds as described previously) or Wattleseed extract which is more convenient and easier to use.
Wattleseed is available online for delivery right around the world. To order, simply visit the
Dining Downunder online store
Vic Cherikoff heads north to the beachside suburb of Avoca where French Chef, André Chouvin runs Feast Restaurant. Every seat in the house commands stunning beach views, but more importantly it boasts some of the best food for many miles around.
Once occupied by the Awabakal Aborigines, the first European land grant in the vicinity was that of Irish army officer John Moore. He received a 640-acre grant of Aboriginal land in 1830 which he called Avoca and he built a house on a ridge overlooking Avoca Lake, just to the west of the beach. He planted cereals, fruit and grapes. In 1836 he was charged with cattle theft but was acquitted. He journeyed to the goldfields in the 1850s but while he was away, his house burned down. Today, Avoca beach has become a popular holiday retreat for Sydneysiders because of its close proximity to ‘the big smoke’.
Chef Andre’s food at Feast Restaurant is influenced by 3 star chef, Paul Bocuse as well as Michel Lorrain, Marc and Paul Haeberlin and uses the finest Australian produce, even though the menu is classic French. Feast’s kitchen brigade is regarded as one of the most skilled on the central coast and boasts a team of 7 chefs each shift. Andre’s food is extremely flavoursome as much as it is visual art. Two dishes which are symbolically served at Feast Restaurant are the Australian lamb loin and ratatouille as well as the golden cappuccino dessert. His lamb loin is served in a deconstruction style which is gaining popularity in Europe and the USA in recent times. The golden cappuccino is created in a chocolate cup and is served complete with mock-froth and cocoa dusting.
Shop 3, 85 Avoca Drive
Avoca, NSW, 2251
1. Marinate the lamb in a small bowl with the wine for about 5-6 hours or overnight in the fridge
2. peel and roughly chop the potatoes and place in a pot; cover generously with cold water and bring to the boil; simmer for 35 minutes or until soft
3. remove the lamb from the red wine and on a hot BBQ or grill, seal and brown the meat allover; finish in the oven at 180°C for 12 minutes; rest the meat for 10 minutes
4. combine the remaining red wine marinade with the lamb jus and reduce to a thick sauce; be sure to strain the jus before serving
5. strain the potatoes and mash together with butter and cream, season with salt and Alpine Pepper
6. slice the asparagus and green beans
7. heat a large frying pan or wok with a little vegetable oil, sauté the green beans and asparagus and finish with Rainforest Rub
Slice the lamb and serve on the potato mash with the greens to the side and the plate drizzled with the lamb jus.Email This Page
Dining Downunder Cookbook
This Australian recipe of Ricotta figs and macadamia nuts is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.
Episode: Feast Restaurant on Avoca Beach
Recipe By: Benjamin Christie
I love tender lamb with a good drop of red, so here I would recommend using a light red wine, as marinating it in a strong full bodied merlot or cabernet sauvignon will make it difficult to pair with a table wine to go with the meal. The strong peppery notes of the Alpine Pepper creates a unique flavour with plenty of punch
4 baby barramundi fillets, skinless
1 cup sugar
1 cup salt (common table salt is fine here)
250g rainforest herb linguini
½ tablespoon butter
2 red capsicums roasted and peeled
100g snow peas
100g English spinach or warrigal greens
2 teaspoons Lemon Myrtle
1. Combine the salt and sugar
2. in a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix
3. leave for 2 hours at room temperature or chill for 24 hours
4. when the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry throughly on paper toweling
5. slice into thin pieces cutting across the fillets at an angle of 30°
6. prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course)
7. top and tail the snow peas removing the string from the edges
8. blanch the snow peas and warrigal greens and refresh in iced water then drain
9. slice the capsicums into thin strips
10. heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves
11. to the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini
Email This Page
Dining Downunder Cookbook
This Australian recipe of Barralax on rainforest herb linguini is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.
Episode: Feast Restaurant on Avoca Beach
Recipe By: Mark McCluskey
Should it be barralax or gravamundi? Either is a corruption of the Scandinavian word for the process of dry curing salmon – but we wanted to make it our own using what is often considered amongst the best eating fish around. This dish needs to be prepared well ahead of time as the curing of the barramundi can take up to 24 hours.
Australian celebrity chefs, Vic Cherikoff and Benjamin Christie from Dining Downunder were invited to host an Australian Cuisine Promotion at the RadissonSAS Slavyanskaya Hotel, Moscow from the 10th – 20th May 2005 as part of Australia Week in Moscow festivities.
Australia Week Moscow is the most important trade event in 2005 for Australian businesses exploring growth opportunities in Russia. The week was a unique opportunity for Australian business to promote and demonstrate a variety of quality Australian goods and services to interested Russian importers and business people. Events combined an exhibition, networking receptions and cultural events.
Australia Week was officially opened by the Australian Governor General, Michael Jeffery and acting Mayor of Moscow, Yaleriy Shantsov on Tuesday the 10th May. As part of the Governor Generals speech, Michael Jeffery said
“I also hope you will sample some of the magnificent Australian cuisine and wine available in this hotel’s Talavera Restaurant during the Australian Food and Wine Week. Two of Australia’s finest chefs (Vic Cherikoff and Benjamin Christie) have come to Moscow to prepare a selection of dishes using Australian ingredients that are renowned for their quality, taste and purity.”
Read the Governor General’s full speech here.
After the official opening, the Australian Governor General met with both us to discuss how indigenous ingredients provide positive financial and cultural benefits to Aboriginal communities around Australia.
The first event on the Australia Week in Moscow calendar was a cocktail reception for over 450 guests of the Australian Ambassador to the Russian Federation, Mr Robert Tyson. The reception kicked off with a number of dances by Aboriginal dance group Descendance and then came the food. With over two days to prepare the reception included various native inspired Australian canapés together with fresh Moreton Bay Bugs, a carving station of Australian grain feed Black Angus Beef, mini lamb burgers with bush tomato relish and QLD king prawns with Mountain Pepper BBQ sauce. On the sweet side there was Wattleseed Pavlova with wild fruits, Rainforest parfait and Chocolate wild peppermint mousse with riberry confit to name just a few. Days after the reception event, both Vic and I were still receiving compliments.
From Wednesday onwards Australian cuisine was available in both the Talavera and Amadeus Restaurants. In Talevera Restaurant, which usually features fine dining Mediterranean cuisine, we offered an Australian à la carte menu with dishes such as kangaroo larb, paperbark smoked borscht and grilled barramundi with lemon myrtle mash and quandong confit. Each evening over 50 guests (20% over average numbers) experienced our unique menu.
Apart from fine dining Australian style, a more casual Australian menu was offered in both Cafe Amadeus and in the Lobby Lounge. The most popular dishes were the Wildfire spiced wontons with bush tomato chutney; Red Desert Dusted steak sandwich with Illawara plum sauce and beer battered barramundi with chips and wild lime tartare.
Another highlight of the Australia Week Moscow was the Australian Brunch in Cafe Amadeus, which featured crowd-pleasing performances by Aboriginal dance group Descendance on Sunday the 15th May. The Australian inspired menu included a wide selection of salads and seafood together with soups and an array of other hot dishes. Three live cooking stations offered pasta, omelettes and crepes all with Australian native ingredients. Guests were able to sample a wide range of authentic Australian dishes – paperbark smoked beetroot salad, wattleseed duck with quandongs and Wattleseed Pavlova with wild fruit coulis.
Apart from the Australian Food and wine being offered, Austrade hosted a 4 day exhibition for Australian companies looking to export their products to Russia. The full list of participants can be found here.
The week long event was sponsored by Emirates Airlines who provided return airfares from Australia to Moscow.
Dining Downunder would like to extend a sincere thank you to all the staff at the RadissonSAS Moscow and we would like to offer special thanks to the following people who really made the event a compete success;
Joergen Rathjen, General Manager, RadissonSAS Moscow
Tony Higginbotham, Executive Chef, RadissonSAS Moscow
Björn Hörberg, Executive Sous Chef, RadissonSAS Moscow
Gregory Klumov, Senior Trade Commissioner, Austrade Moscow
Natasha Smirnova, Business Development Manager, Austrade Moscow
Dan Tebbutt, Consultant, Austrade Moscow
When the Regent Seven Seas Mariner recently visited Australian shores, Australian celebrity chefs Vic Cherikoff and Benjamin Christie from the cooking show, Dining Downunder ™ were invited on board as part of the Regent Spotlight on Wine and Food from the 8th to the 11th of November 2005.
During the five day cruise from Sydney to Hobart, Chefs Vic and Benjamin held a series of cooking classes using native Australian ingredients in every day cooking. Each of the cooking classes consisted of two dishes which were then available each evening in the main restaurant, The Compass Rose.
The Australian menu onboard included:
• Creamy cauliflower soup with West Australian marron scented with lobster oil and Oz Lemon
• Seared kangaroo fillet with Yakajirri rosti, aniseed myrtle mushrooms, quandong confit and crispy enoki
• Lemon Aspen Sorbet
• Wildfire spiced Tasmanian ocean trout fillet on paperbark smoked kipfler mash topped with pineapple and riberry salsa
• Rolled Wattleseed pavlova with wild rosella coulis
Whilst onboard the Mariner, Vic and Benjamin also presented an Australian Steakhouse menu in the La Veranda restaurant, which served a range of Australian steaks and game meats including kangaroo loin, emu steaks and crocodile tail served with native flavoured sauces including a sweet Kakadu plum sauce, Mountain Pepper BBQ Sauce and a wattleseed mushroom sauce. As many of the guests were American, Vic and Benjamin also served up an Australian style pork ribs with Illawarra plum sauce which proved quite popular.
During the cruise down the east coast of Australia, all Australian menus was accompanied a selection of both white and red wine by Wolf Blass. The chefs were also joined by Wolf Blass’s Chief Winemaker, Chris Hatcher who conducted two very popular presentations on Australian wines.
The Regent Seven Seas Mariner is the world’s first all-suite, all-balcony ship, as well as the first to offer dining by the famed Le Cordon Bleu® of Paris in Signatures, one of four single, open-seating restaurants. Catering to only 700 guests, she is one of the most spacious cruise ships afloat. For more information on Regent Seven Seas Cruises visit www.rssc.com
After arriving in Hobart, Vic and Benjamin spent time travelling around Tasmania visiting food producers, restaurants and wineries sampling the best food and wine Tasmania has to offer as an exploratory visit for the 2nd series of Dining Downunder™.
Australian celebrity chefs Vic Cherikoffand Benjamin Christie were asked by Austrade’s Business Development Manager, Ancy Palma from the Philippines to host a week long Australian cuisine event at the Hyatt Regency Guam from the 11th to 17th April 2005.
The event complemented the Pacific Hotel & Restaurant Expo (PHARE), a three day expo for chefs, purchasing managers, US military and hotel management from the region to view the latest products and services on offer and exhibitors to network with thousands of visitors. There was also a culinary competition run during the expo with judges mainly from the Micronesian Chefs Association
The week long event was held in the Hyatt Regency Guam’s main restaurant, La Mirenda which offers buffet dining with international themes and features a show kitchen together with indoor and alfresco seating. Both Vic and Benjamin presented a menu which changed daily and each service featured various native flavours of Australia including wattleseed, paperbark, riberries, quandongs, Alpine Pepper, Oz Lemon, Wildfire Spice, munthari, lemon aspen and wild desert limes to name a few.
Highlights from the menu included dishes such as;
Wattleseed duckling with Illawarra plum sauce
Moreton bay bugs tossed with Mountain Pepper BBQ Sauce
Barramundi with macadamia cream sauce and glacé riberries
Paperbark smoked pork loin with apple munthari
Gumleaf crème caramel
With PHARE on the doorstep, the Hyatt Regency Guam and Austrade’s strategy was to promote the native flavours of Australia as reflecting the hotel’s culinary innovation. The strategy paid off with many PHARE exhibitors, participants and visitors dining at least once and nearly every Executive Chef from Guam’s 4 and 5-star hotels sampled what was on offer in La Mirenda.
As part of PHARE, Austrade represented numerous Australian companies looking to export their products to Guam. The three day trade event concluded with an Australian inspired cocktail party hosted by Corinne Tomkinson, Australian Ambassador to the Federated States of Micronesia and Alan Morrell, Australian Senior Trade Commissioner to the Philippines. Attendees included various US and Australian government officials, Australian companies, local buying groups and some of Guam’s best chefs. The talk of the event was the native Australian flavoured canapés and cocktails, which were served, particularly the Australian lamb cutlets with Illawarra plum chilli sauce, a mussel soup with wild lime and the squid, corn and asparagus cakes with rainforest herbs and Ozyaki™ sauce.
There was extensive media coverage for this new Australian cuisine concept of Dining Downunder including television, radio and both conventional and virtual newspapers and encouraged many locals to attend with some guests dining daily for 3 and 4 return visits. The overall success of the event was measured by the positive revenue after costs and covers were 70% up on the average number of diners for the equivalent non-promotional period.
Towards the end of the week, Vic hosted an Australian Cooking Class for Hyatt Regency Club members and corporate guests in Al Dente Italian Ristorante. The 3 hour cooking class was attended by over two dozen people, setting a record for cooking class attendances at the Hyatt Regency Guam. Students enjoyed a lunch they helped prepare of Paperbark Smoked Barramundi flavoured with Australian spices, a ‘Bushetta’ of bush tomato and basil on Wildfire spiced ciabatta and finished with Wattleseed Pavlova and glacé riberries and wild limes, all served with appropriate wines, from Australia of course.
One highlight of the week long Australian Cuisine Promotion was the Sunday Brunch in La Mirenda Restaurant. The Australian inspired menu presented a wide selection of salads, seafood and soups together with various festive hot dishes. Three live cooking stations offered pasta, omelettes and crepes all featuring Australian native ingredients.
Dining Downunder would like to extend a sincere thank you to the GM and all his staff at the Hyatt Regency Guam and would like to offer special thanks to the following people who really made the event a compete success;
Hermann Grossbichler, Executive Chef
Ian Crough, Executive Sous Chef
Chef Suharto, Executive Pastry Chef
Patrick Verove, Director of Food & Beverage
Maria Cooper Nurse, Marketing Manager
Ancy Palma, Business Development Manager, Austrade Manila.
John (and Paula) Bent, Business Development Manager, Austrade Guam.
Australian Guest Chef Dayle Merlo of Dining Downunder™ will take centre stage for one week at the famed Parkroyal Grill at Grand Plaza Parkroyal Kuala Lumpur. from the 10th -17th May. The Australian Cuisine Promotion is being sponsored by Malaysia’s national carrier, Malaysia Airlines and Cherikoff Food Services.
Dayle Merlo, Executive Chef of Bistro C Restaurant, Noosa Heads, Queensland, Australia, has more than 20 years of experience and during this time has made various TV appearances and been featured in various magazines such as Vogue, Gourmet, Queensland Living, In Flight and Wallpaper. Chef Merlo was also featured in the Dining Downunder™ television series, which has aired in 32 countries and led to his involvement at other Australian Food Promotions by Dining Downunder, most recently, in Abu Dhabi and Dubai.
The Parkroyal Grill’s special promotional menu by Dayle Merlo includes entree, main course and dessert items. For entrees, patrons can take their pick from Natural oysters with watermelon, basil & fruit spice salsa: Lemon aspen cured salmon gravalax with asparagus panna cotta and alpine pepper grissini; Australian beef and riberry tart garnished with a frisée of paperbark smoked beetroot salad; Akudjura butter grilled scallops with a snow pea, shaved fennel, wattleseed & orange salad; Warm salad of paperbark smoked lamb, eggplant, spinach & fire roasted peppers with quandong.
Irresistible main course offerings comprise King prawn, riberry, fruit spice & plantain banana curry, Oz lemon rice,chilli mango & native lime relish; Eye fillet of prime Australian beef, akudjura & wild mushroom crust, smashed roasted kumera, broccolini, sticky jus; Wildfire spiced baby chicken, Oz lemon & coconut risotto, seared choys, jus lie; Alpine pepper roasted duck breast & Illawarra plum braised leg, parsnip gnocchi, Kenyan beans, plum glaze; Crisp skinned, Red Desert dusted barramundi fillet, crab mash, asparagus, confit tomatoes, native lime and rosella beurre
Three mouth-watering desserts are available to help diners end their meal with the perfect sweet note – Wattleseed pavlova with passionfruit and banana and espresso brittle; riberry and apple crumble, acacia ice cream; and rosella jam bombolini and aniseed myrtle semi fredo. In addition, patrons can also compliment their meal with a range of fine Australian wines.
Dayle is one of a select handful of Ambassador Chefs for Dining Downunder and who are taking Australian cuisine to the world. Dining Downunder Ambassador Chefs are Australian cuisine specialists who focus on promoting the country’s unique offerings including aromatic herbs, pungent spices, tangy and flavorsome fruits, rich nuts and a collection of infused oils, sauces, syrups, extracts and more. These are incorporated into enticing menus and our chefs highlight the essentials of using Australian native ingredients and presenting an authentic Australian food style.
Australian Celebrity chefs, Vic Cherikoff and Benjamin Christie from the popular Australian cooking show Dining Downunder ™ will showcase the rare herbs, spices, fruits and more in an authentic Australian cuisine presentation onboard the Regent Seven Seas Mariner from Sydney to Hobart during November.
The Seven Seas Mariner will depart Sydney on the 8th and will arrive in Hobart on the 12th of November. During the cruise, Vic and Benjamin will be hosting an Australian themed dinner menu in the Compass Rose restaurant. Dishes include Nth Queensland cold smoked barramundi with wild lime mayonnaise, Wildfire spiced ocean trout with paperbark smoked kipfler mash and riberry salsa and Wattleseed pavlova to name just a few.
Apart from the Australian themed dinner both chefs will be conducting a series of cooking classes using authentic Australian ingredients. Guests will be able to participate in these classes and learn how to use ingredients such as wattleseed, paperbark, alpine pepper, lemon aspen, yakajirri and rosella.
At the conclusion of the cruise in Hobart, Vic and Benjamin will spend four days travelling around Tasmania filming for the second series of Dining Downunder™. They will visit food producers, restaurants and wineries sampling the best food and wine Tasmania have to offer.
The Regent Seven Seas Mariner is the world’s first all-suite, all-balcony ship, as well as the first to offer dining by the famed Le Cordon Bleu® of Paris in Signatures, one of four single, open-seating restaurants. Catering to only 700 guests, she is one of the most spacious cruise ships afloat.
For more information on Regent Seven Seas visit www.rssc.com