WHEN Marina was under construction, the shipyard workers joked
that they were not building a ship, they were building a floating
galley.
The galley (kitchen) takes up more space on the 66,000-tonne
vessel than is usually found on superliners twice the size.
Then there is the Bon Appetit Culinary Centre – a hands-on cooking
school that allows passengers to live out their MasterChef or My
Kitchen Rules fantasies.
But for me and my travel buddy Craig, it was more a case of
Gordon Ramsay’s Kitchen Nightmares!
We took the Turkish Delights class, while sailing between Hobart
and Melbourne, and despite the best efforts of the expert chef
instructor, let’s just say we were glad the Marina has so many great
restaurants.
The room is set up with 24 two-person workstations with induction
stovetops, presumably to avoid people like us setting the ship on
fire.
Everyone learns how to whip up perfect pita, kofte kebabs, chicken
pilaf and several other dishes.
Other themed classes (US$69) include Moroccan, Mexican,
Greek, Spanish, Caribbean, Indian, Portuguese, brunch, crepes and
desserts.
It’s one of many ways that Oceania Cruises, known as “the foodie
cruise line”, strives to connect passengers with the onboard cuisine.
The crew are very involved in the food, too. In the Toscana
restaurant, for example, the pesto recipe belongs to one of the wait
staff’s grandmothers.
They take their Italian so seriously that there is even an olive oil
waiter who comes around to each table.
Jacques’ bistro, named after master chef Jacques Pepin (he even
etches his name onto the bread rolls) is a real treat of French
delicacies, with great cheese, soups, duck & fish.
Red Ginger specialises in Thai and Vietnamese five-course set
menus in a very swanky space.
The steakhouse, Polo Grill, serves choice cuts of USDA prime beef
and roasted meats.
Baristas coffee bar, adjoining the library and overlooking the pool
deck, is another top spot for a quiet cappuccino and biscotti.
Best of all, none of these specialty venues impose a surcharge.
There are two special options for guests seeking the next level in
dining.
La Reserve, a wine-tasting and food-pairing venue has a capacity of
only 24 (US$99 per person). Privée is even more exclusive, charging
US$250 for a private party of 10.
Foodie features are extended on shore in more than 25 ports
worldwide, where Culinary Discovery Tours allow guests to join a
chef shopping in local markets.
In Tauranga, New Zealand, a small-group tour visits an orchard and
is followed by a traditional Maori feast using native herbs and other
fresh ingredients. Overlooking a hot spring, participants watch how
their meal is prepared using the natural geothermal water.
The 1,258-passenger upper-premium Marina returns to the South
Pacific on 23 February 2014.
Departing Sydney, the ship sails to Tahiti via Melbourne, Hobart, NZ,
New Caledonia and Fiji.
See www.oceaniacruises.com.au.
