Author: Christine Roberti

Swan Hellenic is leading a springtime exploration of Atlantic Europe’s wine & gastronomic heritage

16 January 2025
Swan Hellenic recently announced an exciting new development in high-end exploration, its first-ever cultural expedition cruise offering a connoisseur focus on Wine & Gastronomy @Sea. 
 
Departing from Lisbon on May 12, 2025, and calling at Leixoes (Oporto), Ferrol, Santander, Bilbao, Lorient, Roscoff, Saint-Malo and Honfleur on its way to Portsmouth, this “Legacy of Wine” cruise will explore prominent historical and cultural sites in depth at each port of call in the Swan Hellenic tradition. But it will also transform the experience with visits to prestigious vineyards and the producers of local delicacies, combined with unique daily opportunities to savour the finest culinary and oenological specialties, showcasing the unique terroir and rich winemaking traditions of each region.
 
Master of Wine Keith Isaac, general manager of Castelnau Wine Agencies, will guide the wine tastings and accompany guests throughout their voyage, offering illuminating insights that benefit from his 36 years’ expertise. The tastings will range from premium port and champagnes to Rioja, Ribera del Duero and award-winning ciders and calvados.
 
The privileged guests will likewise rub shoulders with multi award-winning Chef Heribert Dietrich, a member of JRE and the worthy recipient of 16 Gault & Millau points, plus a Michelin star, in his illustrious career.
 
Each evening aboard, Heribert and Keith will join forces to create an intimate celebration of fine wine and haute cuisine in an elegant ocean-view setting, bringing guests skillfully curated pairings with which every course tells a story. This crescendo of signature dishes, each displaying the exceptional creativity for which Chef Heribert is renowned, will then culminate in a spectacular Gala Dinner towards the end of the voyage.
 
“We are very proud of this significant enhancement to our cultural expedition cruising,” says Swan Hellenic CEO Andrea Zito. “Every aspect has been expertly conceived to immerse our guests in transformative gastronomic experiences that enrich their voyage with new skills and insight.”

Three Michelin-Starred Chef Nacho Manzano to run Porto Gaia Hotel’s culinary program

14 January 2025

Tivoli Hotels & Resort’s Tivoli Kopke Porto Gaia Hotel has announced an exclusive partnership with three-Michelin-starred Spanish chef, Nacho Manzano, who will oversee the luxury hotel’s dining establishments—1638 Restaurant & Wine Bar and Boa Vista Terrace. Chef Manzano brings his tried-and-true family traditions, revered legacy and rich culinary heritage of Northern Spain’s Asturias region to the hotel, which is scheduled to open next month in Portugal’s Douro Valley wine country.

Born in La Salgar, a small village in Asturias, Nacho Manzano began working in his family’s restaurant where he formed a deep connection with the flavors and traditions of his homeland while cooking his grandmother’s passed-down recipes. Years later, he transformed Casa Marcial, a simple local restaurant and family home, into one of the most acclaimed restaurants in Spain, which was awarded its third Michelin star in 2024.

Chef Manzano brings his unique culinary acumen to Tivoli Kopke Porto Gaia’s 1638 Restaurant & Wine Bar by Nacho Manzano, where his tasting menu will showcase haute cuisine paired with award-winning Kopke wines. He will also oversee Boa Vista Terrace by Nacho Manzano, a casual sharing concept with panoramic views over the Douro River and the city of Porto, as well as banqueting menus for special occasions, weddings and corporate events.

1638 Restaurant & Wine Bar by Nacho Manzano

Offering a timeless atmosphere with stunning views of Porto, 1638 Restaurant & Wine Bar by Nacho Manzano will take guests on an incredible culinary adventure showcasing the purity of each ingredient, and a philosophy of minimal intervention and techniques, like steaming and low-temperature cooking, that honor and enhance the ingredients’ finest qualities. The signature tasting menu will change every two months and will be paired with exquisite wines from the Douro region, including renowned Kopke Port wines and Douro DOC still wines from Quinta de São Luiz and Quinta da Boavista. The restaurant proudly features the widest range of Kopke Ports, including some very rare and unique selections, such as the Kopke Harvest 1934. 

 

Boa Vista Terrace by Nacho Manzano

The relaxed Boa Vista Terrace combines all-day dining with attractive interior design and warm ambience, making it an ideal spot for a quick bite, a business lunch or dinner, or a casual meal with friends and family. The international menu draws its roots from the Atlantic and is destined to become one of the best places to dine in Porto.

Set to open in February, Tivoli Kopke Porto Gaia will set a new standard for luxury hospitality in the northern region of Portugal, combining Tivoli Hotels & Resorts’ heritage of timeless travel with the storied history and legacy of Kopke, the oldest Port Wine House in the world, established in 1638. Older than Douro’s demarcated region and a leader in the production of tawny and white port, the Kopke Port wine cellar, adjoining the hotel, will be one of the most exclusive attractions where guests will enjoy an immersive experience in the world of the most recognized fortified wine. In addition to its restaurants, the hotel will also feature a pool bar and the Sky Bar Kopke, a rooftop that specializes in signature Port cocktails and captivating views of Porto. 

Holland America Line welcomes chefs Ethan Stowell & Jacques Torres on 2025 Grand Voyages

9 January 2025

Holland America Line is bringing an extraordinary culinary experience to its 2025 Grand Voyages by welcoming chef Ethan Stowell and chocolatier Jacques Torres on board.

These renowned culinary artists will join a segment of the Grand World Voyage and Grand Voyage: Pole-to-Pole, respectively, offering guests a series of exclusive events and interactive culinary sessions.

“Including Chefs Ethan Stowell and Jacques Torres on our Grand Voyages builds on our commitment to delivering unique and exclusive travel experiences on these longer cruises,” said Michael Smith, Holland America Line’s senior vice president for guest experience and product development. “These two extraordinary chefs will enable our guests to enjoy world-class culinary events that complement the breathtaking destinations and memorable moments of these itineraries.”

Meet the chefs

Ethan Stowell, celebrated for his innovative approach to Pacific Northwest cuisine, will join the 124-day Grand World Voyage from April 19-25 aboard Zuiderdam. Stowell will participate in live cooking demonstrations, exclusive dinner experiences featuring destination-specific menus and attend a special pizza event as the ship sails out of Naples, Italy.

Additionally, Stowell will host a “Coffee Chat” for guests where they will have the opportunity to ask questions and learn from a world-renowned chef on their culinary approach.

Jacques Torres, the acclaimed chocolatier and pastry chef, will join the 133-day Grand Voyage: Pole-to-Pole aboard Volendam, departing Jan. 25, 2025, from Fort Lauderdale, Florida. Torres will join the voyage from April 29 to May 4 to delight guests with his expertise in chocolate and pastry through live demonstrations and exclusive dessert tastings. Guests can look forward to interactive sessions where Torres will share his culinary journey and insights into the world of chocolate.

During his time on board, he will also lead the Chocolate Surprise parade — a beloved late-evening procession of Torres’ chocolate confections that happens once a cruise on every ship.

Additionally, Torres will host an exclusive dinner in Pinnacle Grill featuring his delectable desserts.

About the 2025 Grand Voyages

The 2025 Grand Voyages offer an unparalleled travel experience, with Zuiderdam visiting 49 ports in 30 countries across six continents and Volendam exploring 68 ports across five continents and 26 countries.

Both voyages feature overnight calls and memorable moments, including scenic cruising in Antarctica, the Amazon River, the Great Barrier Reef and more.

Segments offer a taste of a Grand Voyage

Guests can still book the full Pole-to-Pole cruise or join segments on either Grand Voyage. The Grand Voyage: Pole-to-Pole aboard Volendam features seven segments, ranging from 33 to 100 days. On Zuiderdam’s Grand World Voyage, guests can choose from among six segments, ranging from 20 to 55 days.

The segments allow guests to choose from a diverse selection of shorter itineraries, tailoring the Grand Voyage experience to their own taste and timeline.

  • 20-Day Athens, Greece to Fort Lauderdale, April 19 — May 9, 2025: Guests looking to sail with Ethan Stowell can embark in Athens for a Mediterranean adventure, calling at ports in Italy, Spain, Portugal and Morocco — including a special overnight celebration in Barcelona, Spain — before heading across the Atlantic Ocean, visiting San Juan, Puerto Rico, for a perfect day in paradise before disembarking at Fort Lauderdale.
  • 44-Day Barcelona to Fort Lauderdale, April 24 – June 7, 2025:  Guests eager for time aboard with Jacques Torres can embark in Barcelona and experience the dramatic landscapes of Spain through northern Europe, calling at ports in Portugal, France, Iceland, Norway, Netherlands, Belgium, Scotland, Iceland, Greenland and Canada.

Grand meetup in Barcelona

On April 24, 2025, Volendam and Zuiderdam will meet in Barcelona for a joint overnight call, bringing the two Grand Voyages together for a celebration. Special festivities involving both ships will mark the occasion of the perfectly planned dual visit.

The Grand Meetup dinner will feature a show-stopping chocolate globe, an exquisite creation by Chef Torres, representing the world-spanning journey of the two ships.

A Grand onboard experience

On each Grand Voyage, Holland America Line ships provide gracious service, superior amenities and unexpected experiences. Guests can relax during leisurely days at sea, taking advantage of the extra time to participate in shipboard activities.

Shipboard entertainment shines in the evening with local cultural performers and special guest headliners. Festive gala balls and dressy nights create memorable moments, along with a Captain’s Grand Voyage Dinner.

Dining is elevated to a new level on each Grand Voyage with menus that change daily and are seldom repeated, featuring local ingredients and regional cuisine.

A foodie’s guide to exploring Fort de France, Martinique’s tasty capital

7 January 2025

Fort-de-France, Martinique’s stunning capital, is a true culinary treasure that houses some of the country’s tastiest troves; beautifully blending the island’s French influence and Caribbean flair. 

This guide invites you to embark on an unforgettable gastronomic adventure through the city’s bustling markets, charming bistros, and authentic street food stalls. From savoury dishes to mouthwatering desserts, Fort-de-France promises an unmatched feast for the senses. Hop in, and explore the rich culinary landscape of this subtropical paradise.  

Market magic

Fort-de-France is home to a thriving market scene that embodies the spirit and bold flavours of Martinique.

At the heart of the city lies the Grand Marché de Fort-de-France, a bustling hub where colourfully adorned stalls overflow with fresh local produce, aromatic spices, and masterfully handcrafted goods. Here, visitors can immerse themselves in the island’s lively atmosphere, sampling regional delicacies and discovering the unique artisanal crafts that characterize this corner of the Caribbean.

Just a short distance away, the Diamond Market is ideally situated along the seafront, providing a picturesque backdrop of the shimmering Caribbean Sea. As you stroll through the market, you will find an array of eye-catching kiosks brimming with fresh fish, succulent fruits and homegrown vegetables sourced by nearby farms. Whether you’re looking to fill your basket or simply bask in the vivacious atmosphere, Fort-de-France’s food markets are a must-see on your culinary journey. 

Discover local delights

In this city, local food shacks and cozy restaurants reign, offering humble eats and affordable delights that showcase the island’s best recipes. One must-visit spot is Le Truck Qui Fume, a beloved food truck famous for its barbecue and rotisserie-style dishes. From creole-inspired, tajin-spiced chicken sausage to hot, juicy ham hocks and spiced chicken wings, this bustling eatery is a favourite among locals and visitors alike.

For those seeking a friendly sit-down experience, Djol Dou serves up traditional yet scrumptious West Indian cuisine. Cooking comforts with a smile since 1999, at Djol Dou, you can look forward to indulging in sizzling stuffed crab, freshly smoked fish, fiery lambéed banana, sweet coconut flan and so much more. Another gem is Kay Ali, housed in a magnificent colonial mansion on the outskirts of the city. The chef masterfully crafts refined everyday cuisine using fresh, locally sourced ingredients that blend tradition with a modern flair.

Open on weekends as well for brunches with friends and family, Kay Ali’s cozy setting and inventive menu offer a perfect opportunity to enjoy Martinique’s culinary riches without breaking the bank. 

Savour sophistication

For those seeking an elevated dining experience in Fort-de-France, Martinique offers several options to satisfy every palate.

 Miza Restaurant leads the way with its refined interpretation of classic regional dishes. Chef Sébastien Jean-Joseph has curated an immersive gastronomic journey, introducing exotic, yet straightforward flavours with a world-class artistic presentation. Each lip-smacking meal from start to finish, highlights the natural essence of the carefully selected ingredients.

Miza is the perfect destination for food lovers eager to relish the elegance of the island in a sleek, modern setting. For a vibrant yet sophisticated seafood experience, head to Galanga Fish Bar, where Chef Yadji Zami celebrates the island’s organic side. Nestled amongst lush greenery, this eatery serves up creative dishes that explore every variation of fish, from zesty ceviche and tender tataki to carpaccio and fish meatballs. Each plate is a delightful melange of fresh local produce, seafood and herbs, sure to tantalize your tastebuds and transport you into the heart of Martinique’s food culture. 

Discover the vibrant gastronomic scene of Fort-de-France, where every meal celebrates the flavours of beautiful Martinique. From humble local shacks to elegant eateries, the capital city is a true haven for all foodies.

For more information on the top places to eat in Fort-de-France, visit https://www.martinique.org/en/bars-restaurants/restaurants?locality=Fort-De-France. 

Air France has added Michelin-starred menus in its La Première cabins

3 January 2025

Air France is renewing its partnership with Emmanuel Renaut, triple Michelin-starred chef and Meilleur Ouvrier de France.

This will be his first time creating all the starters and main dishes on the new menu. The chef continues to work with carefully selected seasonal produce, vegetarian products, red and white meat of French origin and fish sourced from sustainable fisheries. As a lover of Savoyard cuisine, he is keen for others to savour his mountain-inspired cuisine combining local produce with French culinary heritage.  

“Nature is a source of inspiration as infinite as it is fragile. My cuisine tells a story, one of simplicity, gourmet indulgence and comfort. This is what I wanted to share with Air France’s La Première customers”, he said.  

With a selection comprising Beaufort PDO soufflé, cream of mushroom with truffles, and foie gras with salsify, blueberry and onion chutney, the chef has created five inventive, gourmet starters. Eight new dishes celebrating French cuisine, especially Savoyard cuisine, also feature on this seasonal menu that will be renewed over the coming months. Polenta with wild mushrooms, spinach and mountain cheese – simple products with a distinct Alpine identity – or Scallops quenelle, tangy cream sauce and root vegetables are among the new gourmet delicacies available on board.  

As for desserts, this is the first time that Air France is entrusting its dessert menu to Claire Heitzler, Gault & Millau’s elected pastry chef of the year 2013, who places special emphasis on French, seasonal products to offer La Première guests a genuine gourmet interlude.  

“For Air France, I created a selection of pastries combining gourmet delicacies, flavours and products from our French regions. A gourmet interlude for the company’s passengers to enjoy”, said the chef.  

Seven of her signature desserts will be gradually unveiled on the La Première menu. The chef has notably created a triple chocolate cloud, a dessert of crunchy chocolate shortbread and creamy dark chocolate, and the Castanéa, a dessert with Ardèche chestnuts and Corsican clementines.  

This winter, the La Première cabin is available on flights from Paris-Charls de Gaulle to Abidjan (Côte d’Ivoire), Dubai (United Arab Emirates), Los Angeles, Miami, New York-JFK, San Francisco, Washington-DC (USA), Sao Paulo (Brazil), Singapore and Tokyo-Haneda (Japan).  

Unico 20°87° has picked its next celebrity chef for its in-house restaurant residency

1 January 2025

UNICO 20°87° Hotel Riviera Maya, a five-star, all-inclusive beachfront resort in the heart of the Yucatan peninsula, today announced illustrious Chef Gerardo Vázquez Lugo as its next celebrity chef-in-residence to helm the hotel’s flagship restaurant, Cueva Siete.

Since opening, Cueva Siete has become a vibrant hub of rotating celebrity chefs who interpret the region’s cuisine with signature techniques, locally sourced ingredients, and unique flavors. Under Chef Gerardo, Cueva Siete will undergo a culinary renaissance, bringing distinctive new dishes and a fresh perspective to every table.

Since its inception, the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya has hosted numerous master chefs to oversee the entire restaurant for two full years, transforming the experience and ensuring a refreshed experience for returning visitors. The resident chef is granted full creative control of Cueva Siete’s menu and kitchen in order to showcase their expertise and signature specialties.

 

“I am thrilled to officially be part of the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya. My predecessors, Chef Lula Martin Del Campo, Chef Xavier Perez Stone, and Chef Christian Bravo have truly laid a remarkable foundation and exceptionally high standard for the program,” said Chef Gerardo. “I’m most looking forward to seeing hotel guests experience my menu with unique flavors and hopefully, have them coming back for seconds.”

About Chef Lugo

Chef Lugo brings more than 25 years of experience to Cueva Siete, with a focus on fresh, local, seasonal ingredients and responsible sourcing from regional farmers and growers.

He is currently Executive Chef at the renowned Nicos, named among Latin’s America’s 50 Best Restaurants for 10 consecutive years, and a recipient of the prestigious Diners Club Lifetime Achievement Award. Chef Gerardo has helmed exceptional kitchens across the globe, including Le Bristol in Paris, Las Rosas Restaurant in Turin, Imperial Hotel Tokyo, and numerous others. He serves as a mentor to Young Chefs S.Pellegrino, and also appeared as a judge on the first edition of Netflix series Iron Chef Mexico.

Chef Gerardo’s menu at Cueva Siete will feature traditional Yucatan dishes, including Xe’ek, a fresh citrus salad and Salbut Dzik, a modern take on a pulled protein salbute. The menu will dive into local flavors and ingredients like jicama, plantain, purslane and achiote.

With the launch of this latest culinary initiative, UNICO 20°87° Hotel Riviera Maya further solidifies its reputation as a top culinary destination for thoughtfully prepared, authentic cuisine defined by the unique tastes, textures, and aromas of Mexico’s rich culinary heritage.

For more information, visit http://www.unicohotelrivieramaya.com.

6 cozy soups to try at home

25 November 2024

From classic chicken noodle, to pasta e fagioli, these hearty soup recipes are my go-to for an easy lunch or dinner idea. Don’t forget fresh bread for lots of dipping!

Chicken Noodle with Lemon

For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours. Short on time? Rotisserie chicken is a great alternative, too.

Ingredients:

  • 1 tbsp. canola oil
  • 3 large carrots, chopped
  • 1 large white onion, diced
  • 2 celery stalks, diced
  • 3-4 fresh chicken thighs, bone in
  • 8 cups chicken broth
  • ½ cup fresh lemon juice (about 3-4 whole lemons)
  • 1 bay leaf
  • 1 cup egg noodles
  • ¼ cup fresh parsley, diced

Method:

In a large pot, heat oil on medium and add carrots, onion and celery. Cook for five minutes, or until onions are translucent. In a separate pan, sear chicken thighs on medium-high heat, five minutes per side. Transfer chicken thighs to pot; pour in chicken broth and lemon juice and add bay leaf. Bring soup to a boil, then reduce heat and continue simmering for two hours, or until chicken falls away from the bone. Add in egg noodles and cook according to instructions. Discard bay leaf and bones; stir in parsley and serve.

Rosemary and Butternut Squash

For a true taste of autumn, try this savoury roasted butternut squash soup, enriched by cream and fragrant fresh rosemary.

Ingredients:

  • 1 butternut squash, halved 
  • 2 tbsp. melted butter
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. cracked pepper
  • 2 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ tbsp. fresh rosemary, minced
  • 4 cups chicken broth (or vegetable)
  • ¼ cup heavy cream
  • Sprig of fresh rosemary

Method:

Heat oven to 425 degrees. Place halved squash on a baking sheet lined with parchment paper and coat with melted butter. Sprinkle with nutmeg, sage, salt and pepper. Turn squash halves face down and bake for 45-50 minutes. Add olive oil, onion and garlic to a large pot and cook on medium heat, until onions are translucent and garlic is fragrant. Transfer contents to a blender. Using a spoon, scoop the squash flesh into a blender. Pour in chicken broth and blend until smooth. Note: you can work in batches, pouring in a little broth at a time until desired thickness is reached. Transfer soup back to pot, stir in cream, top with fresh pepper and rosemary sprig and serve.

Sour Meatball

Homemade meatballs and a tangy kick of sauerkraut come together in this take on an Eastern European favourite.

Ingredients:

Meatballs

  • 500g lean ground veal, pork and beef mix
  • 1 egg
  • 1 small onion, diced
  • 2 garlic clove, diced
  • 3 tbsp. chopped parsley
  • ½ cup of breadcrumbs
  • Salt and pepper to taste
  • 1 tsp. olive oil
  • 2 carrots, chopped 
  • 1 onion, chopped
  • 1 cup sauerkraut 
  • 8 cups beef broth

Method:
In a large bowl, combine meat mixture, egg, onion, one garlic clove, and 2 tbsp. chopped parsley. Thoroughly mix by hand, shape into small balls (roughly one inch) and set aside. In a large pot, heat oil over medium and add the carrots, onion and remaining garlic clove, cooking until tender. Stir in beef broth and sauerkraut. Optional: add sauerkraut juice for a tangier base. Drop in meatballs and continue cooking on medium heat until meatballs are thoroughly cooked (about 10 to 15 minutes), top with fresh parsley and serve.

Smoked Ham and Pea

Leaving the bone in adds a natural umami flavour and infuses the soup with a subtle smokiness. Skip the ham and use vegetable broth for a vegetarian take on this cold weather favourite.

Ingredients:

  • 1 tbsp. olive oil
  • 2 cups celery, chopped
  • 2 cups carrot, chopped
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 8 cups chicken broth
  • Smoked ham (bone in)
  • 2 cups split green peas 
  • 8 cups chicken broth

Method:

Heat oil in a large pot. Add in celery, carrots, onion and garlic, stirring until tender (about five minutes). Pour in chicken stock, stir in split peas and bring to a boil. Remove meat from bone and cube into small pieces. Add ham and ham bone to soup and continue to cook until peas are tender (approximately two hours). Remove bone from soup and serve.

Pasta e Fagioli

In Italian, pasta e fagioli means “pasta and beans”. This soup is as filling as it is inexpensive to make, with plenty of leftovers for the next day.

Ingredients:

  • 2 tbsp. olive oil
  • 4 oz. pancetta, chopped
  • ¼ cup flour
  • 1 large onion, choppedd
  • 4 garlic cloves, minced
  • 8 cups beef broth
  • 3 cans white beans, washed and drained
  • 2 cups tubetti pasta

Method:

In a large pot, sautee the pancetta for approximately 10 minutes or until fat renders. Add flour and make a roux. Add garlic and onion to mixture and continue cooking on medium heat, until desired thickness is reached. Add beef broth and beans and bring to a boil. Stir in pasta and continue cooking until al dente. Note: the pasta will absorb some of the water, so add in more water as necessary. Season with salt and pepper to taste.

Beef Chili

Is chili a soup? We think it can be. The best part about this recipe is that most of what you’ll need can be found lazing on the shelves of your kitchen pantry.

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 3 garlic cloves, minced
  • 1 large white onion, chopped
  • 1 can red kidney beans, washed
  • 1 can black beans, washed
  • 1 can stewed tomatoes
  • 2 tsp. tomato paste
  • 1 ½ tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1 bay leaf
  • 2 cups beef broth
  • Salt and pepper to taste

Method:

Heat olive oil in a large stock pot on medium heat. Add onions and garlic and saute for two minutes, or until onions are translucent. Add ground beef and mix until lightly browned. Add in chili powder, paprika and oregano and continue to stir. Pour in stewed tomatoes, tomato paste, red kidney beans and black beans. Add beef broth and bay leaf and bring to a boil. Reduce the heat to medium-low and continue to cook for 45 minutes. Remove bay leaf, season with salt and pepper and serve with fresh bread.

Oceania celebrates 15 years of culinary classes at sea

21 November 2024

Oceania Cruises is celebrating 15 years of The Culinary Center, the first-ever hands-on cooking school at sea, with an array of new classes for 2025 and beyond.

Announced 15 years ago ahead of the launch of Marina, the first purpose-built foodie-ship for the line, Oceania Cruises’ Culinary Center is now available on four of its elegant ships, Marina, Riviera™, Vista™, and Allura™, its newest ship due to join the fleet in Summer 2025.

In celebration of this 15-year milestone, Oceania Cruises has added new culinary classes for 2025, putting the spotlight on dishes from the Pacific Northwest of the United States, Polynesia, and Australia, among others.

The Culinary Center boasts more than 60 current classes taught in custom-built teaching kitchens with individual stations and professional-grade equipment. The classes offer the chance to explore a destination’s culture and history through food, or to hone core kitchen skills thanks to the faculty of dedicated Chef Instructors.

Chef Kathryn Kelly, Oceania Cruises’ Director of Culinary Enrichment, is the founder and driving force behind The Culinary Center and oversees Oceania Cruises’ team of 11 talented Chef Instructors. She is also the chief architect of the line’s signature range of Culinary Discovery Tours, a key part of The Culinary Center program. These popular chef-led excursions, which are available in more than 40 destinations worldwide, feature the opportunity to learn to cook destination-inspired dishes back on board after a morning of shopping for ingredients in local markets, or to learn from local experts and artisans about the food and culture of the region. Chef Kelly is planning a new swathe of chef-led tours for 2025 which will be announced in the coming months.


“We are the only cruise built by foodies, for foodies. Food is at the heart of everything we do at Oceania Cruises – we have literally built our ships around the culinary experience, from vast galley spaces to an unparalleled range of restaurants. I am so proud to say we were the first line ever to have a hands-on cooking school at sea, and the popularity of The Culinary Center shows no sign of abating. This is testament to the incredible work done by Chef Kelly and her creative team, as they continue to drive our culinary legacy,” said Frank A. Del Rio, President of Oceania Cruises.

Chef Kelly added: “It’s been an amazing evolution over the past 15 years, from the first Culinary Center aboard Marina, followed by Riviera, to the even more expansive Culinary Centers on board Vista and her sister Allura, which have twice the number of individual stations. I am thrilled to be working with such a creative and collaborative team as we constantly look for new dishes and class themes to introduce to our curious guests.”

New classes for 2025

 Culinary Northwest Passage

One of the trendiest regions in the culinary world today is the Pacific Northwest. Truly a celebration of the farmer and the fisherman, this class is inspired by the innovative chefs from Seattle to Anchorage. The Pacific Northwest food scene embraces seasonality and is often revered as the farm- and sea-to-table bedrock of modern American cuisine. This class also includes some of our guest favourite fish and seafood fundamentals. And the “deep dish” signature desserts are bound to be some of the first recipes you will want to make when you return home. 

Down Under Abundance

When our chefs travel to New Zealand and Australia, they marvel at the abundance of ingredients here. The seafood is diverse, and the meats are prized all over the world. Working with our “down under” chef colleagues, we’ve created a class that celebrates the sea, the mountains, and the vineyards of this special region of the world. 

It’s a Dessert Party

Make your early dinner plans as usual, then join us at 8:00 p.m. for a dessert and beverages class before the evening show begins. You might prepare a decadent lava cake paired with a glass of Champagne, or you might make a crêpes Suzette paired with a Grand Marnier spritzer. Join us for a marvelously sweet way to spend your evening between dinner and the show.

South Seas Salt Life

After a day lounging on a pristine white beach complete with a swim in a blue lagoon, doesn’t some grilled seafood and an exotic fruit drink sound divine? Polynesian cuisine celebrates fresh, seasonal, and local ingredients with subtle influences from France and China. Tradition and family gatherings dictate the Polynesian “salt lifestyle.” Join us as we Tama’a Maitai – enjoy our meal Polynesian style.

Snow Days Brunch

Is there any better feeling than the first snowfall? For many of us, it makes us want to bake our favorite cinnamon rolls or egg casserole. Join us for a celebration of those leisurely days when it is snowy outside and we want to share family favorites with loved ones and warm our toes by the fire. No snow day brunch is complete without warming or bubbly cocktails, so we’ll share some of our mixologists’ most popular recipes for taking the chill off. See you at brunch.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com

10 cocktail bars in Savannah that are shaking things up

8 October 2024

Looking for a place to grab a drink in Savannah, Georgia? Here are our 10 top picks!

Bar Julian

Situated atop the Thompson Savannah hotel, Bar Julian is an elevated rooftop bar offering panoramic views of the Savannah River. The Mediterranean-focused menu expands into its creative cocktails. Try the fatteh “nachos” done with crispy bread chips and tahini, herb yogurt, and chickpeas paired with a Stella.

From 12 to 3 p.m., you can enjoy daytime happy hour cocktails, and on Tuesdays and Thursdays, tune into live music in the evenings.

Wexford Irish Pub

Inspired by County Wexford, Ireland, Wexford Irish Pub is a tribute to the rich Irish roots that can be found throughout Savannah.

The pub’s inviting decor includes authentic wood furnishings directly from Ireland. On the menu, you’ll find a selection of fine whiskies, beers and craft cocktails, like the Spicy Irishman. The fare is familiar but contemporary, with Irish staples like the Hop House 13 beer battered wild haddock with house-made chips.

The Peregrin

Perched atop the Perry Lane Hotel in Savannah’s Historic District, the Peregrin Bar is a top-notch spot for cocktails, and is a  popular destination for both locals and visitors. With stunning, panoramic views of Savannah’s historic skyline, you can enjoy signature cocktails made with fresh, local ingredients.

Whether you’re looking for a refreshing drink on a warm Savannah night or a sophisticated cocktail to cap off your evening, The Peregrin delivers an unforgettable experience. 

Baobab Lounge

Inside the spectacular JW Marriott Savannah Plant Riverside District, you’ll find Baobab Lounge, an immersive space that showcases spectacular African art and culture. Amongst vibrant sculptures and murals, in the centre of the room stands a giant stuffed ostrich.

The food and drink menus highlight popular African dishes, like biltong (air-dried beef), while the wine list is predominantly South African.

Congress Street Up

A museum may seem like an unlikely spot for one of Savannah’s hottest cocktail bars, but inside the American Prohibition Museum, you can savor—and sip—on a bit of naughty history at Congress Street Up bar. Here, in this novelty speakeasy, you won’t find big booze brands. Instead, all of the drinks can trace their origins  back to the Prohibition era.

The bar also offers cocktail classes six days of the week, where certified bartenders will show you how to craft classic cocktails, while learning the compelling history behind them.

The Common

For tasty apps and refreshing cocktails, head to The Common, located on a busy stretch of Broughton Street. Alongside the cocktail offerings, Common has a robust whisky program that caters to both whisky connoisseurs and first-timers.

Their selection features a well-curated mix of American bourbons, ryes, and international whiskies, including Scotch and Irish varieties. Home to an award-winning wine program, The Common also serves more than 30 wines on rotation.

Artillery Bar

With roots going back to 1896, Artillery Bar is located in the spot where the Georgia Hussars’ armory once housed the cavalry’s artillery. Elements of the bar’s colourful military past, as well as a touch of romance can be seen throughout the establishment—think century-old exposed brick walls, pea green velvet seating, and gleaming white marble. In a nod to days gone by, Artillery Bar enforces a dress code—”proper attire” encouraged.

When you’re done perusing the menu—which specializes in nearly 100 variations of wine and curated cocktails— simply press the call button found at your table for service.

Two Tides

Located in the Starland District, Two Tides is a brewery housed in a two-storey building that dates back to 1910. On the second floor, you’ll find the taproom, which is home to a rotating selection of IPAs, sours, stouts, cream ales and drafts.

The brewery is also famous for its unique beer slushies. Cocktail lovers can take their pick of mixed drinks at Smol, Savannah’s tiniest cocktail bar, located in the downstairs part of the building.

Looking for a bite to pair with your beverage? Crispi, a food trailer, is a permanent fixture at the taproom’s entrance, and serves up a selection of handhelds, like fully-loaded smashburgers and cheesy quesadillas.

Peacock Lounge

Behind an unassuming door in the back alley of trendy Asian restaurant, Flock to the Wok, guests will find themselves in a dimly lit, vintage-inspired speakeasy.

The Peacock Lounge is a chic bar in Savannah’s north historic district that offers curated cocktails and a small food menu. With just 49 seats, the atmosphere is cozy and intimate. It’s a must-visit for those who appreciate a touch of old-school glamour paired with modern mixology.

Sorry Charlie's

Sorry Charlie’s is more than just a premier oyster bar—it’s also a hotspot for cocktail enthusiasts. Located in downtown Savannah, the bar is split into three distinct spaces, which include a rooftop bar and a tropical Tiki bar on the second floor.

Within all three dining venues at Sorry Charlie’s the bartenders are skilled and passionate, often crafting drinks with house-made syrups and fresh ingredients that reflect the best of the Lowcountry. The lively, welcoming atmosphere of each venue makes it an ideal place to enjoy a drink, whether you’re starting your night or winding it down. 

 

The curry noodle soup from Northern Thailand you have to try once

3 October 2024

The first time I tried khao soi, I was living in Toronto.

Stuffed up with a cold on the couch, all I wanted was a hot soup; a tried-and-true remedy to clear my sinuses and soothe my sore throat. And after mindlessly scrolling UberEats, I decided against getting one ordered in the middle of winter; the lukewarm version they serve in styrofoam is never as good as the real thing, anyways. I remembered the Thai spot down the street had a few good options on the menu.

I walked in with the intent of getting my regular; tom yum hot and sour soup, made with a broth simmered with split stalks of earthy lemongrass and nasal-opening chillis.

“Have you been here before?” my waitress asked. “All the time,” I said, and it wasn’t a lie. “I’ve had almost everything, but today I want some kind of soup,” I said, scanning the menu to see if anything new had been added.

“Oh the khao soi is my favourite,” my waitress replied. “So good!”

Confused, I checked the menu again and found the dish, looped into the noodle section. “This one’s a soup?” I asked, inspecting the ingredients a little more closely. After confirming it fit the bill for what I was in for that day, I placed the order. 

The khao soi arrived in a giant black bowl, with two bamboo chopsticks submerged in its contents. The first thing that struck me was the overpowering, aromatic smell. The second thing was the colour. A thick, creamy, yellow curry broth lapped at the sides of the bowl, where a heap of fresh, hand-pulled egg noodles were buried in the middle. Pieces of finely chopped green onion, chopped lemongrass stalks, thin red onion and coriander danced by. And then there were the shrimp, perfectly pink, and a stack of crispy fried noodles for some added crunch. A plump lime wedge finished off the dish.

Slurping happily, this was the first of many bowls to come. 

When I found myself in Thailand earlier this year, I knew what had to be done. For the first four days of my eight-day trip, I scrutinized every lunch and dinner menu (that’s 16 meals, in case you were wondering) but to no avail—red, yellow and green curries and pad Thai dominated the pages, but khao soi just didn’t seem to exist.

Finally, I caved, and asked my tour guide, Puy, if it was just another made up dish for North Americans.

“Khao soi is really hard to find until you go north,” she explained with a laugh.

My eight-day adventure with group tour operator G Adventures included a few nights in the northern city of Chiang Mai, which I found out is actually the birthplace of the notorious curry noodle soup. Known for providing travellers with authentic community experiences at a local level, my time with G Adventures included a cooking class where I found out I was making—you guessed it—khao soi. 

Hair and apron tied, I got to work, first grinding garlic, ginger and shallots using a mortar and pestle to make the base of the curry. I scraped my mixture into a sizzling wok, then added a splash of coconut milk followed by coconut cream and chunks of tilapia fish. Once the protein was thoroughly cooked, the piping hot soup base was poured over a bowl of soft egg noodles, and topped with crispy noodles.

Thai dishes are among my favourites, but until now, I’d never attempted one. But for a dish with such complex flavours, I was surprised at how simple it was to replicate and how easy it all came together.

This story first appeared in the Fall 2024 issue of Culinary Travels. Click here to subscribe to the print issue.