Renowned for having The Finest Cuisine At Sea, Oceania Cruises sources only the best ingredients and the most talented chefs from around the globe to create its one-of-a-kind culinary offering. Inspired by the breadth of international flavours featured onboard, Steve Odell, Oceania Cruises’ Senior VP and Managing Director Asia Pacific, has revealed his top three Oceania dining experiences – and his favourite signature recipes to recreate at home.
“While we can’t set sail on our next adventure just yet, Oceania’s fleet of small, luxurious ships await when the world is ready for us to start exploring again. Whether you are a food connoisseur or a novice ‘Nigella’, our onboard dining experiences are designed to be remembered, and now you can create your own Oceania Cruises culinary experiences in the comfort of your own home through a range of delicious and fun recipes available on our blog,” said Steve Odell, Senior VP and Managing Director Asia Pacific at Oceania Cruises.
“Our speciality dining is authentic and distinctive, presenting an element of the unexpected with each dining experience. My top three onboard dining experiences are not to be missed when the world starts cruising again,” adds Mr Odell.
Toscana
Not your typical Italian restaurant, Toscana specialises in Tuscan fare, yet pays homage to the flavours found across all regions of Italy. Just as Tuscan cuisine evolves from rich family traditions, much of the menu originates from family recipes within Toscana’s own Italian culinary team.
Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy’s culinary passion. Start with the artichoke and parmesan timbale with black truffle cheese, and move on to a delectable pasta dish such as the tortelloni di ricotta e spinaci al burro fuso, salvia e cuore di pomodoro – think giant, handmade tortelloni stuffed with ricotta cheese and spinach, tossed with roma tomatoes and laced with sage butter.
“One of my favourite parts of the Toscana experience is the cart of olive oils and balsamic vinegar, which is wheeled to your table with an extensive selection of fresh bread. A dedicated olive oil sommelier can also assist with the perfect oil pairing for your meal. But be sure to leave room for dessert – the classic Italian tiramisu with mascarpone cream, featuring Ladyfingers soaked in espresso, amaretto and aged brandy is a must-try,” said Mr Odell.
Toscana can be found on board Oceania Cruises’ Marina, Riviera, Regatta, Insignia and Nautica.
Red Ginger
At Red Ginger, the gastronomic pleasures on offer are just as striking as the interiors. With a nod to feng shui, this Asian venue radiates harmony and tranquillity. The interior glows with ebony wood, a soothing waterfall wall and striking oriental artworks – diners can even choose from a selection of chopsticks to match their cutlery preferences.
Best enjoyed in a group setting, either with travel companions or new-found friends, Red Ginger’s menu is bursting with contemporary interpretations of classic Asian dishes. Defined by bold, vibrant and spicy flavours, top dishes include Vietnamese Banh Trang summer rolls with red beet, fried tofu, pineapple, mango, Boston lettuce, coriander and peanut sauce; and Thai vegetable curry with sweet potatoes, eggplant, mushrooms and basil in a green curry sauce. Finish off the experience with a steamed ginger cake paired with apple cardamom ice-cream for the pièce de résistance.
“I love to order several signature dishes at Red Ginger for the table to share, and often ask the waiter to send out a selection of the chef’s choosing. The team is always happy to guide and make suggestions based on your taste and flavour preferences,” said Mr Odell.
Red Ginger can be found on board Oceania Cruises’ Marina, Riviera and Sirena.
Dom Pérignon Experience by La Reserve
Beyond decadent and arguably the very definition of indulgence, this exceptional dining experience at La Reserve by Wine Spectator pairs six palette-piquing courses with a selection of Dom Pérignon’s acclaimed vintages.
The Champagne is effortlessly matched with dishes which are carefully crafted to evoke the nuances between the grapes, from more subtle notes, to a lively and satisfying blend. From Brittany Blue lobster in yellow curry broth with coco foam, to sashimi-style seared Wagyu beef with sautéed arugula, blood orange-soya jus and Caviar Perlita, each beguiling bite is a celebration of the finer things in life.
“Champagne is about celebration and joie de vivre, and the Dom Pérignon experience is designed to not only be sophisticated, memorable, and a little bit decadent, but also a lot of fun. Diners are educated without the crowds of typical wine tastings, and learn how different expressions of champagne interact with, and complement, different dishes,” said Mr Odell.
The Dom Pérignon Experience by La Reserve is exclusive to Oceania Cruises, and is available onboard Oceania Cruises’ two O-Class vessels, Marina and Riviera. Due to the exclusive nature of the Dom Pérignon Experience, reservations are limited to 24 guests.
Delicious Oceania Cruises recipes to try at home
“For those missing the onboard dining experiences we offer, here are some signature recipes to bring a taste of The Finest Cuisine at Sea®into your home, until we meet on board again soon. All recipes are easy to prepare and available on our blog,” said Steve Odell, Senior VP and Managing Director Asia Pacific at Oceania Cruises.
Oceania Cruises’ 10-day Homemade Limoncello
There’s nothing like a glass of chilled aromatic Limoncello to transport you to the beautiful Amalfi Coast. This traditional recipe calls for only four simple ingredients – lemon peels, vodka, sugar, and water – but each sun-kissed sip contains a slice of paradise.
Apple Bettelman with Calvados Reduction
Let your mind wander to the historical region of Alsace, where this surprisingly simple and delicious French bread pudding originates. According to Kathryn Kelly, the Director of Culinary Enrichment and Executive Chef, Apple Bettelman is the ultimate comfort food, and a delightful way to give a second life to brioche bread. The recipe also calls the aromatic richness of Calvados – a variety of brandy made in Normandy from apples.
Fra Diavolo
Available at Toscana, Fra Diavolo translates to ‘brother devil’, and obtains its famous spice thanks to the chilli flakes utilised in this recipe. When prepared onboard, each ingredient is carefully sourced – including lobster fresh from Maine, tomatoes from Italy, and chilli flakes
from Spain, and the tagliolini is made fresh onboard too. As with all Toscana dishes, the Fra Diavolo is made à la minute.
