Unfortunately I usually have a lot of office work to do, ordering, new menus, inventories and, and, and so I am not as much in the kitchen as I would like to be, but am still there quite a bit.
And at the moment we have our consulting chef, Serge Dansereau from Bather's Pavilion in Sydney on board; all you Aussie food lovers, take that! He brings every year a couple of new menus on board which we use in a special section dedicated to him. Then the on board chef is designing some alternative choices and creates all the lunches, buffets and a gourmet dinner once a cruise, so still plenty of room for my creativity! At the moment we have a special cruise, so he and one of his sous chef, Ben are traveling with us and we are having some new dishes on the menu.
Lucky me, as I am really enjoying his style of cooking, I am happily taking in all the new recipes and dishes, one is never too old to learn and of course with his experience one can draw a lot and at the same time find some new suppliers with speciality goods. I was able as well to spend a week at Bather's Pavilion, cooking with the guys and get a whole lot of new ideas, especially in the pastry. One can never have enough recipes.
So I thought I will be parting with some of the recipes which he bought on board just for this cruise, so they are sort of limited edition recipes! We all sat together, Serge, Ben his sous chef, me and Rannie, my sous chef, and we put the thinking caps on. The limitation we have on board are on this cruise mainly the quarantine coming into Australia, so we all went through the fridges and freezers, looked at what is available and took it from there. The menus needed to be inspired by Asia, but still reflect Serge's style as well. One of these recipes was actually the salmon salad, I featured a short while ago and some recipes will follow, like a braised beef cheek.