Tuesday, May 17, 2016

P&O Pacific Pearl Food & wine cruise Part 1

Recently Grandma Kiwicakes and I took the kids on a P&O Food & Wine cruise on board the Pacific Pearl from Auckland. We'd travelled with P&O before. So we knew we were in for a good time. Today's blog post is part one of two (the food/cooking stage shows follow in a separate post)

The Food and Wine cruise is a short 3 night at sea break. We sailed out of Auckland at 6pm

The Captain plots the course according to the calmest seas. Below is just a little taste of some of the amenities on board.

On board along with the usual shops, the caker in me was most interested in the chocolate shop. As well as all the usual goodies they've loads of travel exclusives, which are products, that are only found in duty free stores.

I was tempted with these candy rock sticks

One of the Star Wars M&M dispensers did come home with us!

This gummy bear was enormous - I can't imagine one person could eat it.

On board the Pacific Pearl, you've the option to eat buffet style at Plantation restaurant or a la carte at Waterfront (all inclusive in the cruise ticket price). We dined in both, however the Waterfront was a little more to my liking. Arriving here, you can sit as part of a large group of strangers and meet new people, or you can choose a small table for just your party (we did both). I didn't bring out the camera every time we ate. However I couldn't resist taking a photo of the seafood chowder served in a bread bowl, or the wattle seed creme brulee (below). Both were delicious

Cocktails are inexpensive on board and the crew are highly skilled at making them.

Of course I had to have one whilst playing bingo - sadly I didn't win.

Our room was very clean and tidy and our lovely steward Alvin would leave towel animals for the children.

For those who need their daily coffee fix, there's more than one coffee shop on board

As this was specifically a Food & Wine cruise, there were additional activities available (they had the usual cruise fare of pub quizzes, kids club, shows, movies & more). I booked myself in to some of the wine tasting classes, in reality you couldn't book them all, as it would be hard to stay sober!.

I did two wine tasting with Watershed Wines (Margaret River Australia). A very enjoyable and informative hour was spent tasting 6 wines, the stand out for me was the "Awakening chardonnay"

I also spent a fun afternoon in the MIXT bar learning how to make 4 cocktails

An very professional set up was provided for every student.

Our instructor has worked in many bars around the world. And told wonderful stories to accompany each cocktail he chose.

The alcohol was measured out for us, by another member of the bar staff.

We all really got in to the shaking part

First up was the Fresh Grapefruit Cosmopolitan (we used pink grapefruit)
1oz Grapefruit vodka
1oz Cointreau
1oz Cranberry juice
Fresh Grapefruit
Squeeze of lime
Dash of sugar syrup

Muddle Grapefruit with the other ingredients, push muddle stick down on to fruit to release the juices. Fill shaker with ice, shake and strain into chilled glass.

At this point our instructor showed us a snazzy trick with the grapefruit peel. He held his lighter until the peel for a few moments, until there was a sizzle and a visible poof, he called this smoking the peel and assured us it added a smoky flavour to the cocktail. 

I really enjoyed drinking this one.

But no time to rest, it was on to our Pimms Cup, our instructor painted a lovely picture of people drinking these in the park during summer in London.
2ox Pimms
Mint - bruise in glass

Add all of the ingredients to your class. Top up with lemonade Simple!

Next up was the Caprioska. Our instructor explained this needs time to sit, to let the ice melt and blend with it. As I still hadn't finished drinking cocktail no#2, this was a welcome rest period.

3 lime wedges
2oz Citrus Vodka*
1/2oz Sugar Syrup.

Muddle limes with Vodka and sugar and crushed ice

Citrus Vodka
2 limes peeled
6 lemons peeled
2 oranges peeled

Add the peels to your vodka and allow to infuse for at least 3 days or until colour has changed.

Next we moved on to the Coffee & Cream. We were instructed to "decorate the glass" with chocolate syrup. I knew I couldn't be too heavy handed, as chocolate syrup runs. However looking around the room, this may not have been obvious to everyone as most glasses looked like chocolate swamps. The instructor grabbed my glass and showed it around the room, to much comments from others, my only reply "well you said to decorate the glass"

1oz Coffee & Vanilla infused vodka*
1oz Patron XO Cafe
1/2 oz Baileys
1 1/2oz Half and Half

Add all of the ingredients into a shaker, fill with ice, shake & strain in to a chilled glass.

Coffee and Vanilla infused Vodka
10 vanilla pods
10 coffee beans

Cut vanilla pods and add them with the coffee beans to your vodka. Allow 3 days to infuse, or until vodka changes colour.

After busy days of fun food & wine shows & classes, Grandma Kiwicakes and I went to Salt Grill for Dinner, this is not included in your fare and carries a surcharge to eat here. However it is a mere fraction of what it would cost to eat at Luke Mangan's Salt on dry land. And there's actually no limit on how much food you can order. Grandma Kiwicakes and I have eaten at Salt before, so we knew we were in for a real treat.

A peek at the menu

My gorgeous gnocchi starter

Grandma's Lobster Angnolotti

It is rare for me to order a steak when out, but this time I did, it comes to your table on it's own, and you can order all the sides separately. Yes you do see fries on our table, but they are truffle fries - which are divine!.

Dessert for Grandma Kiwicakes was the cheese platter. Which means the wonderful and cheerful staff come to your table with a vast selection of cheese and you can choose as much as you want. Which is safe to say was not a lot, if you saw how much we'd already eaten. Then you've the option to have it drizzled with honey & fig.

I had the petit fours. Yum!

And no trip to Salt would be complete without the souvenir bottles of oils & vinegar. These three were more than happy to come home with us.

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