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CRUISEY COOKING
When travelling overseas I try to enjoy a taste of cooking schools, even if it’s just for a few hours. Over the years I’ve checked out numerous international schools. It’s an experience I recommend and a great way to savour the local food (and wine usually!) and meet a variety of locals and visitors.
Imagine my joy when cruising on the Holland America Oosterdam recently to find a purpose-built demonstration kitchen — with overhead mirrors and TV monitors — and 40-minute cooking classes nearly every day. American guest chefs Michael McGreal and Kyle Richardson were a hit, but staff chefs of different nationalities also cooked dishes from their homelands. Curries that treated you to a taste of India; risottos that took you to Italy; the sunshine flavours of Greece; flambé food and bread creations were just some of the offerings. On the Oosterdam, food is taken seriously.
Even the captain, Arjen Van Der Loo, entertained us with some of his personal fish recipes. “This baked salmon with vegetables wrapped in foil is a favourite when I’m cooking for friends at home (in California),” he says. However, fondues are also a hit — he prepares three different cheese fondues to serve at once.
The classes pulled in passengers of all ages and it was encouraging to see some of the teens on board taking notes.
For more info visit: www.hollandamerica.com
visit: www.grahammaytravel.co.nz
