Great Australian Culinary Voyage

From

$1349.00

Duration

6 days

Booking Type

Overview

Cunard’s first dedicated culinary cruise on board the luxurious Queen Elizabeth will highlight all aspects of Australia’s unique produce, and will be joined by some of Australia’s culinary royalty.

Setting sail on 28 January 2023, Cunard’s inaugural Great Australian Culinary Voyage offers you a wonderful opportunity to indulge in your love of food and wine while enjoying a summer cruise on Queen Elizabeth to Tasmania.

The 5-night sailing departing Sydney via Melbourne and Burnie (Tasmania) highlights all aspects of Australia’s unique culinary offerings. You will be able to taste exceptional dishes, learn about Indigenous ingredients, sample beautiful Australian drops and immerse yourselves in unique local food experiences on our bespoke shore excursions.

Some of Australia’s most coveted chefs, wine makers and food critics will shine the spotlight on Australia’s culinary uniqueness and diversity. Exclusive dishes created by talented Australian food icons will make this an unmissable experience for all food enthusiasts.

 

Our Special Guests

 

Matt Moran - Headline Chef

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, appearances on prime-time TV shows, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments including two-hatted Aria, Chiswick, North Bondi Fish and Opera Bar; it’s safe to say that Matt Moran is an Australian food icon.

Matt is a pioneer of the ‘paddock to plate’ philosophy in Australia and a firm believer in the importance of consumers being
connected to the source of their food. At the heart of every one of Matt’s endeavours lies a passion for fresh, seasonal
produce. This approach is showcased in his award-winning contemporary Australian menus that emphasise seasonal
ingredients, balanced flavours, and premium-quality produce.

Mark Olive – Indigenous Chef

Mark Olive has been a chef for over 30 years and has established himself as an Australian food icon through his work with indigenous and native ingredients. A Bundjalung Man, Mark’s family originated from the Northern Rivers region in NSW. He starred in his television series ‘The
Outback Cafe’ and has been a host on popular shows including SBS’s ‘A Chef’s Line’ and ‘On Country Kitchen’.
For his time on board Queen Elizabeth, Mark will treat guests to a native Australian ingredient cooking demonstration, collaborate with Cunard’s chef to create a 3-course menu incorporating indigenous produce, and participate in a talks.

Darren Purchese – Pastry Chef

Darren Purchese is one of the most respected pastry chefs working in Australia today and is renowned for his exquisite and extravagant sweet creations. Darren is an author of five cookbooks and is a regular on TV, most notably MasterChef Australia.
On board, Darren will be taking over Cunard’s famous and much-loved Afternoon Tea. In addition to this, he’ll be creating unique pastries that will feature on a special menu at one of the ship’s popular restaurants. Guests will also be treated to a live cooking demonstration, where they can learn
tips and tricks from Darren.

 

Huon Hooke – Wine Critic

Huon Hooke is a leading Australian independent wine writer and critic. Huon has been writing about wine since 1983 and is best known for his weekly columns in some of Australia’s most popular and widely read newspapers and magazines.
On board Queen Elizabeth, Huon will delight guests with his extensive knowledge of Australian and international wines through a wine masterclass, various talks and wine pairings at special dinners.

 

 

Terry Durack and Jill Dupleix – Food Critics

Terry Durack and Jill Dupleix have been touted as Australia’s most famous foodie couple. Together, they have masterfully mapped the last 30 years of Australian wining and dining as two of the industry’s best food writers, restaurant critics and cookbook authors.
Terry and Jill will be hosting Q&As and dinners on board Queen Elizabeth. Additionally, Terry will give a fascinating talk about his life as a restaurant critic, while Jill will be joining food demonstrations given by the headline chefs.

 

Included/Exclude

  • A bottle of sparkling wine to welcome you to your Inside stateroom.
  • A king-sized or single bed, satellite TV and tea and coffee making facilities.
  • Sumptuous cotton sheets and soft bathrobes.
  • Mini-bar and complimentary room service 24 hours a day.
  • Writing desk with stationery and a lounge area.
  • Bathroom with an invigorating shower, Penhaligon's toiletries and robes and slippers.
  • Our nightly turndown service, with a 'good night' chocolate on your pillow.
  • A personal steward to keep your stateroom in fine order.
  • Room size approximately 152-200 sq. ft. (exact size differs dependent on stateroom position and grade).
  • International and domestic flights
  • Meals other than those specified
  • Departure taxes
  • Gratuities / tips
  • Visa fees
  • Comprehensive travel insurance
  • All items of a personal nature

Description

28 January 2023

29 January 2023

30 Jan 2023
Arrives Early morning
Departs Early evening
31 Jan 2023
Arrives Early morning
Departs Early evening

1 Feb 2023

2 Feb 2023

Disembark

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, appearances on prime-time TV shows, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments including two-hatted Aria, Chiswick, North Bondi Fish and Opera Bar; it’s safe to say that Matt Moran is an Australian food icon.

Matt is a pioneer of the ‘paddock to plate’ philosophy in Australia and a firm believer in the importance of consumers being
connected to the source of their food. At the heart of every one of Matt’s endeavours lies a passion for fresh, seasonal
produce. This approach is showcased in his award-winning contemporary Australian menus that emphasise seasonal
ingredients, balanced flavours, and premium-quality produce.

Mark Olive has been a chef for over 30 years and has established himself as an Australian food icon through his work with indigenous and native ingredients. A Bundjalung Man, Mark’s family originated from the Northern Rivers region in NSW. He starred in his television series ‘The
Outback Cafe’ and has been a host on popular shows including SBS’s ‘A Chef’s Line’ and ‘On Country Kitchen’.
For his time on board Queen Elizabeth, Mark will treat guests to a native Australian ingredient cooking demonstration, collaborate with Cunard’s chef to create a 3-course menu incorporating indigenous produce, and participate in a talks.

Darren Purchese is one of the most respected pastry chefs working in Australia today and is renowned for his exquisite and extravagant sweet creations. Darren is an author of five cookbooks and is a regular on TV, most notably MasterChef Australia.
On board, Darren will be taking over Cunard’s famous and much-loved Afternoon Tea. In addition to this, he’ll be creating unique pastries that will feature on a special menu at one of the ship’s popular restaurants. Guests will also be treated to a live cooking demonstration, where they can learn
tips and tricks from Darren.

Huon Hooke is a leading Australian independent wine writer and critic. Huon has been writing about wine since 1983 and is best known for his weekly columns in some of Australia’s most popular and widely read newspapers and magazines.
On board Queen Elizabeth, Huon will delight guests with his extensive knowledge of Australian and international wines through a wine masterclass, various talks and wine pairings at special dinners.

Terry Durack and Jill Dupleix have been touted as Australia’s most famous foodie couple. Together, they have masterfully mapped the last 30 years of Australian wining and dining as two of the industry’s best food writers, restaurant critics and cookbook authors.
Terry and Jill will be hosting Q&As and dinners on board Queen Elizabeth. Additionally, Terry will give a fascinating talk about his life as a restaurant critic, while Jill will be joining food demonstrations given by the headline chefs.

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