Dream Cruises celebrates culinary collaboration with Chef Mark Best
A group of 60 guests were treated to lunch with the team from Dream Cruises and internationally-acclaimed Australian chef Mark Best.
Sydney harbour provided a sparkling backdrop for the lunch event held at the Quayside Room of the Museum of Contemporary Art Australia.
Vice President Brigita Devries shared images of the newest member of the Dream Cruises fleet, Explorer Dream, along with plans for the upcoming Australian and New Zealand deployment.
Explorer Dream will commence of a series of itineraries north from Sydney to the Sunshine Coast in Queensland before crossing the Tasman Sea where she will cruise from Auckland taking in ports on the North and South Islands. The relocation cruises between Sydney and Auckland have proved very popular for both Australian and New Zealand markets. In the new year, Explorer Dream will head back to Sydney to commence a brief series of Tasmanian itineraries, before returning to Asia via Indonesia, Singapore, Kota Kinabalu, the Philippines, Hong Kong and finishing in Keelung – Taiwan.
Regarding the onboard ambience, Devries said “the onboard lifestyle and culture will resonate with the Australian way of life…Relaxed and casual, yet offering the highest level of service standards.”
Dining onboard Explorer Dream will be a treat for any ‘foodie’, with a broad offering of international flavours. Among them is Chef Mark Best’s Seafood Grill – the third such restaurant at sea for Chef Best who has partnered with Dream Cruises since the brand’s inception almost three years ago. His signature restaurants feature on both Genting Dream and World Dream.
Best aims to “revolutionise ocean dining by bringing the extraordinary produce of Australia to a unique outdoor setting – Seafood Grill by Mark Best – on Explorer Dream”.
Guests can enjoy uniquely styled dishes with Australian influences, while enjoying the relaxing ambient surrounds and dining under the southern stars.
Also on offer at Seafood Grill will be a Champagne Brunch menu designed by Chef Best, where guests can choose from Sourdough toast with Vegemite to a full Aussie Breakfast. Each dish will be accompanied by a glass of Champagne or beer, along with coffee, tea & chilled juices.
During Explorer Dream’s local deployment, Chef Best will also host a series of Market to Table experiences, whereby guests will have the opportunity to join Best in visiting local markets, meet resident farmers face to face and source local produce at various ports. From there guests will then be treated to an exclusive and immersive cooking class and lunch where Chef Best will create and demonstrate a selection of dishes from the produce sourced at the markets.
“This is an extraordinary experience for our guests to be able to connect with their inner ‘foodie passion’, learn about local produce and take away some expert cooking tips” says Devries.
Guests at yesterday’s lunch event were treated to a four-course culinary preview created by Chef Best, starting with Beetroot Salad with Goat Cheese, Cherry and Native Pepper Berry, followed by Hot and Sour Soup with Native Australian Freshwater Crayfish and Red Braised Wagyu Short Rib with Mustard Cabbage and Olive. Dessert was Sauternes Custard with Osmanthus Biscuits.
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