The dining room set for a festive home-cooked dinner in our apartment on the ship as it sailed across the South China Sea, Asia
With a day at sea after sailing from Hong Kong (on the way to Taiwan), we invited friends over for a home-cooked meal featuring foods from literally around the world. One of the great joys of having a kitchen (and pantry) in our shipboard apartment is that we can purchase great local ingredients as we visit ports on all seven continents and enjoy dishes made from them further in our journeys. Our South China Sea dinner began with porcini risotto with grated fresh Parmesan cheese – all ingredients were sourced at Eataly in Rome, Italy. The main course was a fish stew with local fresh salmon, shrimp, clams and calamari sourced from the Auckland Fish Market in Auckland, New Zealand and then kept in our freezer. Our Caesar salad (not pictured) featured Romaine lettuce from Hong Kong and croutons from Semifreddi’s Bakery in Berkeley, CA, sourced in Berekely. Dessert was a frozen raspberry spuma with fresh raspberries from Hong Kong. With tea and coffee, the chocolate cookies were sourced at Eataly in Rome, Italy and the dark chocolate covered almonds were from Paris, France. Thanks to the Executive Chef, our Intrepid Explorer, for leading the cooking team — with your blogger — in the kitchen to have fun creating these tasty dishes.
Dinner began with porcini risotto with grated fresh Parmesan cheese, shipboard dinner, South China Sea, Asia
The main course was a fish stew with local fresh salmon, shrimp, clams and calamari, shipboard dinner, South China Sea, Asia
Dessert was a frozen raspberry spuma with fresh raspberries, shipboard dinner, South China Sea, Asia
With tea and coffee, we all enjoyed the chocolate cookies and dark chocolate covered almonds, shipboard dinner, South China Sea, Asia
Where in the world is Riccardo? 