Food in focus

Times they are changing, and no more so than on cruise ships where huge buffets were once the order of the day, and night. The midnight buffet was as much a sculpture gallery as a food source with its magnificent array of ice carvings, some life-size.

Today’s cruise passengers tastes have changed. Some are vegan, or vegetarian, or gluten- free, or fishetarian, or whatever.  They prefer a menu that tells them exactly what is included in a dish. Cruise lines have latched on quickly to offer all manner of menus to suit those different tastes.

Recently, executive chefs from Oceania Cruises and Regent Seven Seas fleets, spent a week in Thailand to learn more about plant-based food from Christophe Berg at Blue Lotus culinary school in Hua Hin.  And right now, plant-based dishes are being introduced to menus across both cruise fleets.

Here is my interview with Chef Christophe Berg, a world expert on plant-based food.

So where to next?

Just about everyone in the travel industry is forecasting where they think the hot destinations will be in 2019.

Will it be Croatia, or Cuba, or some sunny spot in the Caribbean?

Quite honestly it is impossible to predict accurately as the world is a constantly changing place with so much to see and do, and so little time to do it.

And often travel plans need to be changed at a moment’s notice when a natural disaster occurs, or civil unrest erupts.

So just go with the flow.

I’m following my heart to distant places to visit family and friends, and along the way there are certain to be unexpected adventures.

That’s the joy of travelling. Not quite knowing what will happen next!

So enjoy the journey through 2019.

By land and sea

OK, I’ve written the cruise blog australiancruisingnews.com for a few years now so it is time for a change of pace.

I plan to widen my ocean horizon to include glorious landscapes along the way. 

Sometimes I will muse about where I’ve been, or where I would like to go, or maybe I’ll focus  on what is happening in the travel scene. It will be a constant work in progress.

True, the world has been my oyster for most of my life, and I plan to keep it that way.

Look out for a diversity of postings including food and wine topics. Hopefully, readers will share my addiction for travel and its varied tastes, and offer their valuable feedback.

Until next time…