Magical Delicious Mediterranean

Magical delicious Mediterranean menus while cruising from Athens to Istanbul and unearthing some Julia Child secrets Annabelle delivers the goods.

It’s on everyone’s bucket list and gets an emotional response every time you mention it.

Cruising the Mediterranean; imagine a warm weather escape, floating, gliding around Greek Islands in a state of luxury.  Everyday a new port, where unforgettable historic highlights like the palace of Knossos in Crete and the ancient city of Ephesus in Turkey can be explored or simply coffee enjoyed in a local café with views all around you that are picture perfect, postcard material.

Every afternoon, it’s an easy return to the calm reassuring, perfectly serviced cabin – it’s spoils you for anything else.

As you sit on your balcony; bright, blue frothy sea and big azure skies merge, picture perfect white houses trimmed with that distinctive blue catch your eye. 

There is the unmistakable aroma of herbs in the breeze, coupled with the pungent smoke from grilled vegetables over charcoal and a simmering pot of tomatoes infuses the air.  In the distance, the clanking sound of a goat’s bell or the distinctive bray of a donkey – it’s sensory overload, in the most wonderful form and does not disappoint.

I’ve just come back from an Oceania Cruises Riviera Ancient World Wonders Athens to Istanbul ten-day adventure, and I can’t stop thinking about it.

I blame the excessive amounts of Maine lobster eaten over a ten-day period (is it normal to eat lobster every day for nearly every meal?) or perhaps the menu of martinis in the Martini bar on board – it encourages wonderfully excessive behaviour - but you need to share, as it was such a great experience.

Your last Greek island experience could have been like mine - laden down with a too-heavy backpack, your copy of Let’s Go Europe and a crumbled map, the 24-hour ferry ride to a far island had you sleeping on a chair after flights were routinely cancelled.  It was the norm; but now extra comfort and yes, a little opulence is available - your own state room (with super-comfy bed) a balcony and attentive staff who willingly bring you hot tea at 3 am if you need it, spoils you completely.

The bridge crew guide the ship from the Mediterranean to the Bosphorus strait – a rich tableau of history, culture, stunning architecture and all while calmly enjoying the enjoyment of travel without the stress or worry.

  Now add to that delicious food offerings and for ten days you feel like a princess on the high seas.  I’m not one to exaggerate, but my ten days aboard Oceania Cruises Riviera was magical and yes, the food was incredibly good (Pad Thai with Maine lobster or miso glazed Sea Bass in Red Ginger Signature restaurant anyone?) or superb meats, seafood and local dishes in the Terrace Café each night, completely without fault. Chefs slicing crackling-skinned whole suckling pig, staff serving pristine cooked savoury options, pastry shop perfect desserts, a selection of international cheeses and on the grill itself – fresh fish, superb lamb chops and did I mention grilled lobster?   Or perhaps a Wagyu burger in Waves Grill at lunch and the out-of-body experience that is the “illy crema” a frozen blend of espresso and cream (it should be illegal) served from a swirling machine on the counter at Baristas. The 24-hour room service menu is very good – prawn cocktail anyone?

But it’s the details you appreciate the most on board– in the popular Toscana Italian restaurant a trolley arrives laden with different olive oils and balsamic vinegar after you sit down you are guided by the informed staff, and you choose what you would like to enjoy with your bread that evening.

Then when it came to serving my fish for dinner another trolley arrived and the fish was expertly deboned and served perfectly cooked onto my plate – again the careful detail is appreciated – not over-cooked, soft, moist, flavoursome, perfectly executed with a butter sauce.

Also, in Jacques specialty restaurant you can enjoy top international chef Jacques Pepin signature dishes like his famous roast chicken with a selection of sauces to accompany the luscious offering and why not throw in some rotisserie potatoes and green beans.

Toscana fresh fish served at the table

Drinking water (sparkling or still) is complimentary (like the WIFI)  and  in your cabin when you first arrive a gift of a stainless steel water bottle and tote bag is helpful and considerate. 

As much as this is expected you say from an top cruise experience the reason why Oceania Cruises has many repeat customers (one lady I met this was her 14th cruise) ) is very clear – it’s the crew on board.  The genuine warmth and care cheers the heart and soul.

 I sit here unpacking my bag and looking at my notes, it’s the faces of the incredible staff and their quirky eye for detail, I miss the most.

Smiling ever cheerful at 7 am,  Francisco Rodimo Jnr lines up freshly made to order juices and after the first day knew what you liked and didn’t mind if you needed two different options.  He prepared green juice and anti-inflammation turmeric, ginger and carrot while I splashed around frolicking by myself in the Mediterranean water in the pool.

Next Paulo Martins in Baristas Bar, he is the greatest export from Portugal, serving outstanding espresso with banter and laughter when he is not guiding you through the olive oils on the trolley in Toscana or Sudi and Sophia, my room attendant that sorted my washing, pressing of clothes and cleared away 24-hour room service debris with a warm smile.

 Add to this impressive list Sinista Galesic the maître d of Polo Grill who not only selected the perfect table for me by the window, but he also expertly helped me with the menu selection – what aged steak would I like? He also offered outstanding shopping advice for my excursion next day offshore. “At Kusadasi head off past the main tourist shops and turn right and negotiate for outstanding cotton shirts”.

Polo Grill hospitality is second to none.

Even the Executive Chef Ronald Smith took time amongst his busy day to sit down and answer my questions about the differences and nuances of the Greek and Turkish kitchen (see below for his great insights and tips).

For the cynical you may think – yes, this attentive service is part of a very tip focused culture - but no, it’s genuine care as Oceania has gratuities already part of the fee you pay when you sign up - they were just incredibly happy and warm and it’s reflecting the leadership of the incredibly fun and lively on-board GM Gabriel Oversea. His office door is always open, and nothing is too much trouble.

Executive Chef Ronald Smith (far left) and his chefs onboard

Oceania Cruises delight in serving great food on board and yes, great food makes any experience so much better but add to that this personal warmth and it’s unforgettable.

The smaller ship size (1,238 passengers and an average of 570 crew members per vessel) makes this easier and to best describe it – imagine being a member of a smart residential private club that appears to have very few members, but the team that runs the club have known you for years and treat you like family.

Sitting by yourself in a generous leather chair and footrest reading in the library as you sip your coffee or find that shady spot with full view of the water and enjoy a cocktail – priceless.

Post Covid many busy tourist hot spots have little appeal – it’s all about the “travel experience “ and this delivers perfectly.

If you were ever as a family thinking of what to give your mum and dad as a Christmas, Anniversary or Birthday present – pool together and do this and talk to your travel agent. They will be sharing it with you for years.

Here are my favourite pointers from my time on the high seas, but it does spoil you for travel – it raises the benchmark so highly.

• Make your bookings for the specialty restaurants as soon as you can as they are a treat and well worth sampling – book a table at Red Ginger and try some new flavours and tastes - no better time.  Everything from selecting the chop sticks you want to use through to a hot towel to wipe your hands – this is first class. 

  
  

• Culinary Class experience is a super option – on the Oceania Riviera our chef instructor Stephanie Hersh was Julia Child’s PA for 16 years and I first met her when she came to New Zealand over 20 years ago representing Julia at Saveur NZ in Christchurch.  Steph so loved her time there she relocated and now Christchurch NZ is home when she is not teaching on board at sea.  Her classes are excellent – she is a great teacher and willingly answers questions about her former boss.

  
  

What does she miss most about Julia? “Her laughter and joy – she always saw the positive side to everything “

Julia’s favourite comfort food?

“Roast chicken mashed potatoes and gravy, or a tuna fish salad sandwich and a simple cheeseburger”

Something we didn’t know about the woman that brought French cuisine to mainstream USA?

“She loved going to the movies and on the way home a stop for a cheeseburger.”

She believed food should not be over complicated – things should taste of what they are – so no feta and chilli in good vanilla ice- cream is what I’m sure she would say.

Chef instructor Stephanie Hersh was Julia Child’s PA for 16 years

*The classes and chef-led culinary tours can be booked at the same time as guests sign up for their excursions.  You can also sign up onboard for both the classes and tours at the Destinations Services desk as soon as you board.

*If you have been to Ephesus before and you are heading to Kuradasi – the chef led culinary tour to a village through the fruit bowl region (plums, apricots) up to a village in the hills where local cooks show you how to make manti (Turkish lamb dumpling s like tiny ravioli, so more difficult to make) is so tasty served

Culinary daily excursion in Turkey serves up delicious local fare

with fresh garlic yoghurt and caramelized tomato  sauce.

You will pass roadside stalls brimming with local fruit and vegetable and can even buy warm jam straight from the kitchen

* Executive Chef Ronald Smith is an excellent teacher – little wonder he helps train young people interested in hospitality when back on land.  Twenty years cruising – 9 years as Executive chef and 7 years as Senior Executive chef keeping things simple is important.  “Don’t confuse and mix up flavours unnecessarily - in the Greek kitchen it’s all about lemon, salt, pepper, olive oil and fresh herbs.  Its similar in the Turkish kitchen but they add more spice and seasoning to their food – based on their position on the historic spice trail."

Local Turkish colour road side stall on the way to Manti cooking class and finally an Istanbul tram.

“It is all about logistics in these kitchens and finding the right ingredient for the right purpose – also the right ingredients to perform the way you want them to. We have an international perspective with our food and it’s a privilege to be able to use ingredients from all over the world”.  His multi-national cooking team reflects this UN cooking approach and experience.

“We use 6/7 different olive oils in the kitchen – his favourite – a French Olive oil for flavour.

Smith’s most requested recipe on board? The duck watermelon salad in Red Ginger and the Chilli miso glazed sea bass.

Some secret cooking tips?

1.    When making a ragu or Bolognese add a little feta to the mix after it has cooled down. Great for flavour.

2.   Stock is important – is the key to everything and he will often use both beef and chicken stock for depth of flavour – but always make sure your stock is very hot when you add it to your aromatics in cooking and also when making a beurre blanc the reverse is true – never boil.

3.   Both cuisines love to marinade - 

Try marinating a leg of lamb for 24 hours s in a mixture of feta cheese, olive oil, oregano, lime juice and rosemary – blitz it all up – the feta for flavour – bit don’t use too much feta or lime juice – or it will dominate the lamb flavour.

Also pork stew marinate the meat in lemon juice, olive oil, mint and rosemary for 24 hours then half roast 120degC for 10-15 mins and finish off closer to service.

Everything from vegetables and meats are marinated before cooking (potatoes sliced and lemon juice and olive oil for even 10-15 minutes) and when asked how he manages to keep all the meat and stews so tender for so many people on board – it’s about half cooking ahead and then finishing off before service.

4.   For moussaka oven roast all your vegetables separately and add a little nutmeg to your bechamel. Also, like lasagna make it ahead of time and let it “rest “before cutting and slicing.

Excellent fare in the Terrace Cafe daily

*Don’t miss the market evenings in the Terrace Café, there are usually two nights on a cruise where they focus on local food and local ingredients prepared so well.

* Don’t over-do your daily excursions – yes, if you have an excursion credit and clearly a trip to Ephesus is a top priority, but taking time to enjoy the ship is also important.

*. Talk to your travel agent for inspiration and any special offers – start talking now and plan ahead.

For additional information on Oceania Cruises’ small-ship luxury product, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call Oceania Cruises on 1300 355 200 (Australia), 0800 625 691 (NZ) or speak with a professional travel advisor. 

Doors reflect local charm, left is Bozcaada, Turkey and right is Santorini, Greece.

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