Cruising: Amazing Sights and Cuisine

From the comfort of your deck chair, set sail to distant lands on a round-the-world journey with mouth watering recipes and stunning photography from each region. Welcome aboard!

Includes signature dishes from internationally acclaimed chefs.

Sample Recipes

Grilled Scallops with Vegetable Ragout
Recipe by Chef Anton Mossman
16 fresh scallops (in shell)
Olive oil
Salt and freshly ground pepper
A few small sprigs of fresh basil to garnish
1 small zucchini cut in half lengthwise and seeded
1 small yellow zucchini cut in half lengthwise and seeded
1 small red capsicum, seeded
1 small yellow capsicum, seeded
1 small green capsicum, seeded
1 small eggplant (aubergine)
4 tbsp olive oil
3 medium tomatoes, skinned, seeded and diced
1 garlic clove, peeled and crushed
4 fresh basil leaves, finely shredded
Open the scallops with the tip of a small strong knife then scoop them off the half shell with a soup spoon. Remove the debris and wash briefly but thoroughly to remove all the grit. Rim and pat dry, then brush the scallops with olive oil and season lightly. Set aside in a cool place until needed.
To make the ragout, dice all the vegetables, and then heat the olive oil in a pan and sauté with the diced tomato and garlic for a few minutes. Season with salt and pepper and add the shredded basil. Keep hot or allow to cool as the ragout can be served hot or cold.
Preheat the grill to high, and grill the scallops for 20 seconds on each side. To serve, arrange the scallops on a bed of the vegetable ragout and garnish with basil.
Serves four

Tomato Tartar with Gruyere Chips
Recipe by Chef Michel Richard
12 large Roma tomatoes
3 tbsp finely minced shallots
1 small beet cooked and diced
1 garlic clove
1 tsp Dijon mustard
1 tsp soy sauce
½ tsp granulated sugar
1 tsp drained capers, chopped
1 tsp minced chives
1 tsp extra virgin olive oil
Fine sea salt and freshly ground
Black pepper to taste
Tabasco sauce to taste
8 Gruyere chips
Preheat the oven to 120°C (250°F). Line a baking sheet with a silicone mat or parchment. First, cook the beet in water for half an hour, strain, reduce juice to half, and keep the juice aside. Then, cut out and discard the cores from the tomatoes, cut each one lengthwise in half and place cut side up on the baking sheet. Slow-roast for 3 hours to partially dry the tomatoes.
Next, bring a small pan of water to the boil, add the shallots and blanch quickly. Drain in a fine-mesh sieve, run cold water over to cool them down, and dry on a paper towel. Take the tomatoes out of the oven, remove the skins and scoop out the seedy centers, leaving tomato ‘shells’. Chop the tomato flesh, place in the centre of a piece of cheesecloth, hold over a bowl, and wring out to remove the excess liquid. Place the tomatoes in a medium bowl.
Add the shallots to the tomatoes, and one tablespoon of the beet juice to ‘colour’ the
tomato to look like beef. Mince the garlic directly into the bowl, add the remaining ingredients, and refrigerate the tartare until it is cold.
To make the Gruyere chips, preheat the oven to 120°C (250°F), and line a baking sheet with a silicone mat. Cut 8 very thick slices of Gruyere, arrange on the sheet, leaving about 5 cms (2in) between them, and bake for about 15 minutes until the cheese has melted and browned to a golden brown. Remove from the oven and let the chips firm up. When they are easy to remove, lift them with a spatula and place on paper towels to cool.
Place all of the ingredients for the shallot dressing in a blender, and blend until smooth.
To serve, place a 7 cm (3in) ring mold in the center of a serving plate and fill loosely with one-quarter of the tartar. Remove the mold and repeat on three more plates. Spoon the shallot dressing around each tartare, sprinkle with chives, and garnish with 2 Gruyere chips.

Bacarazz Martini
Recipes by Nathan, a bartender on the Crystal Serenity
1 part Bacardi Raspberry
1 part cranberry juice
7-8 fresh raspberries
Mash all of the raspberries, saving two for garnish, and press through a sieve. Then put the raspberries, Bacardi and cranberry juice into a cocktail shaker with ice and shake. Strain into a small martini glass, garnish with the remaining two raspberries, and serve.
Blue Aegean
1 part vodka
1 part Blue Curacao
3 parts fresh orange juice
A dash of soda water
Fill a tall glass with ice, add the vodka, Blue Curacao and orange juice and stir. Top up with a dash of soda water, and serve.