Modern luxury becomes apparent in the tiniest details. You’ll notice it in the marble bathrooms and spacious walk-in wardrobes in your suite, the way the crew ensure that your drink of choice materialises the moment you step aboard, the privileged access to quaint and lesser-visited ports. Not only this, but you’ll taste it in the stylish dining rooms where the menus and atmospheres have been cleverly curated for an outstanding experience.
This week in the Luxury Editorial, we’re taking a look at the innovative culinary experiences that are defining luxury cruising right now. From a reimagined restaurant onboard the World’s first discovery Yacht, a cutting edge culinary masterclass, an immersive culinary concept tasting the flavours from ship to shore, an award-winning partnership, then a final helping of a secret recipe from one of the luxury cruises’ most esteemed chefs.
Scenic Night Market @ Koko’s
It’s hard to not be impressed by the sleek design and expansive spaces of Scenic Eclipse, not to mention the first of its kind discovery-dedicated helicopter and submarine. After days filled with adventure, there’s no better way to whet your appetite than to feast through Scenic Eclipse’s 10 diversely divine dining options and 8 sumptuous bars and lounges that are made to be relaxed in – rumour has it, you would have to spend 2 months onboard in order to savour every dish!
In 2022, Scenic will introduce its re-imagined private teppanyaki grill experience Night Market @ Koko’s where the fragrant aromas and intoxicating atmosphere of a Japanese market are replicated in this immersive dining experience. Admire the artistry and feel the heat of the flames as your chef prepares mouth-watering dishes on a hot plate right in front of your very eyes.
Night Market @ Koko’s is exclusive to Scenic Eclipse.
Regent Seven Seas Cruises Culinary Arts Kitchen
Take 18, fully equipped culinary workstations with top-of-the-line appliances, all the cooking essentials at your fingertips, the expertise of chef Kathryn Kelly – not to mention breath-taking ocean views and you’ll find yourself in Regent Seven Seas Cruises‘ Culinary Arts Kitchen.
With an environment likened to the most prestigious cookery schools in France, guests will experience highly individualised and hands-on experience starting at just $89 per person.
Try your hand at traditional pasta making, cook up a taste of Spain with a flavour-filled paella, learn the art of wine-pairing or sharpen your knife skills in this highly-requested masterclass. This gourmet cooking experience caters to all levels of expertise, from the flour-drenched novice to the budding master chef, equipping all who take part with skills to impress back at home.
With a deep-rooted heritage in Italian culture, it should be no surprise that creating mmm-worthy moments are of the highest priority to Silversea. In less than a month’s time Silver Moon – the newest ship to join the Silversea fleet, is set to take to the Greek Isles for her inaugural voyage and it’s not just her sleek interiors and tranquil open spaces that we’re excited about.
With the ship’s arrival comes S.A.L.T (Sea and Land Taste), arguably the most exciting culinary concept to arrive at sea for years, this truly memorable and immersive gastronomic experience is designed to reflect the riches of each destination through taste. Curated by Adam Sachs, former editor in chief of Saveurmagazine, guests are invited to use food to delve into the cultures of the world and truly understand the treasures of their travels.
Among the 8 restaurants onboard – each with an individual concept, none are more immersive than the dedicated S.A.L.T Kitchen, a space where an ever-changing menu boasting authentic ingredients and a regionally inspired wine list will allow diners to form memorable and flavour-full connections with the sailed destinations and cultures.
Silver Moon’s S.A.L.T Lab is an enriching, culinary exploration where expert chefs will lead guests through local recipes, artisanal techniques, workshops and tastings that have been adapted accordingly to the region guests are visiting.
Seabourn The Grill by Thomas Keller
When it comes to establishing impressive partnerships with well-informed individuals, Seabourn excels – whether it’s to connect guests on a wellness journey with Dr. Andrew Weil or understand deeper destination insights with specialist speakers. An especially treasured collaboration, exclusive to Seabourn, is that with acclaimed chef Thomas Keller.
The American-born restauranteur is not only a proprietor of the Thomas Keller Restaurant Group, overseeing a multitude of restaurants and bakeries across the globe, but he is most notably famed for his Michelin-starred venues: The French Laundry, Per Se and Bouchon.
With a shared vision in excellence, the partnership with Seabourn was effortless and iconic to the standard of dining on board the luxury ships.
There is really no chef more accomplished or held in higher esteem than Chef Keller, and we are both honored and delighted to have a restaurateur of his stature take our onboard culinary offerings to an even higher level. His culinary talent and sophisticated cuisine are beyond compare and the perfect match for our guests
– Seabourn president Richard Meadows
Keller finesse could first be found onboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest after he developed an array of delectable dishes for their dining venues. It wasn’t until 2016 when Keller and Seabourn unveiled his own signature restaurant ‘The Grill by Thomas Keller’ which has since been rolled out across the fleet.
A unique culinary concept, inspired by the classic America 50s and 60s restaurant, ‘The Grill by Thomas Keller’ takes iconic dishes and delivers them with an iconic twist. Think steakhouse favourites like Lobster Thermidor, table-side preparations of Caesar Salad and a final serving of Ice Cream Sundae, all presented in an à la carte fashion. To experience this unique culinary concept, all that’s required is a reservation at no extra cost.
‘The Grill by Thomas Keller’ is exclusive to Seabourn and available across the entire fleet.
And as promised, below you will find a secret recipe from one of the luxury cruises most esteemed chefs…
Oceania Cruises Lemon Risotto
Take your mind to a springtime sojourn in Italy with this zesty lemon risotto recipe, courtesy of Oceania Cruises‘ executive chef Kathryn Kelly. A key component of Italian culinary traditions, lemons are used to enhance flavours, freshen and refine a dish. In the following recipe you’ll use a preserved lemon – try your hand at creating this following the recipe below or find this ingredient in speciality grocers or online food stores. Its silky texture and aromatic fragrance can awaken the flavours in salads, pastas and sauces. Take your tastebuds to a whole new level and try Kathryn Kelly’s secret lemon risotto recipe at home…
Lemon Risotto Recipe
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup finely chopped shallots
1 thyme sprig
½ cup dry white wine, preferably Northern Italian
1 cup Arborio rice
3 cups chicken stock, hot
1 cup shredded Parmesan Cheese
1 cup fresh peas, blanched
3 tablespoons lemon zest
1 tablespoon minced preserved lemon (see recipe below)
Salt and freshly ground white pepper
In a large heavy-bottomed saucepan over medium-high heat, warm the butter and oil. Add the shallots and thyme and sweat the shallots until soft, about 3 minutes. Add the wine and simmer until the alcohol evaporates, about 2 minutes. Add the rice and parch, stirring constantly, for about 2 minutes.
Remove the thyme and decrease the heat to medium. Using a wooden spoon, stir in the stock ¼ cup at a time, allowing the rice to absorb the stock before adding more. Continue stirring constantly until all stock is absorbed and the rice is creamy and al dente, about 17 minutes. Stir in the cheese, peas and lemon zest. Garnish with the preserved lemon and season to taste with salt and pepper.
Preserved Lemon Recipe
Makes 1 Jar
6 unwaxed lemons
2/3 cup salt
1 ¼ cups lemon juice, plus more as needed
Wash the lemons very well, scrubbing thoroughly.
Cut each lemon into 6 wedges and remove the seeds. Place the lemons in a sterilised glass jar and add the salt and lemon juice, adding more juice if needed to ensure the jar is nearly full and the lemons are completely covered. Seal the jar with an airtight lid and store in the back of the refrigerator. Rotate the jar daily for the first week.
Lemons will be ready to use after 4 to 6 weeks. To use the lemons, use a knife to remove the salty flesh and pith from the rind. Discard the flesh and pith. Slice, dice or mince the rind for use.