Dieting ? Then don’t cruise . . .

When cruising, food is a major consideration – after all good food, which is pleasing to the eye, as well as being tasty, is part of the holiday.
On sea days Maureen & I normally visit the dining room for breakfast, rather than the buffet area, because you can meet some interesting passengers over breakfast.

The table, covered in a cream coloured tablecloth, is always a welcome site.

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And then we have the menu – which changes every day.

DSC09649rThe right-hand side lists the day’s specials – the left-hand side lists the standard offerings.

DSC09649cI hope this picture, which has been enlarged, is clear enough for it to be read.

Our routine was to have breakfast about 8.00 am, which would take about an hour. Not that the staff were slow, but who wants to rush breakfast when on holiday, it’s not as if we had a bus to catch.
The portions can be as large as you wish, it’s your choice, but most people seemed to stick to the meal size that they have at home, after-all lunch starts at Noon, which is only three hours away!

DSC09652rLunch on the Golden Princess was civilised – the menu changes daily.

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DSC00035rOr you could visit the buffet area, which has a wide choice of food. The above two pictures were taken just before noon on a sea day – the buffet opened for lunch at 11.30 am. The pictures show just a small part of the sitting area .
If you don’t fancy the dinning-room or the buffet area, you could sit outside and have lunch from a take-away, which we did for one lunch.

DSC09880rA choice of fish and chip (with salad), or beef burgers, chips & salad – with egg or cheese on the burger, or you could have it just plain. There were various other choices of take away dishes, but the burger & fish are all I can remember. Another ‘stall’ (not shown) offered pizzas, whole or by the slice.

DSC09879rTo the left of the take away area you can see a bar, so you wouldn’t have far to go to include a beer with the burger & chips – waiter service of course, one is not expected to exert themselves when at sea!

Just a few examples of various dishes in the dining room.

DSC09653rAppetiser

DSC09881rMain course

DSC09654rPudding

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Do you fancy something else ?

DSC00044rMaureen, being a coeliac, receives gluten free meals at lunch and dinner. Each evening during dinner, the Maître d’ would present the following day’s lunch and dinner menus so that Maureen could pick her dishes and they would be produced gluten free.

At breakfast there were enough gluten free choices that Maureen didn’t have to pre-order, she just asked for gluten free toast ‘well done’, because gluten free toast doesn’t brown as well as ordinary toast.

At lunch and dinner the stewards would offer a menu to each of us, and to Maureen, who would indicate that her meal had been pre-ordered. The steward would ask for our cabin number and from then on all went well.

Maureen’s advance notice of the following day’s meals came in handy for the rest of us, because we would not over eat at lunchtime if we knew of a particular dish was on the dinner menu.  . . .  I do enjoy cruising.

Cleanliness

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I do enjoy watching a professional at work whether he/she is a brick layer, carpenter, jet pilot or chef.
Having been interested in food since a child I like professional cooking shows on the TV, such as Nigella Lawson, Luke Nguyen, Rick Stein etc and find them to be entertaining and informative, so when Maureen and I heard that the Dawn Princess’ Executive chef and the head Maitre ‘D would be giving a demonstration and talk about cooking during our recent cruise, we made sure that we had a seat.

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The talk was fun and the chat between the two men entertaining. The head chef created a three-course meal in less than half an hour while chatting about his life at sea and how he became to go to sea. The Maitre ‘D ‘fed’ (excuse the pun) the Chef various lines that created backchat between the two men.

I took the above photograph during the creation of the pudding, and must admit he was very generous with the brandy!

Each dish for each course was carried around by one of the stewards so that people could see the finished product. We were in the center of the audience so I was unable to take any photographs.

We were not near the front, but they had overhead cameras and the large screen behind allowed us to follow the chef’s moves.

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At the end of the show other chefs arrived – pastry chef, sous chef, chef de partie, baker, and other staff from the kitchen (galley).

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They all received a very large round of applause because the food on the ship was very good.

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I know I’ve posted the above before, but the dish illustrates the high standard of food very well.

As the various kitchen staff left we were offered a short tour of one of the ship’s galleys.

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Everywhere stainless steel for cleanliness.

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Even the deckhead (ceiling) was stainless steel, and spotless.

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Cleanliness was the order of the day – everyday.

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The baker bakes bread three times a day, so that the result for the passenger is always fresh bread. The above is just an example of some of the bread available.

dsc08323rAs we moved through the galley the creative art of some of the staff came to light. All made from fruit and vegetables.

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Where ever I looked I saw stainless steel.

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Maureen with some of the galley crew, and a sugar model of the ship.

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As we left the galley we had the chance of buying a signed copy of the cook book that the chef had produced. It was quite popular, but as Maureen has more cook books than our local library she declined spending the $42.

 

Food glorious food

On board we have a choice of a number of restaurants –

Any time dining, a time for dinner which we choose – the restaurants to which we could visit were Santa Fe, Pacific Moon or Savoy Dining.

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Santa Fe Restaurant

All had the same menu, but a different ambiance from light and airy to dark wood paneling. All had a very pleasant ‘feel’, and with friendly staff.
In addition, if you had a booked time for dinner, you could dine at the International Restaurant, which also opened for breakfast & lunch.

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Breakfast in the International Restaurant Easter Day morning.

For an additional fee you could dine at a specialty restaurant such as Sabatini (Italian), Sterling Steakhouse, Kai Sushi (Japanese).

Evening dress code for the above restaurants is long pants for men and shoes (sandals not allowed), jacket optional, except on a ‘formal’ night. Breakfast & lunch dress code for the International restaurant is informal – shorts, sandals etc, but they do not allow bare feet.

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For a casual meal you could visit the Horizon Court, which is a buffet style of dining – open most of the day, (breakfast, lunch & dinner) dress very casual.

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If you climb out of the pool and feel hungry –

you have the choice of pizza, BBQ beefburger, sausage (frankfurters if requested) or hotdogs & chips followed by soft ice cream.

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On the left is a pizza counter, next is another bar, followed by BBQ, hamburgers, sausages & chips (French fries). On the right just off the picture is one of the pools.

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Ice cream counter around the corner from the pizza bar.

The ship catered for all forms of dress during the day – you would be hard pushed to end the day hungry.

If you wished, you could take all your meals in your cabin (stateroom) or on your balcony.

All over the ship we have various bars serving coffee, ice cream, sodas and of course wine, beer & spirits. Couldn’t fault the choice of wine, cocktails or beers. They also have a good choice of mock-tails.

Overall we don’t think they have forgotten anything, and all we have to do is fill in the time between meals, which isn’t all that hard as we have slooowed down already.

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Drinks at the Crooners Bar.

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Mixed with a piano player

Relaxing is compulsory . . . :-o)