justluv2cruisewithhubby Posted September 15, 2017 #1 Share Posted September 15, 2017 Just wondering if there are unique food items on this sailing that normally would not be offered on US or European cruises. Also does RCCL still serve lobster in the MDR on formal nights on South Pacific cruises? Link to comment Share on other sites More sharing options...
GUT2407 Posted September 15, 2017 #2 Share Posted September 15, 2017 Just wondering if there are unique food items on this sailing that normally would not be offered on US or European cruises. Also does RCCL still serve lobster in the MDR on formal nights on South Pacific cruises? There used to be lots of unique items sailing in Aus, doesn't seem that way anymore. Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 15, 2017 #3 Share Posted September 15, 2017 There is likely to be some Aussie fare but made in an international style, things like Pavlova and such come to mind, where the offering is a meringue ring covered in cream. Lobster is available most nights but it is for an extra charge, there is one night (formal where you can get it without charge). Link to comment Share on other sites More sharing options...
Pushka Posted September 17, 2017 #4 Share Posted September 17, 2017 Possum for instance. Link to comment Share on other sites More sharing options...
beatleman Posted September 17, 2017 #5 Share Posted September 17, 2017 Possum for instance. The Possum is not as good as the Tassie Wallaby! Link to comment Share on other sites More sharing options...
beatleman Posted September 17, 2017 #6 Share Posted September 17, 2017 Possum for instance. The Possum is not as good as the Tassie Wallaby! Link to comment Share on other sites More sharing options...
Pushka Posted September 17, 2017 #7 Share Posted September 17, 2017 I’m a fried goanna person myself. Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 17, 2017 #8 Share Posted September 17, 2017 Witchety grubs for appetiser, emu burger for entrée and Corned camel with roast veggies for Mains with Wattle seed cake for dessert. Link to comment Share on other sites More sharing options...
Pushka Posted September 17, 2017 #9 Share Posted September 17, 2017 Emu eggs for breakfast I’ve heard. Enough to feed a family of 6 Link to comment Share on other sites More sharing options...
Rare MMDown Under Posted September 17, 2017 #10 Share Posted September 17, 2017 There is likely to be some Aussie fare but made in an international style, things like Pavlova and such come to mind, where the offering is a meringue ring covered in cream.. Anyone who tried this version of our famous pavlova would wonder what all the fuss was about. I was surprised to see home made pavlova bases submitted for judging at the Royal Adelaide Show recently. They looked light and delicious and made my mouth water. Link to comment Share on other sites More sharing options...
GUT2407 Posted September 17, 2017 #11 Share Posted September 17, 2017 Galah. Link to comment Share on other sites More sharing options...
NSWP Posted September 17, 2017 #12 Share Posted September 17, 2017 Galah. With clotted cream, special for you Mr Gut.:halo: Link to comment Share on other sites More sharing options...
NSWP Posted September 17, 2017 #13 Share Posted September 17, 2017 Anyone who tried this version of our famous pavlova would wonder what all the fuss was about. I was surprised to see home made pavlova bases submitted for judging at the Royal Adelaide Show recently. They looked light and delicious and made my mouth water. My favourite dessert is Pavlova with muchas fresh fruit and cream, plus ice cream. Next one is Crème Brulee.:rolleyes: But to answer the OP....at the end of the day, these days Princess menus are standard across the fleet, save for the odd meat pie. And all about providing the tucker at the lowest possible cost to keep the company bean counters in Santa Clarita - California, happy. Link to comment Share on other sites More sharing options...
GUT2407 Posted September 17, 2017 #14 Share Posted September 17, 2017 With clotted cream, special for you Mr Gut.:halo: But it's all in the cooking Uncle Les. Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 17, 2017 #15 Share Posted September 17, 2017 Anyone who tried this version of our famous pavlova would wonder what all the fuss was about. I was surprised to see home made pavlova bases submitted for judging at the Royal Adelaide Show recently. They looked light and delicious and made my mouth water. Yes, I always pass on the ship's version. Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 17, 2017 #16 Share Posted September 17, 2017 Galah. There is a great recipe for cooking Galah. Galah stew Ingredients:- 1 Galah, about 2 - 3lbs 2 sticks celery, cut into 2" lengths 2 carrots, peeled, halved and quartered 2 large potatoes, peeled and cut into 4 pieces each 1t. salt 1/2t. pepper 2t. sugar own choice of herbs [in a piece of cheesecloth] 1 cup oil 3 cups chicken stock [or cubes] or white wine prepared turkey stuffing 1 axe-head Method:- Fill the cavity of galah with the turkey stuffing. Put oil in dutch oven and brown galah on all sides. Pour off the oil, and remove galah. Place prepared vegetables on base of dutch oven, and replace galah on top. Pour in chicken stock [or wine if used] herbs, salt, pepper and sugar. Put the axe-head in beside the galah, cover and cook on high until it comes to a rolling boil. Turn down heat and simmer. To test for doneness, poke a skewer into the axe-head, if it is tender, the galah is cooked. Link to comment Share on other sites More sharing options...
PerfectlyPerth Posted September 17, 2017 #17 Share Posted September 17, 2017 The Possum is not as good as the Tassie Wallaby! I prefer King Island wallaby myself. Link to comment Share on other sites More sharing options...
NSWP Posted September 17, 2017 #18 Share Posted September 17, 2017 There is a great recipe for cooking Galah.Galah stew Ingredients:- 1 Galah, about 2 - 3lbs 2 sticks celery, cut into 2" lengths 2 carrots, peeled, halved and quartered 2 large potatoes, peeled and cut into 4 pieces each 1t. salt 1/2t. pepper 2t. sugar own choice of herbs [in a piece of cheesecloth] 1 cup oil 3 cups chicken stock [or cubes] or white wine prepared turkey stuffing 1 axe-head Method:- Fill the cavity of galah with the turkey stuffing. Put oil in dutch oven and brown galah on all sides. Pour off the oil, and remove galah. Place prepared vegetables on base of dutch oven, and replace galah on top. Pour in chicken stock [or wine if used] herbs, salt, pepper and sugar. Put the axe-head in beside the galah, cover and cook on high until it comes to a rolling boil. Turn down heat and simmer. To test for doneness, poke a skewer into the axe-head, if it is tender, the galah is cooked. Good bush tucker Boss.:eek: Just stir in 200 ml of clotted cream, just before serving, with a sprig of parsley thereon. Link to comment Share on other sites More sharing options...
GUT2407 Posted September 17, 2017 #19 Share Posted September 17, 2017 There is a great recipe for cooking Galah.Galah stew Ingredients:- 1 Galah, about 2 - 3lbs 2 sticks celery, cut into 2" lengths 2 carrots, peeled, halved and quartered 2 large potatoes, peeled and cut into 4 pieces each 1t. salt 1/2t. pepper 2t. sugar own choice of herbs [in a piece of cheesecloth] 1 cup oil 3 cups chicken stock [or cubes] or white wine prepared turkey stuffing 1 axe-head Method:- Fill the cavity of galah with the turkey stuffing. Put oil in dutch oven and brown galah on all sides. Pour off the oil, and remove galah. Place prepared vegetables on base of dutch oven, and replace galah on top. Pour in chicken stock [or wine if used] herbs, salt, pepper and sugar. Put the axe-head in beside the galah, cover and cook on high until it comes to a rolling boil. Turn down heat and simmer. To test for doneness, poke a skewer into the axe-head, if it is tender, the galah is cooked. My recipe replaces the ax head with a Galah sized rock. Once the rock is soft, discard the galah and eat the rock. Link to comment Share on other sites More sharing options...
Rare Womble99 Posted September 17, 2017 #20 Share Posted September 17, 2017 My recipe replaces the ax head with a Galah sized rock. Once the rock is soft, discard the galah and eat the rock. Ah yes the tried and true recipe requires a good quality rock, preferably granite. Once tender the granite tastes very good [emoji6] Link to comment Share on other sites More sharing options...
beatleman Posted September 17, 2017 #21 Share Posted September 17, 2017 Uncle Mic's recipe looks super, off to Bunning's to buy an ax head. That's after the Corned Koala is cooked.This thread could easily become a Pie thread,with clotted cream,hold the "dead horse". Link to comment Share on other sites More sharing options...
Rare MicCanberra Posted September 17, 2017 #22 Share Posted September 17, 2017 We used to have this served up to us when we were kids, we would never take it for granite though. Link to comment Share on other sites More sharing options...
The_Big_M Posted September 17, 2017 #23 Share Posted September 17, 2017 Anyone who tried this version of our famous pavlova would wonder what all the fuss was about. . Agreed. Just in line with the food cutbacks on the lines, especially with standardising to simple cheaper cakes, not specific to pavlova itself. Link to comment Share on other sites More sharing options...
Vagabond Oldies Posted September 17, 2017 #24 Share Posted September 17, 2017 lobster is served but at a price Sent from my SM-G955F using Forums mobile app Link to comment Share on other sites More sharing options...
Hogbay Posted September 20, 2017 #25 Share Posted September 20, 2017 We were on Solstices on her inaugural cruise to Australia from the mediterranean . After Darwin they had barramundi , i'm not fond of fish then after around Brisbane they had kangaroo steaks , road kill ;p BUT the waiter's and matre'd were proud as punch and left deflated in hindsight we should of chosen both :o Trouble {peter) Link to comment Share on other sites More sharing options...
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