Live from Seabourn Encore - Bali to Sydney December 2018

[Stickman1990]

Not sure if I’ve posted the Herald for Thursday - so here it is just in case 

 

As I mentioned it included details of the Shop with Chef tour for Friday in Cairns 

 

We enjoyed dinner at Thomas Keller last night and the chicken was tasty and succulent - and not too salty

 

After dinner was Liars Club with Simon the comedian, Ross Roberts the Cruise Director and part time but very good comedian and one of the officers who played the relatively sensible line. Lots of laughs and fun. One team got all four words correct - we got three

 

It’s Friday today and we took a tour to Kuranda up in the hills - up on an old train (well the carriages were) and back on a gondola Sky Train. The Kuranda village at the top has many craft market stalls - relatively good quality and not too touristy. We organised it through the ship and the buses were not crowded - unlike Crystal there is no Seabourn person escorting the tour along with the local guide

 

Enjoy the pictures which show some of the spectacular scenery

 

I am very happy to recommend this shore excursion 

 

Sailaway soon - bound for Townsville 

[Stickman1990]

Breaking News

 

Just announced by the Captain - due to Tropical Cyclone Owen, Airlie Beach our planned stop for tomorrow, is closed to shipping - so we will stay overnight here in Townsville then proceed at 8am tomorrow for Fraser Island 

 

No complaints of course - weather happens and safety is paramount

 

It will be interesting to see if we get any impact when at sea 

 

A few pictures from yesterday’s arrival back onboard at Cairns - very impressed with drinks and towels available and many officers and staff there to greet guests after arriving back from tours - very impressive 

 

We were piloted out of the channel leaving Cairns and got a great view looking back at the city 

 

An aside - I can not control the order photos get posted on Cruise Critic so even though I select them chronologically they can at times end up randomly spread around in terms of order

[Stickman1990]

For my Crystal friends - this is Beef Carpaccio Seabourn style - simply not up to Crystals specialty restaurant, Prego standards (the photo with more dressing on it). Simply no comparison in taste and presentation 

 

Looking back at my Crystal Prego photos I spotted a Pinot Grigio from Italy that I enjoyed backed in August and realised I have been drinking it and enjoying on this cruise - at least my taste buds are consistent

 

 

Edited December 14, 2018 by Stickman1990

[ClefsDor]

I don't think I've ever seen a beef carpaccio served with thick slices of raw onion or large croutons!! 

[OzKiwiJJ]

32 minutes ago, ClefsDor said:

I don't think I've ever seen a beef carpaccio served with thick slices of raw onion or large croutons!! 

Me neither. I've seen some weird variations but that was the worst looking. I assume the creamy stuff under the rocket sprigs was some form of dressing.

 

 

[OzKiwiJJ]

I thought I recognised that Pinot Grigio bottle. It is, indeed, a nice drop. I think I've seen it around Sydney too, in at least one restaurant although I can't remember which. 

Edited December 15, 2018 by OzKiwiJJ

[Stickman1990]

1 minute ago, OzKiwiJJ said:

I thought I recognised that Pinot Grigio bottle. It is, indeed, a nice drop. I think I've seen it around Sydney too, in at least one restaurant although I can't remember which. 

I think you may have been at that meal actually :-) 

Looking forward to Prego in February 

[Snuffie]

2 hours ago, Stickman1990 said:

For my Crystal friends - this is Beef Carpaccio Seabourn style - simply not up to Crystals specialty restaurant, Prego standards (the photo with more dressing on it). Simply no comparison in taste and presentation 

 

Looking back at my Crystal Prego photos I spotted a Pinot Grigio from Italy that I enjoyed backed in August and realised I have been drinking it and enjoying on this cruise - at least my taste buds are consistent

 

 

How sad.  This is a pretty simple appetizer that I make at home. Simply freeze the filet mignon and use a mandelin to delicately slice the beef. The Seabourn dish looks pretty dried out with browning sides and not very appetizing bread and fluff.  The chef needs some help or better quality beef.  

 

continue to enjoy your cruise and be safe!

 

hugs. 

[IsabelD]

This looks a bit chewy. The one at Prego is the best one I had ever.

[cookingkh]

I agree. I get it every time I go to Prego. Probably never would eat it anywhere else on the planet. It is that good. 

 

[MightyQuinn]

Oh Stickman.  I feel so sorry for the SB teddy bears.  I hope your Black Labs like them and go for a cuddle instead of a shred.  For sure, our English Bullies wouldn't see any option but to destroy!

Thanks for the confirmation of SWTC in Cairns.  We've snorkeled the GBR and visited Kuranda on past visits, so we're looking for an alternative and SWTC fits the bill. I hope your unexpected overnight in Townsville turns out to be a pleasant surprise. There isn't much in Airlie Beach anyway, is there?

I'm surprised there weren't any escorts on your SB tour in Cairns.  We've taken a few SB shorex and there's always been an SB designate with us.  Not always obvious (cast members, spouses of staff) but they're usually there.  Sometimes escort duties are shared across multiple coaches so it may appear there isn't anyone from SB present.  But, of course, perhaps SB has changed their practice and guests now go out alone.

The SB carpaccio looks miserable, but I'm no fan of the Prego version either.  It's way too mushy for my preference!  So we special order steak tartare on both SB and Crystal.  It's wonderful on both.  And I agree about Santa Margherita Pinot Grigio.  A crisp and refreshing, easy drinking vino.

Thanks for your continued reports.  Cheers!

[Stickman1990]

2 hours ago, MightyQuinn said:

Thanks for the confirmation of SWTC in Cairns.  We've snorkeled the GBR and visited Kuranda on past visits, so we're looking for an alternative and SWTC fits the bill. I hope your unexpected overnight in Townsville turns out to be a pleasant surprise

 

Can’t guarantee they’ll do shopping with the chef in Cairns next time but I hear from someone who went that there was a lot of tastings and the chef did buy a lot of fresh produce

 

No worries on Airlie Beach for us - sooner be safe and comfortable. We’re not going clubbing in Townsville but will enjoy a night with friends in the Colonade anda few drinks. I started with an order of caviar enjoyed in the Observation lounge - a nice sized swerving 

[turtlemichael]

I imagine that SWTC in Cairns was at Rusty's Market. There aren't a lot of alternatives but it is an interesting market. I image you'll have a bit of slightly rough weather, even in Townsville or after you leave, from ex-Cyclone Owen, though it shouldn't be too worrying. Safe travels.

[Stickman1990]

We’ve just left Townsville where it has rained all night - but no wind at all 

 

Yesterday there was a crew emergency drill which is held regularly - it was interesting to see how emergency lights are lit in hallways much like those found on a plane to show the exit path - I haven’t seen that before on ships 

 

Townsville is a lovely city with a nice waterfront Strand area which we enjoyed walking along

After we returned to the ship and had lunch we played scrabble with friends in the Observation lounge - a lot of fun and word controversy. I took the opportunity to order Caviar which was a generous serving

 

We dined as a group of 8 in the Colonade which had an “Australian” menu - I enjoyed flounder and my wife had a double serving of pavlova! Several of us finished with cheese and port

 

Mer then went to the late show which was a trio of Australian male singers who sang “traditional and modern” Aussie classics 

[NSWP]

Great blog and pics, thanks.  The cuisine looks superb.  Love Townsville, been up there a couple of times. my granddaughter is at JCU there doing Veterinary Science.  Enjoy the rest of your adventure.

Edited December 16, 2018 by NSWP

[IsabelD]

Black caviar looks a bit too black. Do you have a choice of caviar, or is it only one which is inclusive?

[OzKiwiJJ]

On 12/15/2018 at 12:55 PM, Snuffie said:

How sad.  This is a pretty simple appetizer that I make at home. Simply freeze the filet mignon and use a mandelin to delicately slice the beef.

Fantastic! I've never considered using a mandolin to slice the beef and as I'm useless at slicing it thinly enough by hand I always put making my own carpaccio into the too hard basket. I might try it over Christmas. See if I can replicate the Crystal version 😉.

[Snuffie]

For safety reasons please freeze the fresh beef prior to slicing and slice frozen.  This should kill bacteria in the raw beef hopefully.  This is recommended by many F&B cruise ship officers. 

[Fly Fast Cruise Slow]

On 12/15/2018 at 12:08 PM, OzKiwiJJ said:

I thought I recognised that Pinot Grigio bottle. It is, indeed, a nice drop. I think I've seen it around Sydney too, in at least one restaurant although I can't remember which. 

 

AU$16.90 by the dozen at Dan Murphy’s.

 

Stickman - we are really enjoying following along with you - thanks for posting.

[Stickman1990]

Hi - just checking in as we have 4G cellular coverage as we cruise close to the coast (around Airlie Beach I believe) 

 

The seas are relatively calm now and we’re heading down the coast at a gentle 12 knots 

[Stickman1990]

2 minutes ago, Fly Fast Cruise Slow said:

 

AU$16.90 by the dozen at Dan Murphy’s.

 

I’ll probably stick with my favourite Marlborough Sauvignon Blanc but good to know it’s available

 

The standard Marl Sauvignon Blanc onboard is Oyster Bay - which was on special at Dan Murphys recently for $10.60 - I won’t opt for that with the other choices available 

[6rrguy]

Hi Stickman

 

Like everyone has said we too are really enjoying travelling with you especially as we look forward to our first voyage with Seabourn on the Encore on Jan 6.

 

Cheers

[OzKiwiJJ]

6 hours ago, Snuffie said:

For safety reasons please freeze the fresh beef prior to slicing and slice frozen.  This should kill bacteria in the raw beef hopefully.  This is recommended by many F&B cruise ship officers. 

Absolutely. Besides it wouldn't slice well if it wasn't frozen - apart from the health issues.

[FlyingScotSailors]

8 hours ago, 6rrguy said:

Hi Stickman

 

Like everyone has said we too are really enjoying travelling with you especially as we look forward to our first voyage with Seabourn on the Encore on Jan 6.

 

Cheers

 

Hi 6rrguy, we will be on the Encore with you.  Our Roll Call has been quite quiet.  See you in 21 US days, which is 20 days Australian. 

 

Now back to Stickman and his excellent report.

Edited December 16, 2018 by FlyingScotSailors

[travelberlin]

The beef carpaccio at Seabourn looks more like bresaola cuts. I have seen them served sometimes at Italian restaurants instead of the fresh version. But with onions and croutons? Never had them like that before.

Ivi

Edited December 16, 2018 by travelberlin