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The Weekend Australian - Travel - - Travel & Indulgence - MICHELLE ROWE

AUS­TRALIAN chef Mark Best is the lat­est mem­ber of Hol­land Amer­ica Line’s Culi­nary Coun­cil. Syd­ney-based Best, whose Mar­que is widely re­garded as one of the coun­try’s finest and fea­tures in the World’s 50 Best Restaurants list, joins the cruise line’s mas­ter chef and coun­cil chair­man Rudi So­damin; Amer­i­cans David Burke and El­iz­a­beth Falkner; Dutch­man Jon­nie Boer; and French-born pastry chef Jac­ques Tor­res in shap­ing the gas­tro­nomic di­rec­tion of HAL’s 15-strong fleet. He will also ad­vise on the cal­en­dar of events in the group’s Culi­nary Arts Cen­tre Cen­tre, an on­board show kitchen that fea­tures cook­ing demon­stra­tions and classes by in­ter­na­tional guest chefs and culi­nary ex­perts. Best is known for his in­no­va­tive cre­ations and will bring sig­na­ture dishes to HAL’s menus such as smoked eel with parme­san gnoc­chi and pumpkin; bass grouper with fish milk, green tomato and potato pep­per; and a dessert of mango mus­tard and co­conut. More: hol­lan­damer­ica.com.au.

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