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OzKiwiJJ

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    12,757
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About OzKiwiJJ

  • Rank
    10,000+ Club

About Me

  • Location
    Sydney, Australia
  • Interests
    Travel, reading, cooking
  • Favorite Cruise Line(s)
    Princess, Celebrity, Crystal
  • Favorite Cruise Destination Or Port of Call
    At sea, preferably somewhere sunny and warm.

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  1. They wanted to be told that there were drinks packages, that they could be bought online, that excursions could be bought online, and that the cruise was 100% guaranteed to go ahead. 🙄 It really was a very impressive tantrum. Worthy of a two year old at their worst. 🤣🤣🤣
  2. The person who asked about Carnival drink packages and excursion bookings didn't like the facts s/he was given so threw a tanty.
  3. If you want a bit of a laugh plus getting some useful tips about popular shore excursions, with photos, have a read through this thread It goes the opposite way to your cruise, and starts with NZ, so the ports you're most likely to go to will be somewhere in the middle.
  4. Sounds lovely. I've only done the Top End so far and haven't been on Azamara so I can't help you much.
  5. Which way is it going? Across the top of Australia, or across the bottom?
  6. Google day trips from Auckland. There are quite a few good ones.
  7. Uber is quite cheap in Auckland, less than half that of a taxi.
  8. Exactly. But some people's onboard behaviour leaves much to be desired - coughing over other passengers without even attempting to cover their mouth, coughing into hands, not washing hands after using the toilet, etc.
  9. A lot of the time I just throw things in a pan for a pasta sauce, depending on what's in the fridge or pantry. I always have tinned tomatoes and passata. One recipe I learnt off an Italian ex-neighbour is just pancetta/bacon, garlic and peas. Not a sauce as such, more a flavouring. In summer, when I can get really nice fresh tomatoes, I make a simple tomato and basil sauce, quickly cooked so the tomatoes only release their juices without cooking down.
  10. I use either spaghetti or linguine.
  11. I use one whole egg and one yolk. It doesn't scramble as it's off the heat when it's sauced ie the cooked guanciale, garlic, and any fat from the guanciale is added to the drained pasta, along with the egg, parmesan and some if the pasta cooking water. Then it's just mixed thoroughly until the cheese melts and the sauce emulsified, which only takes a minute or two.
  12. They were disgustingly good but they never had enough sauce on them.
  13. Just eggs. I think cream is something the Americans added.
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