Advice to Overseas Cruisers coming to Australia

[Bpos]

Sounds how life should be, to me, especially chasing the oval ball bit and women folk waiting for us important ones:p. Bout all their good for.;)

 

Me tink you loosem tink tink belongum you pella one

Edited July 10, 2016 by Bpos

[MicCanberra]

Except the travesty that they serve on cruise ships as "pavlova" isn't anything like a decent pav! :mad: It's a meringue nest with a token dab of cream and 2-3 slivers of fruit. :mad:

 

Yes, they should call it for what it is and not a pav.

[MicCanberra]

On our last cruise I decided that the toast wasn't worth eating so didn't have toast with my eggs at breakfast, and I gave up eating the bacon too but replaced that by a couple of tiny hash browns. The bread rolls weren't up to the usual great Princess standard so I rarely had one of those either. I did have freshly squeezed OJ for breakfast though, which I normally don't have. Apart from that I ate normally (for a cruise), including afternoon tea most days, a couple of cocktails at night, wine with meals, desserts at dinner and sometimes at lunch, and I could still comfortably zip up my pants at the end of the cruise. :eek:

 

However when confronted by a huge main couse serving at dinner I didn't feel I had to clean my plate, I ate as much as I wanted and left the rest.

 

You have done well, I don't think I have ever not gained any weight/size when on a cruise.

Edited July 10, 2016 by MicCanberra

[MicCanberra]

On our last cruise I decided that the toast wasn't worth eating so didn't have toast with my eggs at breakfast, and I gave up eating the bacon too but replaced that by a couple of tiny hash browns. The bread rolls weren't up to the usual great Princess standard so I rarely had one of those either. I did have freshly squeezed OJ for breakfast though, which I normally don't have. Apart from that I ate normally (for a cruise), including afternoon tea most days, a couple of cocktails at night, wine with meals, desserts at dinner and sometimes at lunch, and I could still comfortably zip up my pants at the end of the cruise. :eek:

 

However when confronted by a huge main couse serving at dinner I didn't feel I had to clean my plate, I ate as much as I wanted and left the rest.

 

You have done well, I don't think I have ever not gained any weight/size when on a cruise.

[MicCanberra]

Rule #1 - avoid the buffet where possible!

Rule #2 - you don't have to eat everything on the plate, although it's hard to resist some things.:eek: :D

 

Good points, I always avoid the buffet but that is for other reasons. As for finishing meals, I eat what I want and stop when satisfied.

[OzKiwiJJ]

You have done well, I don't think I have ever not gained any weight/size when on a cruise.

 

Well, it's a first for me! :D

 

I shall see how I go on our upcoming Sun Princess cruise. If the standard of cuisine is as good as it was in Dec14 I could be in trouble. :eek: Although I will avoid the bland and boring toast again.

[ozziepost]

Maybe we need a thread on Aussie inventions.

 

 

Speaking of the invention of the Wine Cask aka (Chateau de Cardboard) A local from Leopold in the Bellarine Charles Malpas invented the Airtight tap for the cask and a link to his biography is attached. Yes and I just wonder if a thread on Aussie inventions would be appropriate after all we did invent the Victa and the Hill Hoist amongst other wonderful inventions.

 

http://adb.anu.edu.au/biography/malpas-charles-henry-14891

[Hawka]

The problem with the meringue nest travesties is that they are so dry. Without the marshmallow inside they need something to counteract the dryness and there is never enough cream on them.

 

I guess if you like ice-cream that would solve the problem but I can't eat ice-cream alongside very sweet desserts, too much sugar.

i am bad i do sometimes though i know when i have overdone it sugar wise , yeah know what you are talking about with the pav too trying to see if i took a photo of it cant remember

[GUT2407]

Speaking of the invention of the Wine Cask aka (Chateau de Cardboard) A local from Leopold in the Bellarine Charles Malpas invented the Airtight tap for the cask and a link to his biography is attached. Yes and I just wonder if a thread on Aussie inventions would be appropriate after all we did invent the Victa and the Hill Hoist amongst other wonderful inventions.

 

http://adb.anu.edu.au/biography/malpas-charles-henry-14891

 

Yep.

 

Wi fi and dual flush dunny to add to the list.

[OzKiwiJJ]

i am bad i do sometimes though i know when i have overdone it sugar wise , yeah know what you are talking about with the pav too trying to see if i took a photo of it cant remember

 

My taste buds put the brakes on for me. They go "yuck"!

[Hawka]

My taste buds put the brakes on for me. They go "yuck"!

 

i am a bit of a choc a holic and if i have a real rich hot chocolate and some chocolate cake of sorts that turns out on the very rich side i end up cant eat it all

[MicCanberra]

Speaking of the invention of the Wine Cask aka (Chateau de Cardboard) A local from Leopold in the Bellarine Charles Malpas invented the Airtight tap for the cask and a link to his biography is attached. Yes and I just wonder if a thread on Aussie inventions would be appropriate after all we did invent the Victa and the Hill Hoist amongst other wonderful inventions.

 

http://adb.anu.edu.au/biography/malpas-charles-henry-14891

 

We are so clever aren't we.:D

[SpainAlien]

I have got to ask folks: I have been looking at the menus for some of the expense restaurants in Sydney and most of the dishes look like they are creepy crawlies ("Moreton Bay Bugs") or bits of the animal that we would throw away (neck of lamb or ox tail), don't they eat steak in Oz?

 

Sent from my SM-G920F using Tapatalk

[OzKiwiJJ]

I have got to ask folks: I have been looking at the menus for some of the expense restaurants in Sydney and most of the dishes look like they are creepy crawlies ("Moreton Bay Bugs") or bits of the animal that we would throw away (neck of lamb or ox tail), don't they eat steak in Oz?

 

 

Yes, of course we eat steak. There is some excellent steak in Australia.

 

Morton Bay Bugs are actually a type of lobster, sometimes called Slipper Lobster or Shovelnose Lobster. Very, very delicious. Put it this way - if someone puts a platter of bugs in front of me I'll eat the lot, and fight off anyone else with my fork. :D

 

Sydney is going through a slow-cooking and nose-to-tail phase in food and the best cuts of meat for that are the less popular cuts. Oxtail is gorgous when cooked properly, as are lamb shanks and lamb neck.

 

Sydney has such a wide range of cuisine these days, with influences from all over the world. We even have some great Spanish restaurants, in case you get homesick.

[Bpos]

Strewth - all these posts about pavlovas and sugar fixes today has me salivating - but I prefer to get my fix from a can or brown bottle to satisfy the craving.

 

The thread has been very busy and sure beats the excitement of the paper napkin folding lessons held as a highlight on the many cruises we have all undertaken.

 

On my last cruise I had three elderly ladies from the Cruise Critics Meet and Greet attend my 2 hour powerpoint presentation on the sexual habits of the Oohmedoodle bird (that rare, famous, elusive, nocturnal and rarely seen bird found in the dense forests of South Western Australia).

 

The ladies too, were sick of the napkin folding lessons and were very enthusiastic about my presentation and about learning more of Australia's unique flora and fauna.

 

As this is a family orientated and reputable forum, and due to the graphic nature of the subject matter, I will not be discussing the topic of that bird again (if you want to know more you will have to join the Celebrity Solstice 31 Oct 2016 cruise)

 

Perhaps one of our Aussie Cruise Critics can explain what a "pavlova" is, where it comes from and even provide a simple receipt so that our valued overseas cruisers can make it, bake it and eat it to acquire the taste before coming to Oz.

 

This will encourage our overseas visitors to seek and search for a "pav" when they get to Oz to taste the real deal as only Aussies can make it.

[OzKiwiJJ]

Sorry, Bpos, the best real-deal pavlova recipes are closely guarded family secrets. :D

Edited July 10, 2016 by OzKiwiJJ

[Bpos]

Sorry, Bpos, the best real-deal pavlova recipes are closely guarded family secrets. :D

 

But Ozkiwi, please consider our Cruise Critic members as "family"- I know I Do.

 

Surely someone can provide a receipt - after all, we are all in the same "boat" on this forum.

[MicCanberra]

I have got to ask folks: I have been looking at the menus for some of the expense restaurants in Sydney and most of the dishes look like they are creepy crawlies ("Moreton Bay Bugs") or bits of the animal that we would throw away (neck of lamb or ox tail), don't they eat steak in Oz?

 

Sent from my SM-G920F using Tapatalk

 

Love the bugs, every pub and club in Sydney sells steaks of differing cuts. That is why restaurants are trying to differentiate from them with more specialised recipes and cooking techniques that the pubs and stuff cannot/do not do.

[MicCanberra]

Strewth - all these posts about pavlovas and sugar fixes today has me salivating - but I prefer to get my fix from a can or brown bottle to satisfy the craving.

 

The thread has been very busy and sure beats the excitement of the paper napkin folding lessons held as a highlight on the many cruises we have all undertaken.

 

On my last cruise I had three elderly ladies from the Cruise Critics Meet and Greet attend my 2 hour powerpoint presentation on the sexual habits of the Oohmedoodle bird (that rare, famous, elusive, nocturnal and rarely seen bird found in the dense forests of South Western Australia).

 

The ladies too, were sick of the napkin folding lessons and were very enthusiastic about my presentation and about learning more of Australia's unique flora and fauna.

 

As this is a family orientated and reputable forum, and due to the graphic nature of the subject matter, I will not be discussing the topic of that bird again (if you want to know more you will have to join the Celebrity Solstice 31 Oct 2016 cruise)

 

Perhaps one of our Aussie Cruise Critics can explain what a "pavlova" is, where it comes from and even provide a simple receipt so that our valued overseas cruisers can make it, bake it and eat it to acquire the taste before coming to Oz.

 

This will encourage our overseas visitors to seek and search for a "pav" when they get to Oz to taste the real deal as only Aussies can make it.

 

I love it, I am pretty sure my wife saw or heard that bird when we were there.

[MicCanberra]

But Ozkiwi, please consider our Cruise Critic members as "family"- I know I Do.

 

Surely someone can provide a receipt - after all, we are all in the same "boat" on this forum.

 

All I can say is you need some eggs, sugar, cream, sugar, fruit and some sugar.

[GUT2407]

I have got to ask folks: I have been looking at the menus for some of the expense restaurants in Sydney and most of the dishes look like they are creepy crawlies ("Moreton Bay Bugs") or bits of the animal that we would throw away (neck of lamb or ox tail), don't they eat steak in Oz?

 

Sent from my SM-G920F using Tapatalk

 

Some of the best steak in the world, but so plentiful it had become almost relegated to the pub, club or steakhouse.

 

Also great lamb if second to anyone only the kiwis, but don't tell them I said that.

[GUT2407]

I'm not going into a recipe but a PAv is meringue topped with whipped cream and fruit, sometimes even some chocolate (a smashed up flake works well) everyone is different re the topping.

 

A meringue is egg white and sugar whipped to a consistency and baked.

 

The fruit can vary, some use full on fruit salad, some use just kiwi fruit, some just Strawberries, or pretty much any other fruit type combination you may care to concoct.

 

That's as far as I'm prepared to go without starting a war or disclosing private information.

[MicCanberra]

Some of the best steak in the world, but so plentiful it had become almost relegated to the pub, club or steakhouse.

 

Also great lamb if second to anyone only the kiwis, but don't tell them I said that.

 

Our lamb is much more tender.;)

Edited July 10, 2016 by MicCanberra

[Beanb41]

One could forgive Aussies a lot of things like claiming to invent Pavlova, claiming Phar Lap as Australian, even here on CC to have the best lamb in the world. We are prepared to forgive all these claims if only you will claim and give citizenship to Russell Crowe. By the way great weekend just passed for Aussie rugby supporters.

Edited July 10, 2016 by Beanb41

[GUT2407]

One could forgive Aussies a lot of things like claiming to invent Pavlova, claiming Phar Lap as Australian, even here on CC to have the best lamb in the world. We are prepared to forgive all these claims if only you will claim and give citizenship to Russell Crowe. By the way great weekend just passed for Aussie rugby supporters.

 

We take Rusty all the time.

 

I admit lamb is the one think kiwis get right, I think it's all the tender loving that does it:p.