Autumn abundance

Cruising’s world of difference

Words by Dallas Sherringham

Dallas Sherringham is Editor of Cruise Magazine (www.australiancruisemagazine.com.au) and Mature Traveller (www.maturetraveller.com.au)

The world of cruising will have changed forever when it resumes late this year with every cruise line announcing rigid COVID-19 testing prior to departure. Cruise ships will feature reduced capacity to facilitate social distancing as they attempt to create their own COVID free bubble on board.

Forget about packed showrooms and the famous buffets, there will be restricted seating at indoor performances and all food will be served by staff. Ports like Cairns, Port Douglas and Airlie Beach will benefit greatly from the fact that itineraries are being designed to stay in Australian waters. Protocols vary slightly between major cruise lines, but the aim is the same for each one – COVID free environments on board. Expect a mandatory COVID-19 test before departure and a temperature test upon boarding for starters. At one stage it was considered cruise lines would make the COVID-19 vaccine mandatory prior to boarding, but this has now softened with a preference for strict testing protocols in the days before your cruise. The major cruise lines like Carnival, Princess and P&O will require a negative test certificate prior to your cruise, while small luxury cruise ships will attempt to get the Australian winter season underway by enforcing a high standard of passenger screening.Royal Caribbean Cruise’s Quantum of the Seas will operate out of Brisbane in 2021/22 and is currently providing short trips out of Singapore.

Sydney Harbour

Royal Caribbean has suspended its cruise break worldwide through April 30, except Singapore, and when cruising resumes there will be strict health and safety protocols and guest conduct rules in place. P&O Australia has extended its cruise pause until June 18, disruption its introduction of two new ships,

Pacific Encounter and Pacific Adventure. Pacific Encounter’s itineraries are based on Brisbane.

COVID-19 temperature tests prior to boarding and physical distancing will be mandatory and masks will be required where distancing is not possible. Carnival Splendor sailings won’t resume until June 28, while Queensland favorite Carnival Spirit resumes on September 12. Passengers and crew will be required to wear masks in designated venues on board and during shores tours. In addition, shore excursions will only be undertaken using providers who can uphold Carnival’s own protocols and if you fail to abide by shore excursion protocols, you will be denied boarding. Princess Cruises relies heavily on mature market - over 50s – and because its guests book well ahead each year, it is pushing its extensive record deployments in 2022 and beyond. These include deals offering up to 40 percent off regular fares. Princess has a strict protocol in place with a full checkup before boarding, a temperature test and secondary screening on board as required. It will have extra medical staff on board capable of providing critical care. Celebrity Cruises is also aiming at the longer term market, starting out of Sydney aboard the eye-catching Celebrity Eclipse. From September 2022 through April 2023, departures from both Sydney and Auckland, the 19 different itineraries will also feature new themed experiences: ‘Sun and Beach Escapes’, ‘Food and Wine Classics’, and ‘Five Star Getaways’. APT is hoping to restart by April using the 99 passenger Caledonian Sky in the ever popular Kimberley route. It has been joined by fellow small ship cruise line Ponant in an attempt to convince the Federal Government that domestic cruising is safe. Ultra-luxury line Crystal Cruise will require all passengers to be vaccinated against COVID-19 at least 14 days prior to ocean and river cruises around the world.

Seating allows you to watch your adventure from the deck

Autumn abundance

AUTUMN IS A TIME OF ABUNDANCE WHEN IT COMES TO FRESH PRODUCE WITH A MAGNIFICENT SELECTION OF FRUITS AND VEGETABLES IN SEASON. HERE’S A COMPLETE DINNER PARTY MENU TO DELIGHT AND IMPRESS YOUR GUESTS AS THE WEATHER STARTS TO GET A LITTLE COOLER.

Hasselback sweet potatoes

Ingredients

☐ 2 large sweet potatoes ☐ 2 tbs brown sugar ☐ 2 tbs salted butter softened ☐ 1 tsp cinnamon

Method

1. Preheat oven to 180 degrees 2. Slice the the sweet potatoes into 1cm slices about ¾ of the way through. Be careful not to cut all the way through. 3. Place the cut sweet potatoes on a baking paper covered tray. Bake for 45 minutes. 4. Blend butter, brown sugar and cinnamon in a small bowl until combined. Set aside. 5. Remove the pan from the oven.

Brush glaze over potatoes allowing glaze to fall into the slots. Return the pan to the oven and bakes another 10 minutes until the glaze is bubbly and golden.

Brown sugar dijon crusted pork

Ingredients

☐ 2kg pork roast (shoulder or rump, trimmed of excess fat) ☐ 1 cup light brown sugar ☐ 4 tbs Dijon mustard ☐ 2 tbs honey ☐ 4 cloves garlic, chopped finely ☐ 2 tsp paprika ☐ 2 tsp ground sage ☐ 1 tsp each of salt and pepper

Method

1. Preheat oven to 190 degrees, grease baking dish with olive oil or non-stick cooking spray 2. Combine the sugar, mustard, honey, garlic, sage, salt and pepper. Use a basting brush and coat the entire surface of the pork roast and place in the baking dish. 3. Roast in the oven for 35 minutes or until the internal temperature is around 150 degrees. Remove from oven and cover with foil, rest for 15-20 mins before serving.

Beetroot and feta salad

Ingredients

☐ 250g baby beetroot (you can use canned or home cooked), cut into halves or quarters ☐ 120gm baby rocket leaves ☐ 60gm feta of your choice (Danish is very smooth) ☐ 3 tbs walnuts, chopped roughly ☐ Dressing ☐ 3 tbs extra virgin olive oil ☐ 1 tbs of ordinary balsamic vinegar (not glazed) ☐ 1 tbs honey ☐ Salt and pepper to taste

Method

1. Combine all of the dressing ingredients into a jar and shake well. 2. Place rocket in the serving bowl. 3. Scatter the beetroot over the rocket. 4. Crumble feta and walnuts over the salad. 5. Drizzle the dressing over the top.

Rhubarb crumble

Ingredients

☐ 200gm + 3 tbs plain four ☐ 200gm caster sugar ☐ 200g soft brown sugar ☐ 400gm rhubarb, diced ☐ 90gm rolled oats ☐ 230gm butter

Method

1. Preheat oven to 190 degrees. Lightly grease a baking dish. 2. In a large mixing bowl combine rhubarb, caster sugar and 3 tbs flour. Stir well and spread evenly into baking dish. Set aside. 3. In a large mixing bowl combine brown sugar, oats and 200gm flour. Stir well then rub in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. 4. Bake in preheated oven for 40 minutes. Serve hot or cold with custard, cream or ice-cream.