Explorer Society News_TM Samantha Temple

V IK I NG

SPRING 2020 • ISSUE 8

Flavours of the World Edition A cover-to-cover culinary journey

Our Top 10 Unmissable experiences for travelling foodies

Follow the Flavours Our illustrated map of France’s regional specialties

SOCIETY NEWS

CONTENTS VIEW

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WELCOME LETTER Welcome to the Spring 2020 issue of Viking Explorer Society News

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OUR NEW DESTINATION HUB ‘The World of Viking’ presents destination videos, articles and more

VIKING NEWS Find out what’s been happening at Viking HQ

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OUR TOP 10 Experiences for travelling foodies VIEW

48 HOURS IN AUCKLAND Your guide to exploring the “City of Sails” 2

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THE KITCHEN TABLE An interactive gastronomic adventure like no other…

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MAMSEN’S LEGENDARY WAFFLES Learn how to make these Norwegianstyle sweet treats at home VIEW

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QUIZ TIME Challenge yourself with our Cuisines of the World Quiz

OCEANS OF OPTIONS Jane Lawson samples the diverse cuisine on board Viking Orion

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FIRE UP THE GRILL Our recipe for grilled oysters is simply sensational VIEW

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FOLLOW THE FLAVOURS An illustrated map of France’s famous regional specialties

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VIKING.TV TREATS Choose from a selection of virtual culinary journeys VIKING CRUISES

Spring 2020 Issue VIEW

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HOMEMADE LIMONCELLO Our recipe is easy peasy lemon squeezy

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PASS THE PORT Jill Dupleix explores the picturesque city of Porto VIEW

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SPRING 2020 • ISSUE 8

SOCIETY NEWS

Flavours of the World Edition A cover-to-cover culinary journey

Our Top 10 Unmissable experiences for travelling foodies

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#MYVIKINGSTORY See the world through the eyes of Viking guests

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V IK I NG

TRAVEL AGENT TIPS Trust the experts when it comes to booking a Viking cruise

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A FEAST FOR THE SENSES Barry Matheson’s Into the Midnight Sun culinary highlights

HAVE YOUR SAY Tell us what you want to read in the next issue of this magazine

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WHERE TO NEXT? Our loyal guests share their dream travel destinations

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HANDY WINE HACKS Courtesy of our friends at Wine Selectors

ON THE COV ER: Bouillabaisse Toulonnaise A hearty bouillabaisse is a classic French fisherman’s stew. Learn more about France’s regional specialties on page 20.

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WINES OF THE WORLD Check out our exclusive wine pack — on sale now!

Connect with Viking VIKING.TV

@VikingCruises

VikingAUNZ

VikingRiverCruises

Follow the Flavours Our illustrated map of France’s regional specialties

#VikingCruises #MyVikingStory vikingcruises.com.au

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Welcome to

VIKING EXPLORER SOCIETY NEWS

PARIS, FRANCE

Nothing reveals quite as much about a culture as its cuisine, which is why this issue of Viking Explorer Society News is dedicated to introducing you to some truly fabulous international flavours.

While we all wait patiently until it is safe to set sail once again, I invite you to explore with Viking in a different fashion — by tasting your way around the world with us.

From an illustrated guide to the regional specialities of France to a recipe for delicious Norwegian waffles, the following pages contain a smörgåsbord of food and wine that will satisfy even the most adventurous of palates.

Warmest regards,

Michelle Black Managing Director, Viking Cruises Australia & New Zealand 4

VIKING CRUISES

DESTINATION INSPIR ATION at your fingertips Not sure where in the world you’d like to explore first, when the doors of international travel swing open once more? With the world’s largest small-ship fleet and our depth of experience sailing to all seven continents of the world, we have created a brand-new destination inspiration hub to inspire, engage and inform you.

Called ‘The World of Viking’, here you’ll discover insights into different destinations and their culture, cuisine, history and art, provided in a range of formats to suit your mood, such as TV programs, videos, magazine articles and even webinars. It’s easy to navigate and promises hours of enrichment. We invite you to join us on a journey deep into the cultural fabric of the world around us, from the comfort of your home.

TA K E M E T H E R E

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VIK ING NEWS While we can’t explore the world with you in the traditional sense right now, we have been working harder than ever to develop new and exciting experiences for you to enjoy — from the comfort of your own home and when the time is right to travel again.

Hot Off The Press We recently released our beautiful new 20212022 Ocean Cruises brochure. Order your free copy or view it online here today.

VIEW BROCHURE

Extended: Our Risk-Free Guarantee Book before 30 September 2020 and enjoy the freedom to change your cruise up to 24 hours before your scheduled departure date.

S E E D E TA I L S

A Shiny New River Ship Is Coming The sleek and stylish Viking Saigon will embark on her maiden Magnificent Mekong voyage on 30 August 2021.

LEARN MORE 6

VIKING CRUISES

2016 2017 2018 2019 2020

Viking Voted “World’s Best” For the fifth consecutive year, Travel + Leisure readers have named Viking the #1 Ocean Cruise Line in the 2020 World’s Best Awards. We were also named as a World’s Best River Cruise Line — an accolade we have received every year since the award’s inception in 2010.

Our Brand-New World Cruise Sailing from sunny Florida to sophisticated London, the award-winning Viking Star will visit 27 countries on our epic 136-day 2021–2022 Viking World Cruise.

VIEW BROCHURE

New Mississippi Cruise Dates Due to popular demand, we have just released new 2023 dates for our Mississippi River cruises — and they are selling fast. Don’t miss out!

SEE ITINERARIES

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THE CRÈME DE L A CRÈME TO P 10 T I P S F O R T R AV E L L I N G F O O D I E S

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VIKING CRUISES

1

ATCH A ND COOK A K ING CR A B C IN HON NINGSVÅG, NORWAY

Set off in a deep-sea raft into the pristine waters of Sarnesfjorden and learn how prized king crabs (which can weigh up to 10 kilograms!) are harvested from enormous traps.

Back ashore, visit a Sami tent to boil your catch in seawater and feast on the delicious meat.

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AT YOUR WAY THROUGH E THE FR ENCH QUA RTER OF NEW OR LE A NS, USA

There are more restaurants in the French Quarter than you could dine at in a lifetime, so book a culinary tour that covers the tastiest highlights and most authentic eateries.

Expect plenty of gumbo, jambalaya, po’ boys, crawfish, beignets and bread pudding.

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L E A R N TO M A K E FR ESH PA STA IN TUSC A N Y, ITA LY

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X PLOR E C A I R A NG FLOATING M A R K ET IN E C A N THO, V IET NA M

Enrol in a cooking class and get the feel for a traditional Italian kitchen before trying your hand at making tagliatelle, tortelli or pappardelle, along with a Tuscan-style sauce. Enjoy your creation with a glass of locally produced Sangiovese.

The biggest floating market in the Mekong Delta specialises in exotic fruits, including Nam Roi grapefruits and Vinh Long pink kiwi kumquats. Be sure to try some bún cá (fish noodle soup) or hủ tiếu Sa Đéc (fried noodles with meat).

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A RTA K E IN SOME PORT W INE P TA STINGS IN PORTO, PORTUGA L

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A MPLE C AV I A R IN ST. PETER SBURG, S RUSSI A

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R E AT YOUR SELF TO THE STR EET T FOOD OF BRUSSEL S, BELGIUM

There are several different styles of the famous fortified wine, including ruby, tawny and white. Hop between historic cellars and savour their rich, sweet flavours. Afterwards, indulge in a pastls de nata (Portuguese custard tart).

Caviar is one of Russia’s signature delicacies.

For the best of the best, head to Kuznechny Market or Yeliseev’s Food Hall. Of course, the superb salt-cured fish eggs are best enjoyed with a small glass of ice-cold vodka.

Warm waffles dusted with icing sugar or covered in decadent Belgian chocolate.

Mitraillette — frites stuffed inside a demibaguette with fried meat and a creamy sauce.

Snails boiled in a hearty vegetable broth. New flavours await at every turn.

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VIKING CRUISES

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TTEND A N AUTHENTIC A SA DO A (BA R BECUE) IN BUENOS A IR ES, A RGENTINA

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EVOUR FR ESHLY SHUCK ED OYSTER S IN D HOBA RT, TA SM A NI A

Think juicy beef, chorizo, chitterlings and chicken grilled to perfection over an open fire, served with chimichurri and a few glasses of Malbec. Save room for some desserts laden with heavenly dulce de leche.

Visit the Barilla Bay Oyster Farm and learn about how Pacific oysters are grown, before tucking into the tasty saltwater molluscs. Wash them down with a chilled glass of locally produced Chardonnay.

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INK YOUR TEETH INTO SOME BA K L AVA S IN ISTA NBUL , TUR K EY

Turkish baklava is made from layers of filo pastry filled with chopped nuts and covered in syrup, with a generous spread of kayak — a rich, silky cream — on top of the first layer. Cut through the sweetness with a hot cup of strong Turkish coffee.

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TAK ING CAR E OF

Quiziness Do you fancy yourself as a foodie? Do you know your goulash from your gumbo and your Gewürztraminer from your Grenache?

Sink your teeth into our Cuisines of the World Quiz and see if your knowledge of international fare really cuts the mustard.

Be prepared to eat some humble pie…

TA K E T H E Q U I Z

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VIKING CRUISES

FE ATUR ED R ECIPE

Enjoy Mamsen’s Waff les at Home Mamsen’s, the popular Norwegian-style deli on board our ocean ships, is loved for its traditional Scandinavian fare — think cured fish, pea soup and open-faced sandwiches.

But it is Mamsen’s legendary waffles that keep guests coming back, time and time again. Served with cream and jam or fresh berries, these authentic Norwegian treats are perfect for cosy nights in at this time of year — and they are so simple to make!

INGREDIENTS

DIRECTIONS

1 cup of plain flour 2 tbsp sugar 2 eggs 300mL milk 90g butter Pinch ground cardamom ½ tsp vanilla extract

1. In a bowl, mix together the flour, sugar, eggs and milk to make a smooth batter.

Serves 4 to 6 vikingcruises.com.au

2. In a small saucepan, gently melt the butter, then whisk into the batter along with the cardamom and vanilla.

3. Cook with a waffle iron or lightly oil a grill pan, heat to medium and cook 4 to 5 tablespoons of the mixture per waffle. Cook the waffle until bubbles start to form on the surface, then flip over and cook until both sides are golden brown.

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Follow the Flavour

By Jane Lawson, acclaimed travel and cookbook writer and founder and host of Zenbu Tours Japan

After a long day exploring on-shore, there is nothing like returning to your home-away-fromhome for a gastronomic feast. Whether you’re in the mood for a casual bite or a five-course degustation menu with paired wines, it’s all possible on board your Viking ship. And the best bit? There’s no charge for alternate dining, no set dining times and no formal nights. Just like the best restaurants on land, you can dine the way you like.

WINTERGARDEN HIGH TEA

MAMSEN’S BERRY TARTLETS

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VIKING CRUISES

MANREDI’S

VIKING ORION – one of Viking’s six ocean ships – is renowned for its premium food and beverage offerings, but a wide range of more casual eateries, excellent 24-hour room service and fantastic attention to detail throughout all ship services makes for extraordinary dining flexibility. For a quick bite around the pool you can’t go past a crisp salad… Ok, perhaps a Viking hotdog slathered in remoulade, salmon roe and sweet, red onion pickles! Fancy something swanky? The Chef’s Table’s destination-themed degustation menus demonstrating south east Asian culinary diversity and the kitchen’s creative flare are brilliantly complimented by the onboard sommelier’s spot-on palate and access to select

vikingcruises.com.au

wines (automatically included with the beverage package) for pairing with each course. Equally popular is High Tea at sea – served at 4pm on most days inside the sunshine-flooded Wintergarden atrium. This delightful interlude sidesteps pomp and fuss to focus on relaxation and enjoyment.

Picture a vibrant young musical duo playing dreamy classics as you lounge comfortably, sipping speciality teas – your only decision being whether to start with freshly baked scones topped with jam and cream, ribbon sandwiches, savoury tartlets or seasonally flavoured macarons. Linger close to wine-o-clock and a glass of bubbles is the ultimate way to top off proceedings!

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SHIP FE AT UR E

The Kitchen Table The Kitchen Table is an interactive gastronomic adventure like no other.

This exclusive experience begins with a small group of guests accompanying one of our talented chefs to a food market in the heart of a culinary capital — think Copenhagen, Istanbul, Barcelona, Singapore or New York. Here, they hand-pick fresh ingredients together and discover more about the destination’s unique culture and traditional cuisine.

Back on board the ship, our world-class culinary team transforms the locally sourced produce into a delicious three-course meal, explaining different 16

cooking methods and plating techniques along the way. Enjoyed in the comfort of a private dining room, the flavours of these regional dishes are perfectly complemented by wines that have been selected by an experienced sommelier.

TIP: The Kitchen Table experience only accommodates 12 guests at a time, so be sure to reserve your place ASAP.

VIKING CRUISES

FE ATUR ED R ECIPE

Grilled Oysters The beautiful bay of Mali Ston, just north of Dubrovnik, is famous for producing the most incredible oysters. The oysters are absolutely delicious eaten with nothing more than a squeeze of lemon, but locally you’ll also find them grilled with a simple, seasoned butter. Filled with protein, iron, omega 3, calcium, zinc and vitamin C, you can eat oysters with a good conscience!

INGREDIENTS

DIRECTIONS

16 fresh oysters, shucked

1. Preheat the grill to its hottest setting. Mash the garlic and pepper into the softened butter.

2 cloves garlic, crushed Freshly ground black pepper 55g softened butter To Garnish Lemon wedges

2. Arrange the oysters on a baking sheet, adding a teaspoon of seasoned butter to each one. Grill for 5 to 6 minutes or until the edges of the oysters start to puff up. Serve simply garnished with a wedge of lemon.

Serves 4

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48 HOU R S I N

AUCK L A ND Located on New Zealand’s North Island, Auckland is frequently rated among the top 10 most liveable cities in the world — and with good reason. Not only is it home to an exhilarating mix of natural wonders, it also boasts an impressive array of art galleries and beautiful architecture, as well as three distinct wine regions just a stone’s throw away.

If you find yourself with 48 hours to spend in the “City of Sails”, the following suggestions might come in handy…

HER E TO ENCOUNTER W HISTORY & CULTUR E Auckland Museum

Discover award-winning natural history exhibits and over 2,000 priceless Pacific Island and Māori artefacts, including rare carvings and a 25-metre war canoe. The museum also hosts daily Māori performances.

H owick Historical Village

This living museum is on a five-acre site and includes 30 buildings and homes set up to show what life in Auckland was like in the 1800s. Explore at your own pace, chat to the costumed staff and sample traditional food at the Homestead Cafe.

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AUCKL AND MUSEUM

VIKING CRUISES

W HER E TO BE WOW ED M ount Eden or Maungawhau

Follow the network of boardwalks to the top of Auckland’s highest volcanic cone 196 metres above sea level. From here, marvel at the uninterrupted views of the entire isthmus and both harbours.

B rick Bay Sculpture Trail

Discover a dynamic exhibition of large-scale, contemporary sculptures set in a stunning natural environment of native bush, wildlife and ponds bursting with waterlilies.

VIEW FROM MOUNT EDEN (MAUNGAWHAU)

WAIHEKE ISL AND

W HER E TO DR INK Waiheke Island

Just a 35-minute ferry ride across the harbour from downtown Auckland, choose from more than 30 different wineries, including Stonyridge, Cable Bay and Mudbrick.

The Churchill

Auckland’s highest rooftop bar offers panoramic views of the city, elegant surroundings, 170 international gins, locally produced wines and more.

NEWMARKET

W HER E TO SHOP N ewmarket

Known for its leafy, boutique-lined streets and cobbled pavements, this high-end precinct features more than 500 retail stores and plenty of trendy cafes.

O tara Flea Market

Open every Saturday morning, browse over 150 stalls selling art, jewellery, homewares, clothing and food while listening to live music.

W HER E TO DINE The Sugar Club

Sitting at the top of the Sky Tower, enjoy spectacular views of Auckland while working your way through chef Peter Gordon’s divine menu — a fusion of Asian and European cuisines using only seasonal, regional ingredients.

A mano

Dazzling harbour views. Handmade pasta.

Locally caught seafood. Farm-fresh vegetables. It doesn’t get much better.

A MANO

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From Croque Monsieur to Crème Brûlée

HAUTS-DE-FRANCE

• Duck pâté • Beer

A N I L LUS T R AT ED F O O D M A P O F FR A N C E

Take a gastronomic tour around France — a country synonymous with exceptional food and wine — and discover the specialities of each region. Bon apétit!

VIEW ALL FRENCH CRUISES

Rouen •

NORMANDY

Normandy

M OULE

CRÈME

BRITTANY CR

Pays de la Loire

ÊPES

AP

Centre-Val de Loire

E

ANDE

Nantes •

R

BU

RM

PLE CID

TA R T E N O

C K W H E AT

Mussels cooked with white wine, cider, garlic and cream

PAYS DE LA LOIRE T TE

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RI

RR

E BL A NC S

AU

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A shortcrust pastry tart filled with Normandy apples and sliced almonds

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LA

CE

BE

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À

Brittany

CA

NouvelleAquitaine

LV A D

O S

Apple or pear brandy

Made from cured and confit pork that is shredded and set in its own fat

A butter sauce made with a reduction of vinegar or white wine and shallots

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Bordeaux

NOUVELLE-AQUITAINE

CENTRE-VAL DE LOIRE E CHA VI

O

ND

Goat’s cheese

UI

T LLE T ES

Toulouse

•

A N D

CRO

T

TI

OL

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Occitanie

GN

• Arcachon Bay oysters • Bordeaux wines • Cognac A variety of brandy named after the historic commune of Cognac • Bordelaise Sauce Made with Bordeaux wine, bone marrow, butter, shallots and demi-glace • Canelés Small pastries with a custard centre and caramelised crust, flavoured with rum and vanilla

Sausages made with pork, chitterlings, pepper, wine and onions VIKING CRUISES

E E CHE

G

UE

T TES

M

BA

B RI

ES

ÎLE-DE-FRANCE

GRAND EST

• Champagne • Alsatian wines • Quiche Lorraine • Kougelhopf A raisin-filled cake baked in a circular Bundt tin

AC A R O N S

CR

OISSA NT

Hauts-deFrance

BOURGOGNE-FRANCHE-COMTÉ EUF BOU R

CO

BO

Strasbourg

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ON

M U S TA

Beef stewed in Burgundy wine with carrots, onions, mushrooms and bacon

R

D

IJ

VIN

Grand Est

AU

Reims

D

• Paris Île-deFrance

IG NON

Q

•

GU

Chicken cooked in Burgundy wine with lardons, mushrooms and garlic

AUVERGNE-RHÔNE-ALPES QU

ENELLES

D

BourgogneFranche-Comté

L

A

S

IS

ROCHET

U

LE

W INES

EB

TR

FF

BE AUJO

A large gnocchi-like dumpling served in a rich seafood sauce

AuvergneLyon • Rhône-Alpes

PROVENCE-ALPES-CÔTE D’AZUR AS

SE

FO

UI

LLE

U

G

Avignon •

IL

BA ISSE

OI

I

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One of the world’s best-known blue cheeses

Ç

N

A slow-cooked casserole containing various meats and white beans

Q U EF O R T

OCCITANIE

BOU

L ADE

T

Marseille

A flat bread topped with herbs, cut to resemble an ear of wheat

LA

•

RO

CA

SSOULE

Nice

A stewed vegetable dish made with tomato, garlic, onion, zucchini and eggplant SA

Montpellier •

Provence-AlpesCôte d’Azur •

AT

O

R AT

SE

Tomatoes, hard-boiled eggs, olives, capers and anchovies or tuna, drizzled with olive oil

A stew of seafood, potatoes, tomatoes and garlic 21

TOP OF T H E

FOOD CH A IN Whether you’re looking for some fresh recipes to try, new techniques to master or simply seeking a virtual culinary journey from the comfort of home, we invite you to savour the flavours of the world at Viking.TV. Together with our expert chefs and extended Viking family located all around the world, we have you covered with oceans of culinary inspiration. Savour the flavours of the world and try a new dish today with our top picks from Viking.TV.

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TA S T E T HE A M A L FI COA S T

FRESH - BA K ED GO ODNESS

Limoncello has long been a favourite afterdinner digestif. Discover how easy it is to make this tangy lemon liqueur at home.

Visit the family-run bakery in Dürnstein in Austria’s Wachau Valley that produces the fresh-baked bread rolls found on board our European Longships.

WAT C H N O W

WAT C H N O W

COMF ORT CO OK ING

FL AVO U R S OF T HE MEKONG

Learn how to bake the perfect Shepherd’s Pie at home with a video cooking demonstration from Viking’s executive chef, Gary Potiphar.

In celebration of our brand-new ship, Viking Saigon, we invite you to create your own fresh Vietnamese rice paper rolls.

WAT C H N O W

WAT C H N O W VIKING CRUISES

FE ATUR ED R ECIPE

Homemade Limoncello The Amalfi Coast is one of the most romantic and vibrant regions in Italy. It also happens to be one of the best European destinations for lovers of food. The sweet scent of citrus fruits wafts through the bustling piazzas as locals sip on icy cold glasses of limoncello. This delightful afterdinner drink is easy to prepare and provides a welcome spark of freshness year-round as an after-dinner drink or dessert accompaniment. Should you prefer it slightly sweeter, simply add a little more sugar, and note that higher proof alcohol will yield a more concentrated flavour.

INGREDIENTS

DIRECTIONS

7 l emons 1 litre of unflavoured vodka 3 cups of sugar 1 litre of water

Peel only the yellow part of the lemon in long strips; be careful not to include the white part, as it can make the liqueur bitter. Place peel and alcohol into a 2 litre covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster the infusion and more concentrated the flavour. When the infusion has sufficient lemon flavour — you can taste to test — strain it through a cheesecloth and set aside. In a saucepan, combine sugar and water and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine. Store your limoncello in sealed glass bottles, it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or keep it refrigerated or in the freezer. Serve chilled in small aperitif glasses after a meal or with dessert.

Serves 32

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VIKING CRUISES

PORTO, PORTUGAL

The Perfect Port of Call Renowned food writer, restaurant critic and cookbook author Jill Dupleix explores the picturesque city of Porto and discovers how to pass the port.

“Pass the port” is a saying I’ve heard all my life, so I’m thrilled that the Viking Jupiter is spending a day in the port of Porto, and not passing it by. Hugging both sides of the wide Douro River estuary, Porto is one of the most beautiful and charming small cities in all of Europe — the perfect size for a walking tour that ends with a tasting of its famous fortified wine.

First, we explore the historic city centre, setting off from the eighteenth-century Clerigos Tower, the tallest bell tower in Portugal, and strolling down the steep Praca da Liberdade to the Sao Bento railway station.

“Train stations aren’t usually places you want to hang around in, but this one is so exquisitely decked out in vast azulejo tiled mosaics depicting the history of Portugal, it’s more of an art gallery and museum.”

Rua De Flores is next, lined with lively shops, cafes and restaurants — we plead with our guide to stop at Nata Lisboa for a quick stand-up bica (espresso coffee) and pastel de nata, the country’s famously

vikingcruises.com.au

rich, caramelised custard tart. Then it's across the nineteenth-century Dom Luis Bridge to Vila Nova de Gaia, notable for its steep hills and mosaic-tiled eighteenth-century port houses. All the acclaimed British-owned names are here – Sandeman, Croft, Taylor’s – but we’re in for a special treat with a visit to Pocas (pronounced Poe-sass), one of the most famous locally owned port houses in the city.

The business was started in 1918

by Manoel Domingues Pocas, and today holds three immaculate vineyards in the finest pockets of the upper Douro River region, where grapes are crushed underfoot by workers moving to loud music. We wander through the still, darkened cellars, gaze in awe at vast barrels that hold up to 1000 litres of port, and visit the on-site cooperage where barrels are made and repaired. By this time, we’re a bit thirsty. Time for a tasting in the elegant visitor’s room, where we learn the difference between ruby port (younger with a full, fruity sweetness and a deep ruby colour) and tawny port (aged longer with a more complex, less sweet flavour and browner colour).

The final glass is of a pretty, pale pink rosé port, served chilled as an aperitif or mixed with tonic, that’s designed to appeal to the millennial drinker. Clearly, the Portuguese have worked out how to "pass the port" to the next generation.

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TOP V IK ING TIPS FROM T HOSE I N T H E K NOW Travel agents are founts of knowledge when it comes to getting the most out of your travel journey — and we work with some of the best in the business. So, we asked a few of them for their top Viking cruise tips.

Brett & Louise Dann, HTG Travel Italian Sojourn Booking Tip: Spend the day in Alberobello, a UNESCO World Heritage site with fascinating “trulli” (whitewashed houses) with conical roofs. Book Viking's excursion for the introduction and facts, then break away to mingle with the delightful locals in the underground cellars while trying the wines, beers and local delicacies.

Itinerary Highlight: This itinerary had it all, from the magnificent Amalfi Coast and the ancient lost civilisation of Pompeii, to Croatia’s laid-back coastal lifestyle in historic Šibenik and the beauty of Puglia in Bari. The included overnight stay in Venice was also fantastic.

VIEW ITINER ARY 26

BRETT & LOUISE DANN – VENICE, ITALY

VIKING CRUISES

Gerard Murphy, Bon Voyage Cruise & Travel Rhine Getaway Booking Tip: Don’t be too stressed about your stateroom category — even the base grades are a good size and beautifully appointed. Start with your cruise, getting the date and itinerary you really want, then build the rest of your itinerary.

Itinerary Highlight: The Black Forest e-bike excursion. Great guides and effortless cycling right into the countryside through quaint villages. The vast forest and steep hills were stunning. I also loved having the ability to leave the ship and discover local Europe on your own within just a few minutes.

VIEW ITINER ARY

Robyn Sinfield, Home Travel Company Into the Midnight Sun Booking Tip: Take part in The Kitchen Table, an optional excursion that gives guests the opportunity to enjoy local flavours from the market while learning to cook regional dishes and eating them together. It’s social and fun. I also recommend getting the Silver Spirits Beverage Package.

GERARD MURPHY – BLACK FOREST, GERMANY

Philip Smethurst, Bicton Travel In Search of the Northern Lights Booking Tip: Book the shore excursions with Viking as soon as they are released — your Travel Advisor can assist. They fill up very quickly on this cruise as many of the tours run with small groups. Some of my favourite excursions were the dog sledding and snowmobile safari.

Itinerary Highlight: Alta and Tromsø.

Being the northernmost towns on the trip, we had great Northern Lights viewings and everywhere was covered in beautiful white snow. Viking spends two days and an overnight in both ports.

VIEW ITINER ARY

PHILIP SMETHURST – ALTA, NORWAY

Itinerary Highlight: Visiting The Beatles Story museum, which is located on the Royal Albert Dock — a UNESCO World Heritage site in Liverpool. We got to see Ringo Starr’s drum kit, John Lennon’s spectacles, rare album sleeves and never-before-seen photographs.

VIEW ITINER ARY vikingcruises.com.au

ROBYN SINFIELD – LIVERPOOL, ENGLAND

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WHER E TO

NE X T? Viking guests are not your average holidayers. They are discerning, experienced travellers who crave authentic experiences that will provide them with a deeper understanding of the world.

Just like the team at Viking HQ, our loyal guests are eager to set sail and start exploring once again. We spoke with a few of our “regulars� to find out which destinations they recommend and where they will be making a beeline for when the time is right to resume our travels.

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VIKING CRUISES

Frank & Helen |

QUEENSL A ND

Frank and Helen have sailed all over the world with us, but they say that our Viking Homelands cruise from Bergen to Stockholm was a standout for them: “Every port was wonderful and the itinerary was an enchanting mix of cultures and scenery.”

The overnight stay in St. Petersburg, Russia particularly impressed the couple.

“Having two full days in the city gave us the opportunity to see the must-see sites without rushing, including St. Isaac's Cathedral, the Church of the Saviour on Spilled Blood, Peterhof Palace, the Hermitage Museum and Catherine Palace.”

While their November 2020 Viking cruise around South America has been cancelled, Frank and Helen look forward to exploring the vibrant region in the future.

Until that’s possible, they would be happy to jump on board a more “local” ocean cruise, ideally one that begins or ends in Sydney.

They also have a few tips for those considering a Viking ocean cruise: “Attend the onboard lectures and port talks, enjoy the live music in the Living Room and the Explorers' Lounge, eat in all the excellent venues and don't be concerned if you can't make all the bookings you want for the restaurants — once you’re on board, be flexible with booking times and the staff will make it happen for you.”

vikingcruises.com.au

Richard & June |

NE W ZE A L A ND

Richard and June have cruised with us four times in recent years, and while they have thoroughly enjoyed their Viking ocean adventures, they say the “convivial atmosphere” on board our river ships is especially pleasant.

When it comes to favourite cities, the couple nominates Hiroshima as a real highlight: “There is so much to do there. Visiting the Peace Memorial Park and Museum is a must — history becomes a stark reality.”

They also have fond memories of sailing across the Arctic Circle and soaking up the 24-hour sunlight on board our Into the Midnight Sun cruise from Bergen to London.

“Having the opportunity to visit the terrain so far north and appreciate the remoteness and stark beauty was worth the trip. Long days have their advantages, not the least of which is the varying light lending itself to a range of photographic opportunities.”

Richard and June can’t wait to cruise around the Mediterranean once it’s safe to do so — with Viking, of course.

“We have always appreciated the efficiency of the Viking staff and the efforts to create and maintain a relaxed and friendly atmosphere on the ships; like a home away from home with the added extras.

“The well-informed speakers who provide interesting insights and personal experiences of the places we visit are a real added value.”

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A G A ST RONOM IC VOYAGE OF DISCOV ERY Travel writer Barry Matheson journeys to Norway and the UK sailing ‘Into the Midnight Sun’.

With a personal interest in getting to the heart of authentic local ingredients and flavours that bring these destinations to life, he learns about unique, centuries-old traditions along the way.

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VIKING CRUISES

“Sailing above the Arctic Circle, we had our first glimpse of the land of the midnight sun, and late into the night, the sun was indeed shining, lighting up the snow-covered mountains on Norway’s spectacular coast, the start of many Nordic highlights.”

THE WHITE HART INN, EDINBURGH, SCOTLAND

As Viking Jupiter sailed down the River Thames on a warm English summer evening, 930 passengers – including me – were on deck to bid London a fond farewell ahead of a 15-day adventure “Into the Midnight Sun” to Bergen, Norway.

First stop, Edinburgh, where I took a complimentary shuttle bus into town and strolled down the famed Royal Mile; a historic, character-filled, cobblestoned thoroughfare lined with cafes, bars and, not surprisingly, plenty of whiskey shops.

There’s no better way to get into the spirit of all things Scottish than with a wee dram, which the chatty staff at Royal Mile Whiskeys were only too happy to furnish me with, showing off their vast range of single malt whiskies, some costing thousands of dollars.

Slightly out of my price range, I opted for a less expensive ale at The White Hart Inn. You can’t go far in Edinburgh without coming across a pub, but this one in particular is reputedly one of Scotland’s oldest, and was once a favoured watering hole of poets like William Wordsworth and Robert Burns.

Another terrific find was Mary’s Milkbar, a British ice cream shop with a 1950’s vibe where Mary churns out an amazing variety of quirky flavours. This little gem sits beneath the iconic Edinburgh Castle, so it was a real treat to enjoy a generous cone of salted caramel ice cream, gazing up at the medieval marvel. vikingcruises.com.au

MARY’S MILKBAR, EDINBURGH, SCOTLAND

At the port of Tromsø, gateway to the Arctic, some guests chose to partake in an adrenaline-filled husky trek, later quenching their thirst from one of 67 taps at Ølhallen, the town’s oldest pub. Here I tasted the best beers from Mack – the world’s northernmost brewery – as well as other specialty Norwegian breweries.

But it was the King Crab Safari at Honningsvag that truly took my breath away, sailing from one of the prettiest little fishing villages dotted among the fjords.

One of Viking’s optional shore excursions, we put on warm wetsuits then climbed aboard a Zodiac jetboat and sped out through the pristine waters of Sarnesfjorden to a marine farm of crab pots set deep in the Barents Sea, where the big red crabs thrive.

You may be surprised to learn that the prized King Crabs are not native to Norway. In fact, they were introduced from Russia in the 1960s, and were originally called ‘Kamchatka Crabs’.

As the pots were pulled up by our guides, we were amazed to see the arctic giants scrabbling about inside 31

the cages, and their sheer size! Some have leg spans of nearly two metres and weigh close to 10 kilograms.

Back on shore, we wore thick rubber gloves to handle these enormous creatures and get a sense of their weight and strength. Inside a Sami tent, we made ourselves at home on warm furry seats and watched as the freshly caught crabs were cooked by our guide in Read more about our exciting King Crab Safari on page 9 of this magazine or click here

TORGET FISH MARKET, BERGEN, NORWAY

There, Martin introduced us to locals and showed us how he handpicks the freshest ingredients; little wonder dining with Viking is a top-notch culinary affair with fresh seafood gracing the tables from markets like this.

BARRY MATHESON – HONNINGSVAG, NORWAY

fresh seawater over open fires, then served simply and deliciously with bread and mayonnaise. They were the most succulent, delicious crabs I’ve ever tasted.

As Viking Jupiter wound her way through soaring, rocky outcrops and pristine waterways, it became clear why Norway’s fjords are such a popular drawcard for choosing this itinerary – particularly Geirangerfjord, the jewel in the crown and a UNESCO World Heritage site. Its dramatic panorama is best captured on an included shore excursion to Eagle’s Bend, perched high above the town of Geiranger and accessed via a winding road with 11 hairpin turns.

“Our final port of call was the beautiful city of Bergen, home of Viking Cruises and a destination deeply connected to its Viking forefathers.”

Joining Executive Chef Martin Kitzing, I chose an enlightening culinary tour that visited the colourful outdoor a, which has been in existence since the 1200’s.

32

The awe-inspiring scenery may be unforgettable, but it is engaging with the locals and sampling the many delights in each port that makes for a truly enriching travel experience that gets to the heart of the destination.

Reykjavík Norwegian Sea

Honningsvåg

Arctic Circle

Tromsø Lofoten (Leknes) NORWAY

Shetland Islands (Lerwick)

SCOTLAND

Geiranger Bergen Oslo Orkney Islands (Kirkwall)

Edinburgh ENGLAND

N

North Sea Cruise

London (Greenwich)

Overnight in Port

See this on our ocean itinerary: INTO THE MIDNIGHT SUN SPECIAL OFFER Save up to $1,500 per couple VIEW ITINER ARY VIKING CRUISES

FE ATUR ED R ECIPE

Chocolate Mousse Simple and elegant, this is the quintessential French dessert. When you travel to France, no matter the region, you will likely be offered this “chocolate foam” — mousse means “foam” in French. Rich, creamy, dark and dreamy, chocolate mousse is not only a perfect gourmet treat, it also one of the simplest to make.

INGREDIENTS

DIRECTIONS

4 egg yolks

1. In a medium bowl, whisk together egg yolks and sugar; set aside.

Place 1 cup of cream in a small, heavy saucepan over medium until bubbles just begin to show around edges.

¼ cup castor sugar 2 cups heavy cream 1 tsp vanilla extract 200g high-quality dark chocolate chopped To garnish 20g high-quality dark chocolate shaved Serves 6

2. Slowly pour cream into yolk mixture, whisking rapidly until completely combined. Return mixture to saucepan and cook over low, stirring constantly until mixture registers 71°C on a candy thermometer. Remove from heat; pour through fine-mesh strainer into large bowl; stir in vanilla.

3. Place all but your garnish chocolate in a microwave-safe bowl; microwave on high for 30-second intervals, stirring between intervals, until chocolate is melted and smooth. Spoon yolk mixture into chocolate; whisk until smooth.

4. Place remaining cream in a large bowl and beat until stiff; spoon about one cup whipped cream into chocolate mixture, stirring to combine. Add remaining cream, folding in gently just to combine.

5. Spoon or pipe into dessert glasses and garnish with shaved chocolate. Chill at least 2 hours or overnight.

vikingcruises.com.au

33

#MY VIKINGSTORY Experience the world through the eyes of Viking guests. We love seeing your favourite holiday snaps. To share your travel journeys with us, remember to include #MyVikingStory in your social media posts.

GEOFOTOF – LISBON, PORTUGAL

“Eventide� Lisbon is Portugal’s hilly, coastal capital city. What a great city to visit before embarking on The Douro River cruise with Viking River Cruises.  #myvikingstory #Lisbon #TravelTuesday

JACK HODGES – VALLON-PONT-D’ARC, FRANCE

SASHAEATS – BUDAPEST, HUNGARY

đ&#x;‡­

Budapest, Hungary đ&#x;‡ş   #TravelTuesday #SashaInEurope #MyVikingStory #travel 34

A look back at our 2018 Lyon to Provence Viking River Cruise on the Longship Buri. This is Pont-d’Arc, a large natural rock arch that forms a gateway to the Ardeche Gorges, carved by the Ardeche River thousands of years ago.  #myvikingstory #vikingcruises VIKING CRUISES

DIVERGENTTRAVEL – AUSTRIA, HUNGARY

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.

Snapped while exploring #Vienna with @VikingCruises  #VikingCruises #MyVikingStory #ChristmasMarket #HolidaysAreComing #MyVikingJourney #VikingCruises #Christmas2019

SHEILADAVIES – TROMSĂ˜, NORWAY

First view of the Northern Lights tonight from the deck of the Viking Star in Tromso đ&#x;‡ť   @VikingCruises #northernlights #myvikingstory #myvikingjourney #VikingStar #Articcircle #Tromso #Norway #VikingOceanCruises #wanderlust

đ&#x;‡§

BOB FEINBERG – REYKJAV�K, ICELAND

Sailing toward Iceland I looked out my stateroom and saw this incredible rainbow right on top of the white building.

Ran and grabbed my camera.  #MyVikingStory vikingcruises.com.au

35

Have Your Say We love hearing about your favourite travel memories and we're always on the lookout for stories to feature in Viking Explorer Society News. We’re also collecting your recommendations on what to include in the next edition.

TA K E O U R S U R V E Y

36

VIKING CRUISES

taste THE WORLD WITH VIKING S PE C I A L V I N T N E R E DI T ION

Join us on a viticultural adventure like no other…

taste THE WORLD WITH VIKING

38

VIKING CRUISES

While we may not be able to explore the world right now, we can treat our palates to a well-earned holiday and sip our way through some of the finest international wine varieties from the comfort of our own homes. So, we asked our good friends at Wine Selectors to help us guide our Viking Explorer Society News readers on a viticultural adventure like no other.

Throughout the following pages, learn more about your favourite types of wine and find out what food to pair with each one. When the time is right to travel again, you will be armed with all the right skills to pick the perfect bottle every time, wherever you are in the world.

Plus, discover our exclusive Wines of the World wine pack on page 49. Curated by the experts at Wine Selectors, this collection of wine is designed to take your tastebuds on a journey to some of the fabulous destinations that Viking visits — think Italy, Austria and France. The 12 bottles are produced in Australia, but the flavour and style of each one is heavily influenced by the country from which the wine’s main grape variety originates. We can’t wait for you to try them.

Cheers!

vikingcruises.com.au

39

3 Wine Hacks YOU NEED TO KNOW

There are times in life when things just don’t go as planned.

Unfortunately for some, that can involve the moment you’re about to enjoy a bottle of wine. Here are three useful wine hacks to get you out of a tight spot should you find yourself vinously compromised.

40

VIKING CRUISES

WINE HACK 1: CHILLING A BOTTLE OF WINE SUPER QUICKLY When the occasion calls for a refreshing glass of vino, but you don’t have the time it takes for the fridge to do its thing, here are some options.

X I CE ICE BABY It hardly needs saying, but popping a bottle of wine into a wine bucket or cooler with some ice and cold water should do the trick.

X S ALT IT If your wine is not chilling down quickly enough in its water bath, simply add some salt. In theory, salt reduces water’s freezing point and makes the solution colder without turning to ice.

X G IVE IT A SPIN Gently spinning the bottle in its ice bath every few minutes will keep the wine in the bottle moving, thus bringing it into contact with the cold glass, and cooling it quicker. A warning, this is for still wines only – try this with a bottle of sparkling and you’ll be in for a nasty surprise when you release the cork.

WINE HACK 2: SMART ICE CUBES To avoid ending up with a watered-down version of your favourite white wine, instead of using ice cubes to cool it, try these tricks.

X C HILL BALLS For a quick way to chill an individual glass of wine, try some chill balls.

Kept in your home freezer, these nifty little gadgets will cool your wine without watering it down.

X F ROZEN GRAPES An edible version of chill balls, frozen grapes will do the trick to keep your wine cool and you’ll also have a healthy snack on hand.

WINE HACK 3: STORING OPEN WINE BOTTLES If you’re like us and love good wine, there’s little chance of a bottle lasting long enough to risk losing its drinkability. If you do find yourself with an opened bottle or two at the end of an evening, these pointers will help make the most of those delectable drops before they’re spoiled.

X W HITE WINES AND ROSÉ When sealed with a screw cap, cork or stopper and stored in the fridge white wines and rosé should remain fresh for up to a week.

X S PARKLING Once popped, Champagne, Prosecco, sparkling whites and sparkling reds quickly lose their carbonation or fizz. Use a sparkling wine stopper and store it in the fridge for no more than two days.

X R ED WINES When sealed and stored in a cool, dark place or a fridge, red wines can last for around two days. As a general rule, red wines with higher tannin and acidity tend to last longer once opened. vikingcruises.com.au

41

Relish the Wines of the World The flavours and fragrances of the wines of the world can evoke fond memories of travels past, and ignite your imagination for future journeys.

For wine lovers, there is no greater pleasure than visiting the wine regions you love to sample your favourite vino at its source. But did you know that there are many excellent local varietals that mirror and even improve upon your favourite European or South American drop?

Prepare for a taste sensation with our Wines of the World Viking wine collection in partnership with Wine Selectors, as you learn more about the most intriguing wine-producing regions of the world while sampling their sublime Australian counterparts.

42

VIKING CRUISES

Made in Mendoza, Argentina A gastronomic destination in the heart of Argentina’s wine country, Mendoza is home to some of the tastiest reds in the world. Thanks to its location in the foothills of the Andes, vineyards are planted at very high altitudes, yet conditions are dry and warm.

If you’re a fan of Cabernet Sauvignon, Malbec and Tempranillo, you can savour the flavours on our epic 18-day South America & the Chilean Fjords itinerary between Buenos Aires and Santiago, exploring Chile, Argentina and Uruguay.

Seeking a taste of South America closer to home? You can’t go past the Barossa Valley in South Australia – considered one of Australia’s great wine-growing regions. Here, you’ll find a style of Cabernet Sauvignon that is similarly intense with aromas of black fruits. Try the 2018 Château Tanunda Grand Barossa Cabernet Sauvignon and bring the flavours of South America to your table.

VIEW CRUISE vikingcruises.com.au

Pair with: Rich meat dishes such as lamb, or hard cheeses. We suggest a hearty lamb stew from Ecuador, known as Seco de Chivo.

VIEW RECIPE 43

Venture to Veneto, Italy Located in the north-eastern corner of Italy in the shadow of the Dolomites, Veneto is home to the romantic cities of Venice and Verona. But venture outside the cities and you’ll discover a rich variety of culture and landscapes, including Italy’s premier grape-growing region for varieties like Pinot Grigio, Prosecco and Valpolicella. If you enjoy a glass of zesty white Italian Pinot Grigio on a warm summer’s day, our 13-day Mediterranean Odyssey will whet the appetite beautifully, sailing from Barcelona to Venice and calling on four Italian destinations.

For a shorter sojourn, the Pemberton region of Western Australia is one of the youngest and most exciting new wine-producing regions in Australia. Picturesque vineyards adjoin karri forests, and farm gate produces abounds. Here you’ll find a Pinot Grigio that is light, crisp and the perfect early drinking wine thanks to the region’s slightly cooler climate. Try the 2020 Wildflower Pinot Grigio for a dry, Italian-style wine.

VIEW CRUISE 44

Pair with: Mediterranean-style dishes such as pasta and antipasto.

We recommend garlicky, steamed mussels in a saffron-infused sauce.

VIEW RECIPE VIKING CRUISES

Journey to Germany’s Mosel or Rhine Valley The Mosel and Rhine River Valleys offer travellers a treasure trove of cultural, historical and gastronomical delights. Home to Germany’s most dense collection of castles, it is also where 70 per cent of the country’s wine is grown, particularly Riesling and Pinot Noir.

And the ultimate way to sample the region’s famous wines at their source is on our 15-day Grand European Cruise between Amsterdam and Budapest, which sails through the UNESCO World Heritage-listed Upper Middle Rhine Valley.

However, if you’re seeking a culinary travel experience closer to home, we recommend Tasmania’s Tamar Valley, where you’ll find a slightly drier Riesling than its German counterpart, but no less vibrant. Try the 2016 Relbia Estate Riesling, made in a modern European style.

VIEW CRUISE vikingcruises.com.au

Pair with: This style of Riesling pairs beautifully with fresh seafood, but if you’re in the mood for something a little more comforting for winter, try this poached salmon to balance the acidity of the wine.

VIEW RECIPE 45

Roam the Rhône Valley, France For centuries, between fields of lavender and olive trees, wine has been made along the banks of the Rhône River in the South of France. Thanks to its sublime Mediterranean climate and long, hot summers, the Rhône Valley is known for varieties like Syrah, Grenache and Viognier. The wine-producing region stretches south of Lyon, France’s secondlargest city, to Avignon and beyond, making our eight-day Lyon & Provence river cruise the perfect way to explore.

For a gastronomic journey Down Under, look no further than the Barossa Valley in South Australia for a French-style Viognier, or the Pyrenees Ranges in Victoria to sample a Shiraz that will transport you to the South of France. We recommend Yalumba’s Samuel’s Garden Collection Viognier 2017, and Blue Pyrenees Estate Section One Shiraz 2017.

VIEW CRUISE 46

Pair with: Full-bodied Shiraz is best paired with red meat like BBQ dishes or spicy Asian. We recommend a porcini-rubbed ribeye steak like this one.

VIEW RECIPE VIKING CRUISES

Indulge in Bordeaux, France While the city itself is the world’s largest urban World Heritage site, it’s the prestigious chateaux and vineyards of the countryside that the region is most famous for. Located on the Atlantic Coast, the Gironde, Dordogne and Garonne rivers are never far away, making our eight-day Chateaux, Rivers & Wine river cruise the ultimate way to get to the heart of Bordeaux and enjoy local blends that incorporate Cabernet Sauvignon and Merlot, but also whites like Sauvignon Blanc and Semillon.

Look locally for a similar drop that will transport your tastebuds. Visit cool-climate Canberra for Merlot – where vineyards are located within an easy half-hour’s drive from the capital city – and NSW’s Hunter Valley, a mecca for lovers of Semillon. We recommend Shaw Wines Merlot 2017 from Canberra, and Glenguin Vineyard Semillon 2019 from the Hunter.

VIEW CRUISE vikingcruises.com.au

Pair with: Merlot tastes best with slow-cooked meat dishes. Try pairing it with a Bordelaise sauce served over slow-roasted beef.

VIEW RECIPE 47

Introducing Rioja, Spain Amongst medieval castles, Michelin stars and modern architecture, the Rioja region of northern Spain is home to award-winning vineyards that produce Tempranillo grapes – the main variety used to make world-famous Rioja wines. Spain’s expansive coastline makes it ideally suited to ocean-cruising exploration, and you are sure to sample a drop or two on our eight-day Iconic Western Mediterranean itinerary between Barcelona and Rome.

Seeking a wine-tasting adventure a little closer to home? Take a trip to NSW’s Hunter Valley, where the gentle rolling hills and ideal climate lend themselves to an excellent regional variation on Tempranillo. We like Peter Drayton’s Anomaly Tempranillo 2019.

VIEW CRUISE 48

Pair with: Spanish Tapas, of course!

Discover the most popular flavours and dishes that hero Mediterranean ingredients like olives, bread, codfish and squid.

VIEW RECIPE VIKING CRUISES

WINES WORLD OF THE

Includes a 12-month subscription to

magazine, valued at $49.95!

ORDER NOW Inspired by some of Viking Cruises’ popular destinations, this mixed dozen allows you to enjoy the delicious tastes of Europe without leaving home. Exclusive to Viking Cruises’ guests and fantastic value at just $16.25 a bottle, it features standout Australian expressions of the classic varieties we all love. Plus, you’ll also receive BONUS tasting notes, and a FREE 12-month subscription to Selector magazine. Now that’s a world of wine!

PACK MIXED DOZEN

RRP $318.50

YOU PAY

195

$

SAVE

123.50

$

Order Code 205201

Also available as red or white dozens – get in quick to make these worldly Aussies yours.

Limited stock! Call 1300 303 307 or visit wineselectors.com.au/viking today!

Wines supplied by Australian Wine Selectors (AWS) ABN 64 056 402 772. Licence No: LIQH400117140. Freight charges apply. *Savings based on dozen wines purchased, from Cellar Door prices and previously published AWS prices. All bottles 750ml unless otherwise stated. Offer valid while stocks last. Where stocks are unavailable AWS may make an alternative offer available. Information correct at time of printing. CT2276

Samantha Temple 0408 408 808 Samantha.Temple@travelmanagers.com.au