A food writer takes their first cruise, and is pleasantly surprised
I'm standing alongside 10 or so people on the banks of an estuary just outside Hobart, cracking open and downing a Pacific oyster pulled from the water this morning, before adding my emptied shell to the others lining the shore. It's the kind of intimate food experience Tasmania is famous for, yet mine is happening as part of a 3000-person cruise.
As idyllic as my morning of epicurean solitude was, it turns out it wasn't particularly unique. In fact, I'm told, these tailored, small-scale moments are a key part of cruising these days. 'Excursions are no longer a bus tour of the sites and back to the ship. We carefully craft authentic experiences in each destination,' says the senior vice president of hotel operations for Celebrity Cruises, Keith Lane.
These escapades extend beyond the oyster farms, wineries, distilleries and other adventures me and my fellow cruisers have been shuttled off to on our day in Hobart. Cruise ships are shaking off their 'all-in' buffet reputations, and replacing them with varied dining options that cater to a vast range of taste, preference and appetite.
Which raises the question for someone on their inaugural cruise trip: how do you cater to 3000 people three times a day without it feeling like you're throwing mince into a piranha tank? On board the Celebrity Edge, the answer is by offering 29 restaurants, bars, cafes and other spots to grab a bite.
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The Age
a day ago
- The Age
A food writer takes their first cruise, and is pleasantly surprised
I'm standing alongside 10 or so people on the banks of an estuary just outside Hobart, cracking open and downing a Pacific oyster pulled from the water this morning, before adding my emptied shell to the others lining the shore. It's the kind of intimate food experience Tasmania is famous for, yet mine is happening as part of a 3000-person cruise. As idyllic as my morning of epicurean solitude was, it turns out it wasn't particularly unique. In fact, I'm told, these tailored, small-scale moments are a key part of cruising these days. 'Excursions are no longer a bus tour of the sites and back to the ship. We carefully craft authentic experiences in each destination,' says the senior vice president of hotel operations for Celebrity Cruises, Keith Lane. These escapades extend beyond the oyster farms, wineries, distilleries and other adventures me and my fellow cruisers have been shuttled off to on our day in Hobart. Cruise ships are shaking off their 'all-in' buffet reputations, and replacing them with varied dining options that cater to a vast range of taste, preference and appetite. Which raises the question for someone on their inaugural cruise trip: how do you cater to 3000 people three times a day without it feeling like you're throwing mince into a piranha tank? On board the Celebrity Edge, the answer is by offering 29 restaurants, bars, cafes and other spots to grab a bite.
Sydney Morning Herald
a day ago
- Sydney Morning Herald
A food writer takes their first cruise, and is pleasantly surprised
I'm standing alongside 10 or so people on the banks of an estuary just outside Hobart, cracking open and downing a Pacific oyster pulled from the water this morning, before adding my emptied shell to the others lining the shore. It's the kind of intimate food experience Tasmania is famous for, yet mine is happening as part of a 3000-person cruise. As idyllic as my morning of epicurean solitude was, it turns out it wasn't particularly unique. In fact, I'm told, these tailored, small-scale moments are a key part of cruising these days. 'Excursions are no longer a bus tour of the sites and back to the ship. We carefully craft authentic experiences in each destination,' says the senior vice president of hotel operations for Celebrity Cruises, Keith Lane. These escapades extend beyond the oyster farms, wineries, distilleries and other adventures me and my fellow cruisers have been shuttled off to on our day in Hobart. Cruise ships are shaking off their 'all-in' buffet reputations, and replacing them with varied dining options that cater to a vast range of taste, preference and appetite. Which raises the question for someone on their inaugural cruise trip: how do you cater to 3000 people three times a day without it feeling like you're throwing mince into a piranha tank? On board the Celebrity Edge, the answer is by offering 29 restaurants, bars, cafes and other spots to grab a bite.
The Age
4 days ago
- The Age
World's best airline named as Qantas climbs back from low point
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