From cruises to excursions, we’ve put together a list of sure-fire ways to quench any foodie’s hunger for adventure.
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APT – WINE AMBASSADORS
For the wine connoisseurs, APT has crafted a Wine Ambassador Series hosted by vitners from Australia’s leading wineries. The series sails through Central Europe, France and Portugal, hosted by a viticulture expert or producer who will be on hand to explain the winemaking process, lead tastings and guide guests through local wineries and vineyards. Enjoy special tastings, presentations and winepairing dinners with the likes of Bruce Tyrrell of Tyrell’s Wines, Cherry Stowman of Taylors Wines and Winemaker of the Year, Nick Haselgrove, of The Old Faithful.
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SCENIC – DINE IN THE POPE’S PALACE OF AVIGNONÂ
After the doors close to the general public, the Pope’s Palace of Avignon invites Scenic river cruisers in for an exclusive gala dinner and classical concert in the grandiose Grand Tinel room. The palace is among the most visited sites in France and dates back to the 14th century. The Scenic Enrich experience is offered on river cruises passing through Avignon.
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TRAFALGAR – NAPA VALLEY EXCURSION
Why just drink any old wine, when you can create one to perfectly suit your palate? Trafalgar’s Napa Valley Excursion on the seven-day ‘San Francisco and Wine Country Delights’ tour stops off at a private blending lab at Ravenswood Winery. Guests then create a combination of Carignane, Petite Sirah and Zinfandel to suit their palate, which is then bottled by the local specialist to take home.
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ROYALÂ CARIBBEANÂ INTERNATIONAL – JAMIE AT SEA
Renowned chef Jamie Oliver will open his first restaurant at sea on Ovation of the Seas. Sticking with Jamie’s relaxed and family-friendly style, the restaurant will offer a selection of antipasti planks and plates, starters, mains and sides, as well as a kid’s menu and fresh pastas made on-site every day.
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HURTIGRUTEN’S A LA CARTE MENU
Craving a little reindeer or cloudberries? Hurtigruten guests have the option to upgrade to the a la Carte menu, which features items delivered along the route from local suppliers. The menu changes seasonally, but a highlight is the scallops hand-picked by divers off the coast of Helgeland and delivered to while they are still alive. Two-, three-, four- and five-course dinners are available.
