Kaiseki Japanese Lunch on The Silver Nova

 

At Kaiseki on the Silver Nova, every dish reflects Japan’s philosophy of balance and precision. During the day, Kaiseki offers nigiri, sashimi and Ramen Soup for a lovely light lunch in the quiet room serenaded with traditional Japanese music. 

The quiet and serene interior of Kaiseki is elevated with attentive and knowledgeable staff 

Kaiseki embossed menu

Miso Ramen made with miso vegetable broth, kombu, shiitake mushrooms, 

soba noodles and mirin, finished with sliced spring onion and a soft-boiled egg

Spicy Tuna Nigiri and Dragon Roll Nigiri with soft shell crab

Uni Nigiri with Ikura on sliced cucumber and topped with finely sliced nori

Salmon, Unagi, Tuna and Ebi Nigiri

L'Anerie French Bistro on Phillip Island

A cozy, chic and authentic French restaurant in beautiful Cowes on Phillip Island, L'Anerie is renowned for its French and European specialties as well as an impressive selection of fresh oysters and seafood, and quickly become an institution since opening its doors in 2021. Originally West’s General Store in the early 1900’s, these days L'Anerie pays homage to its inspiration, all those beautiful little bistros and brasseries across France, with hand decoupaged tables, velvet chairs, silverware, vintage napery and the owner Kryss's personal collection of art and collectibles which gives the restaurant a welcoming and warm atmosphere. Arriving to meet my husbands sister who he hasn't seen for 10 years, the evening was a memorable evening indeed.

The striking coastline of Cowes on Phillip Island

The Cowes Jetty Goods Shed, built in 1873, served mariners and locals 

as a secure storage space for goods arriving by sea

Phillips Island is a popular seaside destination for Australians, 

with it's coastline of sandy beaches and only 90 minutes from Melbourne

The Penguin Parade on Phillip Island is a nightly natural spectacle where hundreds of tiny little penguins return from the ocean at sunset to waddle across the beach to their burrows

Australian flags were at half mast in recognition of the massacre on Bondi Beach where

two gunmen opened fire on an event marking the Jewish festival of Hanukkah, killing 15 people  

L'Anerie French Bistro in Cowes, where we met up with my husbands half sister

who he hadn't seen in over 10 years

The charming interior of L'Anerie with hand decoupaged tables, velvet chairs, 

silverware and beautiful vintage napery

A complimentary coupe of Champagne was served as an Aussie welcome
when we all arrived for dinner by owner Kryss

Freshly shucked Ma Bruny Oysters from Tasmania 

Twice Baked Goats Cheese Soufflé with dressed frisée

Grantinée Scallops with garlic and herb butter

Moules Frites with local mussels, speck, calvados, apple and Normandy Sauce with bowl of frites

Lamb Navarin with slow cooked Spring lamb with a hint of Rose Harissa,

nestled on warm Israeli couscous topped with spiced yoghurt 

Grilled Blue Eye with creamed fennel and potato pavé topped with red salmon roe and fresh dill

and bathed with a citrus beurre blance sauce

Plum Tart with vanilla iced cream

www.anerie.com.au

Marquee with Québecois Head Chef Frédéric Cyr

Head chef Frédéric Cyr of the Silversea Nova, a Canadian from Québec, featured a special fish luncheon highlighting Barramundi, also known as Asian sea bass, a native to the Indo-Pacific region of the ocean and is fished in the regions between India, Southeast Asia, and Australia. The word barramundi comes from the Australian Aboriginal language, where it translates to "large-scaled river fish." A white-fleshed fish similar to snapper, grouper, striped bass, and sole, Barramundi is an exquisite fish and a real treat for this special lunch at Marquee, where Chef Cyr personally grilled the fish as a special treat to those fortunate to have heard about this special culinary event.

Barramundi, also known as Asian sea bass, is a white-fleshed fish 

similar to snapper, grouper, striped bass, and sole

Chef Cyr with fresh snapper ready to go on the grill

Corn, Black Bean, and Onion Fritters with corn salad and fresh arugula salad 

Calamari with coleslaw and leaf greens

Fresh Grilled Red Snapper 

Grilled Eggplant, Zucchini and Yellow Pepper

Chef Cyr's Succulent Grilled Barramundi

Chocolate Pudding

Serves 6

Recipe courtesy of chef Frédéric Cyr 

Chef Frédéric Cyr shares a dessert that has marked his childhood - a chocolate pudding! 

3/4 cup sugar

1 cup flour

2 tsp baking powder

1 pinch of salt

2 tsp baking cocoa

4 tbsp butter

1/2 cup whole milk

1/2 tsp vanilla extract

1/2 cup brown sugar

1/2 cup sugar

4 tbsp baking cocoa

1 cup cold water

 

Preheat oven to 325⁰F. Combine and mix the first 4 dry ingredients in a bowl, then incorporate the butter. Add the liquid ingredients and mix until combined, without over stirring. Pour the mixture into a buttered 9"x9" inch baking dish. Without mixing, add to the top the brown sugar, sugar and baking cocoa. Pour the cold water and bake for 40 minutes. The pudding is done when a toothpick inserted in the centre comes out clean. Remove from oven and serve.

Eden: A Natural Paradise on the Sapphire Coast

 

A stunning natural paradise on the shores of Australia's Sapphire Coast of New South Wales, Eden is an idyllic escape with stunning beaches, crystal clear waters, and a rich history of whaling and maritime industry. Jutting out into Twofold Bay, the third deepest natural harbor in the southern hemisphere, this charming town is right on the edge of the 'Humpback Highway', renowned for being one of the few places in the world where these unique whales feed on their southern migration. Today, whaling has disappeared, but the whaling routes are still there, and they provide exceptional opportunities to spot whales, penguins, seals and more, both from the shore and the sea. The area is also famous for its premium, award-winning Sydney Rock Oysters, grown in the pristine, nutrient-rich waters of nearby Pambula Lake, a true culinary treat.

 Spectacular views across Twofold Bay at Eden Park Lookout

The Killer Whale Museum is filled with tales of sea-going adventures in the area, 

and also home to the skeleton of Old Tom, the last of the herding killer whales

Local Merimbula Crab

Local Merimbula Lobster

Not being able to resist, I purchased a half dozen oysters from Eden's Fish Shop

and slurped them up on the Boardwalk

I always admire the backs of the oysters for their unique colour and character

 Fresh, briny, and full of natural flavour, Marimbula Oysters are a little bit of magic in every shell

Merimbula Bay oyster beds

Panboola Conservation Area

Kangaroo in the wild watching us as we pass through the woods

Wooden bridge over wetlands

Our guide for the day leading us through the Nature and Bird Sanctuary

Colony of Fruits Bats hanging upside-down in the trees

Barilla Bay Oyster Farm & Puddleduck Winery

 

Our first day in Hobart took us to Barilla Bay Oyster Farm, one of Tasmania's leading suppliers of premium Pacific oysters where the Forrest family have been growing and harvesting the briny little darlings since 1980. Barilla Bay Pacific oysters start life as a little 'spat' or 'juvenile oysters'. These "babies" are first placed into a nursery using protective boxes or cages with a very fine mesh to keep them safe while allowing nutrient-rich water to filter through. As they grow, they are moved into bags with progressively larger holes to ensure they have enough space and access to the plankton and algae that they eat. As they grow, they're moved to cages with larger holes, eventually becoming market-ready oysters, a process taking 3-4 years for the prized Pacific Gold variety. 

The second stop our day's tour was Puddleduck Vineyard, which is a charming family-owned vineyard and winery nestled in Tasmania’s Coal River Valley. As one of the few Australian vineyards handling every aspect of wine production onsite, from growing the fruit to crafting and selling the wines, for an unforgettable Tasmanian experience where every sip is a celebration of family, tradition, and the beauty of the Coal River Valley.

Barilla Bay Oyster Farm outside of Hobart in Tasmania

Barilla Bay Pacific oysters start life as a little spat 

Our Barilla Bay guide explained the life cycle of an oyster

Pacific Oysters are generally harvested after 2-3 years once they reach 3-inched, 

but if left alone they will keep growing larger and larger but "taste like an old boot" 

Dried Abalone is also a big business and very popular with the Chinese market

Wild Dried Tasmanian Abalone from pristine waters of barilla bay can be added to enhance 

any dishes with a burst of umami flavour

Gillespie's Ginger Beer is also made and bottled on the property

and where we were treated to a tasting - if you like the dreaded stuff

Gillespie's Ginger Beer made in Tasmania

Oyster Tasting of Barilla Bay prized Pacific variety

Path to Barilla Bay was blanketed with a carpet of crushed oyster shells

The pristine waters of Barilla Bay

Barilla Bay is minutes from Hobart Airport so they can ship their oysters easily

to local and overseas markets

Trucks drive out the oyster beds at low tide to harvest the prized Pacific Golds

Puddleduck Winery

Puddleduck Winery pond with ducks and vines

The charming and animated representative from Puddleduck gave us a curated wine tasting

of their selection of wines

The 2025 Puddleduck Tasmanian Riesling

A beautifully balanced Riesling with lime and green fruit undertones

Section of Coal River Valley Brie and Cheddar to enjoy with our wine tasting

2025 Puddleduck Tasmanian Pinot Gris

Clean, crisp and delicious with wonderful fruit definition

2024 Puddleduck Tasmanian Chardonnay

Not a fan of Chardonnay, this wine was outstanding, with flavours of summer stone fruits,

combined with citrus notes and a touch of vanilla and pear

2025 Puddleduck Tasmanian Rosé

A great fan of French Côtes de Provence Rosé, this Puddleduck Rosé with sweet strawberry and cream

characteristics was a bit too sweet for my palate

2024 Puddleduck Pinot Noir

A lush fruit driven Pinot Noir with lots of black cherry and raspberry on the nose

with hints of blackcurrant and pepper on the apart for a super rich silky tennis to finish 

The floating Puddleduck woven from twine

Viticulturist Andrew Hanigan is 5th generation of the family-owned Puddleduck business,

and the grapes he nurtures and manages are of the finest quality anywhere in Tasmania

www.puddleduck.com.au