S.A.L.T. Kitchen Class with Germaine Campbell

 

Unique to Silversea, S.A.L.T. 'Sea And Land Taste' is a multifaceted culinary program that allows guests to explore a destination’s cultural identity through food. An interactive space, we were given an opportunity to deep dive into local culinary heritage and techniques in a hands-on culinary workshop in S.A.L.T.'s professional-grade teaching kitchen, we enjoyed a special class with friendly and knowledgeable S.A.L.T. host Germaine Campbell, exploring three dishes from Oceania. Created in collaboration with respected experts, we looked forward to making the Ceviche at home, as a delicious encore of our Silversea journey.

Ingredients for the Marinated Raw Fish with raw red snapper and lime

Ingredients to be chopped and added to the Ceviche

Chopped red onion is first added to the raw fish

Then finely chopped red chilies, tomato, spring onion, cilantro and coconut milk

are added to the raw snapper and left to marinate

Germaine prepping the sweet potatoes, which have a long history of cultivation in Australia, 

having been introduced to the Pacific by early Māori settlers

Blue-Eyed Australian Trevalla, known for its firm, moist, and delicate flavour

Frying the Trevalla in some avocado oil

Served crispy skin side up, my Trevalla is served with a wedge of lime

Served with some of German's sweet potatoes

And the marinated 'Ota Ika', an Oceanian dish much like Ceviche

www.silversea.com/introducing-silversea-salt

'Ota Ika' Marinated Raw Fish

Serves 4

Recipe courtesy of S.A.L.T.

2.2 lb fresh Red Snapper or Mahi Mahi

Juice of 10 limes and 3 lemons

2 medium sized red onions, finely diced

3 red chillies, minced

2 cups tomatoes, finely chopped

Small bunch of spring onions, finely chopped

Few stems of cilantro

4 cups coconut milk

1/2 tbsp sea salt

Limes edges, to serve

Cut the fish into 1/2-inch dice, discarding any parts of the flesh that are not cleaned fully. In a bowl, mix the fish and citrus juice and chill to marinate for 30 minutes or until the fish is opaque. Then drain the fish and add the red onion, chili, tomato, spring onion, cilantro, coconut milk and salt. Mix well and chill until ready to serve in small bowls with wedges of lime. 

Le Foote: Parisian-Style French Bistro in Sydney

 

A vibrant culinary destination nestled in the historic Rocks area of Sydney, with a menu built on time-honoured French classics, Le Foote features a charming Parisian wine bar, a Mediterranean grill, and a beautiful sandstone courtyard that appears to have been plucked from the South of France with white tablecloths and smart waiters in crisp shirts and black bow ties. Once a sailors’ bar, a customs agent, and a stable, Le Foote has taken over the historic Phillip’s Foote restaurant that was designed by William Reynolds and built during 1838.

Chef Stefano Marano's Mediterranean-by-way-of-Australia menu prepared on an open wood charcoal Josper grill, borrows from the cuisines of Greece, Southern Italy, Spain and the South of France, with a menu is built on the canon; escargot dripping in garlic butter, plateau de fruits de mer, grilled rock lobster, steak frites and French onion soup with that bronzed, blistered cap of cheese. Chunks of baguette, smeared thick with funky, salty butter. A salade Lyonnaise that respects the ratio of egg to lardon. Not the forget Beef Tartare with parmesan, capers and egg, fleshy barramundi in charred hazelnut butter, marbled tomahawk steaks, juicy tomato picante prawns, and a luscious Cheese Gratin.

And, naturally, an impressive array of wines that span both Old World and New World styles, ranging from classic European wines to a new generation of Antipodean wines, with with Artist Allie Webb's signature charcoal works dress the walls, candles are dotted on each table, and jazz played in the background.

Setting the tables at Le Foote for dinner

Le Foote's menu by a local Aussie artist

A touch of joie de vivre with the French-inspired menu 

Sourdough baguette with cultured butter

Pork and pistachio terrine with cornichons and mustard

Stockyard Gold Angus Sirloin being grilled over charcoal flame

Chef adding sauce to the steak

Le Foote's Stockyard Gold Angus Sirloin, cooked over charcoal and served with a rich jus

Haricots Vert

Luscious cheese gratin cooked over hot coals and served in a cast-iron cocotte

Skull Island tiger prawns are premium, sustainably wild-caught tiger prawns 

from Australia’s Gulf of Carpentaria

Dark Chocolate Hazelnut Ganache

The team behind Le Foote’s grill

Leaving Le Foote after a delicious dinner

swillhouse.com/venues/le-foote

Onslow: Celebrating New Zealand's Provenance

 

Set within a landmark Auckland address, Onslow is a dining destination that celebrates New Zealand’s exceptional provenance, thoughtful service and timeless style. A sophisticated restaurant led by Michelin-starred chef and owner Josh Emett and Helen Emett, Onslow brings together food, wine and hospitality shaped by Josh Emett’s culinary journey from London and New York back to Aotearoa. From attentive table-side moments to the signature salmon and martini trolley service, Onslow's approach is polished yet relaxed, drawing inspiration from the great dining rooms of the old world. Dishes are executed with precision, rooted in classic technique and elevated through exceptional ingredients and balance. Working closely with trusted New Zealand producers, and at the same time looking for rare, premium ingredients that inspire creativity, the chefs bring a distinctly luxurious character to the menu, for a result that is both refined and guided by season and provenance. One of Onslow's signature menu item since day one is Josh Emett’s famous crayfish eclair that has clawed its way onto the Auckland's iconic Top 100 list. Arriving for dinner the evening before boarding our Silversea cruise, we indulged in the restaurant's acclaimed dishes for an evening that was guided by the seasons, shaped by the quality of Onslow's local ingredients, for a delicious and memorable Kiwi culinary journey.

Josh Emett and Helen Emett

Onslow's sophisticated and comfortable interior

Premium ingredients inspire creativity and bring a distinctly luxurious character to Onslow's menu

Digby Fine English Brut 

Digby's Non Vintage Brut is an English sparkling wine made from 

Southern England's best vineyards in Sussex

Chatham Islands Crayfish Éclair has been an Onslow signature menu item since day one,

 and Josh Emett’s famous eclair has clawed its way into Auckland Eats Top 100 

Cloudy Bay Storm Clam topped with creamy béchamel topped with caviar and fresh dil

served on a bed of rock salt

Ruakākā Kingfish Crudo, with cucumber & lime aji verde, green tomato chutney 

and garnished with garden flowers

Onslow's signature Big Glory Bay salmon pastrami theatrical table-side trolley service

New Zealand King Salmon ocean farmed in pristine Big Glory Bay

 Big Glory Bay Salmon paired with savoury canelé, pickled cucumber, 

honey mustard and whipped salmon mousse

Atípico Sundial Grüner Veltliner 2024 from Marlborough, New Zealand

A light and delicious New Zealand white wine

Pan Seared Swordfish with Smoked Marlborough Mussels in Beurre Blanc Sauce, 

with Pickled Carrot and Dill

Cambridge Duck Breast with Juniper Spice, Caramelized Fig, Daikon and Citrus Glaze

The first of the season’s green asparagus from Greenfern Farms in Cambridge,

served with a rich egg yolk sabayon and gremolata crumb garnish with fresh chervil

Oak Lettuce Salad, Cos, Radicchio and Garden Herbs with French Vinaigrette

Carrot Sorbet with with whipped Basque Cheesecake, pistachio filo, and carrot caramel

Onslow's signature ‘Not Tiramisu’ Layer Cake with chocolate mousse and salted caramel 

Onslow's 'Tiramisu' was very sweet with the added salted caramel, and one of their most popular desserts, but I found it too sweet — Im a fan of the original Italian version

www.onslow.nz/about

King Salmon with Dill Gremolata Crust & Crushed New Potatoes

Serves 2

Recipe courtesy of chef Josh Emmet, Onslow

2 portions Big Glory King Salmon, skinned and pin-boned

6 new potatoes

2 tbsp olive oil

Pinch of sea salt

Fresh dill, chopped, plus extra for garnishing

Dijon mustard for brushing

Gremolata:

1 tbsp bread crumbs

1 tbsp pecorino, grated

1 clove of garlic, minced

Lemon zest

Small handful of parsley, chopped

Small handful of dill, chopped

Sea salt

Place the potatoes in salted water and simmer for 20 minutes until cooked through. Strain and add back to pot with olive oil, crush lightly with the back of a fork the season with sea salt to taste and add chopped dill. For the gremolata, combine all of the ingredients together and season with sea salt to taste.

Next, pan fry the salmon in a non stick fry pan on medium heat for 4-5 minutes on one side until nice and crispy, then turn over for a final minute. Brush the crispy side with gremolata along the top until covered. To serve, place the crushed potato on a serving plate, place the salmon on top then place a few sprigs of dill around the outside. Drizzle with good quality olive oil, and serve.