Food and Drink - Page 4

Afternoon tea is one of those great British traditions that cannot be rivalled. If there is a better way to spend an hour or two than attacking a towering carousel of sandwiches, cakes and scones with your nearest and dearest we’re yet to find it. Many cruise lines have added…

The Cunard drinks package – or a World of Drinks as it’s officially known – has become a firm favourite with fans and newcomers to the cruise line alike. It’s been available for a fair few years now, but ‘How does the Cunard drinks package work?’ remains one of our…

There’s nothing finer than the smell of fresh bread. If you’re starting the new year determined to eat better, cook more and refine your kitchen skills, then this is the recipe for you. Crystal Cruises Chef Jon Ashton proves that homemade sometimes really is best. Ingredients: 4 cups bread flour…

Recreate a Cunard Christmas with one of our final Culinary Corners of the year, full of sugar and festive cheer! INGREDIENTS For the gingerbread: 250g butter 200g muscovado sugar 7tbsp golden syrup 600g plain flour 2tsp bicarbonate of soda 4tsp ground ginger For the Royal Icing: 2 egg whites 500g…

There is a new P&O Cruises Food Hero in town and she goes by the name of Shivi Ramoutar. The Queen of contemporary Caribbean cooking will be bringing a taste of the Caribbean to Arvia’s maiden season, but who is Shivi Ramoutar and what will she bring to the table…

Food is the only thing we love as much as holidays, so it goes without saying that we had our bums on the sofa for the grand finale of the Great British Bake Off this week. To celebrate the latest series, we’re taking a look at some of the greatest…

We never met a cookie we didn’t like. This P&O Cruises recipe is an alternative take on traditional flavours, blending peanut butter with zesty lime and creamy white chocolate. INGREDIENTS 250g plain flour 1 teaspoon baking powder 145g caster sugar 75g unsalted butter, melted 2 tablespoons fresh lime juice 1…

Continuing our theme of winter warmers is a classic dish that’ll whisk you away to pavement cafes along the Seine on a cold November night in Paris, with a recipe courtesy of Oceania’s Master Chef & Executive Culinary Director Jacques Pépin. INGREDIENTS 250ml beef stock 3 tablespoons unsalted butter 1KG thinly…

The clocks have gone back and the nights are drawing in. In our world, that means more time spent cruise shopping with a brews, and that can only mean one thing; you’re going to need biscuits. Royal Caribbean’s Coconut Ranger cookies will do the trick (or treat!) INGREDIENTS 600g plain…

This classic French upside-down apple tart is autumn on a plate. This recipe rustles up individual tartlets, each best served with a dollop of crème fraîche. Enjoy! INGREDIENTS 2 Granny Smith apples 3 tablespoons butter, melted 3 tablespoons white sugar 1 tablespoon lemon zest Pinch of cinnamon Pinch of nutmeg…