Day 45 – Sail the Tasman Sea

As we cruised the Tasman Sea, the body of water between New Zealand and Australia, it seemed like most passengers were looking forward to three days at sea after five jampacked port days. I know that Tim and I needed a rest. I’m just not sure how much we rested, however, since the day was full of activities.

I started the morning with a lecture from our Resident Historian. Dr. Bryan Babcock presented his “History of Australia – From Dreamtime to 1851,” the first of his programs on Australian history. Today, we learned about the indigenous era, the first contact, and the early colonial period prior to the Gold Rush.

History of Australia - From Dreamland to 1851

Before long, it was time for another special event prepared by Executive Chef Alastair and his culinary team – Brunch in the Wintergarden. I had guessed that the team would try to outdo itself this time, but I was not prepared for the spectacle that awaited me. Before sitting down to eat, I wandered from station to station, feasting on each one with my eyes. Exclamations and gasps of “Wow” and “Oh My Goodness,” filled the room, and I was simply in awe of what the culinary team had created.

As Tim and I entered by the Pool Deck, we first encountered a long table with omelets made to order, plus other breakfast items. Two fanciful carved watermelons provided decoration. Tim was happy to load his plate with a quesadilla and fixings, but I wanted to check out the rest of the offerings in the Wintergarden and take a few photos. Well, those “few” photos soon mushroomed into dozens of shots. Every time I turned, I spied something new.

Omelets, Other Egg Dishes, and Quesadillas, with Carved Watermelons

Our New Year’s Day Brunch was spectacular, but this one was over-the-top. The artistry and creativity were so evident, and every chef was justly proud of what he or she had produced. All the chefs I spoke with said their aim was to please us, and I know how hard they worked to accomplish this. They certainly succeeded, and I told everyone how much I and the other passengers appreciated their efforts.

So Many Yummy Bakery Items

My Favorite Station - Lots of Fruit and "Fish"

Sushi Chef Patrick's Creativity and Artistry Were Amazing

The Lamb Biryani Station 

So Many Beautiful and Delicious Desserts

The Viking Sky Made Entirely of Sugar

Is the Sushi Station a Peacock or a Rainbow? Gorgeous!

Assistant Cook Chearrie, Her Beautiful Birds, and Caviar in an Ice Shell

Thank You to All the Chefs - Chefs Alastair and Prasad (left); Assistant Restaurant Manager Joleen and
Chef Kadek with Sarah and Tim; and Head Butcher Manikandan and Sous Chef Sanwar 

After filling myself with so much delicious food, I spent much of the afternoon in the Explorers’ Lounge, but I wasn’t drinking. Instead, I was trying to catch up on the blog since I have been enjoying the moment and, thus, have fallen several days behind in writing and processing photos.

Tonight, Tim and I joined Carol and John in The Restaurant for dinner. We had never met this couple, but someone special set us up on a “blind date.” Vi, our wonderful stateroom stewardess from our recent Canada and East Coast Explorer Cruise, had wanted us to meet Carol and John, with whom she had previously sailed. Carol contacted me, and the four of us were finally able to meet for dinner. Tim and I thoroughly enjoyed our conversation, as well as our dinner, and we hope to get together again. Thank you, Vi, for the introduction.

Tim, Sarah, Carol, and John