Menus worth travelling for according to APT luxury tour and cruise operator

Australian travellers love food and wine – so much so that according to luxury tour and cruise operator APT, gourmet food experiences have become a must-have item on almost every holiday itinerary.

Luke Nguyen

APT General Manager Sales and Marketing, Debra Fox, says, “Australians love good food, good wine and good company – it’s a mantra that applies when travelling at home or abroad. Whether it’s sampling the delights of a French patisserie, enjoying freshly caught Canadian salmon, or feasting on a Vietnamese banquet, our guests tell us that it’s local cuisine that captures the heart of local culture.”

Offering a slice of their soul up for the tasting, here are four exemplary chefs who are creating sensational menus that have Aussies jet-setting across the globe to taste their wares; and with fresh regional produce showcased in each, it’s easy to see why:

1. Travel to Vietnam to try Luke Nguyen’s Signature Banquet – Celebrity chef Luke Nguyen has personally designed a special Signature Banquet for guests travelling aboard APT’s Mekong river cruise ship, the RV AmaLotus, in Vietnam. The menu has been carefully designed to take guests on a culinary journey through Luke’s homeland, sampling flavours from Hanoi to the Mekong Delta and beyond, with every dish tried and tested by Luke in his award-winning restaurant, Red Lantern, in Sydney.

Standout dish: Roast duck & Enoki mushroom rice paper rolls.

2. Travel to Canada to try Jean Pierre Guerin and Frédéric Couton’s Rocky Mountaineer GoldLeaf Breakfast and Lunch – The fine cuisine of the GoldLeaf Menus aboard the iconic Canadian Rocky Mountaineer is created by the culinary wonder-team of Jean Pierre Guerin and Frédéric Couton. Calling on years of experience in Michelin restaurants catering for the likes of Princess Diana, the pair showcase the many flavours of Canada in their delicious menus that are perfectly complemented by the unrelenting beauty of the surrounding landscapes.

Standout dish: Sir Sandford Fleming Eggs Benedict – A poached egg served over Montréal Smoked Meat on a fluffy crumpet, accented with tarragon Hollandaise sauce.

3. Travel to New Zealand to try Andrew Hayward-Swain’s Te Waonui Forest Retreat Degustation Dinner – Just a short drive from the spectacular Franz Josef Glacier, Te Waonui Forest Retreat sits in an enviable location that offers a wealth of fresh regional produce from both land and sea. Focused on creating a healthy, environmentally safe habitat to maximise guests’ wellbeing, this standout resort featured in TripAdvisor’s 2014 Travellers’ Choice Awards. As the passionate Head Chef of Te Waonui Forest Retreat, Andrew Hayward-Swain goes to great lengths to ensure that the delightful flavours of this stunning country are showcased in each mouthful. From Kawakawa seared Tewaipunamu scallops, to Aged New Zealand Black Angus beef fillet and authentic pavlova, every dish in his menu takes you on a journey through the rich diversity of New Zealand’s South Island.

Standout dish: Canterbury grain fed lamb rack, green tea and cocoa bean sous vide lamb neck, fondant potato, purple cauliflower puree, courgette spaghetti and minted
de-glaze.

4. Travel to Europe to try Primus Perchtold’s Erlebnis Restaurant – Thoughtfully designed to reflect the contrasting regions through which you travel, the degustation menu of this intimate Chef’s Table restaurant is created before your eyes by your very own chef aboard a luxury APT Europe river cruise. Created by Primus Perchtold, the multi-award-winner and Executive Chef of the APT rivership fleet, the menu represents Europe’s very best cuisine, with each region represented on the plate, and echoed in the meticulously selected matching local wines. With three gold medals at the European Championship of Culinary Art to his name, Perchtold and his team of exemplary chefs have ensured that all of APT’s luxurious river ships have been inducted into La Chaine des Rôtisseurs – one of the world’s most prestigious culinary organisations.

Standout dish: Grilled beef tenderloin au jus, zucchini, broccoli and corn-maccaire potatoes.

To book an APT holiday with a gourmet twist call APT on 1300 196 420, visit aptouring.com.au or see your local travel agent.

Notes:
All menus could be subject to seasonal produce changes.