DINING ON THE WATER

Take the delectable feast to the waters

SAFFRONCRUISE BY BANYAN TREE, BANGKOK

If you are a food and culture aficionado this river boat cruise appreciating Thailand’s creative legacy and the eternal magnificence of the Chao Phraya River is for you. The Saffron cruiser is contemporary and lustrous in the flair of a yacht rather than the typical transformed rice barges. The al fresco Moon Deck where one is welcomed with a cocktail echoes the Banyan Tree Hotel’s iconic Moon Bar at Vertigo, its signature circular bar lit in blue taking midpoint. Guests can opt to enjoy their meal here or in the lower deck dining area which is air conditioned, softly lit with wrap-around glass both overhead and to the side to get panoramic views of the river’s sights counting the Temple of Dawn and The Grand Palace. Traditional Thai dishes that are skilfully prepared and ingeniously presented. Additionally there is live entertainment and cultural performance.  All in all, the experience celebrates Thailand’s rich cultural heritage like none other in total panache.

BERT'SBAR AND BRASSERIE AT NEWPORT, AUSTRALIA

With The Newport’s littoral setting and gorgeous views that have been drawing locals since the 1880’s, Bert’s is evocative of the grand hotel dining of the 1930’s bringing a touch of glamour to the beaches while still retaining that local Aussie charm. As you expeditiously take off from Rose Bay Seaplane Base, you can’t help being in awe at the striking views over Sydney Harbour. The seaplane pilot travels up across Sydney’s gorgeous Northern beaches before alighting at Pittwater where a water taxi awaits to transfer guests to Newport where Bert’s is located. Enjoy a glass of champagne before gorging on decadent food focusing on fresh seasonal Australian produce. And of course you head back the same way you came.

BODUMAS ATMOVENPICK KUREDHIVARU, MALDIVES

The appeal of beachside dining and the embrace of calm Indian Ocean breeze encounter up at this romantic overwater restaurant in the Maldives. Set an on overwater marquee at the Mӧvenpick Resort Kuredhivaru posing spectacular views of the ocean and the beach, Bodumas is the go-to place to get lost in the pulsing thumping of waves, while the sun falls behind the horizon – perfect for a dreamy and cherished dinner over outstanding service. Seafood seasoned with global influences, contribute to the great experience.

SCOMA'S SEAFOOD,SAN FRANCISCO

Located on the water in a notable landmark building overlooking San Francisco Bay at the end of Pier 47 since 1965, Scoma offers diners quixotic views while serving excellent fresh in season seafood with an Italian accent. The ambiance is welcoming and old school, thanks to it being in a working 46-foot fishing boat. Pacific seafood served here is caught on small boats, and brought to the pier by local fishermen; Scoma has a detached building for treating fresh fish. The velvety clam chowder, speckled with bacon, could be a meal in itself. But the most famous dish is the petit combination Louis, a smaller version of their classic with both shrimp and the Dungeness crab. Remember to ask for a bib!

NOMA,COPENHAGEN

Positioned on a small lake just freestanding the centre of Copenhagen, Noma’s new location was previously an ammunition room facility for the Danish military. Planned by celebrated architect Bjarke Ingels, the spot's 11 buildings stretch over 60 metres from end to end, and are intended to look like an Old Danish village. After being greeted by Ali Sonko and his smile, you walk down a striking flower wizened boulevard before finally entering the restaurant. Michelin star Chef Rene Redzepi is only too mindful of the latent of his land and with inordinate proficiency amalgams them into a symphonic perfection into menus that vary according to the season.

My friend Mohit at Noma, Pic Courtesy Giuseppe

First published in ET Panache Travel 

GO WILD WITH ABORIGINAL CUISINE

My first taste of wild food goes back to a tour of Melbourne’s Queen Victoria market. Interestingly this tour is also referred to as the foodies dream tour and why not, the food halls are truly exceptional. Everything seemed to be freshly plucked or caught that morning. Huge great doorstep steaks of Emu, kangaroo and crocodile were on sale. The fish stalls were amazing and I also discovered Yabbies (blue crayfish) here. A true blue foodie had to try the Kangaroo and trust me far from putting off; I was a convert, as it is delicious and tender (provided it is cooked right as the meat is very lean). This experience got me into exploring more.

HISTORY LESSON

For years the Australian Aborigines having been living on a vast range of foods and medicinal plants found on this great continent for a healthy lifestyle. They lived as Hunter gatherers and hunted and foraged for food from the land and water which run the gamut from insect larvae known a “witjuti grubs” (which by the way is considered a delicacy) to the delicious fresh water “Barramundi” fish. Magpie geese and their eggs make for a traditional meal in the north. Stingray accompanied with tetragon leaves was the first recorded European meal eaten in Europe. The Aboriginals have even devised methods to process, store and cook these indigenous ingredients with their own regional diversity. They even use a variety of wood, cones and leaves as fuel.

CUTS AND RECIPES

Salt and sugar cured Kangaroo, seared fillet of Tasmanian wallaby, smoked Emu; yabbies in beer are some common and magnificent recipes. Both the Kangaroo and wallaby are lean and protein rich meats and are quite organic in nature hence is used these days as an alternate to red meat because of its healthy and nutritious nature. The wallaby is usually divided into nine pieces as it is smaller and the striploin is its most premium cut. The kangaroo tail is supposed to be very flavorful and hence goes great in soup with vegetables; the legs are usually roasted owing to the size. The Aborigines rely a lot on shell-fish too and what caught my fancy was the recipe of shucking oysters onto hot coals causing the lid to open and have a whiff of smoky flavour…decadent to the core. The Sea-food market in Sydney is an eye candy with offerings like freshly shucked oysters, wild mussels, snails, sharks, Barramundi and more.

Bon Apetit!

INTERESTING ABORIGINAL FOOD FACTS

• The Billy goat plums are the world’s greatest Vitamin C source.

• Acacia seeds are highly nutritious.

• The Yolla (a Tasmanian fish delicacy) can be easily mistaken for Salmon.

• Fresh water Marrons (crustaceans) are delicious if served in the shell.

• Macadamia nut Tree plantation in Australia exceeds 30,000 hectares.

• Lemon scented myrtle is the yummiest native Australian herbal tea.

• Captain James cook gave the name Sting rays harbour to the bay where he dined on stingrays and tetragon.

• A great way to reduce tooth ache is to chew on pepper vine.

TOP 10 ABORIGINAL RECIPES

• Illawara Plum (fruit of the Podacarpus pine) Ambrosia.

• Kangaroo Carpaccio.

• Native pepperberries in brine.

• Bunya (pine) nuts in Rum.

• Garlic flavored grubs.

• Emu liver pate.

• Grilled Barramundi.

• Confit of goose legs.

• Manta Ray fish cakes.

• Tasmanian garlic periwinkles (snails).

Published in HT city (writer Rupali Dean)