FOOD WITH MIGUEL MAESTRE

P&O FOOD Where on the high seas of the Pacific Ocean do you find four restaurants, 93 chefs, cooks, and bakers, 800 kilo’s of meat and 2200 fresh bread rolls? On board P&O’s Pacific Pearl with TLR’s Miguel Meastre! This week Miguel cooks along side resident Executive Chef Patrice during his pacific cruise with Chris Brown. Patrice guides Miguel on a behind the scenes tour of the ship’s galley to learn what it takes to cater daily for over 2000 people. Then, its time to get the knives out as Patrice and Miguel prepare a delicious tuna entrée & Thai Beef Salad for Chris and some fellow cruisers!

P&O CRUISE CHEF Patrice Mick’s passion for cooking led to his apprenticeship as a commis at the Michelin rated restaurant Le Nepturne in his home town Saint Avold in France with the Master chef Lucien Pauly. His career took him all over the country, finally arriving in the UK in 1998. It was here that Patrice began his culinary life in the cruise industry, starting with the Celebrity Cruise Line company, progressing through the ranks to executive chef. Patrice then took a career change and became assistant Food Manager for Disney World Orlando, one of the largest curise ships of its time dedicated to the US market. From there Patrice moved to become manager of culinary development for Airline Company Luximbourg. He joined P&O

   

     

 

in March 2010 with a wealth of experience and cruising knowledge that will take the P&O brand to exceptional dining experiences.

P&O CRUISES

P & O developed their cruise company in 1837. Their main focus was mail delivery until passengers from England began travelling on board these voyages. It soon became clear that there was more to life at sea and so leisure cruising was born. The first P &

O cruise departed London bound for the Mediterranean in 1844. P & O pioneered cruising from Australia in 1932 and sold out it’s first voyage in one day to 1,100 paying guests. Today P&O Cruises is Australia and New Zealand’s leading cruise line to destinations in the Pacific Islands, Australia, New Zealand and Asia departing from Sydney, Brisbane, Melbourne and Auckland. Their local fleet includes three ships, which carry up to 2000 passengers at one time. The P&O Cruise line ships offer various eating venues throughout each of their fleets. During your time on any P&O Cruise you will find non-stop entertainment available through out the duration, From dramatic acrobatic performances to vision laser light shows. There are themed nights available for the whole family and various game nights in their many bars. Each ship is not with out it’s beauty salon, where total relaxation can be reached. Fitness and health are also not to be forgotten while away on the ship, with many offering daily boot camp and yoga classes. P & O vessels offer several restaurants on board and with the ships 93 chefs, cooks and bakers, freshness is first. All the fantastic food offered is prepared from scratch and made, baked and served daily. P&O hosts Australia’s only celebrity chef restaurant at sea, Salt Grill by Luke Mangan. Although all meals are covered in your ticket Salt Grill does require a small cover charge but at a fraction of the price you would pay on land. http://www.pocruises.com.au

RECIPE – MIGUEL MEASTRE

Thai Beef Salad Ingredients: 2 stick lemongrass, smashed, roughly chopped 10 lime leaves 3 tbsp olive oil 500g scotch fillet 2 chilies – 1 ½ thinly sliced and ½ whole with seeds for dressing 3 tablespoons soy sauce 1 teaspoon fish sauce 1 lime, juiced

   

     

 

pinch sugar 2 handfuls mixed leaves, washed ½ bunch basil leaves ½ bunch coriander leaves ½ bunch mint leaves, picked Handful cashew nuts 1 large cucumber, peel, half, core and thinly sliced Handful crispy fried shallots 1 handful soybean sprouts Handful crispy fried shallots 2 large garlic gloves, peeled thinly sliced Method: In a frying pan on medium heat add 3 tablespoons of olive oil. Fry lemongrass and lime leaves until the flavour is infused into the oil. Remove scotch fillet from fridge, season with salt and pepper. Discard lemongrass and limes from pan. Add scotch fillet to pan cook on each side for 4 mins, spooning flavoured oil over fillet continuously. Once beef is seared, set aside to rest. Using a mortar and pestle add ½ chili, 2 tbsp soy sauce, 1 teaspoon of fish sauce, juice of lime, pinch of sugar and all the left over oil in the pan which has the flavour of the meat. Mix until combined and chilies is mashed. In a large mixing bowl add lettuce leaves, basil, coriander, mint, cashews, cucumber, sprouts, shallots, garlic and sliced chili. Carve meat thin slices and toss through salad. Add dressing and serve.

RECIPE – P&O CHEF PATRICE Mustard and Sesame Seared Ahi Tuna Loin With Wakame salad

Ingredients: 200 grams Sashimi Grade Ahi Tuna (AAA), cut into a brick (two even bricks out of one block) 10 grams Wasabi Powder 20 grams Dijon Mustard Salt, Fresh Black Pepper Toasted Sesame Seeds 50 grams Sour Cream 5 grams Wasabi Powder 50 gr Wakame salad Method: Sear the tuna bricks for a second evenly on all four sides. Season with salt and fresh black pepper. Chill down. Prepare a paste from the Dijon mustard and the wasabi powder and brush paper thin evenly on all four sides. Roll the tuna bricks in the toasted sesame seeds. Slice tuna into two slices per portion. Arrange along with the wakame salad. Garnish with a spill of wasabi sour cream.