Food, glorious food!

Day at sea sailing through the Gulf of Thailand and if that makes you think there's not a lot to do, think on! The meals on board have been first class with a variety of places to choose from, each with a different menu. Our favourite for breakfast is the A La Carte restaurant as it is very leisurely, on tour days it's an early start so the sometimes buffet is more suitable. Both cook great food and then wash up afterwards so it suits me fine!
There are many things to do on the days at sea and today we decided to watch the Culinary Demo with the guest chef Stephane Carrade from Bordeaux. There is nothing better than watching a man cook especially when he can't get the cooker to work but he was quickly rescued by Anne Marie, the ships Executive Chef. To give him his due he prepared Lamb Encroute and Lemon Meringue, which we were able to taste afterwards, and gave us the recipe but somehow doubt it will be served back home in my kitchen, much as I'd like to try.
The lectures by the charismatic Cruise Director, Fernando are not to be missed, they are funny, informative and interesting. Today he was talking about the bygone age of cruising when women took many ball gowns on board together with fur coats and long elegant gloves and men wore white tie and tails.
We were also privileged to be on a small group who were taken on a tour of the extensive galley area. Working through the process of how food is ordered, cooked and even disposed of, this mammoth task was clearly explained with emphasis on planning being the key. I'm not at my happiest in my own kitchen when anything other than basic rations is required but to see how they cope with 275 guests, 300 crew AND cope with the whims of rough weather, tricky customers and 24 hour dining is amazing.
Tonight we decided to give the crew a night off and dine by the pool under the stars and cook our own food on a hot lava rock! Best meal I've cooked in weeks!