Just back from 15 days travelling to Antarctica by ship. It was an
expedition cruise in the sense that we had 6 scientists/Antarctic
specialists on board. (There were 100 passengers). The trip departed
from Tasmania and returned into New Zealand which is a lot more
sailing time than those out of Argentina. 6 days sailing to the
Commonweath Bay area. We were kept busy with over 20 lectures when we
were not in expedition mode - zodiak cruising and landings on the
continent and through the sub-antarctic islands of Macquarie, Auckland
Is, Snares.
The MV Orion is 5 star and the catering was fantastic. Had to get on
the exercise bike in the gym every morning to keep the weight
controlled LOL. We were asked to submit a favourite recipe using lamb
to the chef and the five respondents were featured on the last night's
dinner menu! My recipe was roasted lamb cutlets on hot sweet potato
salad with green beans and slow roasted tomatoes.
I got quite a buzz out of it! For the duration of the trip the menus
each night featured signature dishes by Serge Dansereau, chef from
Bathers Pavillion Sydney.

Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
visited Mawson's Hut, the French base on the continent and the Aussie
base on Macquarie Is. Awesome!

--
Cheers
Bronwyn
Oz

On 1 Feb 2007 15:59:52 -0800, "Bronwyn" > wrote:

>Just back from 15 days travelling to Antarctica by ship. It was an
>expedition cruise in the sense that we had 6 scientists/Antarctic
>specialists on board. (There were 100 passengers). The trip departed
>from Tasmania and returned into New Zealand which is a lot more
>sailing time than those out of Argentina. 6 days sailing to the
>Commonweath Bay area. We were kept busy with over 20 lectures when we
>were not in expedition mode - zodiak cruising and landings on the
>continent and through the sub-antarctic islands of Macquarie, Auckland
>Is, Snares.
>The MV Orion is 5 star and the catering was fantastic. Had to get on
>the exercise bike in the gym every morning to keep the weight
>controlled LOL. We were asked to submit a favourite recipe using lamb
>to the chef and the five respondents were featured on the last night's
>dinner menu! My recipe was roasted lamb cutlets on hot sweet potato
>salad with green beans and slow roasted tomatoes.
>I got quite a buzz out of it! For the duration of the trip the menus
>each night featured signature dishes by Serge Dansereau, chef from
>Bathers Pavillion Sydney.
>
>Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
>visited Mawson's Hut, the French base on the continent and the Aussie
>base on Macquarie Is. Awesome!

Sounds like it was a fantastic trip!

"Bronwyn" > wrote

> Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> visited Mawson's Hut, the French base on the continent and the Aussie
> base on Macquarie Is. Awesome!

Thank you so much for the report! Fascinating. Pictures?

You didn't run aground, did you?

nancy

On Feb 2, 10:36 am, "Nancy Young" > wrote:
> "Bronwyn" > wrote
>
> > Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> > visited Mawson's Hut, the French base on the continent and the Aussie
> > base on Macquarie Is. Awesome!
>
> Thank you so much for the report! Fascinating. Pictures?
>
> You didn't run aground, did you?
>
> nancy



Hehehe! i saw that report of the Norwegian ship running aground.
Would be funny if it wasn't scary. The area where we travelled was
very isolated and we saw no other vessel other than at the French
base. Luckily we struck the best weather apart from some heavy ocean
swells. Blue skies and little wind when we landed on the continent.
The cold was minimal too, a little below zero.
It was a lot colder on deck with the westerlies blowing en route but
we were well rugged up.
I'll load a selection of pix onto my webshots next week - a couple of
foodie shots too!
Will advise when that is done.

Bronnie

I hate cruising, but to see Antarctica, I could probably stand it.

Sounds like you had a great time and ate some great food.

Cheers!


Bronwyn wrote:
> Just back from 15 days travelling to Antarctica by ship. It was an
> expedition cruise in the sense that we had 6 scientists/Antarctic
> specialists on board. (There were 100 passengers). The trip departed
> from Tasmania and returned into New Zealand which is a lot more
> sailing time than those out of Argentina. 6 days sailing to the
> Commonweath Bay area. We were kept busy with over 20 lectures when we
> were not in expedition mode - zodiak cruising and landings on the
> continent and through the sub-antarctic islands of Macquarie, Auckland
> Is, Snares.
> The MV Orion is 5 star and the catering was fantastic. Had to get on
> the exercise bike in the gym every morning to keep the weight
> controlled LOL. We were asked to submit a favourite recipe using lamb
> to the chef and the five respondents were featured on the last night's
> dinner menu! My recipe was roasted lamb cutlets on hot sweet potato
> salad with green beans and slow roasted tomatoes.
> I got quite a buzz out of it! For the duration of the trip the menus
> each night featured signature dishes by Serge Dansereau, chef from
> Bathers Pavillion Sydney.
>
> Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> visited Mawson's Hut, the French base on the continent and the Aussie
> base on Macquarie Is. Awesome!
>
> --
> Cheers
> Bronwyn
> Oz
>

On Feb 2, 1:04 pm, Lobster Man > wrote:
> I hate cruising, but to see Antarctica, I could probably stand it.
>
> Sounds like you had a great time and ate some great food.
>
> Cheers!
>
> Bronwyn wrote:
> > Just back from 15 days travelling to Antarctica by ship. It was an
> > expedition cruise in the sense that we had 6 scientists/Antarctic
> > specialists on board. (There were 100 passengers). The trip departed
> > from Tasmania and returned into New Zealand which is a lot more
> > sailing time than those out of Argentina. 6 days sailing to the
> > Commonweath Bay area. We were kept busy with over 20 lectures when we
> > were not in expedition mode - zodiak cruising and landings on the
> > continent and through the sub-antarctic islands of Macquarie, Auckland
> > Is, Snares.
> > The MV Orion is 5 star and the catering was fantastic. Had to get on
> > the exercise bike in the gym every morning to keep the weight
> > controlled LOL. We were asked to submit a favourite recipe using lamb
> > to the chef and the five respondents were featured on the last night's
> > dinner menu! My recipe was roasted lamb cutlets on hot sweet potato
> > salad with green beans and slow roasted tomatoes.
> > I got quite a buzz out of it! For the duration of the trip the menus
> > each night featured signature dishes by Serge Dansereau, chef from
> > Bathers Pavillion Sydney.
>
> > Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> > visited Mawson's Hut, the French base on the continent and the Aussie
> > base on Macquarie Is. Awesome!
>
> > --
> > Cheers
> > Bronwyn
> > Oz


Exactly our thoughts too! We still have not changed our minds LOL.
As divine as the food was, the idea of having three large meals a day
(not to mention afternoon teas) without much exercise, is not our
preferred way of eating on vacation. We kept to salads, cheese and
fruit for lunch and just two courses in the evening. This trip was
really about the destination. There were a few serious 'cruisers' on
board and one told me proudly they had read 5 novels. I replied I had
no time to read at all after attending lectures and being glued to the
windows admiring the soaring albatrosses following the boat and all
number of different bird life and talking to the expedition team
members. Close to land, the penguins swam out to escort the ship in
and were totally mesmerising! oh well, each to their own.....

Bronnie

Bronwyn wrote:

> Just back from 15 days travelling to Antarctica by ship. It was an
> expedition cruise in the sense that we had 6 scientists/Antarctic
> specialists on board. (There were 100 passengers). The trip departed
> from Tasmania and returned into New Zealand which is a lot more
> sailing time than those out of Argentina. 6 days sailing to the
> Commonweath Bay area. We were kept busy with over 20 lectures when we
> were not in expedition mode - zodiak cruising and landings on the
> continent and through the sub-antarctic islands of Macquarie, Auckland
> Is, Snares.
> The MV Orion is 5 star and the catering was fantastic. Had to get on
> the exercise bike in the gym every morning to keep the weight
> controlled LOL. We were asked to submit a favourite recipe using lamb
> to the chef and the five respondents were featured on the last night's
> dinner menu! My recipe was roasted lamb cutlets on hot sweet potato
> salad with green beans and slow roasted tomatoes.
> I got quite a buzz out of it! For the duration of the trip the menus
> each night featured signature dishes by Serge Dansereau, chef from
> Bathers Pavillion Sydney.
>
> Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> visited Mawson's Hut, the French base on the continent and the Aussie
> base on Macquarie Is. Awesome!


This is me being envious....

Okay, I'm all better now. Sounds like a wonderful trip, and I'm glad it
*wasn't* your ship that ran aground. When you have the time, would you
please post your lamb recipe?

Bob

Bronwyn said...

> Oh, and we saw lots of penguins, seals, sea birds, ice bergs and
> visited Mawson's Hut, the French base on the continent and the Aussie
> base on Macquarie Is. Awesome!
>
> --
> Cheers
> Bronwyn
> Oz


Kewl!!!

See any bi-polar bears?

Andy
Philadelphia. Home of the Wing-Bowl

On Feb 2, 8:03 pm, "Bob Terwilliger" >
wrote:
> Bronwyn wrote:
> > Just back from 15 days travelling to Antarctica by ship. It was an
[snip]
>
> This is me being envious....
>
> Okay, I'm all better now. Sounds like a wonderful trip, and I'm glad it
> *wasn't* your ship that ran aground. When you have the time, would you
> please post your lamb recipe?
>
> Bob

Not a published recipe, just one I do at home for a healthy dinner -

Peel sweet potato and cut into half inch cubes . Peel golden shallots
or sliced garlic cloves. Toss together with olive oil and dukah
spices, salt and pepper. Place on shallow tray and oven roast in hot
oven until tender. Set aside.
Slow oven roast halved, seasoned small tomatoes. Set aside.
Blanch whole green beans and set aside.
Whilst the potatoes are cooking, roast lamb racks enough for 3 cutlets
per serve. Cook until just pink.

Assemble dish by plating a mesclun salad or salad greens of choice
tossed with the roasted sweet potato mix. Place a few beans around
the salad in spoke fashion. Put a tomato half or quarter between each.
Cut the lamb racks into cutlets and place 3 on each salad top.
Drizzle with pan juices and/or a little EVOO.
Toasted pecan pieces or pinenuts can also be added to salad.

Variation: Chicken fillet tossed in dukah and EVOO, roasted and
sliced.
Enjoy!

Cheers
Bronwyn