2019 HAL World Cruise
Saturday, February 23, 1019
As we approach New Zealand, the passengers of the MS Amsterdam are treated to a delicious 5-course introduction to the local cuisine-–British-based dishes, focusing on local ingredients, Pacific Rim influences and, as is Holland America’s custom, accompanied with the famous wines of New Zealand chosen by our Wine Master, Jacques Torres.
Celebrity chef, Jonathan Rogers, is the head chef at Matakauri Lodge in Queenstown, NZ. He is a native New Zealander who began his career in Auckland, NZ and perfected his British-New Zealand style in British Columbia, Canada. He uses seasonal local produce of the highest quality along with local herbs to create his distinctive menus.
Chef Rogers boarded the MS Amsterdam in Bora Bora. We immediately began our immersion into New Zealand’s cuisine with cooking demonstrations in the on-board facility of America’s Test Kitchen, hosted by Abby Koch. At an evening event sponsored by both the Wine Master, Jacques and the Culinary Hostess, Abby we were introduced to a sampling of the wines and flavors of New Zealand.
The grand final was the spectacular dinner this evening. New Zealand has a lively and innovative culinary scene that takes advantage of its abundance of amazing seafood as well as the lamb and venison. We began with a Yellowfin Tartare embellished with edible flowers. How cool is that! When the Poached Pear with hazelnut crumble and vanilla crème fraiche was delivered to our table, we were heartbroken to see the meal end!!!
Chef Rogers will leave us in Auckland. It was a pleasure to meet him and taste his creative dishes!