Advertising guru and Travel Weekly contributor Greg ‘Sparrow’ Graham puts an apron on, adding a pinch of S.A.L.T. to Part 2 of his cruise experience aboard Silversea’s new Silver Nova.
For me, as a self-proclaimed foodie, the Sea And Land Taste (S.A.L.T.) experience on Silver Nova was a definite highlight.
Silver Nova has so many incredible restaurants that you are spoilt for choice, but one of my favourites was Spaccanapoli and Grill at ‘Marquee’ on deck 10. The prime rib eye melted in your mouth, and the giant tiger prawns were cooked to perfection on a hot rock. I love a classic surf and turf combination and this was so delicious, did I mention the Bearnaise sauce… To die for with crispy fries. I thought … “It doesn’t get any better than this!”
The S.A.L.T. Lab class was another special culinary adventure, with host chef Daniele Roberto running a cooking class. Together, we created grilled octopus with vinaigrette and ajo blanco.
So, my dish didn’t quite match the look of Daniele’s but it tasted divine.
That night at S.A.L.T. Kitchen, another special opportunity to taste local cuisine from both land and sea including braised emu and beautiful fresh blue swimmer crab salad.
On Day 3 an excited group of food lovers took the S.A.L.T. shore excursion journeying to The Bowmont on the banks of the Huon River in Franklin, we were captivated by this charming 1906 country house owned and beautifully styled by Michelle Crawford. Analiese Gregory one of the most acclaimed young chefs in the country, and now based in Tasmania, prepared a scrumptious local feast. It kicked off with fresh local produce – scallops cooked in wild wakame butter, tender chargrilled octopus with picked currants, and smoked macadamia, which showcases Gregory’s commitment to everything sourced fresh and local (and mostly foraged by herself).
The main lunch was one of the best seafood platters I’ve ever tasted (I’ve had my fair share.) The ultra-fresh Tasmania lobster was out of this world, plus local shellfish, including oysters and periwinkles. Plus, legs of Lyndall lamb marinated in native kunzea, served with a pink eye potato galette that still gets my taste buds dancing just thinking about it.
Then, to top it all off, she served a show-stopping panettone made to her dad’s recipe, served with Huon Valley berries and cultured cream.
Now I know why she is one of our most acclaimed chefs. Her book, How Wild Things Are is a beautiful, raw, book and celebrates rugged Tassie, and I love her SBS series A Girls Guide to Hunting, Fishing and Wild Cooking.
To cap off a truly memorable luxury cruise on Silversea’s Nova experience, our last night onboard was at the S.A.L.T. Chef’s Table, and WOW, that table in the S.A.L.T. Lab is super special. The soaring ceiling, the stunning connection to the sea and you are smack bang in the middle of this stunning kitchen with the outstanding, talented Chef and his diverse team. The 11 courses delight and play with your senses with taste sensations from the sea and land unique to our current destination. The S.A.L.T. name is perfect for this luxury, one-of-a-kind culinary experience that reflects the culture and destination.
From the very Australian finger lime, bush chutney, pepper berry, wild rosella, and Davidson plum, we tasted indigenous and local ingredients on a plate. Not just any plate but individual tableware for each course that in itself was a work of art. Plus, for the emu pie, kingfish and kangaroo fillet.
Both sea and land fresh ingredients came together unexpectedly and deliciously. Now it’s tough to choose between 11 courses however, mine was … the simple butter-poached lobster, lemongrass, and fresh herbs. A relatively simple dish that lets the lobster tail shine and showcase the very best produce.
The Chef’s Table is not to be missed and the storytelling behind the food from the Chef and his incredible team, the bonus beautifully designed food cards explaining the ingredients just took this experience to a whole new luxury level.
Overall, the S.A.L.T. culinary adventure on Silver Nova was outstanding and was a WOW at every mouthful. A new taste sensation at sea combined with a special bespoke experience on land, in this case, Tasmania, was out of this world. As a foodie, this was a very special luxury adventure and I know Nova in Latin means new, however, this experience took new to outstanding places for an unforgettable culinary experience I will treasure for a lifetime!
