May 20, 2013

#OrionCruises #FriendsTravel JESS Kalinowsky 24|7|365

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#OrionCruises #FriendsTravel JESS Kalinowsky 24|7|365

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Tasman Discoverer: 7 nights departing Brisbane

As if Orions regular onboard cuisine created by Bathers Pavilion maestro chef Serge Dansereau wasnt enough, in December 2013 Orion Expedition Cruises has scheduled a 7 night Tasman Discoverer themed food and wine voyage, adding an acclaimed wine maker and cheese makers to compliment the onboard chefs gourmet offerings.

Enjoy food workshops, wine tastings with Tony Bish, Senior Winemaker at Sacred Hill winery and special cheese tastings with cheese makers Sara and Markus Bucher, along with Orions fine dining while wending your way from Brisbane to New Zealand via Norfolk Island.

Whet the palette and build your appetite exploring historic Norfolk Island and the beautiful north island of New Zealand secure in the company of the specialist Expedition Team. Selected for their knowledge and practical experience in fields that include botany, marine biology, anthropology and history, the Expedition Team members are there to guide and assist while ashore exploring.

This voyage is designed to stimulate all the senses, with the catch cry Eat drink and be merry, for tomorrow we diet.

Cruise the great ocean blue to the colonial attractions of Norfolk Island, of HMS Bounty fame, and on to New Zealands magnificent Bay of Islands including the historic town of Russell. Every day the menus will offer tantalizing surprises including fresh seafood, succulent New Zealand lamb and mouth-watering desserts. Enjoy inclusive and informative presentations on cheese and yogurt making, European and Australian cheese types and tastings, discussions (and tastings!) on the rise and rise of the ubiquitous Sauvignon Blanc and the emerging super premium wine growing region of the Gimblett Gravels district of Hawkes Bay, described by Decanter magazine as one of the worlds six most exciting new terroirs.

Comparative tastings of fine Gimblett Gravels red wines (Syrah, Merlot Cabernets, and Cabernet Merlot blends) will have you casting aside any terror of wine tasting and focussing on the terroir of fine wine.

Book now & save up to 40%* 24|7|365
Fares from $3,216 per person twin share*
Plus Complimentary onboard Wine Package^ – ‘Hotel Manager’s Selection’

Guest Lecturers:

Markus has working knowledge of the Swiss and Australian dairy industry from the perspective of a dairy farmer, processor and retailer. Markus and Sara have extensive dairy industry experience in Greekstyle and Swiss-style yogurt making as well as hand-crafted cheeses such as white mould cheese (Brie and Camembert styles), fetta and club cheddar.

With 31 vintages under his belt, Tony still enjoys the promise of what the next vintage holds. Tony believes that great grapes make great wine. Its critical to preserve the integrity of the fruit that is yielded. The craft is in developing layers to create wines where smell, taste and mouth feel combine for complete enjoyment.
Its a philosophy that has served Tony and his team well with 15 gold medals so far this year alone. For the last 20 years, he has been Senior Winemaker at Sacred Hill Wines Ltd, a medium sized premium New Zealand winery business.



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