Exploring the Patagonian Fjordlands: Feasting at Sea

 

My final post for this adventure into the Patagonian fjords of Chile focuses on the very wonderful food we were served aboard the Australis.  We received three meals a day in the ship's dining room mostly (as I recall) buffet style, including hearty breakfasts with a large choice of items, a tasty lunch, but no question the highlight of our culinary day was dinner.  We had four dinners aboard the Australis and I found each of them photogenic enough to be "documented".  I never planned on making a blog of what I ate, so I didn't photograph everything -- just those items that looked wonderful (and were!)

Besides the very tasty meals, the service of our crew throughout the ship was terrific.  Thanks for helping make our explorations of coastal Patagonia so memorable.

Here then is a photoessay of our dinners:

1) Day 1
Appetizer:   King Crab salad with couscous and avocado mousseline.

01 King Crab salad with couscous and avocado mousseline

Entrée:  Grilled Antarctic sea bass fillet with mashed peas and confit tomatoes.

02 Grilled Antarctic sea bass fillet with mashed peas and confit tomatoes

Dessert:  Crème Brule

03 Creme brule

Day 2:

Appetizer: Beef carpaccio, with dijon mustard dressing, Parmesan cheese, capers & artichokes.

04 Beef Carpaccio, with dijon mustard dressing, Parmesan cheese, capers & artichokes

Entrée: Grilled southern hake fillet with southern-style marinade.

05 Grilled southern hake fillet with southern-style marinade

Dessert: Bitter chocolate mousse

06 Bitter Chocolate Mousse

Day 3:

Appetizer: Shrimp brochettes with tomato juice, guacamole, and toasted garlic bread.

07 Shrimp brochettes with tomato juice, guacamole, and toasted garlic bread

Entrée #1:  Grilled salmon, capers, fava beans with butter and sliced potatoes.

08 Grilled salmon, capers, fava beans with butter and slicde potatoes

Entrée #2:  Leg of lamb, fava beans with butter and sliced potatoes.

09 Leg of lamb, fava beans with butter and sliced potatoes

Day 4:

Appetizer: King Crab served on mote wheat with cilantro dressing, grissini with herbs.

10 King Crabe served on mote wheat with cilantro dressing, grissini with herbs

Entrée #1: Beef filet tournedos with hunter sauce, mashed potatoes and oriental style vegeatables.

11 beef filet tournedos with hunter sauce, mashed potatoes and oriental style vegeatables

Entrée #2: Grilled conger with tomatoes capers, olive oil, mashed potatoes and oriental style vegetables.

12 Grilled conger with tomatoes capers, olive oil, mashed potatoes and oriental style vegeatables

The food is not the only reason for going -- I'd have to rate the scenery and experiences we had exploring Patagonia even higher -- but it was very delicious and memorable and definitely enhanced the travel experience.

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Twitter: @DrFumblefinger

"We do not take a trip, a trip takes us".  John Steinbeck, from Travels with Charlie

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