More Fun Recipes from Our Suppliers’ Bars & Kitchens

Over the past couple of months, we’ve shared some great recipes from the various cruise lines and land destinations we proudly represent. Today, we’ve got a third batch of fantastic and tasty dishes & drinks you can make at home.

Our first few recipes come from our friends at Star Clippers.

First, a pre-dinner cocktail.

Strawberry Fields Forever


  • 3 ounces White Rum
  • 1 ounce Apricot Brandy
  • 4 ounces Strawberry mix
  • 2 ounces Pineapple juice


Add all four ingredients to a cocktail shaker with three ice cubes and shake quickly.

Pour into a highball glass and adorn with a strawberry.

To follow up, here are some great dinner options:

Grilled Sea Bass with Caponata Vegetables


  • 2 eggplants, cut into cubes
  • 3 tbsp olive oil
  • 1 small red onion, diced
  • 2 garlic cloves, chopped
  • 1 anchovy
  • 2 x 400g cans plum tomatoes, chopped
  • 1 red pepper, deseeded, diced
  • 4 celery stalks, diced
  • 4 tbsp white wine vinegar
  • 1 tbsp tomato purée
  • 2 tbsp capers, drained and rinsed
  • 10 pitted green olives
  • 1 tbsp xylitol
  • 4 sea bass fillets
  • 1 tbsp coconut oil
  • Juice of ½ lemon
  • Sea salt and ground black pepper


Preheat the oven to 200°C/400°F/Gas 6. Put the eggplant pieces in a roasting pan, drizzle over 2 tbsp of the olive oil and season with salt and pepper. Cook in the oven for 20 minutes or until golden and tender.

Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and cook the onion, garlic, anchovy and tomatoes for 10 minutes, breaking up the tomatoes as they cook. Add the pepper, celery, vinegar, tomato purée, capers, olives and xylitol. Add the eggplant, then cover and cook for 10 minutes or until the pepper and celery are soft and the caponata mixture is thick.

Season the sea bass fillets with salt and pepper. Heat a little coconut oil in an ovenproof frying pan. Put the fillets into the pan, skin-side down, and cook for three minutes or until the skin is crispy, then put the frying pan in the oven for four minutes. Drizzle over the lemon juice. Plate and serve the sea bass over the caponata.

Sautéed Fillet of Trout with Almond Butter


This recipe serves 4

  • 2 lbs Fresh Trout fillets
  • ¼ cup Flaked Almonds
  • 7 tbsp Butter
  • Flour
  • Salt and Pepper


  • 1 lemon cut in quarters
  • 8 chives


Wash the trout fillets, dry with paper towel, season and lightly dust with flour.

Sauté with butter until the fish is nicely brown. To keep them nice and juicy cook the skin side first until the fish starts to change color then turn the fillet over and sauté for five more seconds and then it is cooked.

Place the fillets on a serving plate. Add the rest of the butter and the almond flakes to the pan and toast until golden brown. Cover the fish fillet with the almonds and serve. Garnish with lemon quarters and chives.


This dish can also be served with mashed potatoes or polenta. You can replace the trout fillets with another type of fish.

Up next is a tasty dessert from the galleys of the Queens of Cunard.


◆ 1 2/3 cup Callebaut dark chocolate (54% solids)
◆ 1 cup unsalted butter
◆ 1 cup sugar
◆ 2/3 cup all-purpose flour
◆ rind of one orange
◆ 6 eggs

Top tip: This cake goes perfectly with white chocolate chunk ice cream and a drizzle of raspberry sauce!


Prepare 6 ramekins or rings with greaseproof paper (lightly oil so the paper sticks to the sides).
Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water, then set aside to cool once incorporated.
Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy (about 2 minutes).
Gently fold in the cold chocolate, orange and butter mixture.
Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top for the mixture to rise.
Bake for 15 minutes at 350◦F.
Let cool for about a minute and then remove from moulds. Serve immediately.

Finally, here’s a healthy treat from onboard Regent Seven Seas Cruises.

Classic Green Smoothie

  • 1 banana
  • 1/2 cup of spinach
  • 1/4 cup of unsweetened almond milk
  • 1 tbsp of creamy peanut butter
  • 1/2 cup of non-fat Greek yogurt
  • 1/3 cup of ice