Cunard has announced legendary chef, restaurateur, TV host and author, Matt Moran will headline the talent program for its extraordinary five-day Great Australian Culinary Voyage departing Sydney on 28 January 2023.
While on board, the Australian icon will create exclusive dishes for onboard diners and share his passion for Australian food and produce with Cunard guests through talks and interviews.
Matt Moran said: “My love for Australia’s food culture and produce runs deep. We are so incredibly lucky in this country with the variety of experiences and ingredients available to us, and the amazing landscapes and destinations we can all access through travel. Cunard’s Great Australian Culinary Journey brings these two elements together in a unique showcase and I’m thrilled to be part of it!”
Cunard’s inaugural Great Australian Culinary Voyage will celebrate all aspects of Australia’s unique food and wine offering on a five-day cruise from Sydney on 28 January 2023.
More culinary royalty joining the sailing will be announced soon, ensuring a vibrant program of curated events and dinners, demonstrations, interviews, and onshore experiences.
Departing Sydney on 28 January 2023, the 5-night sailing takes in three of Australia’s culinary hotspots, sailing to Melbourne and Burnie (Tasmania), before arriving back in Sydney on 2 February.
For a special launch fare starting from AU$1,309 in a twin share Inside Stateroom, Cunard guests will be able to taste exceptional creations, learn about Indigenous ingredients and local produce, sample beautiful Australian drops and immerse themselves in Sydney, Melbourne and Burnie’s food scenes on bespoke shore excursions.
Katrina McAlpine, Commercial Director Cunard Australia said: “Matt is synonymous with Australian food culture and produce and we’re extremely excited to have such an acclaimed chef like him headline the program for our Great Australian Culinary Voyage. Guests will be in for an absolute treat on board with Matt, and we look forward to hosting him and showing off Cunard’s incredible culinary offering.”
Edited by John Alwyn-Jones, Cruise Editor
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