1For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com

HAUTE CUISINE ON THE HIGH SEASEPICUREAN VOYAGES FOR GOURMET TRAVELLERS

INSIDE ...EXCLUSIVE RECIPES

SECRET WINES

KITCHEN LEXICON

3For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com2

THE WORLD IS INDEED YOUR OYSTERThey are a feast for foodies and oenophiles alike, luxury food and wine voyages that combine some of the world’s most flavourful destinations with a delectable array of culinary talents. Innovative menus crafted by world-renowned chefs. Private tastings in the most distinguished wine regions of the planet. An interactive, onboard gastronomic experience presented by esteemed culinary partner, Relais & Châteaux®.

ALL INCLUSIVE. ALL EXCLUSIVE.A floating enclave of all-inclusive abundance awaits you on our intimate, ultra-luxury ships. From the moment you step aboard, you will begin to appreciate their overwhelming appeal. The spacious ocean-view suites with personal butler service. Fine dining in a choice of specialty restaurants. Champagne, wine and spirits served throughout the ship. The unadulterated pampering thanks to a service ratio of nearly one to one. And no more than 540 guests onboard.

Fully indulge in the cuisine of your voyage’s destinations. For those craving to refine their culinary talents, the L’École des Chefs cooking school serves up a broad curriculum of tantalising events, designed exclusively for Silversea by Relais & Châteaux.

Relish onboard vintner lectures, intimate tastings, and pairings of red and white varietals on a Wine Series Voyage.

AN ITALIAN HERITAGEMany may claim to understand the gourmet lifestyle, but only Silversea can boast an Italian heritage that has culinary excellence at its very soul. With the importance of food in Italian culture you would expect dining to be a high priority onboard Silversea ships. And it most assuredly is.

Gastronomic excellence is a given. No matter which restaurant you choose, the European influence is readily apparent in the great diversity and freshness of dishes. Welcome to a degustation of the senses. Welcome to the world of Silversea.

AN UNMATCHED CULINARY PEDIGREE• An exclusive partnership with Relais & Châteaux• Unique to Silversea, the sole Slow Food

inspired restaurant afloat• Menu specialities designed exclusively by the

Relais & Châteaux Chefs• The only L’École des Chefs by Relais & Châteaux

cooking school at sea

3For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com2

THE WORLD IS INDEED YOUR OYSTERThey are a feast for foodies and oenophiles alike, luxury food and wine voyages that combine some of the world’s most flavourful destinations with a delectable array of culinary talents. Innovative menus crafted by world-renowned chefs. Private tastings in the most distinguished wine regions of the planet. An interactive, onboard gastronomic experience presented by esteemed culinary partner, Relais & Châteaux®.

ALL INCLUSIVE. ALL EXCLUSIVE.A floating enclave of all-inclusive abundance awaits you on our intimate, ultra-luxury ships. From the moment you step aboard, you will begin to appreciate their overwhelming appeal. The spacious ocean-view suites with personal butler service. Fine dining in a choice of specialty restaurants. Champagne, wine and spirits served throughout the ship. The unadulterated pampering thanks to a service ratio of nearly one to one. And no more than 540 guests onboard.

Fully indulge in the cuisine of your voyage’s destinations. For those craving to refine their culinary talents, the L’École des Chefs cooking school serves up a broad curriculum of tantalising events, designed exclusively for Silversea by Relais & Châteaux.

Relish onboard vintner lectures, intimate tastings, and pairings of red and white varietals on a Wine Series Voyage.

AN ITALIAN HERITAGEMany may claim to understand the gourmet lifestyle, but only Silversea can boast an Italian heritage that has culinary excellence at its very soul. With the importance of food in Italian culture you would expect dining to be a high priority onboard Silversea ships. And it most assuredly is.

Gastronomic excellence is a given. No matter which restaurant you choose, the European influence is readily apparent in the great diversity and freshness of dishes. Welcome to a degustation of the senses. Welcome to the world of Silversea.

AN UNMATCHED CULINARY PEDIGREE• An exclusive partnership with Relais & Châteaux• Unique to Silversea, the sole Slow Food

inspired restaurant afloat• Menu specialities designed exclusively by the

Relais & Châteaux Chefs• The only L’École des Chefs by Relais & Châteaux

cooking school at sea

54 For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com

Chemisé Food that is wrapped (in puff pastry, for example) or coated (a thick sauce poured over the top). Translates from the French word “shirt”.

Flare Finishing a steak directly on the stove top to char the outside. Also known as Pittsburgh style.

Poissonnier Prepares all fish, from portioning of fillets to cooking them. Sometimes affectionately called “the poisoner”.

Rambo An affectionate name for a commercial stick blender, it is somewhat similar to an outboard motor.

Salpicon A term describing ingredients that are cut into a small dice then bound with a sauce, either savoury or sweet.

Tourage Technique of making puff pastry dough by continually folding and rolling out the dough to make hundreds of dough layers that rise when baked.

Meunière A French term meaning “miller’s wife”, used to describe a method of cooking where items are first lightly floured and then fried or sautéed in butter.

Soigné Pronounced “swan-yay”, this means “elegant” in French. It’s called when the chef needs an exceptionally special dish perhaps for guests of the owner or a VIP.

Cooking DemonstrationsWatch the chef at work creating his favourite dishes, which are then paired with the perfect wine by the head sommelier.

Knife Skills Workshop Learn and practice expert cutting techniques. Also includes an overview of different knives and knife sharpening.

Cooking CompetitionGuests will be entertained and educated by inspiring cooking demonstrations that showcase the very best in culinary finesse.

Market to Plate Embark on a market tour to shop for fresh ingredients that will later be skilfully transformed into masterpieces of regional specialities — either during a cooking class on board or at an actual Relais & Châteaux property. A unique Slow Food experience.

Lunch & Learn Join a small group of fellow epicureans at this intimate cooking and lunching event. The chef will demonstrate preparation of your appetiser, main course and dessert, serving each course while preparing the next.

A CULTURAL AND CULINARY FEASTTHE ONLY L’ÉCOLE DES CHEFS BY RELAIS & CHÂTEAUX COOKING SCHOOL AT SEA

Embark on a voyage into the culinary arts. The extraordinary L’École des Chefs programme hosts a broad curriculum of small-group interactive events, and hands on instruction by acclaimed culinary trainer David Bilsland, former instructor at the prestigious Le Cordon Bleu culinary school in London.

L’ÉCOLE DES CHEFS INSTANT EXPERT: KITCHEN LEXICONKitchens were restructured by French chefs like Auguste Escoffier and subsequently many culinary terms derive from the French language.

Want to be an instant expert? Here’s a few lesser known terms.

54 For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com

Chemisé Food that is wrapped (in puff pastry, for example) or coated (a thick sauce poured over the top). Translates from the French word “shirt”.

Flare Finishing a steak directly on the stove top to char the outside. Also known as Pittsburgh style.

Poissonnier Prepares all fish, from portioning of fillets to cooking them. Sometimes affectionately called “the poisoner”.

Rambo An affectionate name for a commercial stick blender, it is somewhat similar to an outboard motor.

Salpicon A term describing ingredients that are cut into a small dice then bound with a sauce, either savoury or sweet.

Tourage Technique of making puff pastry dough by continually folding and rolling out the dough to make hundreds of dough layers that rise when baked.

Meunière A French term meaning “miller’s wife”, used to describe a method of cooking where items are first lightly floured and then fried or sautéed in butter.

Soigné Pronounced “swan-yay”, this means “elegant” in French. It’s called when the chef needs an exceptionally special dish perhaps for guests of the owner or a VIP.

Cooking DemonstrationsWatch the chef at work creating his favourite dishes, which are then paired with the perfect wine by the head sommelier.

Knife Skills Workshop Learn and practice expert cutting techniques. Also includes an overview of different knives and knife sharpening.

Cooking CompetitionGuests will be entertained and educated by inspiring cooking demonstrations that showcase the very best in culinary finesse.

Market to Plate Embark on a market tour to shop for fresh ingredients that will later be skilfully transformed into masterpieces of regional specialities — either during a cooking class on board or at an actual Relais & Châteaux property. A unique Slow Food experience.

Lunch & Learn Join a small group of fellow epicureans at this intimate cooking and lunching event. The chef will demonstrate preparation of your appetiser, main course and dessert, serving each course while preparing the next.

A CULTURAL AND CULINARY FEASTTHE ONLY L’ÉCOLE DES CHEFS BY RELAIS & CHÂTEAUX COOKING SCHOOL AT SEA

Embark on a voyage into the culinary arts. The extraordinary L’École des Chefs programme hosts a broad curriculum of small-group interactive events, and hands on instruction by acclaimed culinary trainer David Bilsland, former instructor at the prestigious Le Cordon Bleu culinary school in London.

L’ÉCOLE DES CHEFS INSTANT EXPERT: KITCHEN LEXICONKitchens were restructured by French chefs like Auguste Escoffier and subsequently many culinary terms derive from the French language.

Want to be an instant expert? Here’s a few lesser known terms.

7For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com6

WINE SERIES VOYAGESVintner JourneysFine wines, premium spirits and speciality coffees flow freely on every voyage with Silversea. Included in all bars, lounges and dining rooms are international brands and wines representing the finest producing regions of the world, with each country represented by their typical wine, reflecting the extensive range of destinations visited by guests of Silversea.

Silversea Wine Series Voyages Aboard a Silversea Wine Series Voyage, enjoy lectures by world-class vintners, including Silversea’s Wine Ambassador, with tastings and optional private tours to renowned vineyards and wineries. On board, savour an extensive selection of fine wine pairings with lunch and dinner.

HIDDEN TREASURES. SECRET WINES.

The Insiders Drop — A Silversea Guide to Italy’s Finest Forgotten WinesReflecting an Italian heritage, Silversea is delighted to feature some lesser-known wines from the region onboard our intimate ships.

SPECIALTY WINES

NAME ORIGIN TYPE TASTING NOTES

Arneis Piemonte White Light, floral

Barbera d’Asti Piemonte Red Smooth, robust

Orvieto Umbria White Very light, delicate, floral

Verdicchio Le Marche White Almond tones, character, medium-bodied

Greco-Fiano Basilicata White Full-bodied

Primitivo Puglia Red The original Zinfandel

Nero d’Avola Sicily Red Smooth, full bodied

BOUTIQUE WINES FROM NEIGHBOURING COUNTRIES

NAME ORIGIN TYPE TASTING NOTES

Vouvray Loire, France White 100% Chenin; complex and elegant at once

Mâcon-Villages France Red 100% Chardonnay

Pouilly-Fumé France White 100% Sauvignon Blanc

Alsace Gentil France White Blend of classic aromatic grapes, fruity

Rueda Spain White Verdejo grape, dry and crisp

Douro Portugal RedBlend of many grapes once reserved for Port, smooth and serious

Venture Further AfieldFrom the tiny villages, rolling hills and ideal terroir of France, Spain and Portugal, we invite you to sample some unique drops, perfectly paired with onboard fine dining.

7For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com6

WINE SERIES VOYAGESVintner JourneysFine wines, premium spirits and speciality coffees flow freely on every voyage with Silversea. Included in all bars, lounges and dining rooms are international brands and wines representing the finest producing regions of the world, with each country represented by their typical wine, reflecting the extensive range of destinations visited by guests of Silversea.

Silversea Wine Series Voyages Aboard a Silversea Wine Series Voyage, enjoy lectures by world-class vintners, including Silversea’s Wine Ambassador, with tastings and optional private tours to renowned vineyards and wineries. On board, savour an extensive selection of fine wine pairings with lunch and dinner.

HIDDEN TREASURES. SECRET WINES.

The Insiders Drop — A Silversea Guide to Italy’s Finest Forgotten WinesReflecting an Italian heritage, Silversea is delighted to feature some lesser-known wines from the region onboard our intimate ships.

SPECIALTY WINES

NAME ORIGIN TYPE TASTING NOTES

Arneis Piemonte White Light, floral

Barbera d’Asti Piemonte Red Smooth, robust

Orvieto Umbria White Very light, delicate, floral

Verdicchio Le Marche White Almond tones, character, medium-bodied

Greco-Fiano Basilicata White Full-bodied

Primitivo Puglia Red The original Zinfandel

Nero d’Avola Sicily Red Smooth, full bodied

BOUTIQUE WINES FROM NEIGHBOURING COUNTRIES

NAME ORIGIN TYPE TASTING NOTES

Vouvray Loire, France White 100% Chenin; complex and elegant at once

Mâcon-Villages France Red 100% Chardonnay

Pouilly-Fumé France White 100% Sauvignon Blanc

Alsace Gentil France White Blend of classic aromatic grapes, fruity

Rueda Spain White Verdejo grape, dry and crisp

Douro Portugal RedBlend of many grapes once reserved for Port, smooth and serious

Venture Further AfieldFrom the tiny villages, rolling hills and ideal terroir of France, Spain and Portugal, we invite you to sample some unique drops, perfectly paired with onboard fine dining.

9For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com8

SAVOUR THE JOURNEYAllow your taste buds to depart on a journey through some of the globe’s most famed culinary cultures. Whet your appetite with what awaits, and enjoy an onboard recipe with our pleasure, brought to you by Silversea and Relais & Châteaux.

EPICUREAN VOYAGES FOR GOURMET TRAVELLERS — 2016 SAILINGS

DATE DAYS VOYAGE SHIP PORTS FARES FROM

25 JAN 21 5603 a Silver SpiritBRIDGETOWN > Day at Sea > Devil’s Island > 2 Days at Sea > Fortaleza > Natal > Recife > Day at Sea > Salvador de Bahia > Day at Sea > Buzios > Rio de Janeiroee > Santos > 2 Days at Sea > Montevideo > Punta del Este > BUENOS AIRESelmjk

$12,850

15 FEB 17 5604 a Silver SpiritBUENOS AIRESe > 2 Days at Sea > Puerto Madryn > Day at Sea > Stanley > Day at Sea > Ushuaiae > Punta Arenas > Cruising the Chilean Fjordse > Laguna San Rafael > Puerto Chacabuco > Puerto Montt > Day at Sea > VALPARAISO lmj

$11,650**

03 MAR 18 5605 a Silver SpiritVALPARAISO > Coquimbo > Day at Sea > Arica > Matarani > Day at Sea > Pisco > Callao (Lima) e > Salaverry > Day at Sea > Manta > Day at Sea > Panama Canal Transit > Puerto Limón > 2 Days at Sea > Key West > FORT LAUDERDALE lmj

$11,050

21 APR 16 3609 a Silver ShadowHONG KONG > Day at Sea > Keelung > Day at Sea > Shanghaie > Day at Sea > Dalian > Tianjin (Beijing)e > Day at Sea > Jeju > Day at Sea > Osakae > TOKYOelmj

$10,650

29 APR 10 7608 a Silver ExplorerLISBON > Oporto > Vigo > Cies Islands > Day at Sea > Bilbao > Bordeauxe > Day at Sea > St. Peter Port, Guernsey > St. Maloe > PORTSMOUTH k

$14,950^

07 MAY 13 3612 Silver ShadowTOKYO > Day at Sea > Kushiro > 2 Days at Sea > Petropavlovsk > Day at Sea > Date Line gain a day > Dutch Harbour > Day at Sea > Kodiak > Homer > SEWARD lmj

$6,550*

06 SEP 17 4622 a Silver WhisperSOUTHAMPTON > Fowey, Cornwall > Cobh > Dublin > Belfast > 2 Days at Sea > Reykjavik > Day at Sea > Cruise Prince Christian Sound > Narsarsuaq > Day at Sea > L'Anse aux Meadows > Corner Brook > Gaspé > Quebec Citye > MONTREAL lj

$11,550

04 OCT 16 3631 a Silver ShadowTOKYO > Shimizu > Osakae > Hiroshima > Busan > Jeju > Day at Sea > Tianjin (Beijing) e > Dalian > Day at Sea > Shanghaie > 2 Days at Sea > HONG KONG lj

$10,650

15 NOV 17 2633 Silver WindBARCELONA > Valencia > Cartagena > Málaga > Gibraltar > Day at Sea > Funchal > 7 Days at Sea > San Juan > 2 Days at Sea > FORT LAUDERDALE ljk

$5,950

18 NOV 18 1635 a Silver CloudDUBAI > Abu Dhabie > Day at Sea > Muscat > 2 Days at Sea > Mumbai > Day at Sea > Cochin > Day at Sea > Maldives (Male) > 2 Days at Sea > Praslin > Mahee > 2 Days at Sea > MOMBASA lmj

$8,450

06 DEC 15 1636 a Silver CloudMOMBASA > Zanzibar > Dar Es Salaam > Day at Sea > Mamoudzou > Nosy Be / Komba > 2 Days at Sea > Maputo > Richards Baye > Durban > Day at Sea > Port Elizabeth > Day at Sea > CAPE TOWN lmj

$6,150

CULINARY & WINE SERIES VOYAGES

a Venetian Society guests enjoy a 5% additional benefit e Overnight in port j L’École des Chefs by Relais & Châteaux l Bridge Sailing m Gentlemen hosts k Wine series voyage *Veranda 1 Suite **Veranda 2 Suite ̂ Silver Suite

TERMS AND CONDITIONS Silver Privilege fares are cruise-only, available in Australian dollars, per guest, based on double occupancy in a Vista Suite unless indicated otherwise. Fares are capacity controlled, and subject to change at any time without notice. Availability of suite categories cannot be guaranteed. Fares for single guests are available on request. Additional restrictions may apply. All advertised fares, savings, offers, programmes and itineraries are correct at time of printing, are subject to availability and may change at any time. Availability of all culinary and wine programmes vary onboard, and class numbers may be limited, please ask your Travel Professional when booking. Terms and conditions apply, visit Silversea.com

SPANISH BAKED FISH IN SALT CRUST

Ingredients

• 500g all-purpose flour

• 200g coarse sea salt

• 150g fine table salt

• 2 egg whites

• 400ml water

• One small bunch fresh basil

• One small bunch fresh flat-leaf parsley

• One lemon, sliced

• One whole fresh, sustainably caught fish (approx 600 to 800 grams)

Method

Prepare the fish. Remove any sharp fins before scaling the fish. Next remove the gills and guts, rinse the cavity (your local fishmonger can assist). Fill the cavity with herbs and lemon slice. Pat dry and reserve.

Mix the dough. To make the salt crust, use a mixing machine to combine all the ingredients until a dough is formed.

Create the dish. Roll out the salt crust dough into a large rectangle and place on a baking tray. Place the fish on the tray before covering with another layer of the dough. Seal the edges and place the baking tray into a hot oven (approx 220 degrees celcius) for around 40 minutes. Remove and allow to rest for a few minutes before opening the crust. Cooking time will vary depending on the size of the fish.

9For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com8

SAVOUR THE JOURNEYAllow your taste buds to depart on a journey through some of the globe’s most famed culinary cultures. Whet your appetite with what awaits, and enjoy an onboard recipe with our pleasure, brought to you by Silversea and Relais & Châteaux.

EPICUREAN VOYAGES FOR GOURMET TRAVELLERS — 2016 SAILINGS

DATE DAYS VOYAGE SHIP PORTS FARES FROM

25 JAN 21 5603 a Silver SpiritBRIDGETOWN > Day at Sea > Devil’s Island > 2 Days at Sea > Fortaleza > Natal > Recife > Day at Sea > Salvador de Bahia > Day at Sea > Buzios > Rio de Janeiroee > Santos > 2 Days at Sea > Montevideo > Punta del Este > BUENOS AIRESelmjk

$12,850

15 FEB 17 5604 a Silver SpiritBUENOS AIRESe > 2 Days at Sea > Puerto Madryn > Day at Sea > Stanley > Day at Sea > Ushuaiae > Punta Arenas > Cruising the Chilean Fjordse > Laguna San Rafael > Puerto Chacabuco > Puerto Montt > Day at Sea > VALPARAISO lmj

$11,650**

03 MAR 18 5605 a Silver SpiritVALPARAISO > Coquimbo > Day at Sea > Arica > Matarani > Day at Sea > Pisco > Callao (Lima) e > Salaverry > Day at Sea > Manta > Day at Sea > Panama Canal Transit > Puerto Limón > 2 Days at Sea > Key West > FORT LAUDERDALE lmj

$11,050

21 APR 16 3609 a Silver ShadowHONG KONG > Day at Sea > Keelung > Day at Sea > Shanghaie > Day at Sea > Dalian > Tianjin (Beijing)e > Day at Sea > Jeju > Day at Sea > Osakae > TOKYOelmj

$10,650

29 APR 10 7608 a Silver ExplorerLISBON > Oporto > Vigo > Cies Islands > Day at Sea > Bilbao > Bordeauxe > Day at Sea > St. Peter Port, Guernsey > St. Maloe > PORTSMOUTH k

$14,950^

07 MAY 13 3612 Silver ShadowTOKYO > Day at Sea > Kushiro > 2 Days at Sea > Petropavlovsk > Day at Sea > Date Line gain a day > Dutch Harbour > Day at Sea > Kodiak > Homer > SEWARD lmj

$6,550*

06 SEP 17 4622 a Silver WhisperSOUTHAMPTON > Fowey, Cornwall > Cobh > Dublin > Belfast > 2 Days at Sea > Reykjavik > Day at Sea > Cruise Prince Christian Sound > Narsarsuaq > Day at Sea > L'Anse aux Meadows > Corner Brook > Gaspé > Quebec Citye > MONTREAL lj

$11,550

04 OCT 16 3631 a Silver ShadowTOKYO > Shimizu > Osakae > Hiroshima > Busan > Jeju > Day at Sea > Tianjin (Beijing) e > Dalian > Day at Sea > Shanghaie > 2 Days at Sea > HONG KONG lj

$10,650

15 NOV 17 2633 Silver WindBARCELONA > Valencia > Cartagena > Málaga > Gibraltar > Day at Sea > Funchal > 7 Days at Sea > San Juan > 2 Days at Sea > FORT LAUDERDALE ljk

$5,950

18 NOV 18 1635 a Silver CloudDUBAI > Abu Dhabie > Day at Sea > Muscat > 2 Days at Sea > Mumbai > Day at Sea > Cochin > Day at Sea > Maldives (Male) > 2 Days at Sea > Praslin > Mahee > 2 Days at Sea > MOMBASA lmj

$8,450

06 DEC 15 1636 a Silver CloudMOMBASA > Zanzibar > Dar Es Salaam > Day at Sea > Mamoudzou > Nosy Be / Komba > 2 Days at Sea > Maputo > Richards Baye > Durban > Day at Sea > Port Elizabeth > Day at Sea > CAPE TOWN lmj

$6,150

CULINARY & WINE SERIES VOYAGES

a Venetian Society guests enjoy a 5% additional benefit e Overnight in port j L’École des Chefs by Relais & Châteaux l Bridge Sailing m Gentlemen hosts k Wine series voyage *Veranda 1 Suite **Veranda 2 Suite ̂ Silver Suite

TERMS AND CONDITIONS Silver Privilege fares are cruise-only, available in Australian dollars, per guest, based on double occupancy in a Vista Suite unless indicated otherwise. Fares are capacity controlled, and subject to change at any time without notice. Availability of suite categories cannot be guaranteed. Fares for single guests are available on request. Additional restrictions may apply. All advertised fares, savings, offers, programmes and itineraries are correct at time of printing, are subject to availability and may change at any time. Availability of all culinary and wine programmes vary onboard, and class numbers may be limited, please ask your Travel Professional when booking. Terms and conditions apply, visit Silversea.com

SPANISH BAKED FISH IN SALT CRUST

Ingredients

• 500g all-purpose flour

• 200g coarse sea salt

• 150g fine table salt

• 2 egg whites

• 400ml water

• One small bunch fresh basil

• One small bunch fresh flat-leaf parsley

• One lemon, sliced

• One whole fresh, sustainably caught fish (approx 600 to 800 grams)

Method

Prepare the fish. Remove any sharp fins before scaling the fish. Next remove the gills and guts, rinse the cavity (your local fishmonger can assist). Fill the cavity with herbs and lemon slice. Pat dry and reserve.

Mix the dough. To make the salt crust, use a mixing machine to combine all the ingredients until a dough is formed.

Create the dish. Roll out the salt crust dough into a large rectangle and place on a baking tray. Place the fish on the tray before covering with another layer of the dough. Seal the edges and place the baking tray into a hot oven (approx 220 degrees celcius) for around 40 minutes. Remove and allow to rest for a few minutes before opening the crust. Cooking time will vary depending on the size of the fish.

1110

A DEGUSTATION OF DESTINATIONS: EXPLORE YOUR PALATE WITH SPECIALTY CULINARY AND WINE SHORE EXCURSIONS

DECADENT SOJOURNSJourney to the estancias of South America with this onboard recipe from L’Ecole des Chefs by Relais and Châteaux. It’s just a taste of what lies ahead on your Silversea voyage.

CHURRASCO WITH CHIMICHURRIIngredients• 1 bunch curly parsley, stems discarded• 150g garlic cloves, crushed• 200ml extra-virgin olive oil• 100ml white wine vinegar• 1kg trimmed center-cut beef tenderloin• Kosher salt• Freshly ground pepper

MethodIn a food processor, combine the parsley and garlic with 150ml olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours.

Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat. Let rest for 5 minutes before slicing.

Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.

CORNWALL, ENGLAND

Cornish Cream TeaIn the south-west of England, the cream reigns supreme with the people of Cornwall and Devon, claiming all other versions of a cream tea are inferior.

KODIAK, ALASKA, USA

Russian Heritage & TeaTaste borscht, Russian teacakes and pirozhokis, as you explore Russia’s culinary influence on Alaska.

REYKJAVIK, ICELAND

A Taste of IcelandDive into the drinking habits of Icelandiks at Ölgerðin Brewery. Taste Icelandic Mead – not for the faint of heart!

COBH, IRELAND

City Steeples and Whiskey Wander through the Old Midleton Distillery, and enjoy the sense of heritage at the Jameson Experience.

BORDEAUX, FRANCE

Slow FoodDiscover the history and flavour of the Slow Food Movement at the Forgotten Vegetables Farm. Taste Wild Nettle Pie and Dandelion Flower Jelly.

JEJU, REPUBLIC OF KOREA

O’Sulloc Tea MuseumShaped like a green teacup, this museum celebrates Korea’s traditional tea culture.

HONG KONG, CHINA

Intro to Chinese GastronomyExplore the local Wet Market where housewives shop twice daily for fresh ingredients for lunch and dinner.

TOKYO, JAPAN

Sushi Making ExperienceVisit the Tsuki Fish Market, then learn about the history, preparation and presentation of sushi.

VALENCIA, SPAIN

The Art of PaellaLearn about the rice grown for paella, and the preparation and method for cooking, before dining. ZANZIBAR, TANZANIA

Palace Ruins & Spice PlantationSmell, taste, touch and see the spices that are synonymous with Zanzibar.

CAPE TOWN, SOUTH AFRICA

Heli Flight & Wine TastingEnjoy a scenic flight to the Wine Valley of Durbanville, to the De Grendel vinyards.

MADEIRA, PORTUGAL

The Blandy Wine LodgeAt this former 17th century monastery, oak, mahogany and satinwood casks, and the traditional ‘canteiro’, age the liquid gold.

SAN JUAN, PUERTO RICO

Bacardi Mixology SeminarStroll through the famous distillery led by a Rum Master, and learn how rum cocktails are prepared.

KEY WEST, FLORIDA, USA

Rum and CigarsWander through Key West’s First Legal Rum Distillery as well as the Rodriguez Cigar Factory.

BILBAO, SPAIN

Basque Cooking — PintxosLearn to prepare authentic pintxos, the Basque equivalent of tapas.

MANTA, ECUADOR

Cooking Ecuadorian StyleLearn of the ingredients, spices and sauces used in Ecuadorian cooking, as you cook an authentic lunch.

BUENOS AIRES, ARGENTINA

A Day in the PampasEnjoy traditional empanadas and local wine at the Estancia Rosario de Areco.

MONTEVIDEO, URUGUAY

Juanico WineryFirst planted in 1835, the rich soil and microclimate have created wines of international recognition. Taste award-winning wines in the cellar.

VALPARAISO, CHILE

Wines of the Casablanca ValleyFirst planted in the early 1980s, the warm, temperate climate of the area in combination with a perfect terroir provide ideal conditions for Sauvignon Blanc.

For details on all available culinary & wine voyages, itineraries and fares, please visit Silversea.com

1110

A DEGUSTATION OF DESTINATIONS: EXPLORE YOUR PALATE WITH SPECIALTY CULINARY AND WINE SHORE EXCURSIONS

DECADENT SOJOURNSJourney to the estancias of South America with this onboard recipe from L’Ecole des Chefs by Relais and Châteaux. It’s just a taste of what lies ahead on your Silversea voyage.

CHURRASCO WITH CHIMICHURRIIngredients• 1 bunch curly parsley, stems discarded• 150g garlic cloves, crushed• 200ml extra-virgin olive oil• 100ml white wine vinegar• 1kg trimmed center-cut beef tenderloin• Kosher salt• Freshly ground pepper

MethodIn a food processor, combine the parsley and garlic with 150ml olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours.

Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat. Let rest for 5 minutes before slicing.

Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.

CORNWALL, ENGLAND

Cornish Cream TeaIn the south-west of England, the cream reigns supreme with the people of Cornwall and Devon, claiming all other versions of a cream tea are inferior.

KODIAK, ALASKA, USA

Russian Heritage & TeaTaste borscht, Russian teacakes and pirozhokis, as you explore Russia’s culinary influence on Alaska.

REYKJAVIK, ICELAND

A Taste of IcelandDive into the drinking habits of Icelandiks at Ölgerðin Brewery. Taste Icelandic Mead – not for the faint of heart!

COBH, IRELAND

City Steeples and Whiskey Wander through the Old Midleton Distillery, and enjoy the sense of heritage at the Jameson Experience.

BORDEAUX, FRANCE

Slow FoodDiscover the history and flavour of the Slow Food Movement at the Forgotten Vegetables Farm. Taste Wild Nettle Pie and Dandelion Flower Jelly.

JEJU, REPUBLIC OF KOREA

O’Sulloc Tea MuseumShaped like a green teacup, this museum celebrates Korea’s traditional tea culture.

HONG KONG, CHINA

Intro to Chinese GastronomyExplore the local Wet Market where housewives shop twice daily for fresh ingredients for lunch and dinner.

TOKYO, JAPAN

Sushi Making ExperienceVisit the Tsuki Fish Market, then learn about the history, preparation and presentation of sushi.

VALENCIA, SPAIN

The Art of PaellaLearn about the rice grown for paella, and the preparation and method for cooking, before dining. ZANZIBAR, TANZANIA

Palace Ruins & Spice PlantationSmell, taste, touch and see the spices that are synonymous with Zanzibar.

CAPE TOWN, SOUTH AFRICA

Heli Flight & Wine TastingEnjoy a scenic flight to the Wine Valley of Durbanville, to the De Grendel vinyards.

MADEIRA, PORTUGAL

The Blandy Wine LodgeAt this former 17th century monastery, oak, mahogany and satinwood casks, and the traditional ‘canteiro’, age the liquid gold.

SAN JUAN, PUERTO RICO

Bacardi Mixology SeminarStroll through the famous distillery led by a Rum Master, and learn how rum cocktails are prepared.

KEY WEST, FLORIDA, USA

Rum and CigarsWander through Key West’s First Legal Rum Distillery as well as the Rodriguez Cigar Factory.

BILBAO, SPAIN

Basque Cooking — PintxosLearn to prepare authentic pintxos, the Basque equivalent of tapas.

MANTA, ECUADOR

Cooking Ecuadorian StyleLearn of the ingredients, spices and sauces used in Ecuadorian cooking, as you cook an authentic lunch.

BUENOS AIRES, ARGENTINA

A Day in the PampasEnjoy traditional empanadas and local wine at the Estancia Rosario de Areco.

MONTEVIDEO, URUGUAY

Juanico WineryFirst planted in 1835, the rich soil and microclimate have created wines of international recognition. Taste award-winning wines in the cellar.

VALPARAISO, CHILE

Wines of the Casablanca ValleyFirst planted in the early 1980s, the warm, temperate climate of the area in combination with a perfect terroir provide ideal conditions for Sauvignon Blanc.

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