Highlights of the celebratory lunch, created by Mark Best, the Australian representative on HAL’s Culinary Council, were Sydney rock oysters, king prawns, Moreton Bay bugs (Australian flathead lobster), yabbies (Australian freshwater crayfish), Australian spring lamb cutlets and miniature Pavlovas with whipped creme fraiche and passion fruit.
Stewards served guests seated in cabanas on the sunny Observation Deck while stewardesses kept the Champagne, red and white wine and beer flowing.
Before lunch there was a live performance by B.B. King’s All-Star Band and Kammerer told the audience Noordam, which replaces Oosterdam Down Under and will sail with Volendam during the 2015-16 wave season, is offering a series of cruises to New Zealand and the South Pacific.
He showed a film on the 2,650-passenger Koningsdam which will make her maiden voyage next April.
Kammerer told Seatrade Cruise News Australia is an important market for HAL and is still No. 2 source market after North America (the United States and Canada).
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