8

Vegan Cruising To Kangaroo Island on the Pacific Jewel

So, this is going to contain a fair bit of first world problem whining.

We’ve just returned from a four night P&O cruise to Kangaroo Island in South Australia. I wasn’t that keen on another cruise, my first being a Dawn Princess four nighter to Tasmania in 2014, but we had an offer for something like a 75% discount. And I’d always wanted to see Kangaroo Island, plus I like a little research for the blog, so off we went.

Armed with information based on that previous experience, I knew how I had to order in the main dining room to get a vegan meal. I checked with P&O beforehand about vegan meals. Yes, we cater for that, they said.

I’ll let you be the judge of that. Oh, and they clearly catered for bed bugs in my bed because I’m currently covered in massive bites from head to toe and my doctor said I’m the most interesting patient he’s seen in weeks (after his very sympathetic “ewwww owwwww yes that’s bed bugs”). Yay for antibiotics.

So, cruise ships have a main dining room (the fancier restaurant looking places) and the more casual eating areas like the traditional buffet. The Pacific Jewel, like some other ships, has done away with the buffet concept and now has different outlets you can get food from. The main dining room is called the Waterfront and you can get breakfast, lunch or dinner from a set menu.

The deal is you go to the head waiter or maitre d’ the day before you want your meal and arrange to have something veganised from the menu, or something else. On the day we boarded I went straight to the Waterfront to organise a vegan meal for that night, which was still okay. Vegetarian meals are marked, but nothing else is. The best they could do was a rice paper roll starter, which was already on the menu so I’m wondering if it was vegan by default, then a penne in a tomato sauce with mushrooms for my main:

The penne was nice enough but just not mind blowing and it’s what I make at home, whereas all the other meals served were the fancy things. Still, we were there to celebrate my mum’s birthday, so this was satisfactory:

They gave me plain boiled veggies on the side. I mixed them in to the pasta:

I had ordered sorbet but all they had in the end was… the chilled fruit plate. The ‘dessert’ equivalent of the dreaded vegie stack:

I decided to give the Waterfront another shot for the last dinner on the ship. They were able to make me spaghetti in tomato sauce for my main and mini spring rolls (which tasted exactly like the ones from the freezer section). A little basil garnish would have been nice at least. What do you think? Again, tasted fine and was a decent portion size but yeah:

I never got to have sorbet after all, boo.

The Pantry is made of a number of different food outlets that replaced the buffet. There’s the Curry House (Indian), Mexicana (Mexican), Kettle and Bun (for salad stuffs), Stix (Asian), and a handful of others.

I know what you’re thinking. Veganopoulous ate heaps from the Curry House, that lucky girl! I’m here to tell you again, like I did in 2014, that THEY FREAKING PUT BUTTER IN  E.V.E.R.Y.T.H.I.N.G. In the dal, butter. In the chickpea masala, butter. Butter in the saffron rice, butter in the teriyaki rice, butter on the roast potatoes, butter in the veg curry, butter everywheeere. WHY WHY WHYYYYY do they persist in doing this?! They have dairy intolerant people on the ship who register their dietary restrictions beforehand (you can tell who they are because they’re asking for soy milk). Why add dairy to dishes that don’t need it? Teriyaki rice doesn’t need butter! Gahhh.

Another big frustration is that serving staff, and often the more uniformed kitchen staff can not tell you if something has dairy in it. Okay I can sort of ‘get’ how they may not understand vegan, but the same applied to people asking about gluten free meals. Serving staff just didn’t know so every time someone asks about the food, the serving staff have to stop and go back in to the kitchen, which holds up the big queues and people get shitty and serving staff don’t always want to hold up the line that way. Hardly anyone knew what vegan meant and some didn’t know what gluten free meant. I don’t fault the staff, but clearly something needs to be done to educate staff and bring them up to speed on what this all means.

Also, the menus are planned in advanced and all the signs and labels are printed out. Why not include whether something is gluten free, or vegan, or whatever? If they can do this for breakfast and write the amount of fibre or such, they should do it for their other foods.

Okay, big whinge over. Here are some of the foods I was told were vegan, or rather, didn’t have egg/dairy/meat. I’m still not convinced everything shown below is in fact vegan.

From Curry House, I was told this was a vegan meal: plain rice, the vegetable sambal and salad. This was okay and hit the spot given how hungry I was:

Another Curry House meal was the is-it-really-vegan cumin potatoes with the I-really-hope-it’s-vegan biryani:

I figured Mexicana was a safer bet. No, not always. Butter in the rice too, now and then. I was told these Mexican potatoes were cooked in oil, no butter.  Ditto for the Mexican bean rice. The taco is just lettuce and salsa:

Another day I had the jalapeno rice with potatoes, guacamole and a taco. Another passable meal:

At the start of the trip, a serving staff told me to talk to the manager of The Pantry to find out what I could eat. I found the manager (I think he was the manager) and he pointed me to Kettle and Bun, which is raw salad and beans from a can. Yeah nah.

Another day I noticed an important looking chef walking around the area so I asked him if he could tell me what was vegan. He said “what would you like to have?” Ehh?! So I showed him the Mexicana bain-marie which had capsicums stuffed with beans but topped with cheese and said that looks good minus the cheese. So he arranged for the kitchen to make me a vegan version. Much appreciated! It took about fifteen minutes though, but that was fine. I commented positively on this and the chef said “if you don’t ask, you don’t get!”. I wish I’d thought to ask the chef the previous days but from the start I felt like the annoying pain in the arse vegan.

Another Mexicana meal was paprika rice and a bean casserole:

Things must be dire if you consider fries to be one of the highlight meals of the trip:

I was holed up in the cabin for the first full day because of sea sickness. I couldn’t stomach food but husband brought me a plate of boiled veg, the star highlight being zucchini that was overboiled by about ten minutes:

I didn’t get to have breakfast in the Waterfront, despite being told they could put together items from the big breakfast (tomatoes, mushrooms, toast, avocado) and that the vanilla bean porridge with stewed rhubarb was vegan (made with water, not milk). But porridge with water has always grossed me out so I went to the Pantry again for cereal and peaches. When I saw the carton of soy milk that said suitable for vegans, I nearly cried:

I got a vegetarian-minus-cheese pizza from a cafe on Kangaroo Island. It was okay, the kind of thing that seems fabulous when you’re really hungry:

On to some of the worst meals. This was the vegetable sushi. I had some nice looking pieces but then ended up being served what you see below. This is before I started eating. No points for presentation… the rice was also dry and bland but at least they offered soy sauce and wasabi. By this time though, I considered the sushi rolls a lifesaver:

These noodles were just labeled vegetable noodles at the Stix outlet. I stopped eating after one forkful and noticed quite a few plates lying around where others must clearly have shared my thoughts:

Hmmm, looking at all those photos it kinda doesn’t seem so bad. I guess when you’re so hungry and surrounded by chillis and curries that are probably vegan except for the BUTTER EVERYWHERE ALL THE TIME, it seems like there’s nothing. I did find it all very same-same, I mean you go on a cruise to enjoy food too, you know?

I liked the portion sizes they served you, but you can always ask for more. On the whole my non-vegan family weren’t that impressed with the foods. They said stuff was either too salty, too sweet, or too dry (mum said some of the cakes were terrible). There were ‘donuts’ for breakfast one morning which were clearly just bread rolls in a donut shape and iced, or the croissants which weren’t very croissant like, according to my family. They did enjoy their meals at the Waterfront though.

Enough whinge! On to Kangaroo Island (KI)! 

We had two full days at sea, then on the third day we docked at Kangaroo Island at 7am. We booked a too-expensive four hour coach tour which was pretty disappointing. The bus driver guide was great, but the tour was pretty bland and others I spoke to felt the tour could be so much better and more detailed. We saw a seal though, which made up for a bit of the disappointment.

Here are some interesting facts we learned on the tour:

  • KI has a serious problem with feral cats and pigs. Ditto for turkeys and koalas. The cats are destroying the wildlife and the pigs are damaging the land, but the pigs have mostly been driven to the west of the island.
  • KI is Australia’s third largest island (first is Tasmania, second is Melville Island).
  • Koalas were being culled and there was was a massive outcry when the story made it to the media. People were boycotting KI and as KI heavily relies on tourism, the culling stopped. Instead, the koalas were captured and sterilised and the trees were GPS tagged. While this had some success, it is still a problem because the koalas the parks authority did not capture continued to breed. The introduction of koalas has resulted in the koalas’ preferred food source (manna gum) being close to local extinction.
  • In 1802 British explorer Matthew Flinders named the island Kanguroo Island due to the western grey kangaroo being everywhere.
  • French explorer Nicolas Baudin came soon after, and he was the first to circumnavigate the island. This is why some places on KI have French names.
  • Although France and England were at war, Flinders and Baudin met peacefully and exchanged information.
  • KI’s population is just over 4000. There are about 180,000+ tourists annually.
  • KI has the only pure bred disease-free Ligurian honey bee. Because of this, there are very strict quarantine regulations in place about bringing in any bee keeping equipment and bee products.
  • KI has South Australia’s only eucalyptus oil distillery, using the KI narrow leaf mallee.
  • There are no traffic lights on KI.
  • There are no foxes or rabbits. Foxes weren’t introduced though rabbits were, but it’s thought that goannas would eat the rabbits as they burrow.
  • The western grey kangaroos are shorter and stockier to help them push through dense brush.

Our coach tour took us to the town of Kingscote (everything was closed) and the lighthouse at Cape Willoughby. The tour had some rough, rocky roads that made our teeth and spines rattle– really not okay for the senior citizens so at the very least, there should have been a warning on the tour brochures!

I would have enjoyed the cruise more if I hadn’t been so sea sick and covered in bed bug bites. That, and the butter in everything. But there’s a good schedule of activities and we enjoyed the trivia, a talk by a Titanic enthusiast, live shows and the family party-discos. So glad to be home though!

 

5

A Bunch Of Eating Out What I Ate

I haven’t taken pics of my own home made food in ages because it’s the same old that I’ve photographed for the blog many times before. Instead, I’ll share some photos of meals out. I finally made it to Handsome Her but will keep that for a separate post because I need to go back for more meals and pics.

Back to The Merri Clan for lunch yesterday, with my sister. She got the breakfast tacos which were pretty damn good:

I got the small version of the Big Mock burger. I made a mess but damn, this is a good burger:

Another visit to Divine Realm Veggie Delight in the city for the $7.50 three-meal-plus-fried-rice deal. This place is fantastic:

My son and I went to The Glass Den. He got the vegan roti stack:

and I got the Donnka Burger (vegan version has a veg patty) which I ate too quickly, even while picking at my son’s meal:

I was the northern end of Lygon Street and stopped in for some roast veg lasagna at Vege2Go, where you can buy ready made meals to take away:

Zaatar has become one of my son’s favourites (he loves the plain zaatar breads, like me). The spinach pide triangles are great:

Good Days in Brunswick is one of my favourites, I get the spring roll noodle salad every time:

I call this the Melbourne Harry Potter building:

And finally, an image of the community gardens at the Brunswick Food Forest.

 

8

Easy Tips for A Layered Smoothie

Layered fruit smoothies look really easy, right? That’s what I thought, then I ended up with a greeny brown mess despite three different beautifully coloured smoothies having gone in to the glass. Here are some simple tips to get your multi-coloured smoothies.

Tip 1: Use frozen bananas in all your layers as a base. This helps keep it all nice and thick. Other frozen fruits are good too. Keep it thick!

Tip 2: Use oats (or your preferred gluten free alternative) as an emergency thickener if you need it. Start with a bit at a time and make sure everything is well blended.

Tip 3: Use the minimal amount of liquid possible to get the smoothie blended (you may need to thicken it if you add too much).

Tip 4: Use the brightest coloured fruit and veg. In the photo above I’ve gone with baby spinach, beetroot and frozen mango with frozen banana as the base in all three.

Tip 5: Make your layers in different batches, rinse your blender then store your layers in the freezer or coldest part of the fridge while you make the next layer.

Tip 6: Make the green layer last, so it doesn’t start turning that cacky colour.

Tip 7: Pour slowly! Whilst… working quickly. I know, doesn’t make sense. But you want to keep the different smoothies nice and thick and cold, so make these right before serving and make sure all the smoothies are chilled and thick.

 

My first experiments went wrong because the smoothie layers were just too runny. They have to be thick so they don’t mix in to each other. I also poured a bit too carelessly so everything got mixed together and looked awful!

Enjoy xxxx

5

More Lunches At Loving Hut West Melbourne

I didn’t think my schedule allowed me to quickly return to the new Loving Hut West Melbourne so soon after my first visit but turns out I was able to go a couple more times, with company. I’ll sneak in the photos of that first visit again, just to get all the food pictures in one post.

I hadn’t tried a Loving Hut Malaysian char kway teow ($13, gluten free option) and on a solo visit, that’s what I went for. This was pretty good and something I’d probably order again:

When I visited with family, we ordered the crispy delight ($10, add on mayo for $2) for our entree. These are taro and enoki mushrooms in a battered seaweed and beancurd pocket:

My sister and I liked the sound of the Thai eggplant and tofu ($17) described as ‘…rich, spicy fragrant chilli-basil sauce’. Delicious, and not too spicy:

We ordered a second eggplant dish but really because we wanted something from the Thai selections and something from the Malaysian selections. We’d already had the Royal Rendang ($16, gluten free) at Richmond back in June and it’s always hard for us to go past an Assam curry on a menu. This had eggplant as well as beans, pineapple and soy fillet ($16). In hindsight I think one eggplant dish would have been enough, but no matter as this was also pretty good:

From other visits, the Royal Rendang and the satay skewers with peanut sauce ($8, gluten free):Loving Hut West Melbourne

 

That’s three visits to Loving Hut West Melbourne and we’ve enjoyed our meals every time. Desserts are available now too, we would have ordered the sticky date pudding but had already made plans to pick up something sweet from the Queen Vic market around the corner.

Loving Hut West Melbourne

185 Victoria Street

West Melbourne

https://www.facebook.com/lovinghutwestmelbourne/

4

Loving Hut West Melbourne Opens

Melbourne now has a new Loving Hut restaurant, located right near the Queen Victoria Market in the same space that was previously the White Lotus restaurant. For those unaware, the Loving Hut restaurants are all vegan, with the first Melbourne Loving Hut located in Richmond and the second in Northcote.

The new West Melbourne Loving Hut has a menu based on the Richmond restaurant. The space has been redesigned inside from how White Lotus was set up, and looks more open and bright.

The official opening day was to be tomorrow (September 24th) but an Instagram post by Loving Hut West Melbourne said they were having a pop-up opening on the weekend, so today (Sunday) was their first full trading day. I headed down with my son and ordered the satay skewers: 

I loved the Royal Rendang from my last visit to Richmond, so I got that again today along with some rice and roti (I brought a container to take leftovers home as the serving was too big for me to finish off):Loving Hut West Melbourne

I really like the meals at Richmond, so I’m glad I can access the same menu at West Melbourne which is closer to home for me and involves a single journey on public transport. I’d hoped to go back again this coming week and blog some more photos in this review but it’s not looking likely, so I’ll put this post up now to help spread the word of a new all-vegan restaurant in town.

Loving Hut West Melbourne

185 Victoria Street

West Melbourne

https://www.facebook.com/lovinghutwestmelbourne/