Aqua Expeditions has announced a series of exclusive departures hosted by its acclaimed Consulting Chefs Benjamin Cross on Aqua Blu and Pedro Miguel Schiaffino on Aqua Nera.
The expeditions around the Indonesian archipelago and on the Amazon provide unique opportunities to first-hand discover the creative vision of these experts. Guests are invited to further engage with local culinary cultures through market visits, tastings, and master cooking classes.
For Aqua Blu, Australia-born Benjamin Cross has crafted over 160 recipes, incorporating a variety of Indonesia’s spices and flavors, and allowing diners to go on an immersive culinary journey of the region. On his hosted sailing, Chef Cross will present his 48-hour beef short rib rendang, Balinese suckling pig with bumbu Bali (Balinese spices), organic Javanese prawns marinated in fragrant oil and lime, and his personal favorite, freshly handline-caught fish grilled with Balinese sambal.
Cross began his career over 20 years ago at Byron Bay’s Rae’s on Watego’s, then worked with Janni Kyritsis at MG Garage and Neil Perry at Rockpool, followed by stints at Craft in New York, and three-Michelin starred restaurant Can Fabes in Catalonia. After his move to Bali in 2008, he first brought his brand of magic to Ku de Ta. In 2013, Ben ventured out on his own to open Hank’s Pizza & Liquor, Fishbone Local, Mason, and The Back Room.
Throughout the seven-night journey on board Aqua Blu from 9 – 16 September, guests will embark upon a once-in-a-lifetime voyage from Flores to Bali. The expedition will include discovering Moyo Island’s secret waterfall, diving among manta rays in the world-famous Gili Lawah, hiking Padar Island’s rugged landscape for iconic views over Flores and observing the legendary Komodo dragon in its natural habitat at Horseshoe Bay.
Aboard Aqua Nera, chef Pedro Miguel Schiaffino creates Peruvian Japanese cuisine combining native Amazonian ingredients with traditional cooking techniques. 70 percent of all fresh ingredients used onboard is sustainably sourced within Peru and the Andes of Ecuador. Highlights include Galapagueña lobster lettuce wraps with Acevichado dressing, delicate potato llapingachos, tuna crudo, barbecued plantains, and shrimp ceviche.
Pedro Miguel Schiaffino was the chef of Lima’s Malabar and ámaZ, is on the Latin Cuisines Advisory Council and founder of Schiaffino Gastronomika. He joined the Aqua Expeditions team in 2007 and today is responsible for the culinary experiences on three vessels: Aqua Nera, Aria Amazon, and Aqua Mare.
Schiaffino will host two departures on Aqua Nera: one sailing from 23 – 27 May and a second from 10 – 14 October. Setting a new standard for luxury river expeditions on the Amazon and launched late 2020, Aqua Nera honours Amazonian cultures and traditions, tastefully weaving design accents from the rubber boom era with the colorful cultures of Portugal, Spain, and Peru. Navigating the depths of the world’s most biodiverse rainforest in comfort, Aqua Nera’s expert naturalist guides conduct small group excursions rewarding guests with up-close wildlife encounters.
DETAILS
Benjamin Cross on Aqua Blu
9 – 16 September 2023 Labuan Bajo (Flores) to Benoa (Bali)
Pricing from US$8,960 per person
7-night itinerary including all meals and beverages (non-alcoholic, premium wines, and beer), local transfers and all excursions
Pedro Miguel Schiaffino on Aqua Nera
23 – 27 May 2023 Nauta to Iquitos
From US$6,400 per person
4-night itinerary including all meals and beverages (non-alcoholic, premium wines, and beer), local transfers and all excursions
10 – 14 October 2023 Nauta to Iquitos
From US$6,400 per person
4-night itinerary including all meals and beverages (non-alcoholic, premium wines, and beer), local transfers and all excursions
These voyages are now open for booking via www.aquaexpeditions.com or your preferred travel agent. Contact Aqua Expeditions at www.aquaexpeditions.com/contact-us/ for more information.
