Picture this: Alex Bentley, our expedition chef, exploring Dili's vibrant morning market, seeking and selecting the freshest tropical fruits and vegetables that will enhance tonight's dinner aboard Paspaley Pearl.
This isn’t typical cruise ship provisioning—this is culinary adventure at its most authentic, an example of giving back, albeit in a small way, to the community.
“Quality produce is our starting point,” explains Alex, whose credentials include Pilu at Freshwater and Raes on Wategos. “Going to local markets gives me a better understanding of what’s in season, allowing us to support local producers while adapting our menus to each destination.” Whether docked in Papua New Guinea’s cultural heartlands or anchored off Indonesia’s remote islands, Alex sources ingredients that add to the story of each place we explore.
Working within the physical constraints of our boutique expedition vessel requires remarkable creativity. “Space is a major consideration when building menus,” Alex notes, describing how the compact galley services both the intimate Ocean Restaurant and alfresco Horizon dining areas. “We use our equipment in the most efficient way possible while maintaining our zero-waste philosophy.”
That philosophy transforms potential waste into culinary gold—simple vegetable trimmings become rich broths for sauces, while melon and pineapple peels are fermented to create unique dessert flavours. “We experiment with anything that would usually be thrown away to see if we can create something new.”
The result? Dining experiences that capture the essence of each destination, from traditional Indonesian spices sourced in Sumbawa markets to fresh snapper caught that day by our guests in the Kimberley. With just 30 guests sharing these intimate culinary experiences, every meal becomes a celebration of place, seasonality, and the remarkable creativity that emerges when passionate chefs meet remote and pristine destinations.
Small footprints. Infinite flavours.
