Fred. Olsen Travel Agents | Cruisin Magazine Summer 2016

The magazine dedicated to people who love to cruise THE INDIAN OCEAN

EXOTIC RIVERS OF THE WORLD

GUIDE TO GRATUITIES

ADVENTURE CRUISING

RAIL & SAIL HOLIDAYS

Summer/Autumn 2016

£ Priceless

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04 Welcome to your Summer/Autumn 2016 edition of Cruisin’ Magazine; jam-packed with fantastic ideas for your next cruise holiday. We take a close look at the stunning ports of call you can visit on an Indian Ocean cruise – an extremely popular part of the world right now; as well as some more ‘adventurous’ destinations including Cuba, Alaska and China.

To compliment this, we feature a range of special offers on ever-popular European and Mediterranean cruises from some of our favourite cruise lines; as well as give you an insight into river cruising across the globe.

For those of you who are feeling a little nostalgic, we look back at cruising ‘across the decades’ to see just how much it has changed; and for anyone who is a little confused about gratuities, we have included a guide to help with your holiday budgeting.

If you are looking for something a little bit different, or would like to discuss tailor-making a cruise holiday, perhaps adding in a city break or land stay before or after your cruise, please don’t hesitate to get in touch. You can also take a look at the latest deals on cruises for couples, families, solo travellers and more on our website.

Experience exotic islands, enchanting cultures and colourful views on an Indian Ocean cruise

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A world of adventure awaits from Cuba to Alaska, China to the Amazon and beyond

10 The Big Interview: We talk to Fay McCormack, general manager for Star Clippers UK as they celebrate 25 years of Tall Ship Cruising

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Exotic Rivers of the World: Have you heard of the Brahmaputra? If not, you soon will!

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Across the Decades: A nostalgic look at how much cruising has changed throughout the years

Why book your cruise holiday with Fred. Olsen Travel?

• Independent, impartial and unbiased advice • A proud history in the cruise market • Fly-cruise and tailor made itineraries available • We make things easy by

completing all pre-cruise information and printing tickets • We can help book excursions or cater for any special occasions • Financial protection through ABTA and ATOL bonding • No debit or credit card charges or hidden booking fees As we only employ the most knowledgeable and passionate travel agents in the business, pop in or call one of our branches today and let us help you arrange your next cruise or land holiday soon.

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Get the best of both worlds & enjoy stunning scenery on a Rail & Sail Holiday

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Pop in or call your local branch today! www.travelwithfredolsen.co.uk

Our Guide to Gratuities for those who are unsure of how much they should pay, when and how

Reviving the

Baked Alaska

70’s classic ‘Baked Alaska’ is experiencing a bit of a revival, and is a staple dessert on many a cruise ship menu. But if you can’t wait until your next holiday, here is an easy recipe that you can try at home to get a taste of the high life:

You will need: 20cm/8in round cake tin A flat baking tray 1 litre pudding basin (20cm/8in diameter) Ingredients: Chocolate cake base 1 litre vanilla or chocolate ice cream 50g chocolate, broken into pieces 130g softened butter 125g caster sugar 2 free-range eggs 125g self-raising flour Meringue 3 free-range egg whites 200g caster sugar Pinch cream of tartar For the chocolate sauce 200ml double cream 200g dark chocolate 1–2 tbsp rum or brandy (optional) Method • For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin.

• Place the ice cream in the basin and press down to get a smooth surface • Cover the top with the cling film and return it to the freezer.

• Preheat the oven to 180C/350F/ Gas 4, butter the sides of the cake tin and line the base with baking parchment.

• Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Set aside.

• In a large bowl cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy.

Gradually add the eggs, beating all the time.

• Beat in the melted chocolate, then gently fold in the flour until combined.

• Pour the batter into the prepared cake tin and bake for 25-30 mins

• Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 • Allow the cake to cool down in the tin for 10 minutes then place on a wire rack to cool down fully.

• For the meringue, in a large bowl, whisk the egg whites until they form soft peaks when the whisk is removed.

• Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula.

• For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the brandy (if using).

Spot the

• Set aside until ready to serve.

• To assemble, once the cake has cooled, place it in the middle of a flat baking tray.

• Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake.

• Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray.

• Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour.

• Serve immediately with the chocolate sauce.

Difference

Can you spot the 10 changes in this picture of Cunard’s new balcony staterooms onboard Queen Victoria?

www.travelwithfredolsen.co.uk All prices are per person based on two adults sharing the lead in cabin grade unless otherwise stated. Prices correct at time of print (July 2016), and are subject to availability and change. Full operator terms and conditions apply and offers can be changed/withdrawn at any time. E&OE.