Page 34 The Cultivator - Autumn 2018

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“The galley is one of the busiest places on our ships,” wholemeal bread rolls, white breads and seeded
said Uwe Stiefel, Corporate Executive Chef at P&O breads – had been supplied to Carnival’s local ships
Cruises, one of seven cruise lines that comprise for the past 12 months.
Australia’s largest cruise operator Carnival Australia.
“We’re so proud to partner with Australia’s leading
“Knowing that the food offering is a big part of why cruise company in showcasing the finest quality
many people go cruising in the first place, we buy a Australian ingredients and products to so many
huge amount of local produce to look after passengers’ cruise ship passengers,” said Mr Bance.
culinary needs and tastes – and Manildra products Mr Stiefel said with cruise ship operators always
find their way into a vast array of dishes; playing an developing and innovating in the food and beverage
integral part in our efforts to exceed passengers’ space, “the team and facilities at Manildra provide
expectations,” Mr Stiefel said.
for a relationship that can assist us to continue to
He said with the support of Australian suppliers a key meet our guests’ needs”.
strategy for P&O Cruises, building a close relationship “We are also very aware that innovation and ideas
with Manildra – a 66-year-old Australian family- can come from our suppliers just as much as it can
owned international agribusiness – enabled the come from within our own four walls, and we have
iconic cruise line to engage with a company no doubt Manildra will be a great source of ideas and
whose roots and structure remained 100 per cent inspiration in the future,” the P&O Cruises’
Australian and at the heart of Australian agriculture.
corporate executive chef said.
“Australia has a reputation for the excellent quality He said the main cruise season out of Australia
of its fresh produce and we are very fortunate to ran from the start of October to the end of April
have local access to such high-quality products grown but industry growth meant cruising had become
and made locally, to supply our locally based ships,” a year-round activity, with ships based locally.
said Mr Stiefel.
Three of the eight cruise ships based Down Under
year-round belong to Carnival’s
P&O Cruises, Princess Cruises and
“We buy a huge amount of local produce Carnival Cruise Line; with others
from the Carnival stable also
and Manildra products find their way into home-ported in Australia
seasonally. Ships from Carnival’s
a vast array of dishes in our efforts to international brands, such as the
exceed passengers’ expectations” Cunard and Seabourn vessels,
also visit Australian ports on
world voyages.
- P&O Cruises Corporate Executive Chef Uwe Stiefel In December 2019, Carnival will
boost its capacity in Australia
by two-thirds when one of its
glitziest ships, the 3000-passenger Carnival
“It’s a wonderful combination that helps us exceed the Splendor is based year-round in Sydney. With one
expectations of our cruise guests but it’s also part of of the most over-the-top designs of any Carnival
a wider story, in which cruising contributes more ship – including walls with pink polka dots and
than $5.3 billion annually to the Australian economy.” black tile with lime green grout – Splendor was
Manildra NSW and NZ Sales Manager Barry Bance one of the last of the line’s vessels to debut with
said premium products such as seeded bread mixes, an interior designed by Joe Farcus, legendary for
white flours and dry sugars – to produce focaccias, his wild and extravagant creations.

34 THE CUL TIV A TOR // AUTUMN 2018 MANILDRA.COM.AU // @MANILDRA