AUSTRALIANS will finally be able to enjoy Curtis Stone’s cuisine close to home thanks to his recently announced partnership with Princess Cruises.

The conscious cruise coupling will see culinary offerings designed by Curtis served across the 18-ship fleet.

“There are three main things we are doing,” says Curtis, who landed in from his Los Angeles home today.

“We are developing recipes under the ‘Crafted by Curtis’ title that will be spread across the main dining room across the entire fleet and will be representative of where you are cruising,’ he says.

“So if you are cruising in the Carribean they will have a Carribean inspiration or Japan, obviously an Asian influence.

“The second layer are restaurants at sea called ‘Share’ which will feature menus of my signature dishes that are, obviously, designed to share and maybe take you out of your comfort zone.”

“We’re also doing a special Chef’s table too which is a bit fancy, caviar and a real behind-the-scenes experience.

“I always use the example of Las Vegas when it comes to cruising,’’ says Curtis.

“Vegas used to be cheap, $5 dollar buffets but now it is three-star Michelin chefs and of course there are still less expensive alternatives, but cruising, like Vegas has come the full circle.”

Internationally known, Melbourne-born Curtis began his cooking career at the age of 18 in Australia and later honed his skills at Michelin-starred restaurants in London.

He has appeared on a number of top-rated cooking programs, most recently starring as a mentor on the US Food Network’s All-Star Academy and is host of the Network’s show, Beach Eats

Known for his ‘fresh’ approach to food, Curtis says he has teamed with a company who he thinks is the best and has the same aesthetic.

“Princess are the best of the best when it comes to food as they have a great attitude to sourcing the best of fresh food,’’ he says.

“Food and travel go hand in hand in my book so when you are travelling you want to eat well because you have time to do it too,’’ he adds.

Australians will be among the first holiday-makers in the world to experience the new Crafted by Curtis items when they debut next month on Golden Princess, which will be arriving in Sydney on October 18 for her maiden season of cruising down under. Golden Princess will be based in Melbourne from the end of October through to April 2016.

Meanwhile Curtis’ first restaurant at sea, Share, will be unveiled in Australian waters next April on-board the local Princess ship, Sun Princess.

For foodies, you’ll be pleased to know the Share menu features dishes like a charcuterie starter course; butter roasted lobster with caramelised endive and endive foam; twice cooked duck leg with fennel, bacon jus and parmesan crumb; tagliatelle with roasted Alaskan crab, chilli and parsley; and dark chocolate cremeux with toasted hazelnut heuilletine and burnt vanilla bean ice cream.

Diamond Princess arrived in Sydney early Tuesday after a season in Asia with her Sydney arrival marking the official start of the Australian summer cruise season, which will be the largest on record.

At 116,000 tonnes, the 290-metre long Diamond Princess is one of the biggest ships to be based in Australia this summer and will be cruising around Australia, New Zealand and the South Pacific.

Aside from the foodie focus, some of the features include four swimming pools; 12 different dining options; a theatre spanning two decks; a spa and beauty centre; the largest Japanese bath area at sea; luxury brand shopping and a nightclub suspended over her rear decks.

In fact, the Princess group will have five ships sailing from Australia this summer — its biggest ever presence Down Under — including Golden Princess, Diamond Princess, Sun Princess, Sea Princess and Dawn Princess. Pacific Princess will also visit Australia in 2016 as part of her world cruise.

While catering for 24 people, as he does at his Los Angeles restaurant Maude is a lot different to dealing with a cruise ship with 2400 mouths to feed, Curtis is up for the challenge.

“Good food comes from a great product, a good technique and great execution so I’ve assembled a small team who are currently travelling the world teaching corporate chefs the way we want our food to taste, look and be executed,’ adds Curtis.

“Since I travel often, I know that discovering delicious food and sharing a great meal can create some of the most memorable moments and I’ve designed my restaurants with this in mind.

“It’s important to me that guests have the experience that I would want and food that I’d be thrilled to eat myself, at sea or anywhere else in the world.”

This article was originally posted on news.com.au