At 11:15 am we attended a cooking demonstration by Executive Chef Anne-Mari Cornelius and Italian Chef Stefano Gazzoli. They made Cinnamon Basil Chocolate Mousse, Lemon Snow Pudding with Basil Custard Sauce, Homemade Pasta and Risotto Alle Fragole E Prosecco. We got to sample both desserts as well as the risotto. Very tasty! Myster just had small bites of the desserts as they had lots of egg in them.
We attended a destination lecture on our next port - Tauranga, New Zealand - by Jon Fleming at 3:30 pm. We have visited the port before and this time we will explore Mount Maunganui on our own.
The seas were very calm today. The picture was taken from our balcony.
I got my ETA confirmation for Sri Lanka by email last night so we are both good to go!
Tonight we are dining in our suite with orders from The Restaurant menu.
We cross the International Dateline tonight. When we wake up tomorrow it will be February 5. We will lose February 4.
Tomorrow is a sea day.....
