Cruise ships are changing menus and programs to cater to Australians

From food and drinks to entertainment, cruise lines are tailoring their ships just for us.

When Perth-built yacht Australia II raced over the America’s Cup finish line 40 years ago, prime minister Bob Hawke declared, “Any boss who sacks anyone for not turning up today is a bum!” Too right, Australia cheered, believing its own myth of being sport-loving, carefree and, like the PM, a bit boozy.

In the decades since, we’ve re-examined what it means to be Australian and whether concepts like “a fair go” still hold water.

Today, as the Italian-built ship Discovery Princess readies to homeport in Sydney for the 2025-26 season, a multinational team ignores such abstractions. But hidden in cargo manifests and entertainment schedules still lurks a version of who we are as Australians.

It will be Discovery’s Down Under debut, her arrival almost 50 years after the first Princess ship, Pacific Princess, sailed into Sydney in 1975. That’s ample time for the US-headquartered company to learn about us (even if we’re not always sure ourselves).

For example, when Royal Princess shifted from Alaska to Australia last season, so too did the passenger type and their preferences. Aussie cruisers cover wider age groups (more children here than bucket-list Alaska) and, thanks to the weather, are more keen “to be on the open decks”. Even cricket made it into the sports program.

Pavlova is among more than 50 items being added to Princess’s menu. Picture: iStock.

Entertainment is tweaked: main show times are rescheduled and variety is added (comedians and magicians for broader audience appeal). “We also extended live music to create a vibrant atmosphere later into the evening, recognising Australians’ appreciation for night-life,” says Royal’s head of entertainment, João Filipe Ribeiro.

Key Australian events are marked, such as the Australian Open, Anzac Day with a Dawn Service, Melbourne Cup and Remembrance Day.

Most on-board changes happen out of sight. By contrast, Cunard gave a very visual nod to its soon-to-end Australian seasons (Queen Elizabeth leaves in early February, returning only on world voyages). Once finished, bellhops will have to give up their RM Williams boots and custom Akubras to revert to their traditional pillbox hat.

Princess will stock up on sauvignon blanc when touring Australia.

Anticipating what Australians are going to eat is for Princess’s Los Angeles test kitchens – pavlova, shepherd’s pie and barramundi are among more than 50 items being added to the menu. Ordering supplies accordingly is the job of Discovery’s food and beverage director, the aptly named Raymond Grills. Tamworth-born Grills will be upping the order of local lamb and seafood, in addition to chicken and beef. Grills knows Australians love their tea and barista-made (Lavazza) coffee so will increase staff at the International Cafe to keep queues low.

Which brings us to drinks, the alcoholic kind. Like “Hawkie”, Australians still love a coldie. Drinks are sourced from local suppliers who can fulfil an entire cruise season’s quantities; think Lion Nathan and Carlton breweries, Yarra and Barossa wineries. Grills names sauvignon blanc and moscato as Australian favourites he will be ordering. “I have to jack up the (orders of) vodka and Kahlúa,” he says.

Defining what makes us true blue has changed over time, and so too could the story of overindulging after a sporting win. Grills has noticed guests asking for more non-alcoholic options, such as actor Blake Lively’s Betty Buzz premium soft drinks. Cruising is ready for this Australia, whoever we are.

Originally published as Cruise ships are changing menus and programs to cater to Australians