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August 16, 2012
SPECIAL LIFTOUT ON RIMPAC
LSIS Jo Dilorenzo
COOKS on board HMAS Perth tantalised the ship's
company's taste buds by serving up an array of multina-
tional cuisine off the coast of Hawaii during RIMPAC.
Each meal had a dish with an international spin,
such as French toast for breakfast, san choy bau for
lunch or Indian cur ry for dinner.
Sailors did not go without plenty of choice. There
was even a midnight meal for those lucky enough to
still be awake -- often an Italian lasagne or pasta.
Navy cooks are used to preparing a varied cuisine
to ensure meals remain interesting and nutritious for
the long periods that ships are at sea.
The opportunity to expand beyond the usual range
of meals and ventu re into preparing bakery delights
was also appreciated by the ship's company.
"For dinner when we have an Indian menu, we try
to go that extra step and make our own naan bread
u nder the guidance of our chief cook," SMNCK
Crystal Love said.
Cooks on Perth prepared four meals a day and
preparations for meals and menus were organised well
in advance of going to sea.
"The menus are put together by the cooks, then
checked by the supply officer, the medical officer and
the CO," CPOCK Malcolm Mclellan said.
Mixed cuisines please
WHAT'S COOKING?: (L- R) SMNCK Crystal Love, LSCK Emma Nash, CPOCK Malcolm Mclellan, ASCK William Kent, LEUTs Mark
Lucking and William Ho prepare naan bread for their Indian menu during RIMPAC.
Photo: LSIS Jo Dilorenzo
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