Indulge in Corfiot cuisine during this foraging tour and cooking class. After gathering in The Culinary Center, travel to Corfu’s Old Town, a UNESCO World Heritage site influenced by Paris, London, Jerusalem and Venice. Stroll the market with your Chef Instructor, browsing local fish, fruits and vegetables and enjoying tastings that reflect the island’s healthy culinary traditions. Shop for fresh produce, olive oil and kumquat liqueur along with cheeses and Greek yogurt from a third-generation cheese monger. Crown the market adventure with honey-drenched pastries before creating Greek dishes back on board using your market finds, and afterwards, enjoying the freshly prepared classics.

Enjoy an introduction to your plant-to-plate dining experience from your Culinary Center Chef Instructor on board, and then travel by coach to Park Frankendael, a verdant public garden set on a former 17th-century estate. You’ll arrive at Restaurant De Kas, housed in a beautifully restored greenhouse and overlooking surrounding gardens and greenhouses. The restaurant sources nearly all ingredients just steps from the kitchen. Enjoy a thoughtfully composed, four-course lunch celebrating seasonal vegetables, herbs and edible flowers harvested at peak freshness, each course paired with carefully selected wines. After lunch, stroll the greenhouse and gardens with your chef before returning to the ship.

After an overview of the culinary traditions of Northern Ireland from your Culinary Center Chef Instructor, travel to the shores of Dundrum Bay. With the Mourne Mountains rising behind you, join celebrity chef Paul Cunningham, a former Great British Menu competitor, as he forages along the coast for the herbs and seaweeds that shape regional dishes. Learn his philosophy that “the tide lays the table twice a day” while sampling mussels and oysters. Continue on to a nearby restaurant to enjoy his signature seafood chowder paired with a pint of Guinness or local stout. After lunch, stop at the evocative ruins of Dundrum Castle for photos.

Meet your Culinary Center Chef Instructor on board for an introduction to your market-to-table experience, and then receive your shopping bag and assignments for your private cooking class. Travel through Helsinki’s harbor district, passing Parliament House, Finlandia Hall and Senate Square, before exploring the city’s historic Market Square and Hakaniemen Market. Follow your chef through stalls brimming with colorful seasonal produce and Nordic specialties such as gravlax, reindeer and cloudberries. The chef will select ingredients for your hands-on class and tastings back on board. Learn classic techniques and flavors of Finnish cuisine you can confidently re-create at home.

Accompanied by your Culinary Center Chef Instructor and a local culinary guide, start your farm-to-table experience in Riga with a behind-the-scenes look at the city’s remarkable Central Market, housed in five former Zeppelin hangars. Wander the vast pavilions, browsing thousands of stalls as you shop for ingredients for today’s lesson. Then enjoy a panoramic drive past Riga’s grand boulevards, leafy parks and exceptional Art Nouveau architecture. Back on board, partake in a hands-on Latvian cooking class using the day’s market selections. The seasonal menu features regional classics, which you will prepare and then savor for lunch, accompanied by thoughtfully paired local beverages.

Join your Culinary Center Chef Instructor and a small group of fellow food enthusiasts on board for an introduction to Estonia’s Nordic-inspired cuisine and the country’s “four seasons” approach to cooking. Your first tasting unfolds at the Viimsi Open Air Museum, a re-creation of a historic coastal village, where local chefs share the secrets of Baltic herring and other traditional seafood. Stroll through Old Town to a cherished restaurant for a four-course lunch of seasonal dishes influenced by centuries of neighboring cultures and accompanied by thoughtfully selected local beers and ciders. Afterward, wander the cobblestone streets at your leisure before returning to the ship.

This Chef Instructor-led tour celebrates the cornerstone of Mexican cuisine – corn, or maíz. Before your class, visit a farmers’ market and select ingredients blessed by a shaman of the indigenous Nahuatl people. Observe a local chef using traditional techniques to craft several authentic corn-based dishes, such as esquites, a popular street food snack showcasing grilled corn kernels. Assist in preparing corn tortillas, which will also be used in huaraches, originally a staple of the Nahuatls, and sit for a delicious meal of these freshly prepared dishes.

Discover the distinguishing characteristics of tequila and mezcal during an intimate, chef-led tasting that pairs these distilled spirits with traditional Mexican tacos. Unlike tequila, which can only be made from Blue Weber agave, mezcal can be made from any agave plant and has a signature smoky flavor that comes from cooking the agave in pits lined with hot rocks. The tequilas and mezcals will be served with tacos that perfectly complement them, such as Yucatán-style barbecued pork tacos and tacos de guisado, which are filled with meaty stews.

Travel to the bounteous Belize Spice Farm and Botanical Gardens, tucked away in the foothills of the Maya Mountains. While touring the fertile, aromatic grounds in a farm vehicle, discover how the spices grown here are essential to traditional Belizean dishes and then harvest some key ingredients – perhaps cardamom, clove, nutmeg or vanilla. Back on board, participate in a cooking class using recipes that incorporate the ingredients from the spice farm, and then savor the meal you have just prepared in our stunning hands-on cooking school.

Relax during a scenic coastal drive to Frutos Del Guacabo, an eco-friendly farm that supplies fresh produce throughout Puerto Rico and where everything grown is free from pesticides and fertilizers. While sampling items such as goat cheese, pickled vegetables, marmalades, edible flowers, microgreens and a variety of tapas, you’re sure to notice the organic difference. For a bit of fun, you can even opt to milk a goat. Afterwards, return with your items from the farm and participate in a 60-minute cooking class.

Nestled in Uruguay’s fertile Canelones region, discover a boutique winery boasting growing conditions similar to those of Bordeaux. Varietals found here include merlot, zinfandel, cabernet franc and Uruguay’s flagship tannat – a velvety grape that stands up to any Old-World competition. Experience traditional outdoor Uruguayan barbecue with a hands-on cooking class, during which your host and Chef Instructor will share unique grilling and charcuterie tips you can bring back home. After the class, savor the feast you’ve prepared, paired with full-bodied regional wines that complement the flavors perfectly.

Follow a Chilean chef through the Mercado Municipal, an enticing display of garden-fresh fruits and vegetables along with every imaginable type of seafood. Along the way, the chef will describe the selected ingredients and how to best determine their quality and flavor. Afterward, the chef will cook a traditional Chilean meal, demonstrating each step of the preparation. The menu varies daily but will reflect the distinct cuisine of the Lake District. If you wish, help the chef cook the meal or just observe while enjoying a pisco sour cocktail.

Travel to a renowned winery known for its fabulous natural setting for an informal, hands-on class showcasing the legendary grilling techniques and traditions of Uruguay. From a local grill master, discover how to select woods, build an outdoor fire, and prepare meats for perfect grilling. Begin by learning about how the meats are produced and supplied as you snack on traditional light bites and sip a traditional honey- or fruit-based liquor. Afterward, dine on this sizzling feast, accompanied by delicious side dishes and joyous conversation.

Join your Chef Instructor for an introduction to traditional Korean cuisine. First stop is the legendary Jagalchi Fish Market. Widely heralded as ‘the ultimate place to see seafood’ this sprawling waterfront market is the largest of its kind in Korea. As you browse the seemingly endless stalls, you can expect to find every imaginable marine creature. The next stop is Gukje Market, known for its international selection of gourmet ingredients before returning to the ship for an onboard cooking class where you and your foodie group will create authentic Korean dishes.

Discover how traditional Japanese kitchen knives are masterfully crafted and watch chefs use these precision tools to expertly prepare your dinner. Following this immersion into knife-making, you will dine at Teppan Grill Keyaki, an 18th-floor restaurant that overlooks medieval Osaka Castle. The chef will put on quite the show while preparing your meal on a flat surface teppanyaki iron grill right before your eyes. One of the ingredients will be Kobe beef, a legendary type of wagyu beef that must come from pure-lineage Tajima wagyu cattle.

Behold the bounty of the sea and learn to make your own seafood sushi. The fish market Kashi-no-Ichi is right next to the port of Shimizu, one of the largest deep-sea fishing centers in Japan, so it is only natural that you will see an extraordinary variety of seafood. You can expect to find everything from fist-sized oysters to massive quantities of tuna. Much of the seafood is used for sushi, which you will learn to prepare at a restaurant in Dream Plaza. A master chef there will show you how to make seafood sushi, which you will then enjoy for lunch.

Discover the ‘chowder trail’ and artesian cider trends that define the modern culinary scene in Nova Scotia. Meet a local foodie guide for your first stop at the taproom for a sampling of artisanal cider. A short walk will bring you to a famed local restaurant, a ‘fixture’ in the trendy Dartmouth neighborhood, where you can watch the chefs preparing various dishes from your reserved seating area. Your lunch will consist of a renown Chef’s signature chowder – made with locally sourced haddock, mussels, lobster, and bacon – and a crobster roll, a long-toasted bun stuffed with lobster and snow crab and topped with truffle aioli. Dessert will be a carrot cake like none other!

On the scenic coastal drive to the Hump Island Oyster Company farm, watch for humpback whales, seals and sea lions. Tour the family-owned farm, learning how the oysters are nurtured as they grow. The company also grows kelp, a sustainable endeavor favored by the bay’s unique water conditions. Sample their plump oysters, which have a unique briny flavor that finishes with a hint of melon, and their kelp, which is used in products such as salsa and seasonings. Back on the ship, experience an enlightening fish and seafood-centric cooking class.

Discover the medicinal plants and indigenous ingredients the Mi’kmaq people use in preparing lavish and unique meals. During a leisurely walk in the woods, the guide will point out and describe local plants that the Mi’kmaqs have long used for healing and share stories and songs that shed light on the tribe’s deep connection to the land. Afterwards, in a private dining room in Kiju’s restaurant, Chef Shaun Zwarun will demonstrate Mi’kmaq cooking techniques and how they have influenced modern gastronomy. Although the dishes vary with the seasons, each course will tell a story that has great meaning to the Mi’kmaqs. You will receive a box of curated ingredients so you can authentically recreate the culinary traditions of the Mi’kmaqs at home.

Farms and orchards flourish in this bucolic island setting, which has long been considered a foodie paradise. You will see a huge variety of locally sourced fruits and vegetables while browsing the Marché Plante. Visit La Maison de Thé, a tea house that blends and cultivates herbal teas. After browsing the grounds and learning a bit about how the teas herbs and teas are grown, you will enjoy a cup of tea along with fresh-baked pastries. Sugar shacks are prevalent throughout the island but few are as popular as Le Relais des Pins, our next another featured stop where you will settle in to sample an array of unforgettable maple products.

Today you will feast on the bounty of the sea while cruising, much of it harvested as you watch from the boat, and all of it cooked fresh onboard. As you head to the fishing grounds off northern Bruny Island, the crew will entertain you with rousing stories about Hobart’s rich maritime heritage. Be sure to keep an eye out for seals, dolphins, and seabirds, which feed voraciously on the plentiful sea life in these pristine waters. The boat will stop at a prime spot for you to watch divers harvest periwinkle sea snails and sea urchins, two of the more exotic offerings. You will also be served fresh wild oysters– which you can shuck yourself if desired – mussels sourced from the nearby D’Entrecasteaux Channel, savory blacklip abalone and Tasmanian rock lobster.