Larrakia gets taste of formal dining

This article has photo gallery Published on LEUT Gary McHugh (author), LSIS Yuri Ramsey (author)

Leading Seaman Maritime Logistics - Chef Iain Marino prepares a main meal of garlic prawns for a formal dining night in HMAS Larrakia. (photo: LSIS Yuri Ramsey)
Leading Seaman Maritime Logistics - Chef Iain Marino prepares a main meal of garlic prawns for a formal dining night in HMAS Larrakia.

The crew of Armidale Class Patrol Boat HMAS Larrakia was recently treated to a three-course formal dinner by their two hard-working chefs.

Leading Seaman Maritime Logistics - Chef  (ML-C) Iain Marino and Able Seaman ML-C Luke Barton cooked up a storm in the galley as part of Larrakia’s inaugural Formal Dining Night.

The extensive menu included salt and pepper squid, pumpkin soup, filet mignon, garlic prawns, Tim Tam cheesecake and a cheese board.

Commanding Officer of Attrack Four, currently embarked in Larrakia, Lieutenant Commander David McPherson said the event was a great success and very much appreciated by the crew.

“Being at sea is a busy time for every member of the crew, so to have something like this where they can sit down, be waited on and enjoy fine dining was a welcome break in the crew’s routine,” he said.

On completion of his evening meal the Senior Technical Officer, Chief Petty Officer Mark Verhoeven, said the meal was excellent.

“I have to hand it to the galley team who really put on an event to remember,” Chief Petty Officer Verhoeven said.

Larrakia is currently on a six-week South East Asian deployment, and recently left the port of Sandakan, Malaysia en route to Vietnam.

During the deployment, Larrakia will also visit the Phillipines, where the patrol boat will be involved in Exercise Lumbas 2014 and the 70th commemoration of the Battle of Leyte Gulf.

Able Seaman Maritime Logistics - Chef Luke Barton applies a garnish to an entree of salt and pepper calamari during HMAS Larrakia's formal dining night.

Able Seaman Maritime Logistics - Chef Luke Barton applies a garnish to an entree of salt and pepper calamari during HMAS Larrakia's formal dining night.