T-bone steak, burgers and salt and pepper squid were all on the menu as some of NUSHIP Canberra's crew tucked into their first meal onboard the ship recently.
Just as the ship was readied for her depature from the BAE Systems dockyard in Williamstown, Victoria, it was up to Canberra's chefs to cater to the various dietary requirements of 380 hungry personnel.
Able Seaman Marine Technician Dylan Keevers gave his meal the 'thumbs up'.
"I had the salt and pepper squid and it was great.
"The chefs provided a great service and I'm really looking forward to eating more meals onboard," Able Seaman Keevers said.
There are 23 chefs onboard Canberra including seven from Army. The majority of the time they will be cooking for the crew of 400 but they will be called upon to cater for up to 1,400 when embarked forces are onboard.
The galley is unique in that from a central location it can support four separate serveries, the Wardroom, the Senior Sailors' Mess, and the Junior Sailors' and Embarked Forces' Cafés.
The ship can store dry goods to feed 1,400 personnel for 45 days and can store 14 days of fresh fruit and vegetables. There is also a bakery within the galley where the chefs will cook fresh bread nightly.
Petty Officer Maritime Logistics - Chef Paul Bailey said the galley facilities provide an excellent working environment for the chefs onboard.
"The size of the galley, the facilities, lay out and storage are all exceptional and most of the chefs used the galley during sea trials, so they are getting quite familiar with the layout now," Petty Officer Bailey said.
"The chefs set a minimum standard with the first meal and we will improve on that from here on in.
"I'm really looking forward to getting to sea and getting myself and the chefs into a good routine," he said.