May 2016 on the Great Barrier Reef
Keep Everyone Cheering
Captain Trevor Jackson
A clever man once told me, “To have a good dive trip you’ve got to get at least two of the following three things right; the diving, the weather and the food, and the only one you can really control is the food”.
We are of course lucky here in north Queensland that we usually have good weather and fantastic diving, but what we really guarantee 100% of the time here at Mike Ball Dive Expeditions is that the food will always be outstanding. Spoilsports’ head chef David Jeske brings a wealth of experience and talent to the company and ensures that our menus remain progressive and above all, sumptuous.
So what’s on the menu? I will let David tell you. “Because we have such a vast array of nationalities coming aboard we try to sample food from all over the globe. Each meal is themed around a specific world region. We have American breakfasts; Mexican, English, and Mediterranean lunches; Asian, Italian and Australian dinners. Everything is prepared from scratch here on board the vessel using the freshest and finest of ingredients. And because it’s a dive boat, we ensure that there is plenty on the table when the dinner bell rings; five dives a day has a way of building huge appetites, especially in some of the big guys. Desserts are prepared each night and again we try to sample the best of world fare, as far as I’m concerned, the way to a diver’s heart is his or her stomach.”
And no-one here on board would argue with that. To keep a proper restaurant feel about the place, themed meals are accompanied by the appropriate ethnic table settings, the right selection of music and as an added bonus, complimentary wine is served at each evening sitting; just the way it should be.
I asked David last trip what set Spoilsport apart from any other restaurant he had worked in. “Well Trev, it’s like this: Each week I cook pasta for Italians, pizza for Americans, chilli for Mexicans and roast lamb for the English. We have to get it right because the judges are with us on board for a week at a time, and they know what is good and what is not. It’s a tough standard to keep, and I’m happy to say, we keep everyone cheering”.