It is always been a challenge to provide a fresh and delicious meal on a liveaboard. However, as daunting  as the task may be, it has become a priority to serve guests only the best but also the most wholesome meal.

With this is mind, we consulted a renowned recipe developer, food stylist and cooking instructor to develop a new menu for the Indo Aggressor. Rohani Jelani graduated from the London Cordon Bleu cookery school in London in 1983 after completing a foundation course in French cooking. With over 20 years of recipe development and food writing experience to her credit, Rohani’s main strength lies in her almost instinctive ability to understand what flavours and cooking styles appeal to different segments of consumers.

The brief was simple. We wanted as much as possible, to use locally-sourced ingredients so that our guests could feel a strong sense of location – they are, after all, cruising within a cluster of unique islands in one of the most stunning tropical water of the world. It would not have been appropriate to serve totally “Western” style dishes, and yet, held back from presenting a parade of completely unfamiliar food which our guests might find too challenging. In the end, we found that bridging the gap between the two and offering somewhat familiar dishes with an unusual Asian twist worked well. Many of our recipes feature tropical fruit such as pineapples, local citruses and banana. We also made use of locally-grown spices like vanilla beans from Bali, cinnamon, nutmeg and black pepper as well as a wonderful range of vegetables cultivated on the fertile land of these gorgeous islands.

After sourcing the local produce and in depth discussion, Rohani came up with a very simple and delicious 3 course dinner menu.  For example, we have Cream of pumpkin soup (with crispy tempe croutons & toasted pumpkin seeds) as the starter, chicken pot pie infused with Lemon grass and Kaffir lime leaves for the main and tropical fruit salad served with coconut milk panna cotta to end with a sweet note.

Though dinner is the highlight of any meals, breakfast is the most important. Pre breakfast meal will be served from 630 am before the first dive. There are fresh cut fruits, cereals to go with either yogurt or milk and a selection of bread with imported jams.

It is after the first dive that you will be served breakfast a ala carte. You can have your choice of  eggs of any kind, bacon, ham, tomatoes, mushroom and onions or Pancakes with maple syrup. If you fancy something more local, we have fried noodles or noodle soup as alternative as well.

Lunch is a local Indonesian buffet fare that is simple yet mouthwatering. It is rice accompanied by fresh vegetables, seafood and meat. Tea time snacks are a mix of delicately done cakes, pizzas and local all time favourite snacks life banana fritters.