I never thought I’d spend my 60th birthday somewhere on the Tasman Sea, on a luxury cruise liner between Sydney and New Zealand. But Mardi, who always plans ahead, booked us this trip from 6 to 20 December. Some might say she just loves cruising and will grab any excuse, but the timing couldn’t have been more perfect.
So on Sunday 8 December, I woke up about 1,400 kilometres from home with my darling wife beside me and a small mountain of gifts. We enjoyed a quiet morning while I opened them: the practical (oven gloves), the decorative (a 1965-themed Swatch x Omega), and the technical (a Kindle). As always, Mardi had found the perfect mix.
For lunch we had sushi at the Piazza. From our table we could look straight down onto a massive line-dancing class where hundreds of guests were learning the steps. It was light, loud and oddly mesmerising while we ate.
During the afternoon we joined our team for progressive trivia and did well again, scoring 19 out of 20. Combined with yesterday’s 17, we should be pretty well placed going into the next few rounds. Our team seems to cover just about every topic, so hopes are high.
Later we drifted back to our cabin for a rest before getting dressed for drinks, a photo shoot and dinner. Not necessarily in that order. We stopped at Good Spirits at Sea where Mardi enjoyed a couple of cocktails and I had a whiskey or two.
The Piazza was packed as the captain’s champagne tower was about to begin. Cruising often feels like stepping back into the 1970s. Champagne towers, neon cocktails, buffets, ABBA singalongs and trivia dominated by 70s and 80s pop culture. It’s a holiday that time forgot, and it’s glorious. We skipped the tower and headed for our photo session instead. Thirty minutes of smiling, turning, tilting and posing later, we were released and on our way to dinner.
The 360 Experience
Mardi had arranged a surprise: the 360° dining experience, featured on only two Princess ships. All she told me was that it was “multi-sensory” and took place in a secret location somewhere on board. We met our group outside a bar, had yet another photo taken, and were handed a welcome cocktail. We silently hoped the cocktail flavour wasn’t a preview of the food to come.
While waiting, we spotted a few familiar faces from Australian TV, including Mitch and Mark from The Block and Nikki Buckley, who was doing some promotional work for Princess. It added a bit of fun to the anticipation.
A few minutes later the 18 guests were ushered through a restaurant, then behind it, then through the galley, and finally into a hidden circular room. Two curved tables seated ten people each. Mardi and I were assigned seats five and six. A pair of musicians played a lively fanfare while our exuberant host, Johannes, welcomed us and set the scene for the night ahead: a journey through the Mediterranean, where every course matched a place, a story and a moment.
When the lights dimmed, the room shifted. Screens wrapped around us from floor to ceiling, and the table in front of us lit up with animated scenes. Our virtual guide—voiced by Brooke Shields—invited us to begin. A virtual plate appeared, and we were told to “break” it by slapping the table. The instant it shattered, the whole room erupted in laughter as if we were all in some shared dream. From that moment, everyone relaxed into the experience.
With each course, the space transformed. Greek islands glowing at sunset, Italian lemon groves, Spanish streets buzzing with life, French lavender fields swaying in the breeze. At the table, animations played out beneath our hands. We “hunted” for truffles, dipped fingers through virtual honey, and watched bicycles, dancers and even bulls race past. It was playful and surreal and, at times, genuinely beautiful.
And the food matched the theatre. The mezze, the grilled octopus, the creamy burrata and tomatoes—all delicious. But the standout was the lemon pasta. Light, silky, fragrant and perfectly balanced. Mardi and I both agreed it was one of the best dishes we’ve ever had at sea. Days later we were still talking about it.
The courses continued with Spanish tapas, then a rich beef tenderloin with prawns, and finally a honey-lavender dessert inspired by Provence. Each dish arrived with its own moment on the screens, its own aroma, and its own little story. The wines were thoughtfully paired, including a red aged at sea and a classic French champagne to finish.
The whole thing lasted about two hours, but it swept by in a blur of colour, light, food and laughter. It’s not just a dinner. It’s a memory. One of the best we’ve made together on this trip, and the perfect way to celebrate turning 60.
