HURRICANE DIVERS - OUR PICNIC LUNCH

Home Our Picnic Lunch

Sample Menus
Below you'll find some examples of the menus of our picnic lunch we had on our excursions in the past. I would like to emphasize "examples", because Pauline who prepares the picnic lunches, tries to do something new and different every time we go out on an excursion. Further below you'll find some guests comments on our picnic lunch.
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Asian
Sample Menu "Asian" (for a couple on celebrating their anniversary):
Teriyaki Chicken - cubes of chicken marinated in vegetable oil, teriyaki sauce, dry sherry, brown sugar, garlic and fresh root ginger, skewered and then grilled.
Sesame Beef Balls - balls made from lean minced beef, bacon, celery, carrot, mushroom, spring onion, cornflour, soy sauce and sherry. Dipped in flour and beaten egg, deep fried, then finished off in a wok with soy sauce, hoi-sin sauce and sesame seeds.
Marinated Mushroom & Orange Salad - mushrooms gently cooked in vegetable oil, dry white wine, bay leaves, coriander seeds and grated orange rind. Served in their strained juices, surrounded by orange slices.
Chillied Bean Sprout Salad - bean sprouts, grated carrot, peanuts, spring onions and raisins with a dressing of sunflower oil, chilli powder, soy sauce, honey and lemon juice.
Tzatziki Salad - cubes of cucumber in sour cream with chopped fresh mint and fresh parsley, garlic, paprika and salt.
Tortilla Rolls - flour tortillas spread with refried beans, spicy sauce and cream cheese topped w/ ham, w/ Oaxacan cheese and w/ fresh Oaxacan cheese with chili. Rolled up and then cut in slices.
Fresh Fruit - bananas and chopped up pineapple, melon, papaya and grapefruit.
Desert - yoghurt with strawberries
Extras - fresh bread, potato chips and dips for the meat dishes: one with sweet chilli sauce and one with a mix of soy sauce and wine vinegar.
Beverages - water, coke, beer and champagne.
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

Mexican
Sample Menu "Mexican" (for two families and two couples, a total of 9 adults and 6 kids):
Arrachera - marinated Mexican flank steak. Barbequed.
Chicken Monterrey - filleted chicken breast, marinated in olive oil, black pepper, grated lime rind, whole grain mustard and paprika. Then grilled. Served with a sauce of tomatoes, onion, garlic, green chili, wine vinegar and fresh coriander.
Spare Ribs in Chili Cream Sauce - baked pork spare ribs with a sauce made with coco powder, flour, cummin, chili powder, oregano, water, honey and cream.
Tuna Empanadas - tuna pasties with onion, tomato, green pepper and salt.
Californian Potato Salad - potato, bacon, raisins, parsley and almonds, mixed with a dressing of natural yoghurt, blue cheese, honey, salt and pepper.
Oaxacan Bean Salad - black and brown beans, chickpeas, mushrooms, green pepper, onion, celery and parsley, with a dressing of tomatoes, olive oil, garlic, paprika, salt and pepper.
Speckled Cucumber Salad - cucumber strips in a dressing of sour cream, fresh mint, onion, lemon juice, salt and pepper.
Creamy Cabbage Salad - shredded white cabbage in a dressing of melted butter, egg yoke, cream and white wine vinegar, with whisked stiffened egg white folded in.
Tortilla Rolls - flour tortillas spread with refried beans, spicy sauce and cream cheese topped w/ ham, w/ Oaxacan cheese and w/ fresh Oaxacan cheese with chili. Rolled up and then cut in slices.
Fresh Fruit - papaya and pineapple chopped up and grapefruit, bananas, mangos and avocados.
Extras - fresh bread, potato chips and pringles.
Beverages - water, coke, orange juice, beer and white wine.
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

European
Sample Menu "European" (for two families, a total of 4 adults and 4 kids):
Old Fashioned English Roasted Chicken - chicken thighs and legs, seasoned with salt and pepper. Roasted.
Creamy Hot Chipotle Dip (for the chicken) - mayonnaise, sour cream and chilli chipotle, all mixed to make a sauce.
Mince & Pesto Roll w/ Tomato Salsa - ground beef, breadcrumbs, onion, egg, tomato paste and beef stock, covered with spinach leaves, spread with pesto (fresh basil, pine nuts, parmesan cheese, garlic and olive oil). Rolled and baked. Salsa - skinned and seeded tomatoes, onion, olive oil, balsamic vinegar and sugar.
Spanish Tortilla - cubed potato, chopped onion, beaten egg, salt and pepper. Baked in the oven.
Italian Pepper Salad - sliced green, red and orange peppers and red onions, simmered in a mix of olive oil, red wine vinegar, tomato puree, fresh parsley, chives and basil, salt and freshly ground black pepper. Afterwards black olives were added.
Pineapple Rice Salad - rice, chopped pineapple, green pepper and selery, with a dressing of vegetable oil, mustard powder, soy sauce and pineapple juice.
Norwegian Pasta Salad - pasta twirls, salmon, grapes and cheese, mixed with a dressing of sour cream, milk, icing sugar, lemon juice, tomato puree, chopped tomato, salt and freshly ground black pepper.
Sandwiches - w/ salmon, cucumber and mayonaise, w/ cheese and tomato and w/ turkey breast and Dijonaise mustard.
Grand Marnier Cheese Cake - biscuit & butter base filled with a mix of cream cheese, caster sugar, egg yoke, whisked eggwhite, sour cream, grated orange rind and Grand Marnier. Decorated with orange segments soaked in the same liqueur.
No Pudge Brownies - a brownie mix from the UK, mixed with natural yoghurt and Oaxacan vanille essence.
Fresh Fruit - apples and bananas.
Extras - freshly baked French baguettes and potato chips.
Beverages - water, coke, beer (Corona, couldn't get German Lager or Heineken) and orange juice.
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

Vegetarian
Sample Menu "Vegetarian" (for a family of 2 adults and 3 kids, who do not eat any animal products):
Italian Pepper Salad - sliced red and green peppers, onions, black olives, simmered in olive oil, red wine vinegar, tomato purree and herbs.
Potato Salad - baby potatoes in cubes with spring onion, fresh basil, fresh parsley and a dressing of olive oil, red wine vinegar and tarragon white wine vinegar.
Chillied Bean Sprout Salad - bean sprouts, grated carrot, spring onions, peanuts and raisins, in a dressing of sunflower oil, chilli powder, soy sauce, honey and lemon juice.
Marinated Mushroom and Orange Salad - mushrooms simmered in vegetable oil, white wine, bay leaves, corriander seeds and the rind grated of an orange. Served in a tupperware with slices of orange all around the sides, mushrooms in the middle and the strained cooking liquid poured over.
Tomato and Basil Salad - slices of tomato sprinkled with fresh basil and grated onion, and a dressing of olive oil and balsamic vinegar.
Tortilla Rolls - flour tortillas spread with refried beans, spicy sauce and cream cheese topped w/ Oaxacan cheese and w/ fresh Oaxacan cheese with chili. Rolled up and then cut in slices.
Sandwiches - w/ coleslaw, cheese and tomato.
Fresh Fruit - grapefruit, pineapple and melon, all cut into chunks and avocados, baby peaches and bananas.
Extras - fresh French loaf of bread and potato chips.
Beverages - water, coke, sprite and beer (for the non-divers!).
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

Meat Lovers
Sample Menu "Meat Lovers" (for a group of 5 adults and 3 kids):
Pork Ribs - in a refried black bean and tomato sauce with a hint of chili chipotle.
Sesame Chicken - chicken coated in a mayonnaise, garlic and soy sauce mix, then coated in a mix of toasted breadcrumbs, sesame seeds, celery salt, thyme and ground coriander and then baked.
Seafood Tarts - red snapper and prawns in a thousand island dressing on a bed of lettuce in little pastry cases.
Potato Salad - Potato cubes and spring onion in an olive oil, red wine vinegar and italian herb dressing.
Mushroom Salad - mushrooms and spring onions marinated in olive oil, vegetable oil, sherry, soy sauce and ground black pepper.
Marinated Leek Salad - leeks simmered gently then put in a marinade of tarragon vinegar, orange juice and vodka.
Tortilla Rolls - flour tortillas spread with refried beans, spicy sauce and cream cheese topped w/ ham, w/ Oaxacan cheese and w/ fresh Oaxacan cheese with chili. Rolled up and then cut in slices.
Fresh Fruit - pineapple, melon, grapefruit, all cut into chunks and baby peaches and bananas.
Desert - hazelnut meringues, sandwiched together with a chocolate butter cream frosting.
Extra - fresh bread and potato chips
Beverages - water, coke, apple juice, beer and rumpunch (for the non-divers!).
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

Chef's Choice
Sample Menu "Chef's Choice" (for a group of 4 adults):
Crumbed Parmesan Chicken - chicken portions brushed with a mix of mayonaise and garlic & Worcester sauce, then dipped in a mix of toasted breadcrums and Parmesan cheese and baked in the oven.
Chinese Meatballs - meatballs made with minced beef, blanched and roasted chopped almonds, fresh root ginger, garlic, green pepper, chilli sauce and soy sauce and fried in oil. Served with a dip which is a combination of oyster, soy and chilli sauce.
Rice & Mushroom Salad - rice cooked in chicken stock and tarragon. Mushrooms sauteed with green pepper mixed with soy sauce. All mixed together with spring onion and parsley.
Brocoli Salad w/ Cream Curry Dressing - brocoli florets and stems poached until tender. Red pepper and leek blanched and mixed together in a dressing of mayonaise, milk, curry powder and turmeric.
Aubergine Salad - cubes of aubergine stewed with vegetable oil, olive oil, leek, green pepper, garlic, oregano, basil, black pepper and salt. Mixed with chopped tomato and sprinkled with cubes of Oaxacan cheese.
Tortilla Rolls - flour tortillas spread with refried beans, spicy sauce and cream cheese topped w/ ham, w/ Oaxacan cheese and w/ fresh Oaxacan cheese with chili. Rolled up and then cut in slices.
Fresh Fruit - chunks of melon, papaya and grapefruit and red grapes.
Extras - fresh bread and potato chips.
Beverages - water, coke and beer (for after the dives!).
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments

Comments
Here are some comments about our picnic lunch from people that went on the All-Day Excursion with us:
"The picnic lunch was above and beyond! The attention to detail and the delicious meal is well worth the obvious effort that it took to prepare something so memorable."
Leigh & Ramon - Chicago, USA - May 2006

"Please let Pauline know the lunch absolutely fantastic, probably one of the best meals we had the whole two weeks we were there and we had some great meals on our visit."
Jeff, Ruby, Kelsey & Katherine, - Manitoba, Canada - January 2006

"The lunch was to DIE for! We thought at first it was a bit pricey, but it was SO worth it. It was from 10 AM until about 5, and the gourmet and abundant lunch (prepared by Roberto's lovely wife) was well worth the price alone! Great food, great company."
Maggie - Canada - December 2005

"The quality and quantity of food was beyond my wildest expectations. It was sumptuous in every aspect and plentiful. I was particularly impressed with your efforts to cater to the vegetarian family that accompanied Jennifer and I on the all day excursion."
Chris - Colorado, USA - October 2005

"The picnic lunch on our excursion was simply outstanding and plenty of it, with lots of choices too. Roberto's wife puts together a first class picnic lunch that will knock you socks off. The lunch alone is worth coming back for."
Layne - Chicago, USA - August 2005

"An experience of a life time. I am sure my children will talk of this for years to come! The vegetarian food was outstanding!"
Stephen, Kellie, Stephanie & Stacey - USA - October 2005

"We had the best time of our lives on an all day trip. The diving was unbelievable and lunch was the best meal of our vacation (and that's saying a lot!)."
Gary & Susan - California, USA - November 2005

"As always great people, great diving, beautiful bays and the food was delicious. Looks like Roberto got himself a fine gourmet chef."
Cedric & Leanna - California, USA - December 2005
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Asian | Mexican | European | Vegetarian | Meat Lovers | Chef´s Choice | Comments
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