Chef Ario Prananda

From Scenic Culinaire to your dinner table: Chef Ario Prananda


Scenic Corporate Executive Chef Ario Prananda shares recipes of his cherished dishes.
The motivations to travel to historic and cultural places are many. Some travel to soak up the art and culture of a destination; others gravitate towards its natural beauty. However, the one thing that is common to every traveler is the allure of a delicious meal. On a Scenic river cruise, an authentic culinary experience is more than just the culmination of your journey. It is an everyday affair. 
 
Scenic Space-Ships in Bordeaux and the South of France even feature a bespoke cooking school, Scenic Culinaire, so you can look forward to exclusive on board cooking lessons featuring regional recipes and ingredients from local markets.
 
Get a taste of all the deliciousness that await you on our 5-star luxury Europe river cruises by creating some of the most popular dishes on board with these fabulous recipes from our star chef Ario Prananda.

Chef Ario Prananda

After completing his education in cookery in Indonesia, Scenic’s Corporate Executive Chef Ario Prananda went on to work at some of the finest restaurants around the world, including Michelin-starred Restaurant Tantris in Munich.


Having served on Scenic’s both Asia as well as Europe river cruises, Chef Ario’s passion for his craft is evident in the succulence of his much-loved dishes.
Chef Ario Prananda

Baked Coconut Tart

Custard, vanilla sauce, fresh berries
Chef’s notes:

“A few bowls, a mixer, a short ingredients’ list, it is so easy to make and forms three different layers once baked! Mindlessly easy, goofproof, and coconut lovers will love this magic tart.

 

This Coconut Tart is a simple recipe handed down to me by my great grandmother and I am passing it on to all of you. We call it the best ever ’round these parts.”


Coconut Tart
Ingredients

Sugar dough
  • ¼ cup sugar
  • 1/2 cup butter
  • 1 ⅛ cup flour
  • 1 whole egg
 
Coconut custard
  • ⅓ cup sugar
  • 2 whole eggs
  • ½ cup coconut milk
  • 1 scant cup coconut grated
  • ½ cup butter melted
     
Garnish
  • ½ cup vanilla sauce
  • ¼ cup Oreo cookie crumbs
  • ½ cup mixed berries cut into half
Method

Sugar dough
  1. Combine sugar, butter, flour, egg and mix in the machine until dough is a dull colour.
  2. Remove and wrap in cling film, let it rest in fridge.
  3. Roll dough 3/16 inch thick and put in baking tray, bake at 365 degrees for 8-12 minutes.
 
Filling coconut custard
  1. Mix sugar and eggs together by hand until incorporated; add the remaining filling ingredients and mix.
  2. Pour mixture into sugar dough mould and bake at 285 degree for 30-35 minutes.
  3. Once baked, remove from oven and let it cool completely.
     

Marinated Tuna Nicoise

Olive beignet
Chef’s notes:

“Fresh and simple best defines our style of cooking.  When I’m pondering what to make for dinner, I look for dishes that look pretty, have a nutritional benefit, and take little time or effort to make.  Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish by building on flavours, using fresh ingredients, and presenting it in a way that looks sumptuous and colorful.” 
Tuna Nicoise
Ingredients 
  • 8 oz tuna loin 1.25 x 1.25 inches
  • Salt and pepper for seasoning
  • Olive oil
     
Olive beignet: Choux pastry
  • 1.5 tablespoons butter roughly diced
  • 2 tablespoons milk
  • 2 tablespoons water
  • 3.5 tablespoons plain flour
  • 1 egg
  • 3 tablespoons black olives finely chopped

Lemon vinaigrette
  • 2 tablespoons lemon juice
  • ½ cup olive oil
  • 3 teaspoons garlic finely chopped
  • 2 teaspoons shallot finely chopped
  • 2 teaspoons red wine vinegar
  • Salt and pepper

Garnish 
  • ½ cup green beans sliced and blanched
  • 4 pcs red cherry tomatoes, blanched in hot oil and form skin like a flower 
  • ½ cup potatoes diced and boiled until soft
  • 4 pieces pea sprouts 
  • 4 pieces small baby chard leaves
Method 
  1. Season tuna with salt and pepper.
  2. Preheat grill over high heat and sear each side of tuna for around 10 seconds each side and set aside.
  3. Cut tuna before serving to prevent drying.
     
Olive beignet
  1. In medium pan, add milk, water and butter. Heat until boiling and removed from heat.
  2. Add flour gradually until thick, add eggs and whisk until dough is set.
  3. Add chopped black olives, mix, and keep in fridge.
  4. Before serving, deep fry quenelle beignet in hot oil.
     
Vinaigrette
  1. Combine all ingredients and mix well, and season with salt and pepper.

Wiener Schnitzel

Breaded veal escalope, potato salad, fried parsley, cranberry jam and lemon wedge
Chef’s notes:

 
“The Wiener Schnitzel is the national dish of Austria. The designation “Wiener Schnitzel” first appeared in the end of the 19th century. The idea of tenderising a piece of tough meat by pounding it is evident in the oldest relics of the history of man. However, the Romans left evidence of refinement of a thin slice of meat dredged in breading and fried in the 1st century BC by Apicus. A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid mixing up different products, the Austrian and German food committees have decided that a “Wiener Schnitzel” must be made of veal.

The breadcrumbs must not be pressed into the meat, so that they stay dry and can be "souffléd". Finally, the schnitzel is fried in a good proportion of lard or clarified butter at a temperature from 320 to 340 F until golden colour.” 
Wiener Schnitzel
Ingredients 
  • 21 ounces veal escalope-pounded
  • Salt, pepper
 
Breading
  • 1 cup bread crumbs
  • ½ cup flour
  • 2 whole eggs – stirred 
  • 1 ½ tablespoons soda water
     
Potato salad
  • 1.5 cups potatoes – skin on, cooked
  • ⅓ cup beef broth – hot boiling

  • ¼ cup red onions – fried

  • 1 tablespoon mustard

  • 2.5 tablespoons vegetable oil

  • 2 tablespoons white wine vinegar

  • 3 teaspoons chives – finely sliced

  • Salt, pepper


Garnish
  • 4 pieces lemon-slices
  • ½ cup cranberry jam
  • 2 tablespoons fried parsley
     
Method 
 
  1. Pound schnitzel meat, season and bread max. Two hours before serving, deep-fry in pan in clarified butter or schmaltz until golden brown. The bread panade should make waves; soda water helps to bring up the waves on the schnitzel.

  2. For the salad, boil potatoes skin on, peel and slice. Fry onions and add. Bring broth to boil and pour over. Add now the oil, vinegar, spices, chives, and season to your taste.
 

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