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 traveller is the allure of a delicious meal. On a Scenic river cruise, a 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 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

Sugar dough
  • 50gm sugar
  • 100gm butter
  • 140gm flour
  • 1 whole egg
Coconut custard
  • 60gm sugar
  • 2 whole eggs
  • 100gm coconut milk
  • 70gm coconut grated
  • 50gm butter melted
  • 100ml vanilla sauce
  • 50gm Oreo cookie crumbs
  • 100gm mixed berries cut into half

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 5 mm thick and put in baking tray, bake at 185 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 140 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 colourful.” 
Tuna Nicoise
  • 240gm tuna loin 3x3 cm
  • Salt and pepper for seasoning
  • Olive oil
Olive beignet: Choux pastry
  • 20gm butter roughly diced
  • 25ml milk
  • 25ml water
  • 30gm plain flour
  • 1 egg
  • 25gm black olives finely chopped

Lemon vinaigrette
  • 30ml lemon juice
  • 100ml olive oil
  • 3gm garlic finely chopped
  • 10gm shallot finely chopped
  • 10ml red wine vinegar
  • Salt and pepper

  • 100gm green beans sliced and blanched
  • 4 pcs red cherry tomatoes, blanched in hot oil and form skin like a flower 
  • 100gm potatoes diced and boiled until soft
  • 4 pieces pea sprouts 
  • 4 pieces small baby chard leaves
  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.
  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 160 to 170 °C until golden colour.” 
Wiener Schnitzel
  • 600gm veal escalope-pounded
  • Salt, pepper
  • 200gm bread crumbs
  • 100gm flour
  • 2 whole eggs – stirred 
  • 20ml soda water
Potato salad
  • 300gm potatoes – skin on, cooked
  • 80ml beef bouillon – hot boiling
  • 50gm red onions – fried 
  • 25gm mustard
  • 40ml vegetable oil
  • 30ml white wine vinegar
  • 3gm chives – finely sliced
  • Salt, pepper
  • 4 pieces lemon-slices
  • 120gm cranberry jam
  • 30gm fried parsley
  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 bouillon to boil and pour over. Add now the oil, vinegar, spices, chives, and season to your taste.

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