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There was lots of frest fruit on our boat. They had a huge net of it hanging about the table filled with apples, oranges, banana, pinapple. It was cut up and brought on deck after diving or one could go and help themself to it.
Do not like virtually any traditional breakfast fare - eggs, bacon, hash browns, sausage. Find them way too heavy, I want some kind of cold cereal with milk, some fruit and juce. Will live on toast and jam if I have to. Easy to please though - any non sugared cold ceral will do
Omeletes where the guest picks from a list of fresh ingredients is easy to do, inexpensive and welcome change for most. (About the only way I will eat eggs)
Mid morning cookies when diving are great, fresh vegies in a salad at both noon and evening meal please. Not just lettuce, add some local ingredients for interest. Maybe a pasta salad one day. A couple of choices re meat at dinner, stay away from deep fried anything, if you do give some other baked choice. A vegetarian choice is a good idea, not a vegetarian, but will often go that way for some meals.
Soup with last nights leftovers, at noon even if its hot works - got to keep hydrated and water gets boring fast with the amount I need to drink when diving.
Mid afternoon snack is a good idea, does not need to be expensive.
Can never have enough fresh fruit for me - local fruit - whatever is in season is a good idea to keep costs down and interest up.
5 dives a day burns alot of energy so I tend to eat a bit more than I usually do. Let people create their own portions.
This is a vacation so desserts should be something special at least some of the time.
Mike Ball in Papua New Guinea was fabulous in Dec 2003. The chef (drop dead gorgeous and I can't remember his name) and assistant (Jen - local PNG national who had lead a fascinating life) were wonderful. Every meal had amazing variety and was health conscious without barring the bacon & eggs group of folks. Everyone ate differently- we were from all over the world. Vegemite, toast, oatmeal, hard boiled eggs, eggs made anyway desired, bacon, ham, biscuits, bananas, cereal, -- lots of great food.
Lunch was wonderful variety of sandwiches and salads presented artistically on banana leaves. Exotic local fresh flowers were displayed and changed every day.
Fruit and vegetables were amazingly fresh and served as snacks in betweeen dives.
The chef listened to everyone's favorite desserts (black forest cake, fruit flan, caramel custard and creme brulee, homemade ice cream etc and made one each evening. They brought us a bottle of champagne as it was our anniversary to share with everyone. Chef and asssistant worked the hardest. I'm really picky and I was totally wow'ed.
I never went hungey on the boat. and if there was something that we wanted, all we had to do was go for a little search. we knew what the menu was going to be for the week. All leftovers were in the fridge which we could help ourselves too. I hope to make it back in Oct of Feb during my semseter breaks
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TURTLES TURTLES RA RA RA TURTLES TURTLES HA HA HA MMM.....I LOVE TURTLES 
