Dive into the yachtlife with behind the scenes interviews from OceanScape Yacts!
Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 3 Maine lobsters 12 baby pak choy 12 peeled cherry tomatoes 4 large super fresh scallops (no roe). Cleaned and sliced into thirds 500g fresh pasta. Use 1 egg for every 100g of flour 1 bunch asparagus (peeled and trimmed) Low acidity olive oil (cold pressed) […]
Contributed by: Perry Schermuly Ingredients: 1 kg frozen raspberries (defrost overnight, saving the resulting juice). Puree the mass and pass through a fine sieve. Brûlée Ingredients: 125g raspberry puree 125ml cream 75g bakers sugar 5 egg yolks 3 whole eggs Directions: Place all ingredients in a thermomix. Cook slowly to 90 degrees, blitz […]
“I have selected three of my favourite dishes to include: Arroncini, a favourite starter when in Italy; wild trout with fresh spring peas; and lemon posset with French Madeleine. Spring is my favourite time of year to be a chef as it’s when all the exciting ingredients start to appear and wild trout is a […]
I am Chef Brandon Weiler and I was born and raised in chilly St. Paul MN. I’m a 15 year veteran of fine dining, and ran my first restaurant at age 26. I have been working on charter yachts for the past nine years and have been on nearly ninety weeks of charter. I entered […]
I’m Perry Schermuly and I have been working on and off yachts for a few years now. I trained at Boodles Gents club in London, and then went on to five star hotels and Michelin-standard restaurants. I’ve worked alongside Marco Pierre White and Gordon Ramsay to name but a few. At present I am the […]