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Surf and Turf

Surf And Turf, a taste of yachting recipe

Grilled New York Strip; Pan seared Scallops; Smoked Beetroot Puree; Heirloom Carrot Salad; and Balsamic Pan Jus Contributed by: Chef Mark Godbeer Feeds ten guests This recipe was created with the mind set us as crew use to achieve the guests satisfaction – ‘less is more and more is less, but yachting is everything!’. This […]

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Arancini

Arroncini plated with arrabiata sauce

Contributed by: Chef Hillary Chell Serves six guests Ingredients: 4 tbsp olive oil 4 tbsp butter 1 large onion (diced) Handful mushrooms diced 1 1/2 cups arborio rice 1/2 cup white wine 5 cups hot chicken stock 3/4 cup reggiano parmigiano 1 x mozzarella ball into small cubes 1 cup seasoned bread crumbs 1 cup […]

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Lemon Posset

lemon posset served with Madeleines

Contributed by: Chef Hillary Chell Lemon Posset   Ingredients: 600ml cream 150g sugar 2 x lemons zested and juiced Directions: Boil cream and sugar slowly for three minutes Whisk in zest and juice. Pour into serving dishes and chill for three hours. Madeleines   Ingredients: 150g butter 3 x eggs 150g sugar 1/2 tsp baking […]

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Lobster Ravioli

Plate of lobster ravioli

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) […]

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Trio of Raspberry: Mini Brûlée, Sorbet and Jello

plate of 3 raspberry desserts

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 […]

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