Contributed by: Chef Mark Godbeer Feeds eight to twelve guests depending on desired portion size Ingredients: Strip and marinade rub 4 x 16oz New York strip 4 x tbsp smoked paprika 2 x tbsp garlic power 2 x tbsp crushed pepper 2 x tbsp cumin 2 x tbsp kosher salt 6 x tbsp sweet chili […]
Contributed by: Chef Mark Godbeer Feeds eight guests Ingredients: 8 x uncooked duck legs 4 tbsp kosher salt 4 x lemons zested and thinly sliced 9 x cloves garlic crushed 10 x sprigs fresh rosemary 10 x sprigs fresh thyme 10 x grapefruits peeled and segmented 2 x cups rendered duck fat 5 x oranges […]
Contributed by: Chef Mark Godbeer “A light and refreshing dish, this could even be used as a palate cleanser. It is a staple on every one to two week menu I plan, not because of the pure flavour and simplicity or the minimal prep time required to pull it off, but because of how it […]
Contributed by: Chef Mark Godbeer Feeds ten guests This is a light user friendly dish, the preparation is the key to execution. The great thing about this dish is that it is so very versatile. The tuna can be substituted with wahoo or hamachi; the beans can be substituted with chickpeas, edamame or any other […]
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 […]
Contributed by: Chef Brandon Weiler At the time I first served this dish it was inspired by Charley Trotter, it seems to work well in the warm climates we constantly find ourselves in. The secret is all in the tomato water, if you can get all that red out you are left with the pure […]
TORO SASHIMI, CITRUS GRILLED WITH FRESH FAVA BEANS AND BLOSSOMS; PONZU MARINATED SESAME SEARED WITH KIMCHI AND SAMBOL Contributed by: Chef Brandon Weiler Ingredients: 2 pieces fresh tuna belly (otoro) 16 3 oz. portions tuna steaks Fresh, blanched and hulled fava beans (about a lb. for 8 people) Grapefruit supremes or segments 16 1 packet […]
Contributed by: Chef Brandon Weiler This dish was made famous back in the ‘50s at Commanders Palace in New Orleans. I have served many versions of it in the past and this is as fitting on a cruise as it gets, the sand is easy and clever and no one will know what it is! […]
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 […]
Contributed by: Chef Hillary Chell Ingredients 600g wild trout (in 150g portions) 300g fresh peas podded 25g butter 100ml cream Mint Olive oil 1 x tomato concasse 1 tsp capers Juice of 1 lemon 1/2 onion finely chopped Fingerling potatoes 2 per person Fresh thyme Directions: Heat a little oil in a non-stick frying pan, […]
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 […]
Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 500g prawns de soller (Mallorca) 12 slices Jamon de serrano 2 avocado Mixed baby lettuce leaf 2 sticks of rhubarb 1 granny smith apple 250ml double cream Directions: Peel and puree two thirds of the prawns, add cream, season and blitz to a fine mousse in […]
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 […]
