The 50m motor yacht ODESSA is available to charter in the Mediterranean this summer, with an amazing crew ready to lavish 7-Star service upon discerning charter guests. One of ODESSA's key attractions is Chef Sean Ballington who g...
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Most of you will have heard about – or remember – the heady days of 1970’s boil-in-the-bag cooking, allowing us to conjure up tasteless pieces of cod in a watery white sauce in under five minutes. Today it's back in vogue under a ...
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NeKo certainly knows how to make an impression, and anyone who attended the 2014 MYBA Charter Show in Genoa will remember their spectacular stand and lively after show drinks along Porto Antico’s Molo Vecchia. Three years on, NeKo...
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We’ve had an interesting few months at Tante Marie Culinary Academy since starting delivery of the Assessment in Marine Cookery - a key requirement for the Ship’s Cook Certificate of Competency. At the same time there seems to hav...
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As regulations in the yachting industry increase, no department is immune. Under MLC 2006, as of 7 August 2014, it is a requirement for all chefs/ cooks onboard charter yachts with 10 or more crew to have an MCA Ships Cook Certifi...
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If you're a steward/ess choosing a selection of fine wines for your yacht it helps to understand the peculiar wine tasting terms on the label. Many are apt descriptions, but it's not always easy to imagine the taste of a wine on y...
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The Big Green Egg stands alone as the single most versatile barbecue or outdoor cooker on the market, with more capabilities than all other conventional cookers combined. From appetizers to main courses and desserts, the Big Green...
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The Professional Yachting Association (PYA) recently signed a reciprocal agreement with WORLDCHEFS whereby each will recognise the other as an Associate Member of their respective organisations. PYA and WORLDCHEFS have agreed a re...
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Sea Bass numbers are critical at the moment so the fishing quota for this year has been slashed in half and scientists are arguing that this should be reduced to a quarter. We are actively encouraging everyone to buy Sea Bass only...
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The summer charter season is fast approaching and now is the time to think about stocking your yacht's wine cellar. Here are some suggestions for a basic core wine list to have on board to ensure you're ready for any occasion.
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It is well known that charcuterie is a branch of cuisine devoted to prepared meat products, such as bacon, ham, sausage, salami, terrines, galantines, ballotines, pâtés, and confit, primarily from pork, but it also can be made fro...
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We all like a spot of plonk every now and again but, have you ever thought about having a decent collection of wine for your home once you leave the yachting industry? Or have you ever thought about wine as a long-term investment?...
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As a crew member in the yachting industry I´m sure that you have had your fair share of faulty wines! With (in some cases) inappropriate storage conditions on yachts resulting in dry, hot and moving environment, wines tend to matu...
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Venison Gusto is proud to launch their Chefs Competition. Entries must be received by the 19th February and the lucky winner will receive a 500€ Venison Gusto voucher.
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You cannot see it and you cannot always recognize it by reading the label but, unfortunately, most of the meat in the supermarket these days has gone industrial and it is also affecting the food on board superyachts.
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This time of year always calls for a glass of Champagne to celebrate, especially on New Year's Eve, so we thought we'd answer some questions so you know a little more about the famous bubbly!
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Venison Gusto, supplier of luxury charcuterie, has been busy with a number of educational tastings for superyacht chefs and crew along the French and Italian Rivieras. At these events, Gabor Ivanacz explained how to cut and prepar...
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The raison d’être of food and wine pairing is to enhance the gastronomic experience of a meal, be it a lunch on the beach or an exclusive dinner in a three star restaurant. Here are some tips to bear in mind when choosing the perf...
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Your boss or charter guest has asked you to decant a bottle of wine. But how long do you decant it for and how do you know which wines should be decanted in the first place? Here is our guide to help you on board!
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While Champagnes are usually the bubbles of choice on board luxury yachts, we have seen a huge rise in Prosecco orders the past few seasons. Even outside the yachting industry, Prosecco has been booming worldwide with sales growin...
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How many times have you served just one glass of wine from a bottle and the rest has gone to waste? Now there's a solution called Coravin - a simple device that allows you to pour a glass of wine without pulling the cork.
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Important notice from the MCA on recognized certificates for food safety onboard - for Ships' Cooks as well as others processing food in the galley - which clearly states their position on online courses.
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A chemistry graduate who claims his new gadget can filter out sulphites in wine as it is poured is seeking $100,000 on crowdfunding site Kickstarter. The device, named Üllo and pronounced ‘oo-lo’, is described by developer James K...
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Chef Tim MacDonald is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career and why he wanted t...
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That which is made with love, effort and knowledge has a greater possibility to succeed. However, this is not possible without natural resources.
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Chef Andrew Murphy is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career as a chef.
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Chef Stephen Jones is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career and overall experie...
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Chef Stephen Jones is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring superyacht chefs. Speaking to Ellie Barker, he talks about his career, what inspires hi...
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Venison has always been a top quality choice when it comes to red meat and the quality of Hungarian free-range venison is famous throughout Europe. Hunting genuinely wild, sustainable Red Deer and Wild Boar, Grey Cattle and Buffal...
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Bordeaux En Primeur 2014: “I think that the En Primeurs market – except in a great, great vintage – is largely moribund, it is largely dead, for now,” Robert Parker. When the world’s most influential wine critic, Robert Parker, an...
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