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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Chef Alix Verrips 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, she talks about her career as a chef and her ...
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The exact origins of the celebratory gesture of raising a toast are lost in the mists of time. There is enough evidence to suggest that cultures as old as those we know performed some version of making a toast.
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We are excited to launch the “Penum Yacht Chef Mentor Program”. The goal of this informal program is to connect established Yachting Head Chefs with: Crew Chefs, Second Chefs, Sole Chefs, Junior Chefs, Sous Chefs – all aspiring y...
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Have you ever wondered exactly what your wine tastes of? Of for that matter, wondered why wine-geeks talk of wines tasting of a plethora of things other than grapes, or any other kind of fruit for that matter?
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For most people the word Sherry conjures up images of sticky brown liquids dragged reluctantly from the same bottle in Great Aunt Mildred’s drinks cabinet, Christmas after Christmas, and forced to be sipped, even more reluctantly,...
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Following on from last month’s article exploring common wine myths, Rod Smith of Riviera Wine Academy shares six more things to be taken, unlike most red wines, with a pinch of salt. Cheers!
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With the conservation measures required by the International Commission for the Conservation of Atlantic Tunas (ICCAT) in place, technically the Atlantic and Mediterranean Bluefin Tuna is now no longer endangered. Which is great n...
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Tuna belly is an often overlooked ingredient but it is in fact very versatile and high in omega3. There's only a small portion available per tuna and often expensive, but it's worth it.
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With approximately 80% of the world’s Blue Fin Tuna catch being used for sushi, we help unravel the mysterious names for all the different sushi cuts from this wonderful fish.
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Do you check if a wine is bad by smelling the cork? Do you blame the sulphites in wine for your headaches, or turn your nose up at drinking red wine with fish? In the first of a two part series, Master of Wine Rod Smith explains ...
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While you’ll seldom see the words ‘sous vide’ on any menu, this cooking technique was originally utilized in the early 1970s to minimize product loss when cooking foie gras.
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The Ship's Cook Certificate (SCC) is required for all cooks who cook for crew and work onboard MCL compliant yachts with 10 or more crew. Read the summary on the latest details.
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Working as a yacht chef, you sometimes come across treasured ingredients you haven’t seen in years. In Antibes I found a small market stall which had 8 stalks of ruby red rhubarb.
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The epicentre of the yachting world – the Riviera – is also home to one of the world’s most definitive wine styles: Provence Rosé. The two go together like summer and sunshine.
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It would probably be easier to ask me 10 things that I DID know about yachting when I arrived in Antibes in the summer of 2001.
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Sitting in a careers class in Coventry 25 years ago, little did Simon Furey realise that one day, he would make his name cooking on one of the most sumptuous private yachts.
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Did you know that Mahi-Mahi mate for life? That Orange Roughy live up to 100 years? For a yacht chef, knowing where to buy sustainably-sourced seafood can be a fishy business.
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Chef Anders Pedersen from M/Y Altitude talks to OnboardOnline about his competition win in Antigua, and his belief that yacht chefs need to share their knowledge more.
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Vegan charter coming up? Want to introduce more vegetarian meals into your cheffing repetoire? Chef Tami Ayers from S/Y Marie kindly shares the recipe that won her third place in the fiercely contested Concours de Chef at the rec...
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Because almost all yacht chefs run out of ideas sometimes, (especially when cooking for crew), OnboardOnline has decided to start an online recipe library.To kick off the series, chef Ivy Dai has kindly given us her recipe for Car...
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