• Wine Tasting Terms - From Round to Steely

    Posted: 10th November 2016 | Written by: Jessica Evans

    Wine tasting thumb
    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 your palate, or how to describe the flavours and sensations for your charter guests. Here are 20 common wine tasting terms to get you started.
  • Big Green Eggs: The Ultimate in Outdoor Cooking!

    Posted: 13th October 2016 | Written by: Laurent Castel

    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 Egg is a seriously good idea and, with seven sizes to choose from, it can fit any space or lifestyle.
  • PYA and Worldchefs Certification for Yacht Chefs

    Posted: 22nd June 2016 | Written by: OnboardOnline

    WorldChefs logo 140
    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 reward programme including training and examinations making it possible for yacht cooks and yacht chefs to acquire Worldchefs/PYA Professional Culinary Certification Awards.
  • Sea Bass Stocks are Critical

    Posted: 21st June 2016 | Written by: Laurent Castel

    striped bass Public Domain Image 140
    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 when absolutely necessary to give the species a chance to recover.
  • Onboard Core Wine List

    Posted: 16th May 2016 | Written by: Jessica Evans

    Wines Pixabay 140
    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.
  • The Secret of Hungarian Charcuterie

    Posted: 15th March 2016 | Written by: Gabor Ivanacz

    saucisson rolls
    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 from poultry, game birds, veal or game meats, such as venison, boar or even rabbit.
  • Yacht Crew Start Your Wine Collection!

    Posted: 16th February 2016 | Written by: Jessica Evans

    Private reserves 140
    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? Wine investment is safe and exciting and what’s the worst that can happen? You'd have to drink it!
  • How to Spot a Faulty Wine

    Posted: 26th January 2016 | Written by: Louise Sydbeck MW

    riviera Wine pic 1
    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 mature faster and sometimes reach the stage of oxidation more rapidly than normal.
  • Chefs...The Competition Begins!

    Posted: 25th January 2016 | Written by: Gabor Ivanacz

    Onboard Chef comp 140
    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.
  • Taste and Quality with Natural, Unfarmed Meats

    Posted: 22nd January 2016 | Written by: Gabor Ivanacz

    venison 6
    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.
1 2 3 4 ... 7