By Food Sail Love • After a long break, with the COVID crisis and a month’s refit, it’s finally time to put back to sea. Inspired by a memorable Turkish breakfast at Sarmabahçe in Armutalan, Marmaris, Narelle cooks menemen on the way down to Göcek.
Perfect as a turndown gift to alternate the piece a chocolate or rose. Can also be used as a gift at a wedding or other celebration. A gram of pure certified 999.9 gold card will no doubt be appreciated by the receiver. Use one of the many cards available or create a custom branding gold […]
By Lance Sheppard & Ecostore Hailing from a nation surrounded by oceans, ecostore has always been driven to conserve and protect marine environments. We?re supporting Superyachts across the globe to minimize waste and reduce their reliance on single use plastics. We offer 20 & 50 litre bulk formats of our home cleaning and personal care […]
By Shalene Hutchinson Luxury Toiletries ? Demands on crew from guests are constantly changing. Many guests and owners are now much more aware of both the environmental impact of yachting on our oceans and on a more personal level, the possible dangers of harmful chemicals to their health and welfare. Many people make conscious lifestyle […]
By Eric “Cookie” Fleury?? For 10 people. Potatoes 2 kilos Used baby potatoes cut them in1/2 and keep the skin in, washed them and boiled them for 10 Mn in a salted water. Drain Them and finished to cooked them in the Chicken stock 2/3 liters. When the potatoes are ready ( test them with […]
By Jeanette @?Galley and Beyond ?? I attended a family dinner over Christmas and wanted to bring something eatable but a little different so made this version of a Tarte Tatin. It can definitely be improved upon in all aspects but though I should share it for you all to mull over as it was […]
Yacht Crew – Let me inspire and guide you to a healthier life – An on-board cleansing detox designed just for you and your team
By Sophie Maxwell – RawCore Studio – Certified Health Coach ? When I embarked upon yachting in 2010 as an interior crew member I simply could not believe the places, the food and the money this wonderful industry had to offer for everyone – owners, guests and crew alike. It has amazing opportunities, it sucked […]
By Chef Eric “Cookie” Fleury ? Being in the hospitality business give you the opportunity to grow in so many facet of the industry. As a chef I have been working in many places around the world, experienced different cuisines which has given me a privilige to offer to my guests or clients a variation […]
By?Laura Santtini?? “Carapccio is said to have been invented in 1950 by Giuseppe Cipriani, founder of the legendary Harry?s Bar in Venice. He originally used meat and named the dish after Vittore Carpaccio, a Venetian painter known for the charachterisitic red and white colours in his art. This way of preparing food ? thinly slicing […]
By?Laura Santtini?? Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper Ingredients: Serves 4-6 500ml whipping cream 115g golden organic granulated sugar 115g finely grated Parmigiano Reggiano cheese 800g ripe strawberries chopped freshly ground black pepper 1tbsp good aged balsamic vinegar Method: Bring the cream to the boil with the sugar, stirring constantly, then […]
By Oasis Services ? Having worked on yachts for many years, crew may at some stage think about leaving the itinerant life behind and consider working shore-based. However moving from yachting into land-based private service roles is not always a smooth and seamless transition. A very important factor/deterrent is the often huge drop in salary. […]
By Chef Spoons ?? Chef Spoons started because I got tired of people jacking my favorite spoons. The first ?prototype? was simply one of our pieces of art attached to the handle of someone else?s spoon. But I didn?t like the feel of the art on the spoon, so I started embedding the art in […]
By Laura Santtini ? Taste #5 Umami Rush? makes excellent rimmers for cocktails. Ingredients: Taste #5 Umami Rush? lemon, cut into wedges Method: Shake around 2 tbsp of Umami Rush onto a side plate or saucer. Take a wedge of lemon and cut a shallow notch into the flesh of the fruit, place on the […]
By Mike Rich ? ? Last weekend, 10th & 11th of September the number 1 ranked team in France, Oncle Jed?s BBQ attended the 1st Brexia 4Star BBQ Championship held at the beautiful Mille Miglia Museum in Brescia, Italy. 26 teams from 7 countries from all over Europe were in attendance. As with all Kansas […]
By Galley and Beyond ? It is August and anyone working within the yachting industry is no doubt busy and in full swing. However, in another month (or two) some of you might not know what happens next and although you may feel that you are way to busy to think of this now,?the question […]
By Sara Parks – SParks Cuisine ? When it’s summer and it’s hot – this is one of my favourites! I just can’t stop using this simple spiralizer to make yummy crispy Salads.. Here I use a couple of zucchinis and then adding lemon juice and zest and a couple of big spoon fulls of […]
Ideal for those lacking time and working in confined spaces By Louise Vaughan-Arbuckle,? MAR MNFSH ? Healing massage, reflexology and sound therapy (tuning forks)? Stress affects different people in different ways. One thing is for sure ? extended periods of stress on the body have a detrimental effect. Your energy levels, mood swings, patience and […]
By Nordic Temptations ? If you want your diet to be low in fat and high in B-12, omega-3, omega-6 and essential fatty acids, you might think your only choice is a trip to the fish market. But a recent study from the University of Troms? shows that reindeer is one of the healthiest kinds […]
By Flim’s Thai Kitchen ?? Ingredients for one portion : Chinese/ Asian market is the best place to buy the ingredients. Tamarin sauce Fish sauce Oyster sauce Rice noodles Shrimp or chicken Green onion Carrot Bean sprouts Red paprika Spicy paprika ( if desired ) Vegetable oil Egg – 1 per portion For the preparation […]
Vendace roe – The Nordic caviar?by Nordic Temptations? ? The vendace, (Coregonus albula) also known as the European cisco, is a species of freshwater whitefish in the family Salmonidae. Vendace is found in freshwater lakes in northern Europe and in diluted brackish water in the Gulfs of Finland and Bothnia. It rarely grows more than […]
By Nordic Temptations ? Västerbottensost? cheese is a granular hard cheese of cow?s milk with a strong aromatic taste which has been stored for at least 14 months. The cheese has a characteristic pungent taste with an undertone of truffles which comes through best when there is a perfect balance between the bitter part of […]
By Nordic Temptations ? Hundreds of mushroom species growing in the wild in the Nordic countries are suitable for consumption. The total annual yield of edible mushrooms (only in Finland) is estimated at 1,000 million kg, which amounts to an average of 50 kg/ha. Boletes, milk-caps, golden chanterelles, trumpet chanterelles, hedgehog fungus, and sheep polypore […]
By Shalene Hutchinson – Shalene Hutchinson Luxury Toiletries ? The range of luxury toiletries for yachting has expanded immensely in recent years and choosing the best option for your guests can be a daunting task, especially if you are new to the chief stewardess role. Here are a few important factors you might want to […]
By Nordic Temptations ?? Dark and rich in taste, the Malax Loaf is made from wholegrain rye, baked on sourdough with no preservatives or additives.??The flavour is both sweet and sour,??the original production methods give the bread its natural, refined taste which only gets better with age. Today it is one of Finland?s most popular […]
By Nordic Temptations? ? The blue berries we have for sale are deliberately sold under false name, or would you know what we talk about if we called them bilberries? Wild bilberries (Vaccinium myrtillus) are many times richer in beneficial components than industrially grown blueberries. The wild bilberry is rich in trace elements, vitamins A […]
Mouth watering video made by Hospitality Media featuring Hayden Groves, former National Chef of the Year in 2013, prepares a seasonal dish using venison from the Denham Estate.
By Froggy Gourmet ? “I have to write this post as a short guide and reminder about the Kobe Beef on the market because not all of us are currently reading Japanese….” Chefs & Customers need to know that most part of the ?Kobe Beef Meat? on the market is in fact a common Japanese […]
By Service in the Air ??? Would you like a reception that takes your charter guests breath away? Optimise your Yachting equipment to create an event that will amaze your guests. Service in the Air – Acro Entertainment ensures that all logistical, technical, artistic and sensory aspects of your event are handled professionally and impeccably. […]
Video by The Culinary Institute of America and their Food is life blog ? Food Is Life? ? Create and Savor Yours at The Culinary Institute of America
By Harmonie Rock Therapy ?? Today?s lifestyles are extremely busy, and for most of us it will be difficult to find the time for the fortnightly treatment, yet when we make or find that time We are able to see and feel the benefits from the treatments into our daily lives. What is unique about […]
bluewater yachting, Gourmet Deliveries and Secret de Cuisine set up an excellent show for the?bluewater’s “Master Chef? competition on Friday the 15th. All chefs where cooking in the morning leading up to the semi finals. After a great luncheon served by So-sij for all of those who where participating and spectators the heat was turned […]
By JKQ Design / Galley and Beyond ? As a yacht chef you have very little time on your hands so to take photos of your creations during service is seldom feasible and in your downtime it may not be your highest priority to recreate that superb dish just to take a photo of it, […]
By Oasis Services? ? CV presentation truly counts! The most important tool at your disposal when applying for a new position, a well-written, professionally presented CV will significantly increase your chances of securing the all-important face-to-face interview with a prospective employer. During our many years of placing candidates in private service, we have frequently seen […]
By Sophie Maxwell – Raw Core Studio ? ? Stress, long hours, sugar, caffeine, lack of sleep, fizzy drinks, crew politics which drain and chip away at your emotions, high demands from above?does this sound familiar? On top of doing the wonderful job that yacht crew do comes the draw backs – which over time […]
If you are heading to the Adriatic this summer and enjoy your Asian cooking you might want to take note. Caraway is in Slavic languages often referred to as “Cumin” whereas normal Cumin is “Roman Cumin” so if you happily find Cumin on the supermarket shelf in Croatia or Montenegro it may actually be Caraway […]
Way back in 1990 there were?not many food magazines that was of the calibre of?Thuries so despite the need to translate the articles and recipes, the magazines were a given source of inspiration. This beautiful gastronomy magazine is still going strong and I highly recommend to visit their web-site and subscribe if you have an […]
How to make Carrot Air with Tangerine Granita – Molecular Gastronomy light foam ?by?MolecularRecipes.
How to make Reverse Spherification to Make Spheres with Liquid Inside ?by?MolecularRecipes.
by Jeanette K Qvarfot Galley and Beyond is something I have been mulling over for over more than ten years. It was meant as a place where chefs, stewards, stewardesses and others would be able to help each other out. It was put on hold as social media kicked in, however today there are so […]
The information in?the above posts/articles?where supplied?by the person or company it features. The information is believed to be correct, is given in good faith and is intended as general information to the public. Galley and Beyond has no liability of this information.