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?The Galley
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Menemen and other Turkish breakfast delights
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.
Artichoke à la Vinaigrette
By Food Sail Love • Narelle shows us the French way of cooking and eating the whole artichoke – just like Patrick prepared for her on their very first date. To this day, it remains one of their favourite simple light meals.
Kleftiko for Greek Easter
By Food Sail Love • Easter may be over but why not try this as an alternative to your next Sunday roast – make that slow-cooked Greek classic – Lamb Kleftiko.
A locked-down Easter picnic
By Narelle & Patrick Stevens & Food Sail Love
The importance of supplier / chef collaboration
‘An Altered Perspective’ with Chef Brad Kilgore and The Chef’s Garden
Tartiflette recipe
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 […]
The Language of Flowers
Edible flower inspiration by The Chef’s Garden ?
Tarte Tatin version for the holiday period
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 […]
World Food Championship – WFC
By Mike Rich ? ? Breasts ? Thighs ? If I was 16, these are the things I would be thinking about at 0300 on a Sunday morning. But I?m not 16, I?m in my 50?s and this is all I can think of at this ungodly hour. Why am I so obessesed you ask? […]
Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper
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 […]
The Chef Spoons story
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 […]
Oncle Jed?s BBQ at the 1st Brexia 4**** BBQ Championship, Mille Miglia Museum, Brescia, Italy
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 […]
Umami Roast Potatoes
By?Laura Santtini?? Umami Roast Potatoes Ingredients: 1kg floury potatoes, such as Maris Piper or King Edward 120g olive oil salt 2 tbsp parmesan cheese, finely grated 1 tbsp Taste #5 Umami Dust? freshly ground black pepper Method: Turn the oven on to 220?C/425?F/gas mark 7 and place a roasting tray with the fat in it […]
Yummy Crispy Salads
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 […]
Celebrating the Tomato
Tomato Tasting by The Chef’s Garden ?
Vegetarian Lasagna
A light Italian vegetable Lasagna by Donal Skehan ?
Spring Greens Ravioli
Spring Greens Ravioli?American Bounty Restaurant via The Culinary Institute of America ?
Celebrating The Cucumber
Celebrating The Cucumber with The Chef’s Garden ?
Creamy cottage cheese dressing base
A creamy salad dressing base can turn into diverse dressings, dips and spreads from The Culinary Institute of America ?
Crispy Rice Tuna Tartare Poppers Recipe
A great idea to make use of various offcuts and server them as appetisers by Make Sushi ?
Reindeer meat is as healthy as fish
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 […]
Flim’s Magic Pad Thai
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 […]
One Pot Buttered Chicken
One Pot Butter Chicken by Donal Skehan ? Perfect for a quick and easy dinner with little preparation.
Chef Nico Romo at The Chef’s Garden
Chef Nico Romo at The Chef’s Garden ?
Dashi Stock Recipe – Original Japanese Fish Stock
The basic stock to have prepared for your Japanese dishes by Make Sushi ?
Vendace roe / L?jrom
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 […]
Multicoloured sushi
Multi coloured sushi ideas to be expanded upon by Make Sushi ?? How will you colour and flavour yours?
Västerbottensost? – Over one hundred years as a trademark
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 […]
Summer Squash at The Chef’s Garden
Summer Squash by The Chef’s garden ?
Edible and fatal mushrooms growing in the wild
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 […]
Malax Loaf ? Sweet and Savoury
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 […]
Sea Urchin Ice Cream
Chef Jamie Simpson | The Culinary Vegetable Institute ? Peterpanmusicfull ? A behind the scenes video showcasing the creative process and the art of plating. “The Sea Urchin drags itself across the bottom of the ocean and picks up the flavors of the sea”
Bilberry – Blueberry?
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 […]
Seasonal Venison with Hayden Groves by Hospitality Media
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.
KOBE or not ? How do you know ?
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 […]
Chef Trevor Teich &
The Chef’s Garden
Chef Trevor Teich and The Chef’s Garden ?
Chicken Pot Pie – Donal Skehan
A lovely chicken pot pie by Donal Skehan in his Back to basic’s series with Kerrygold.
Food Photography tips with TopWithCinnamon
By Izy Hossack – Top with Cinnamon ? Small, quick and easy food photography tips from Top with Chinnamon.
Fairtrade Breakfast, The Bicycle Bakery – High Protein
By Hospitality Media – Fairtrade Breakfast, The Bicycle Bakery – High Protein ?
Create and Savor Yours at
The Culinary Institute of America
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
Preparing for your food images
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, […]
Butterscotch Pudding with Salted Caramel! – Donal Skehan
Butterscotch Pudding with Salted Caramel! Donal Skehan in his Back to basic’s series with Kerrygold.
Fairtrade Breakfast, The Bicycle Bakery – pancakes
By Hospitality Media – Fairtrade Breakfast, The Bicycle Bakery – pancakes ?
Chocolate Tart – Premier Catering Events
? By?Yohan Gouverneur & Premier Catering?Yachting Chocolate TartHere we go ! The second movie from our pastry kitchen ! Especially for you, the Chocolate tart by Yohan Gouverneur ! Caution : This video will make you hungry.
Wild Garlic Scones – Donal Skehan
Savory scones with with garlic by Donal Skehan
Cumin & Caraway note for The Adriatics
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 […]
Oca! from
The Chef’s Garden
Oca! by The Chef’s Garden – something new to try out? Watch the video to find out more of this lesser known vegetable.
Sweet Potato from
The Chef’s Garden
Sweet Potato verdicts from the chefs at The Chef’s Garden.
Basil from
The Chef’s Garden
Watch Farmer Jones from The Chef’s Garden talk about their Basil varieties.
A Walk Through the Garden
The Chef’s Garden
A Walk Through the Garden by The Chefs Garden – enjoy the walk 🙂
Soy Sauce Air – Molecular Gastronomy
Soy Sauce Air – Molecular Gastronomy by MakeSushi – Fun idea to be expanded upon.
Teriyaki Sauce and Thick Teriyaki Glaze Recipe
Teriyaki Sauce and Thick Teriyaki Glaze Recipe by MakeSushi
Mosaic Sushi Roll Evolution
Make something fun with your sushi presentation by MakeSushi – the possibilities are endless.
Mojito Molecular Gastronomy
Make your special drinks even more special by MakeSushi – Be inspired, adapt, create!
Basic Spherification to Make Caviar
How to make Basic Spherification to Make Caviar by?MolecularRecipes.
Carrot Air with Tangerine Granita – Molecular Gastronomy
How to make Carrot Air with Tangerine Granita – Molecular Gastronomy light foam ?by?MolecularRecipes.
Reverse Spherification to Make Spheres with Liquid Inside
How to make Reverse Spherification to Make Spheres with Liquid Inside ?by?MolecularRecipes.
Blown Sugar / Isomalt Sphere Filled with Smoke
How to make an Blown Sugar / Isomalt Sphere Filled with Smoke by?MolecularRecipes.
Disclaimer
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.