I’m a chef, not a writer

Luxury Yacht Cuisine

The winter season is in full swing. First guest trip was a success and my new Sous Chef Sebastian and I getting ready for our next charter. Needless to say I’m loving it! So here are just a few food pictures to enjoy!

Sous Vide cooked Octopus, grilled and served with Fingerling Potatoes, Chorizo, Almonds and Salsa Verde


Roasted Heirloom Beetroot, Anjou Pear, Goat Cheese Coulis, Mâche and Caramelized Walnuts


Seared Brandt Farm Beef Rib Eye Steak, Sous Vide Artichoke Barigoule, New Potato, Tomato Marmelade and Barigoule Emulsion


Mango Ice Parfait on Coconut Macaron Biscuit, Pomegranate Coulis and Toasted Fresh Coconut

For an upcoming large party I had to make some samples for plated mini dishes:


Beef Meatball with Zucchini and Pine Nuts, Tzatziki


NZ Lamb Lollipop, Borlotti Bean Cassoulet, Garlic Chips and Fernando Pensato Aged Balsamic


Prime Beef Tenderloin, Pickled Mustard Seeds, Merlot Reduction and Asparagus 


French Macarons, Raspberry…

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