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

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

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

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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:

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Beef Meatball with Zucchini and Pine Nuts, Tzatziki

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

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

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French Macarons, Raspberry…

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