galleyvantingaround

Banana bread

  I hardly bake on land, but long days on passage, profusion of fruits and endless requests from the kids for baking cakes (one of Anne’s favourite school activities), mean that...

 Category: Breakfast, Desserts, Recipes      Tags: , , , , ,

WHAT’S IN YOUR PANTRY? Or how do you provision for a long passage?

  The difference between my boat pantry and my house pantry in Sydney is that we don’t have the convenience of running to the supermarket whenever we run out of a...

 Category: Cruising life, Eating at sea, Main courses, Recipes      Tags: , , , , ,

Coconut Snapper

Inspired by Colombian seafood dishes (coconut sauce) and red snapper from San Blas fishermen (off Coco Banderos Cays). Colombians traditionally deep fry individual fish, but I prefer to bake a bigger...

 Category: Eating at sea, Main courses, Recipes, Starters      Tags: , , , , , ,

A taste of Colombia

  Earlier this month we spent 18 days in Cartagena, on Colombia’s Atlantic coast. It was a technical stop, to work on the boat rather than for tourism. Still, we all...

 Category: Main courses, Places to eat      Tags: , , , , ,

Crumbed lobster medallions with mango and chili coleslaw

Two years ago, we had the good fortune to spend 6 months cruising around the Eastern Caribbeans. From the Grenadines to the Bahamas, thru the French islands of Martinique, Guadeloupe and...

 Category: Main courses, Recipes      Tags: , , , , , , , ,

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Last month we drove nearly 800 kilometers for dinner at @cadeaurestaurant in Brunswick Heads. The menu was delightful, all my favourite European style dishes with local produce. Sadly the husband and wife team are finishing this week, they will be missed terribly.
Watercress veloute. An elegant, nutritious and delicious green soup to start a festive feast or have as a late supper after said feast. The recipe is easy and can be found @mimithor A Kitchen in France
Let’s begin this festive season with cookies. These are pumpkin spiced cookies, an adaptation of pryanikis, Russian gingerbread cookies. Traditionally made with honey and spices, then glazed, I substituted golden syrup and skipped the glazing with dusting of icing sugar instead. Perfect for tea time. Recipe from this month @deliciousaus
November classics: #seafood, #slowcooks , #roasts, #curries, pumpkin and turkey! Inspired by travels near and far, using local produce and whatever sits in the pantry.
Feeling like going meatless and taking inspiration from @ottolenghi book #ottolenghiflavour. The original recipe of Spicy Berbère Ratatouille calls for eggplants, capsicums/peppers, kohlrabi, and berbère spice mix. I substituted brown onions for the kohlrabi and baharat for the berbère mix ( similar flavour less heat ). Served it on steamed rice, with baba ganoush and makdous paste from @valleyfallscatering and a few cherry tomatoes for colour and freshness. The falafel and cucumber yoghurt are optional, I happened to have them on hand and added it for extra bull for the hungry ones…
We’re home and the cooking is easy. I pick the main ingredient and pair it with whatever is on hand that day. It’s a bit like playing mystery box, no one knows what’s for dinner until it’s in front of you! 😂
The last road trip we managed to squeeze in our European visit was from Paris to Liguria, Italy. 9 days, 3 locations, countless coffees and gelatos, heavenly breakfasts and a wonderful mix of traditional and modern Italian dinners. We expected to eat lots of pasta and pizza, what a delightful surprise to find there is so much more to Italian cuisine: foccacia, pesto and anchovies are everywhere in Liguria, served in a hundred different ways. We ate our fair share, as well as hearty meat dishes and delicate vegetable offerings. So many delicious discoveries! I didn’t want to leave, could have kept eating my way through the whole country!
Back from France and needless to say that we ate well ( 99% of the time 😂 ). From the generous hosting of family and friends, to traditional establishments, regional menus, a gastronomic dinner in a 15th century castle, a leisurely lunch by the beach, and of course iconic pastries… it has been such a unique and delicious journey. I wish we covered more, just ran out of time…a good thing for the waistline I guess.
I have not cooked for over a month. Instead we have spent the whole of July tasting our way thru other’s kitchens during a 28 day road trip around Northern Europe. Here are 10 of the highlights, many others deserve a mention, even a post of their own. Stay tuned…

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