Tuesday, 19 April 2016

Basic Stone Ground Organic Cheese Bread Sticks

This is a great basic recipe for Focaccia, bread rolls, cheese sticks or what ever shape and bread flavour takes your fancy.  I do use a bread maker because I find it an amazing time saver but it will work if doing by hand too. By making your own bread there are no additives or preservatives and it is alot cheaper that buying organic stone ground bread.

Basic Stone Ground Bread Dough

250ml Warm Water
2 Tablespoon's Olive Oil
1 Teaspoon Salt
2 Teaspoons Sugar
3 Cups of Organic Stone Ground White Flour
2 Teaspoons granular yeast

Place the ingredients in order starting from the top into your bread maker pan and place on dough setting.  This generally takes 1 1/2 hours but bread makers vary.

                                        Preheat oven to 220 degrees Celsius

Once finished, remove from pan and shape into desired shapes, I cut mine into 8 then grated cheese and swirled it into the dough whilst twisting the dough and the buns simply shape into balls and cut a cross on the top so they can expand. Place on a lined tin or can use oil or flour on the tin so will not stick.

Let prove (rise) for 1/2 hour in a warm place, I place my tin in a plastic bag to prove for best results.

Place in preheated oven of 220 degrees Celsius and bake sticks or buns for around 25 minutes or until done this might be quicker or longer depending on oven and bun size.

Enjoy :)

Saturday, 18 October 2014


This 'chocolate' is just soooo yummy and has many beneficial characters too it.  Make from coconut oil which we now re-realise is actually good for us is a key component in this recipe.  Make sure you use good quality cocoa as many cheap and some main stream brands are of poor quality.  I used peanut butter as I had it on hand and it worked well.

Serve this chocolate with coffee or as part of a dessert.  Crew will just eat it randomly!! Breakfast, lunch or dinner lol!



1 cup coconut oil
1/2 cup honey 

1/2 cup nut butter, peanut butter, almond or cashew
1/2 cup cocoa powder (good quality)

A pinch of salt (Himalayan)


Melt oil, honey, butter don't leave this unattended as coconut oil has a low flash point and melt over a slow heat.  Add in cocoa and salt.

Pour into lined with baking paper square tin.

Freeze 1 -2 hours

Cut into squares or triangles. 

I leave it in the freeze just before serving especially in the tropics as coconut oil melts easily.

I like to infuse this chocolate with mint essence, soaked rum raisin, chopped nuts and crushed praline. 

This recipe is

Gluten free
Lactose free
Refined sugar free

Thursday, 2 October 2014

Yachting & Healthy Living: Can They Actually Co-Exist'? by OnBoard OnLine.

Angela Orecchio from OnBoard OnLine writes an interesting article 'Yachting & Healthy Living: Can They Actually Co-Exist'  Over the years I have seen many a slim new crew ranging from 18 - 28 step a board 'Ahoy Matey', young, slim, keen and ready to see the world.  As a veteran of this Super Yacht Living I lightly node my head and watch yet another one full into the 'Superyacht Lifestyle'.

Wine, spirits, fillet steak, cheese boards, luscious desserts, lack of water, long days, short sleeps, months of work and no play, strained crew relationships (where the sleeping arrangements change often) the high life.

Result; expanding waist lines, bad skin, numerous hang overs, change of mood, depleted nutrients, turning paradise into hmmmm, questioning if you actually want to be there.

Super yachting is a good life if you play it right and follow a few simple rules to create a healthy life style on-board.  Check out the article by Angela Orecchio from OnBoard OnLine 'Yachting & Healthy Living: Can They Actually Co-Exist'   .

As a Nutritionist as well as a chef getting nutrient dense foods on a daily bases and limiting food intake to your bodies requirements is one of the key factors to sustaining healthy longevity on Superyachts.  As chef's we play a key role in providing and educating crew as well as guests on healthy tasty food choices.

A nutrient dense sample menu

Wake up with Chai Seeds; Chai Seeds soaked in Coconut Water accompanied by home-made coconut yoghurt whirled with a pineapple couli.

Chef's Sourdough Seeded Spelt Bread topped with freshly made kale and sundried tomato pesto topped with free range eggs and served with a side of wilted spinach sprinkled with toasted garlic and sesame seeds cold pressed olive oil dressing.

Offer fresh juices through out the day from the juice fountain. These are nutrient dense add spinach, kale and vegetables rather than pure fruit that are high in sugar.  Water down with coconut water if sweet.

Wild rice crab salad infused with coriander and lime dressing.

Fresh tropical fruits of mango, papaya and banana served with Dark Chocolate Chai dipping sauce.

Pre-dinner drink; Summer Fruits Kombucha


Leafy green herbed Salad drizzled with lemon and avocado oil.

Snapper poached in lemon and dill seafood stock accompanied by oven baked crispy courgette chips and broccoli creme fraiche puree.

Apricot and coconut bliss balls coated with Fair Trade white chocolate.

Herbed Tea's or Coffee.

Personally I find nutrient dense whole foods so much more tasty than lifeless, processed foods.  One vital key to nutrient dense food is Fresh and Organic (where possible), these foods need little work to change them into a great menu.

Saturday, 14 June 2014

Toasted Pumpkin and Sunflower Seeds with Himalayan Salt

Truely ScrumptiousToasted Pumpkin and Sunflower Seeds with Himalayan Salt

These are super moorish and sooo good for you with pumpkin and sunflower seeds being high in good high-density lipids (HDL) omega-3 fatty acid.

These types of lipids (fats) carry fat and cholesterol away from all cells in the body and transport them to the liver for either excretion or to be re-utilised (recycled) therefore preventing cholesterol accumulating in cells which can have a negative impact on the body.

High in zinc which is a great protector (think of zinc like a shield) from stress, infections and toxins.

A good source of vitamin E which is a fat soluble vitamin that plays a large role in cell signalling so essential for optimum communication between cells.

Pumpkin seeds have many benefits, they positively influence the colon, spleen and pancreas are very good source of fibre so help with constipation.  Are beneficial in prevention and expelling of worms such as round worm and tapeworm from the digestive system.  You are probably going worms yuk! but this can be a big issue then cruising the world with coming in contact with an array of people and various countries where you body has not got the immunity build-up for their particular worm or pathogen.

Seeds can go rancid very quickly so always buy from a busy supermarket, shop or provisioning agent that has high turn over and use quickly once you purchase them.  Keep in a cool, dry place preferably in glass.

It is of great nutritional benefit to soak seeds before use as it expels phytic acid that prevents nutrient absorption into the body for further reading on this subject check out The Weston A. Price Foundation article.

Toasted Pumpkin and Sunflower Seeds with Himalayan Salt

Pre-heat oven to 150 degrees Celsius

3 cups of a mixture of pumpkin and sunflower seeds

1 tablespoon of cold pressed extra virgin olive oil

2 teaspoons of Himalayan Salt or to taste

Place seeds, oil and salt in a bowl. Stir to coat all the seeds with oil and salt.

Scatter onto a baking tray place in oven for 10 minutes keeping an eye on them at all times. Bake until toasted.  

Great for lunch boxes, scatter onto salads or over roasted potatoes and great on top of thick soups or pasta dishes enjoy :) PS; a great recipe to get the children involved with. 

Friday, 23 May 2014

Gluten Free Food and Allergy Show This Weekend In Auckland, NZ

If you happen to be having a refit in Auckland at the moment and wanting something to fill your weekend you are in luck for The Gluten Free Food and Allergy Show  in Auckland is on this weekend at the North Shore Event Centre,  24 - 25 May 2014, from 10am - 5 pm it is only $10 to get in.

 For anyone suffering from allergies or has crew members or guest who do, this will be a very informative show with free seminars, guest speakers such as

  • Niki Bezzant editor of Healthy Food Magazine speaking on FOD-MAP friendly food
  • Penny Jorgensen Adviser to Allergy NZ speaking on Diagnosing and Managing Allergies
  • Anna Richards, Registered Dietitian speaks on Gurgling Tummies and Irritable Bowel
Along with other interesting speakers and topics. 

Exhibitors include

  • Asthma Auckland
  • Eco Store
  • Food Box
  • Be Good Organics
  • Coeliac NZ
  • Cere's Organic
  • Kiwigarden
  • Mother Nature
To name a few.

Even if allergies are not an issue on board your Superyacht it is always good to keep up with the play as many future guests could have allergy food intolerance's this will be a great show filled with yummy food and interesting info.

Enjoy :)

www.naturalabundance.co,nz extremely delicious Extreme Chocolate and Kumara Cake available at East West Organics in West Auckland, Naturally Organic over in Albany, Mangawhai Village Market and other great organic stores, or email them on their website www.naturalabundance.co.nz 

Thursday, 22 May 2014

Smoking Fish adds a multitude of options to the Superyacht Chef's Repertoire ..........

Fishing is often the entertainment for long voyages between countries, continents or islands so coming up with an array of fish dishes is essential for the Superyacht Chef.  One way that can turn fish into a multitude of dish options is smoking the fish.  Within this simple cooking method there are heaps of options within itself, use whiskey, rum, wines, different sea salts, herbs, lemon pepper the list goes on especially with a good imagination. 

Smoking Fish

Below is a YouTube clip on how to smoke fish, our marinading paste recipe is

2 Tablespoons of good quality sea salt
1 Tablespoon brown sugar
Optional a capful of whiskey or rum

These quantities depends on size of fish so judgement call is required.

Rub the marinade all over the fleshy side of the fish or fillet and leave to marinate in the fridge over night or for longer than 5 hours.  Some people do wash off the marinade and then dry the fish out but we don't bother we just simple rub off the marinade.

I have two ways of smoking either moisten the Manuka Wood chips 1/2 hour before or do a dry wood smoke and some people moisten the wood with a little whisky, beer or wine and leave overnight to soak in. 

Lemon pepper and herbs such as dill or lemon thyme can be added to the fish just before smoking it, after the marinade is removed

Follow the YouTube clip below and remember not to lift the lid during the smoking process around 15 minutes if using a Kilwell Smoker and leave for 5 minutes to rest after the methylated spirits is all burnt off. 

Wednesday, 21 May 2014

Nutrient Dense and Delicious NZ Anzac Biscuits

These biscuits are very easy to create, a nice heath option for crew afternoon tea or just to have in the biscuit tin for snacking on espcially delicious coated in dark chocolate.  Mix and match your favourite seeds and nuts to create a different flavoured biscuit such as cashew and sesame seed or Brazil nut and sunflower. Add a combination of nuts and seeds will add a greater nutrient profile as they each have there own nutritional strengths. Very high in fiber so great for digestive health. Enjoy :) 

Gluten Free NZ Anzac Biscuits


1 1/2 Cups of Organic Rolled Oats
1/2 Cup of Coconut Flour or unsweetened coconut
1/2 Cup Chopped nuts such as walnuts, almonds, cashew and Brazil nuts
1/4 Cup of seeds such as linseed, sesame, pumpkin and sunflower
2 1/2 Tablespoons coconut oil
2 Tablespoons of local honey 
1 teaspoon natural vanilla essence
1 Tablespoon water
1/2 Cup Sultanas


Pre-soak sultanas in warm water or warm orange juice for 5 minutes.

Whizz in a food processor oats, coconut, nuts and seeds.

Add in oil, honey, vanilla and water and process.

Add in sultanas and whizz until sticky.

Bake 150 degrees Celsius or 300 F or gas mark 2 for 20 - 30 minutes

These will keep for 5 days in a cool cupboard.

Freeze well.

Anzac Day is a historic day in New Zealand and Australian History here is the link to find out more

Sunday, 23 February 2014

Superyacht Cuisine Basil, Spinach and Walnut Pesto

Basil, Spinach and Walnut Pesto

 As you all well know I love to make most of my food from scratch if possible or at least know how to make it from scratch.  This basil, spinach and walnut pesto is one such item that I like to have in my fridge most of time.  This an array of possibilities from adding to pasta, topping canapes, spreading of ciabatta rolls, placing in stuffed breads or topping chicken breast.  Since I am not tolerant of dairy especially cheese (even though on occasion I just can't resist) I like to make my pesto dairy free therefore no Parmesan Cheese.  Personally I prefer it and it make it a lot cheaper to make too if your yacht is on a budget.

For this pesto I used walnuts which are cheapest brought in the bulk food area of your local supermarket or bulk food store. Make sure it is a busy shop as nuts can go rancid easily so high turn over is essential. If walnuts are not your thing substitute with almonds, Brazil nuts or pine nuts.

Basil requires a warm climate or warm window seal to grow so is a summer crop.  Make the most of this delicious recipe that is teaming with health benefits.  It contains a high amount of (E) beta-caryophyllene which has been noted to help with arthritis and inflammatory bowel diseases.

My personal favourite way to have pesto is spread thickly on organic sprout bread and topped with freshly picked tomatoes from the garden.

Basil, Spinach and Walnut Pesto

1 Cup of packed Basil leaves (washed and dried)

1 Cup of packed Spinach leaves (washed and dried)

3/4 Cup of Toasted Walnuts pieces (Toast in a skillet on stove top)

1 1/2 teaspoon of lemon juice

1/2 teaspoon of Himalayan Salt or other natural salt

150ml of Extra Virgin Olive Oil

Place all the ingredients into a good processor and whizz until desired consistency.  Place into clean jars.

Makes 2 small jars, use within 4 days.

Toss through pasta, dollop over a salad, spoon pesto through shredded chicken for a salad or simple spread on your favourite bread.  

Enjoy :)

Saturday, 22 February 2014

An inspiring film that exposes the food industry and essentially the government that supports it......

Hunger For Change, an inspiring film exposing the truth about the food industry and essentially the government that supports it.....

This film opens up the truth on the food industry and essentially the government that supports this industry.  The addictive nature of sugar,  and how we are making ourselves sick with the type of food that passes through our mouths. 

Chit Chat

After a crazy busy Christmas, New Year period that then continued into January then February posts have been few and far between so I apologise for that.  But most chef's of Superyachts would totally understand since this time of year can be extra busy with people escaping from the winter cold and chartering yachts or using there own yacht more often.

I have been very busy collecting and photographing an array of delightful recipes for this coming year.  As I am growing older and gaining more knowledge of food I am realising the great potential of food and nutrition to prevent and heal the body from many diseases that are coming common place in today's world.  So the focus for this year is to move to more nutrient dense food items and provide the knowledge I learn along the way on how food can prevent and heal the body.

I find nearly every charter has a person with allergies, food intolerance or on a special diet so having a basic back ground on this is very helpful in the Superyacht industry.

Have a lovely day where ever you are in the world :) Namaste

Wednesday, 25 December 2013

Wednesday, 18 December 2013

Clouds and Cloud Formations

On yachts of any size and type most crew will do a lot of cloud observations during watches.  I have found over the years I have a far idea on what the clouds means through shear thousands of hours of sky watching.  But to make it easy here are some You Tube clips explaining whats going on.  I love the second one even though it is long, so vintage as obviously it is lol!
A great Wiki link into clouds and there meanings ......

You Tube Clip;

I love this film from the US Defence Department, so vintage

Antigua Charter Yacht Show Cheffing Competition Results

Antigua Charter Yacht Show finished on the 12th of December 2013 congratulations to the  winners of the chef and stewardess competition which is as follows

Chef Competition

Category 1: Yachts 160 feet and over 
1st place: Chef Anders Pedersen of M/Y Altitude
2nd place: Chef David Hawkins of M/Y Sealyon
3rd place: Chef Tami Ayers of S/Y Marie 

Category 2: Yachts 100 to 159 feet 
1st place: Chef Jake Luke of M/Y Crowned Eagle
2nd place: Chef Tracy Ireland of M/Y Safira 
3rd place: Chef Nate Cox of M/Y Lady J

Category 3: Yachts 99ft and under
1st place: Chef Gisele Lannamann of S/Y Aurelius
2nd place: Chef Caro Uy of S/Y Skylark
3rd place: Chef Adrian Martin of S/Y Matau

Stewardess Competition

Category 1: Yachts 160 feet and over 
M/Y Teleost 

Category 2: Yachts 100 to 159 feet 
M/Y Crowned Eagle

Category 3: Yachts 99ft and under
S/Y Alethia

I personally was not able to be there but I hear it was yet another wonderful event. Now its straight into Charter/Owner season, it is astonishing how quickly the Caribbean Season comes around.

Wednesday, 11 December 2013

Aromatic Lentil Dhal, full of flavour and so good for you...

Aromatic Lentil Dhal

Yesterday I looked into my stores to see a container of bright orange lentils starring at me and I immediately had a craving for Dhal, such a simple dish especially in busy charter times.  Filling and satisfying teamed with garlic naan bread and apricot chutney.  A great meal for crew and nice served with lamb, chicken or fish for guests.
The recipe for my Lentil Dhal is as follows

Aromatic Lentil Dhal


1 cup of red lentils washed
3cm fresh ginger sliced or I do use ginger spice if no fresh is available in the house.
2 bay leaves
1 cinnamon stick
2 Tablespoons of butter
1 large onion diced
2 garlic cloves crushed
2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon of garam marsala
1/2 teaspoon chili flakes
2 Tablespoons of lemon juice
1/2 teaspoon of Himalayan salt
1 Tablespoon chopped coriander leaves

Naan bread or poppadoms

Place lentils, cinnamon stick, bay, ginger in a large pot with 3 cups of cold water.
Bring to the boil and reduce to a simmer for 10 - 12 minutes, stirring to prevent it sticking to the bottom.

Heat butter and add onions and garlic cook for 3 minutes add remaining spices and cook for 1 minute, add lentils and lemon juice cook through for 1 - 2 minutes and stir in coriander.  Serve with garlic naan or poppadoms and apricot chutney.

I placed fresh spinach in mine and cooked for 2 minutes at the end.

Gluten Free Option serve with Poppadoms

Friday, 6 December 2013

Antigua Charter Yacht Show, enjoy the week a head...

For those of us who are at the Antigua Charter Yacht Show, wishing the chef's and crew all the best for the competitions.  Enjoy the many events occurring during this great annual event and make the most of meeting all the delightful and interesting people that come on board over the next week.  There is a 20% chance of rain today so keep chamois's at hand .....

Have a lovely week,

Cheers Clare

Thursday, 5 December 2013

My Yoga Online, change your life forever ....

I am very excited to announce that I am a 'My Yoga Online affiliate', click through the banner on the right to check out this absolutely wonderful website.  My Yoga Online is filled with yoga practices for all levels, pilate and dance classes, nutritional information articles and videos as well as an array of general information on healthy living.

I personally love the lifestyle programmes that you can sign up too. The programme is sent to your email box over a period of time of your choice with yoga practices, nutritional information and much more.

As the crew I have worked with on Superyachts know I love yoga and I have roped a few crew into daily practice.  Check it out, go on a free trail from the 10th December for '12 days of Gratitude'.

Natural Abundance Frozen Blueberry Coconut Shake

Blueberry Coconut Shake

This shake is I would have to say one of the most yummiest things I have tasted in my life!.  Coconut water is naturally hydrating due to electrolyte's. Here is some excellent links to sourcing your coconut provisions

Coconutty UK 

Pure Coco NZ - excellent coconut product resource.

Blueberry Coconut Shake

250ml coconut water
2 Tablespoons of coconut powder
1 Tablespoon of coconut sugar
1/2 Tablespoon of natural vanilla essence
200ml of organic blueberries

Simply blend together and serve

An idea for the Caribbean or tropical climates would be using frozen pineapple pieces and mango.  This will be my next shake, will post results soon.

Sunday, 1 December 2013

Whats going on in December 2013?

I can't believe it is already December! and the Antigua Charter Yacht Show is only 5 days away. I added in the NZ and London Christmas parties because not everyone will be in the Caribbean of course.  If you are in the Caribbean enjoy the culture, crystal clear waters and wonderful tropical feel that the Caribbean has.  Enjoy your December and remember to Breath to keep calm and carry on :)

Antigua Charter Yacht Show, 6 - 12th December

Antigua Charter Yacht Show 14th Annual Chef Competition, 6 - 12th December

St Croix Christmas Boat Parade 2013, 14th December

Salon Nautique de Paris, 7 - 15th December

National Heroes Day, Antigua , 9th December

Superyacht Management Meeting, Insurance, London 10th December

Nelsons Dockyard Antigua, Christmas Day Champagne Party, 25th December

Kingdom Day St Maarten, (Day Off) 15th December

Christmas Day, 25th December

Box Day, 26th December

New Years Eve, 31st December

Britomart Beach Party New Years Eve 31st December, Auckland New Zealand

Battersea Park Christmas Party, London, 31st December, London, UK

The Caribbean Events Calender has all the big and little events going on in the Caribbean, always informative for crew and guests as well as provisioning as towns may be busy on these dates.
Caribbean Events Calender 2013/2014

This Caribbean Public Holiday Calender is very handy especially when organising provisioning and charter work. Check out this excellent link below.
Caribbean Public Holidays Calender