Sampling the finest Caribbean Gastronomy on your Luxury Yacht Charter

The Caribbean is often described as the crossroads of the world, thanks to the trade winds that lead many from all over the world to the British Virgin Islands. History has seen a succession of conquerors and cultures pass, bringing with them many distinctive foods, flavours and styles of cookery that remain very popular today. The Arawaks were followed by the Caribs, who saw explorers and sea captains knock on their door as they travelled in the search of the New World. Colonists, settlers and descendants of Spanish, Dutch, English and French origin brought with them their respective cultures and cuisines. The East Indian population left their mark on the local cuisine with their distinctive curries [Colombos}, condiments [Chutneys] and Roti, which remain present to this day.

The African Slave population brought many exotic foodstuffs, such as Okra and Yams, as well as many greens, beans and roots. These ingredients combined with their cooking techniques and seasonings created Creole cookery and famous dishes such as Gumbo, which can be found all over the Caribbean and southern United States. Whilst browsing the Internet, we came across a fantastic recipe on the Sugar Apple Blog for a Spicy Chicken and Sausage Gumbo, which we thought we would share with you. The combination of the holy trinity [Celery/Bell Pepper/ Onion] with the spice of the chilli pepper, smoky sausage and okra is a match made in heaven!

Spicy Caribbean Chicken and Sausage Gumbo
1 pound okra, cut into 1/4? slices
6 tablespoons cooking oil
1 large green bell pepper, cored, seeded and diced
2 stalks celery, diced
2 medium onions, peeled and diced
1 scotch bonnet or other hot pepper, minced (optional)
2 cloves garlic, peeled and minced
1 pound andouille sausage or smoked kielbasa, cut in half lengthways and cut crosswise into 1/2? slices
6 tomatoes, peeled, seeded and diced OR 2 tins diced tomatoes
4 cups chicken stock
1 bay leaf
5-6 sprigs fresh thyme
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 pounds boneless, skinless chicken breasts or thighs, trimmed of fat and cut into 1 1/2? cubes

Not much of a cook? Want your own private chef to cook you a taste of the Caribbean? Want to sample some of the best Caribbean cuisine on your own luxury yacht charter? We would love to make both of these things a reality and arrange an experience of a lifetime on a crewed catamaran, motor or sailboat. We have a great selection of boats for all budgets and one of our favourites this month is MOONSTONE, a 62ft Sunreef Catamaran with 4 fantastic cabins. There is no better way to enjoy her this Winter than to host a private dining event with close friends and family in her open-plan saloon. Accommodation is provided in 3 double en-suite cabins and a twin, which are decorated in a contemporary, yet classic style.

For more information on how to charter this yacht, please follow the link on the yacht and contact one of our senior brokers. Alternatively, send an email enquiry to [email protected]. Watch this space for more information on the Caribbean and which yachts to charter this Winter.

Posted on November 12, 2012 by admin — No Comments ↓

Chartering a crewed Catamaran in Anegada, British Virgin Islands

Anegada, the second largest of the British Virgin Islands, is an extremely popular charter destination for snorkelers and scuba divers. As the only coral reef island in the Virgin Islands (the rest are all volcanic islands), Anegada is home to many rare species of marine life, including needlefish, stingrays, parrotfish and sea turtles. The island is also known for its famous rock iguana and beautiful fauna including wild orchids.

Anegada takes its name from the Spanish word for “drowned”. As it is not a volcanic island, Anegada is relatively flat and can be difficult to navigate by boat. At it’s highest it is just 26 feet above sea level. Before the advanced global tracking systems of the modern era, mariners often couldn’t see it and became trapped in the coral of Horseshoe Reef which, at eighteen miles long, is the largest barrier coral reef in the Caribbean and the fourth largest on earth.

Visitors can dive down to sunken ships or snorkel in the turquoise waters from one of the white, sandy beaches such as Loblolly Bay or Cow Wreck beach. Much of the island’s best marine life can be found among the wreckages of Spanish trading ships and British warships. Despite its size, Anegada is the most sparsely populated of the main islands; it is almost like having your own private beach.

After a long day soaking up the sun, many chose to dine at restaurants that serve fresh lobster. Often found in the deep waters off the North Drop, the locally caught lobster have a reputation as the best in the Caribbean.

Anegada is the perfect place to charter a yacht over the festive period. It is an island that really embraces the spirit and traditions of Christmas. The lighting of the biggest Christmas Tree in the BVI, with more than 15,000 lights, has become an annual event. The tree, which stands at 35 feet high, is lit on first Saturday evening of December each year as part of a cultural event that brings together the island’s community.

One yacht that would be perfect for friend and family charters in Anegada is CATSY, a fantastic Sunreef 62 Catamaran, who was voted as the Best Multihull Over 51 Feet at the 2011 Tortola Charter Yacht Show. She has plenty of living space and beautiful al fresco dining areas with stunning views of the Caribbean scenery.

You can find more information about Anegada yacht charters on our website. If you would like some advice and help in planning a trip to the BVI, please send us an email to [email protected], where one of our Brokers would be delighted to assist you.

Posted on November 9, 2012 by admin — No Comments ↓

Chartering in the BVI on our Top 5 November Crewed Catamaran’s, Part I

Following on from October’s edition of our top 5 luxury charter yachts in the West Mediterranean, November’s edition aims to bring you the very best crewed catamarans for the upcoming BVI and Caribbean season. There is no better way to spend your christmas vacation than in the natural beauty of the BVI with both friends and family on a luxury crewed catamaran charter, which allows you to relax and spend time with loved ones. Tortola is renowned for being one of the leading sailing destinations in the world, with beautiful white sandy beaches and turquoise waters. The north coast of the island is where you will find the best beaches, perfect for sailing, surfing, scuba diving and snorkeling. The turquoise waters of Smugglers Cove, on the western tip of the island, are particularly popular with snorkelers but never feel overly crowded. It really is paradise.
The first of our top crewed catamarans is CATTITUDE, a 75ft Privilege Alliaura with 4 beautiful cabins and a great crew. She is brand new and offers a sumptuous black and white decor throughout, giving a contemporary yet elegant feel to the vessel. All four cabins have en-suite bathroom facilities, making this a great option for chartering with a close set of friends, as each couple will have their own suite. The master cabin features a generous suite, with a king sized bed, his and her sinks, a jacuzzi bath tub and a hydro massage shower. Guests will find all the modern technology that they will need, including the very latest iPod music system, as well as a large set of water toys to keep the kids happy! She is booked over Christmas and New Year, but remains at your disposal for many weeks in December, January and February so don’t miss the opportunity of a lifetime to charter her in the BVI or the Grenadines.

The second of our favourite crewed catamarans is IN THE WIND, a 62ft 2011 Sunreef with 4 stunning cabins. The Boatbookings.com view of this yacht is simple: “A high performance luxury sailing catamaran – guaranteed to exceed expectations” She is a great choice for your Christmas luxury yacht charter and will not disappoint even the most discerning guests. She has plenty of water toys and games on board, including water ski’s, Sea-doos, kayaks and diving gear to satisfy the whole family. Her styling is bold and incorporates dark wood with bold fixtures and fittings, making her quite unique in the crewed catamaran market. Her cabins are spacious and comfortable and provide excellent sleeping quarters for both friends and family. There is no better way to enjoy this luxury crewed catamaran than on her Flybridge, offering great space for the whole family to relax, socialise and soak up all that the BVI has to offer.

If you would like to find out more information on how to charter in the BVI or anywhere else in the world, please do so via our website www.boatbookings.com. If you are interested in any of the boats listed, please enquire through the page links to the yachts or send an email to [email protected]. Watch this space for Part II of our favourite November luxury crewed catamarans. To view our top 5 yachts for the upcoming season in the Western Mediterranean, please click here.

Posted on November 9, 2012 by admin — No Comments ↓

The highlights of the Cannes Boat Show 2012!

KADIMO'S, a luxury Couach 37m Motor Yahct — KADIMO’S, a luxury Couach 37m Motor Yahct

The Cannes Boat Show 2012 came to a conclusion this weekend after another successful yachting exhibition. The Vieux Port de Cannes and Port Pierre Canto played host to over 500 luxury motor yachts, sailboats and catamarans. Here at Boatbookings.com, we spent all day on Friday at both ports to visit yachts from some of the most prestigious yachting brands, such as Sunreef, Sunseeker, CRN, Baglietto and Couach.

Two of our favourite contrasting yachts on show were KADIMO’S and AQUALIBRIUM. KADIMO’S is a luxurious 37 metre Couach Motor Yacht with 5 beautiful staterooms. On board, we enjoyed the combination of dark wood and cream furnishings, as it created a sense of luxury and comfort, whilst remaining light and airy. She has a great saloon, which would be a fantastic room for entertaining friends and family. The saloon includes large windows, which provide natural light all around the yacht. Our favourite part of KADIMO’S was her top deck, which provides great space and comfort, as well as a Jacuzzi. She has a great crew of individuals from all around the world. In particular, a lovely head stewardess from South Africa, as well as an Irish chef who provides some of the best gastronomy on the water. We would not be able to recommend her highly enough for a week long charter in the Mediterranean.

AQUALIBRIUM, contrastingly is an older yacht but equally as special. We would describe her as elegant, classy and somewhat regal. She has been kept in fantastic condition and we particularly enjoyed the touches of laurel green throughout. This CRN Ancona 40m luxury motor yacht enjoys great proportions and offers guests with the very best home comforts on the water. All of her staterooms are a great size and include the finest touches, such as luxurious linen and gold taps. She has great entertaining spaces, both internally and externally, making her a great choice for entertaining friends or family. AQUALIBRIUM has no permanent berth and is available from many ports along the French Riviera, including Monaco, Antibes and Cannes. We would love to help organise a charter of a lifetime on board AQUALIBRIUM!

The Cannes Boat Show 2012 was one of the best so far with many new products launched. For example, the Frauscher 1017 LIDO, a very elegant and modern day motorboat, which would not look out of place at the most prestigious ports on the Riviera. She can accommodate up to 10 guests and is surprisingly spacious for a 10m motor yacht. Frauscher now only produce hybrid boats, proving their innovative nature, especially providing the same performance as their petrol rivals. Her aesthetics, design, comfort and green credentials make her one to watch out for!

Another boat that caught our eye in the news was the Luxury MIG 675, a 22 foot vessel which runs solely on hydrogen, reaching speeds of up to 70 knots. She is constructed in Aluminium and only weighs 1300kg, despite including a bathroom and a leather/teak interior.

We now move onto the Monaco Yacht Show, one of the worlds most prestigious events in the yachting calendar. We are very excited about the products on offer so watch this space for the latest news and gossip!

Posted on September 18, 2012 by admin — No Comments ↓

Lunch Aboard Charter Sunreef 70 Catamaran MUSE: Chef Caro Reveals Her Champagne Jello Recipe, Perfect for Holiday Entertaining

During the 2011 Antigua Charter Yacht Show we were invited on board MUSE for a delightful lunch prepared by Chef Caro Uy. Prior to being seated on the spacious aft deck, we toured the yacht and were impressed by the cheerful interiors and surprised by a cabin configuration that accommodates nine adults and three children.

MUSE is a spacious Sunreef 70 that features three doubles, two twins, one single and a Pullman, making it an ideal option for families with children. The yacht is very informal, not showy or ostentatious, guests can relax without worry that their young ones will endanger artwork and décor. The Owner successfully designed interiors with the charming ambience of a house in the south of France.

While the heart of MUSE is home, the soul is food. Chef Caro and her husband, Captain Jez Fletcher, are world travelers and both love to cook cuisine incorporating menus and ingredients from distant lands. Captain Jez invites guests of all ages to assist with the handmade pasta that they can hang on a rail above the galley counter.

Our lunch on the aft deck of MUSE that day started with a course of delicate prawns dusted in coconut and served on a locally grown pineapple wedge. This was followed by pork belly confit marinated overnight in a dry rub of coriander, cumin, rosemary and sea salt and slow cooked, also baked pork ribs inspired by Vietnamese cookery, finished in a Vietnamese caramel sauté with balsamic and tamarind glaze. These innovative and delicious dishes were a testimony to the creative talent that seems to come quite effortlessly to Chef Caro.

The dessert was a delightfully effervescent champagne jello, which we all decided was perfect for any final course, but particularly for the forthcoming holiday celebrations. We asked Chef Caro for the recipe, which, transcribed below, presents a very clear picture of how easy it is to do at home, as well as the endearing charm of Chef Caro.

Champagne Jello
Ingredients:
12 sheets or 2 packets of Knox unflavored gelatin
1 coffee mug water
1 coffee mug sugar
1 bottle champagne

“You start off with ½ a coffee mug of water at room temperature. I’m very low tech. Dump in either 12 sheets or two packets of unflavored gelatin and stir it through the water, this is called blooming the gelatin. You let it soak up a bit of the water so that its easier to dissolve later.

Take a small pot and pour another ½ coffee mug of water and a full mug of sugar. Warm up gently until the sugar is dissolved, kind of like bartender syrup, and pour this into the bloomed gelatin. At this stage it will look like a grainy mess. Stir it through to dissolve it nicely and just let it sit to cool. You can do this in the morning, then have a cup of coffee, or do your face, that’s what I do.

Here’s the trick; the sugar and gelatin syrup, which has been well mixed through, should be just nice and cool, not setting. It should be in a big mixing bowl because the next thing to do is get a bottle of champagne, cava or prosecco. This is really important; you resist the temptation to just down the champagne yourself. Instead you must dump the entire bottle into the bowl, a very liberating experience.

Give it a quick whisk through, pour it into a non-reactive container, plastic or good stainless, give it a quick taste, but not for the reason you think. You taste it to see if you want a little squisher of lime or lemon juice. I used a quarter spoon for brut champagne, if you’re using a demi-sec that somebody mistakenly gave you and you think, well I’ll make a bit of champagne jello, you may want to use a bigger squisher.

Pop it in the fridge for four or five hours. If you prefer you can pour it into nice little shot glasses or martini glasses and layer it with berries soaked in Cointreau. Do not use pineapple or kiwi because they have an enzyme that dissolves the protein in the gelatin, use any other fruit you please.

The trick to preserving the bubbles in the champagne is to be sure the syrup mixture is cool but not yet set. Do not put it in the refrigerator to cool because the sides of the container will start to gel to quickly. As you can see, it’s dead easy and tends to be very popular!”

Thanks so much Caro! Happy Holidays!

Click here for details and information about chartering MUSE in the Caribbean or Mediterranean.

Chef Caro Uy won third place in the Concours de Chef at the 2011 Antigua Charter Yacht Show.

Follow this link to explore Yacht Charter in the Caribbean.

Posted on December 16, 2011 by admin — No Comments ↓