It is well known that charcuterie is a branch of cuisine devoted to prepared meat products, such as bacon, ham, sausage, salami, terrines, galantines, ballotines, pâtés, and confit, primarily from pork, but it also can be made fro...
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We all like a spot of plonk every now and again but, have you ever thought about having a decent collection of wine for your home once you leave the yachting industry? Or have you ever thought about wine as a long-term investment?...
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As a crew member in the yachting industry I´m sure that you have had your fair share of faulty wines! With (in some cases) inappropriate storage conditions on yachts resulting in dry, hot and moving environment, wines tend to matu...
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Venison Gusto is proud to launch their Chefs Competition. Entries must be received by the 19th February and the lucky winner will receive a 500€ Venison Gusto voucher.
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You cannot see it and you cannot always recognize it by reading the label but, unfortunately, most of the meat in the supermarket these days has gone industrial and it is also affecting the food on board superyachts.
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This time of year always calls for a glass of Champagne to celebrate, especially on New Year's Eve, so we thought we'd answer some questions so you know a little more about the famous bubbly!
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Venison Gusto, supplier of luxury charcuterie, has been busy with a number of educational tastings for superyacht chefs and crew along the French and Italian Rivieras. At these events, Gabor Ivanacz explained how to cut and prepar...
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The raison d’être of food and wine pairing is to enhance the gastronomic experience of a meal, be it a lunch on the beach or an exclusive dinner in a three star restaurant. Here are some tips to bear in mind when choosing the perf...
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Your boss or charter guest has asked you to decant a bottle of wine. But how long do you decant it for and how do you know which wines should be decanted in the first place? Here is our guide to help you on board!
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While Champagnes are usually the bubbles of choice on board luxury yachts, we have seen a huge rise in Prosecco orders the past few seasons. Even outside the yachting industry, Prosecco has been booming worldwide with sales growin...
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How many times have you served just one glass of wine from a bottle and the rest has gone to waste? Now there's a solution called Coravin - a simple device that allows you to pour a glass of wine without pulling the cork.
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Important notice from the MCA on recognized certificates for food safety onboard - for Ships' Cooks as well as others processing food in the galley - which clearly states their position on online courses.
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A chemistry graduate who claims his new gadget can filter out sulphites in wine as it is poured is seeking $100,000 on crowdfunding site Kickstarter. The device, named Üllo and pronounced ‘oo-lo’, is described by developer James K...
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Chef Tim MacDonald is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career and why he wanted t...
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That which is made with love, effort and knowledge has a greater possibility to succeed. However, this is not possible without natural resources.
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Chef Andrew Murphy is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career as a chef.
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Chef Stephen Jones is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, he talks about his career and overall experie...
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Chef Stephen Jones is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring superyacht chefs. Speaking to Ellie Barker, he talks about his career, what inspires hi...
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Venison has always been a top quality choice when it comes to red meat and the quality of Hungarian free-range venison is famous throughout Europe. Hunting genuinely wild, sustainable Red Deer and Wild Boar, Grey Cattle and Buffal...
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Bordeaux En Primeur 2014: “I think that the En Primeurs market – except in a great, great vintage – is largely moribund, it is largely dead, for now,” Robert Parker. When the world’s most influential wine critic, Robert Parker, an...
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Chef Alix Verrips is one of the mentors involved in the new Penum Yacht Chef Mentor Program, which was set up to support and develop aspiring chefs on board. Speaking to Ellie Barker, she talks about her career as a chef and her ...
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The exact origins of the celebratory gesture of raising a toast are lost in the mists of time. There is enough evidence to suggest that cultures as old as those we know performed some version of making a toast.
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We are excited to launch the “Penum Yacht Chef Mentor Program”. The goal of this informal program is to connect established Yachting Head Chefs with: Crew Chefs, Second Chefs, Sole Chefs, Junior Chefs, Sous Chefs – all aspiring y...
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Have you ever wondered exactly what your wine tastes of? Of for that matter, wondered why wine-geeks talk of wines tasting of a plethora of things other than grapes, or any other kind of fruit for that matter?
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For most people the word Sherry conjures up images of sticky brown liquids dragged reluctantly from the same bottle in Great Aunt Mildred’s drinks cabinet, Christmas after Christmas, and forced to be sipped, even more reluctantly,...
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Following on from last month’s article exploring common wine myths, Rod Smith of Riviera Wine Academy shares six more things to be taken, unlike most red wines, with a pinch of salt. Cheers!
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With the conservation measures required by the International Commission for the Conservation of Atlantic Tunas (ICCAT) in place, technically the Atlantic and Mediterranean Bluefin Tuna is now no longer endangered. Which is great n...
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Tuna belly is an often overlooked ingredient but it is in fact very versatile and high in omega3. There's only a small portion available per tuna and often expensive, but it's worth it.
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With approximately 80% of the world’s Blue Fin Tuna catch being used for sushi, we help unravel the mysterious names for all the different sushi cuts from this wonderful fish.
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Do you check if a wine is bad by smelling the cork? Do you blame the sulphites in wine for your headaches, or turn your nose up at drinking red wine with fish? In the first of a two part series, Master of Wine Rod Smith explains ...
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