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Tales of an Old Salt LIMITED Mussels and Prawns The Sydney Morning Herald December 30, 2008 summer herald 19 good living DIRECT OFFER $29.95 SHOW SOME FOR HERALD MUSSEL SUBSCRIBERS RRP $34.95 INSPIRATION FOR ENTERTAINING Available at all good bookstores or buy direct from The Sydney Morning Herald. To order direct call 1300 656 059 or visit smhshop.com.au/books Bouillabaisse Olive oil 2 brown onions, finely diced 1 celery stick, cut into 1.5cm pieces 1 leek, sliced Subject to stock availability. Postage and handling charges apply. Delivery to Australian addresses only and within 10 working days of purchase. All prices quoted in Australian dollars. Books are covered by 100% satisfaction guarantee for 30 days from date of order. 1⁄2 tsp ground fennel seeds 3 garlic cloves, minced 2 x 800g tins chopped tomatoes 1 tbsp tomato puree 1 bay leaf 1 tbsp brown sugar 600ml fish stock 1 generous pinch saffron soaked in HOLIDAY SEASON 1⁄2 cup hot water 350g white fish, cut into large chunks 350g snapper, cut into large chunks 400g raw, shelled, deveined tiger prawns 400g mussels Small handful flat-leaf parsley, sliced Sea salt Ground black pepper French stick Sailor’s delight ... on board Halcyon. Photos: Roger Paice Heat oil in a large heavy-based pan; sweat off onions and vegetables with fennel seed. As onions begin to go transparent, add garlic. Cook for three ONLINE OR IN STORE minutes. Add tomatoes, puree, bay leaf, Hurry while stocks last! sugar, fish stock and saffron then Includes current spring summer collection. *ON SELECTED STYLES! simmer for 30 minutes. Add white fish and snapper then Tales of an old salt LIMITED mussels and prawns. Put lid on and cook for 4 minutes. When mussels have TIME opened, take lid off, check seasoning, ONLY add parsley and stir. Traditionally, a A yacht chef shares the secrets of seafaring fare, writes Martha Tattersall. nice chunk of fresh crusty bread is put in the base of each bowl and the soup is SAILING north along the west coast ement on the stove or the oven and says Daniels. ‘‘When guests come 1099 High Street Armadale VIC • P: +613 9804 3900 ladled over the top. Or have the bread of Scotland, a refurbished 1929 an overheating generator, organis- on, it’s really cool because a lot of WWW.SPENCERANDRUTHERFORD.COM on the side. yacht, Halcyon, circumnavigates the ation was vital. the time they’re interested in you, Serves 4-6 isle of Aran and continues up to Holy ‘‘The great thing about working they want to know how you work Island. Misty mountain tops, cot- for Simmone was I would have to do and what you do, how you fell into tages and castle ruins dot the land- an excessive amount of food for an this game of cooking on a yacht or scape, while in the distance a minke excessive amount of people in a very working on a yacht. It’s really lovely whale rises to the surface and gan- short amount of time, so I learnt to to meet all these people.’’ nets dive. For the crew onboard, be efficient, really quick and multi- The differences between cooking these are truly halcyon days bring- task,’’ he says. Although he planned in a restaurant and on a boat are * A member of the Fairfax Publishing Group ing tranquil destinations, great food meals in advance, he often had to be apparent. After leaving Halcyon, he and seafaring friends. spontaneous and intuitive. spent six months working in Berlin Chef Andre Daniels spent nine ‘‘The thing about working on a restaurant Vau. ‘‘It was nice to have Event Manager months on the 95-foot Bermudan yacht is you have to be a bit of a that camaraderie in the kitchen ver- ketch, striving to make exquisite cowboy. You don’t have the time sus on a yacht, which can get quite Fairfax Media has an exciting opportunity for an experienced, committed events manager meals and great service as the yacht and of course, it’s only me doing it.’’ emotionally intense,’’ he says. ‘‘On to join the Fairfax Events team for a 12 month contract (with potential to extend) working with the Sydney Morning Herald’s new International Food Festival, to be held Chilli garlic and white wine charted its way along the coasts of Sea legs ... chef Andre Daniels. The guests would not have known. a yacht, you’re limited by time, you in October 2009. mussels with crusty bread Wales and Scotland, up through the ‘‘One time, we had guests on who can’t go too fine because you’ll be fiords of Norway and on to challenging endeavour and far dif- wanted a two-course meal for their working from 6am to 2am seven Reporting to the Festival Director, you will be expected to develop, manage and 1 brown onion, finely diced implement the festival program.You will have extensive major event experience, notably 1 garlic clove, finely diced Dartmouth in England’s south. His ferent to his Sydney days under children – six kids – and then, about days,’’ he says. ‘‘After a while, you in a food-related field, as well as a sound knowledge of the food and hospitality industry. 1 red chilli, finely diced experiences and some recipes he chefs such as Simmone Logue, Tony an hour after, they wanted a three- start going a bit crazy.’’ A good understanding of event marketing is also highly desirable. This is a full time 200ml white wine prepared are now published in the Bilson and Matthew Westhorpe. course meal for four adults,’’ he says. Despite this, he would have no position based at the Fairfax Media offices. 1kg fresh mussels cookbook Halcyon Days. ‘‘In the midst of cooking, the cap- ‘‘It was like a Benny Hill show. I was hesitation in returning to the sea. Freshly ground black pepper ‘‘It was a real blessing,’’ he says of tain would say, ‘Andre on deck, running around the place like a luna- Seeing the world is an obvious the time. ‘‘The night I went for the Andre on deck,’ and I‘d have to fly up tic and somehow I pulled it off.’’ drawcard. ‘‘I got to see places that I In a large pot, fry off the onion, garlic and interview for that yacht, I walked on deck, haul up the mainsail 70 foot The guests – sometimes sailing never would have even thought of Interested applicants are invited to apply online at http://careers.fairfax.com.au, chilli, then add the wine and reduce to get and I went: ‘This is going to be my high, help with tacking or turning enthusiasts themselves – were going to,’’ he says. ‘‘I have never ex- to job reference No. 516542, forwarding a letter of application accompanied by their resume.Applications close 5pm Tuesday 6 January 2009. rid of the alcohol taste. Add the mussels home.’ I knew I had the job even the boat around and then run back often a great addition to the crew. perienced anywhere as beautiful as and cover for three minutes; when all are before it had begun. I just felt intuit- downstairs and continue cooking. Up to eight people can sleep on Scotland. It was just phenomenal.’’ open, add some freshly ground pepper ively this is where I’m going to be.’’ ‘‘It was drama! Up, down, up, Halcyon and day sails meant Andre and serve with crusty bread. Against the backdrop of breath- down like a yoyo,’’ he says. could be catering for 14 people. Halcyon Days is published by Serves 4 taking waterways and open seas, he With a galley the size of a walk-in ‘‘Normally there is friction between Halcyon Yacht Charter, discovered cooking on a yacht is a wardrobe, the choice of just one el- the crew and it gets quite intense,’’ halcyonyachtcharter.com. TRAVEL SERVICE DEPART * JULY 6, 2009 $10,995 16 DAYS FULLY 2009 Ashes Cricket tour ESCORTED Jeff Thomson and The Age invite you to join them in cricketing heaven; the 1st and 2nd Test of the 2009 Ashes tour. Be there for the first ball of this highly anticipated series in Cardiff before experiencing the 2nd Test at the home of cricket; Lords. For cricket fans it doesn’t get any bigger than this and here is your chance to be a part of the action. PLACES ARE STRICTLY LIMITED. PACKAGE INCLUSIONS •Bath, Cardiff and London city tour •Premium reserved match tickets for Lords Test •Fifteen nights premium hotel accommodation •Premium reserved match tickets for Cardiff Test •Local tour guide and merchandise •Pre-Test functions hosted by •Breakfast daily Jeff Thomson CALL 1300 308 890 or visit smhshop.com.au/travel Terms and Conditions: *Prices are per person based on twin or double share. $2900 surcharge applies for single supplement. Tours operated by FanFirm trading as Sporting Edge. License 2TA5690. TCF: 2/8821. Airfare and Airline taxes are not included in the package price and will be invoiced separately at time of ticketing. Economy class flights with Qantas are available from $2,500 plus taxes. Business & first class upgrades are available on request. FBA 019.
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