The Cabin Fever Cook™ - Yacht and Boat
For everything you need to know about safe food preparation and storage onboard any boat. The Cabin Fever Cook™ is a freelance journalist and writer with a lifetime of experience in the catering and hospitality industry. You can read more about the The Cabin Fever Cook™ or EMAIL him if you have a particular topic or question you would like covered. Click on the "Edition" quick links to go straight to your cooking topic of choice.
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Where to Start
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Menu Planning
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More Menu Planning
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How to cook with Venison
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Greg Haines' favourite recipes (Special Guest)
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Galley Housekeeping
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Crispy Roast Potatoes & Root Vegetables
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Roast lamb recipes & tips
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Canapés from Capri
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Cooking Seafood Safety
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Australia Day cooking
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Messing about in boats - fishing & tinnie cooking
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ANZAC Biscuits & Easter Buns
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Good Value Cooking
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The Salthouse Cafe
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Boat Shows & Cooking Tips
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Winning Recipes & Preparing Fresh Fish
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Recipes from Genoa, Italy
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Cooking Fish
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Christmas Recipes
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Australia Day 2010
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Contende Cookbook
Where to Start
Well, me hearties, you'll need to know a few galley secrets learnt the hard way from an old salt with chef's apron…
Even before you sail there's stuff to remember:
Find out and think about these variables –
- Length of the trip
- Number of crew
- Galley equipment
- Storage space
- Refrigeration space
- Sea sickness
Many modern craft still rely on blocks of ice for refrigeration, so follow the general rule of the tea clipper galley:
- Use dried, salted, tinned or preserved foods.
- Buy correct quantities but in portioned amounts. Several small tins of baked beans as against one large one that begins to deteriorate on opening.
Don't waste refrigeration space or risk food poisoning by thoughtless planning….perishable foods MUST stay cold!
Remember, preserved foods are safe to eat at room temperature without cooking. Heavy weather may force you to eat out of tins.
Write out a menu plan for each day away.
Calculate the quantities of ingredients required for each meal, times the number of crew.
Apply the list of variables and guidelines whilst deciding on the menu and, then again when deciding on the food order.
Allow one or more days for emergency depending on length of journey.
Allow one day extra prior to departure for supply or quality problems.
CFC
