The Triton

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Top Shelf: Chop’s Trifle Show

Top Shelf: by Chef Tim McDonald No crewmate previously encountered in my 10 years of floating around has been more dramatic, theatrical and over-the-top than …

Top Shelf: Smoke-and-mirrors performance never fails to impress

Top Shelf: by Chef Timothy MacDonald Nothing more than a disassembled pot noodle snack, this Porega (remember that “poor man’s Porsche” of …

Top Shelf: Mod Oz cuisine, à la Andrew Blake

Top Shelf: by Chef Tim MacDonald The single greatest influence on my career was undoubtedly Andrew Blake. It goes far beyond the pressed salad. Back in the …

Top Shelf: Out of the Box

Top Shelf: by Chef Tim MacDonald 4:30 p.m. … middle of nowhere … Tortola … late December … I am on my fifth coffee and trying to hack …

Top Shelf: The Birth of Aki-Maki

Top Shelf: by Chef Tim MacDonald Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner insisted that at least once a …

Top Shelf: Big Alvin’s Antiguan Mahi Ceviche

Top Shelf: by Chef Timothy MacDonald With our yacht about to cross to the Caribbean, visions of hot sauce, barbecue ribs, jerked chicken, mac ‘n cheese and …

Top Shelf: Bugs Bunny Death Row Dinner Box

Top Shelf: by Chef Tim McDonald I am a disciple of Anthony Bourdain’s loves and fascinations – simple pasta cacio e pepe, Italian women with …

Top Shelf: Thai Crab Salad with Lime, Hot Mint and Peanuts

Top Shelf: by Chef Tim McDonald I was a restaurant chef in Sydney and Melbourne in a former life, but greed and lust attracted me to yachting and Eastern …

Top Shelf: Lauren’s Lobster

Top Shelf: by Chef Lauren Loudon While taking in the beauty of the British Virgin Islands on one of my first charters as a yacht chef, I came across a local …

Top Shelf: White Chocolate Mirror Glaze

Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are not only in the limelight, on many occasions we have to be the limelight. Everyone has to eat, …

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Editor’s Picks

Working toward smooth sailing with crew visas

Working toward smooth sailing with crew visas

By Dorie Cox Yachts and their crew spend tens of millions of dollars on refits, maintenance and repairs, as well as provisions, …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue …

Mexican marina makes room for larger yachts

Mexican marina makes room for larger yachts

Paradise Village Marina in Puerto Vallarta, Mexico, has recently reconfigured the marina to hold more and larger yachts. The marina now has …

Triton Networking nets $1,500 for injured yachtie

Triton Networking nets $1,500 for injured yachtie

More than 200 captains, crew and industry people challenged the weather to attend Triton Networking last night with global marine travel …

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