The Triton

Timothy MacDonald

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comment at editor@the-triton.com

Author Archives

Top Shelf: Sunchoke Vichyssoise with Smoked Salmon and Golden Quail Egg

Top Shelf: by Chef Timothy MacDonald All that glitters is not gold. But when in desperate need to elevate a dish to new heights, gold, silver and bronze leaf …

Top Shelf: Banana-Coconut Bread

Top Shelf: by Chef Tim MacDonald Two quick Wadadils at the Rubis corner gas station and I board the English Harbour-to-St. Johns rocket. Think Gene Wilder’s …

Top Shelf: Chook in a Bag

Top Shelf: by Chef Tim MacDonald “What’s good, Phil?” asked an incoming Bambini Trust client as famous Sydney artist “Phil” exited the small Italian …

Top Shelf: In charter season, a helper worth her weight in cake

Top Shelf: by Chef Tim McDonald Ask any sole charter chef what they want most for Christmas and I’ll bet you, sure as nuts, they will say a reliable helper …

Top Shelf: Thai Spicy Banana Blossom and Pearl Salad

Top Shelf: by Chef Tim McDonald First encountered at Noiy’s on Samui – a hippy, rough-cut-diamond sort of speak-easy that sits not far off the main ring …

Top Shelf: So Fran macrobiotic salad

Top Shelf: by Chef Tim MacDonald “Tell him to study macrobiotic,” shouted the boss down the line to the captain while giving food preferences. On hearing …

Top Shelf: Ease ‘surprise dessert’ panic

Top Shelf: by  Chef Timothy MacDonald As a sole chef in the 50-60m category, it’s hard scrabble. It’s harder scrabble floating around Cuba with the …

Chocolate recipe to remember Lewis Burke

Lewis Burke was a deckhand on our yacht, M/Y Elixir, part of a special “golden crew” this time last year. I was saddened to hear of his recent death. Lewis …

Top Shelf: Bing Lee cooks quintessential Thai street food

You will not find a Thermomix, sous vide cooker nor flash foam maker here. No powders, espumas, crumb nor slow-cooked food in a plastic bag. You will not find …

Top Shelf: Kermit’s àpres sorbet show

Top Shelf: by Chef Tim McDonald Often overlooked by charter chefs is the “easy money” period post main course. More often than not, overstuffed punters …

Editor’s Picks

Odessa crew top in teamwork, agility

Odessa crew top in teamwork, agility

The crew from M/Y Odessa won the final day crew challenge at the third annual Acrew’s Sint Maarten Rendezvous held at Yacht Club Port de …

U.S.-based seaplane picks up yacht passengers in Cuba

U.S.-based seaplane picks up yacht passengers in Cuba

By Dorie Cox Private yacht guests in Cuba were picked up by a seaplane in what Cuban officials call the first seaplane landing in more …

Stew Cues: Table seating, service order dictated by varying factors

Stew Cues: Table seating, service order dictated by varying factors

Stew Cues: by Alene Keenan Some of the most frequently asked questions I get regarding mealtimes are how to seat the guests at the …

Top Shelf: Sunchoke Vichyssoise with Smoked Salmon and Golden Quail Egg

Top Shelf: Sunchoke Vichyssoise with Smoked Salmon and Golden Quail Egg

Top Shelf: by Chef Timothy MacDonald All that glitters is not gold. But when in desperate need to elevate a dish to new heights, gold, …

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