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 …
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.comAuthor 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: 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 …
