Top Shelf: Fish tale from ‘bug’ town Down Under
Top Shelf: by Chef Tim MacDonald It’s late afternoon in Gladstone, Queensland. Crocodiles swim within meters of the local children, separated only by …
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: Rusty’s weekend market offers taste of Cairns’
Top Shelf: by Chef Tim MacDonald If 50 years on the Haight-Ashbury were an ashtray in a jumble sale, Cairns would have bought it. Gateway to the Daintree …
Top Shelf: ‘Breakfast Queen’ key to impressive buffet
Top Shelf: by Chef Tim MacDonald There is no more important session on charter than the breakfast session. It may be true to say that easy points are scored …
Top Shelf: A chef worth his salt sees the curveball coming
Top Shelf: by Chef Tim MacDonald Oh, sole chefs, we all know the scene. The guests have landed after the plane was delayed – not once, but three times –and …
Top Shelf: Linguini with seafood from Marina di Stabia
Top Shelf: by Chef Tim MacDonald There is no place like home … There is no place like home … There is no place like home … And for me, home is Italy and …
Top Shelf: Anna Pavlova
Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses. But …
Top Shelf: Rice paper rolls with green mango, shrimp and avocado
Top Shelf: by Chef Tim MacDonald Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a staple for the locals. …
Top Shelf: Antigua lobster case in point for buying local
Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And one of the biggest …
Top Shelf: RT’s Blueberry Muffins
Top Shelf: by Chef Tim MacDonald While on board my last vessel, I developed a unique relationship with the owner, RT. Three years ago, we started breakfast …
Top Shelf: Sweets’ Violet Gelato Gingersnap Short Stack
Top Shelf: by Chef Tim MacDonald What does it take to run an interior on a busy 180-foot (55m) charter yacht for a year? Not on rotation, but old-school style. …
