Top Shelf
Top Shelf: Low Country Boil hit in Papua New Guinea
Top Shelf: by Chef Tim MacDonald On a bucket list tick-off period of my career, I have accepted a mission this winter to check out yachting in Australia and its…
Top Shelf: Thai immersion yields tasty results
Top Shelf: by Chef Tim MacDonald Living life large, like Paul Gauguin, I have based myself in the Bing Lee 3 love shack on the tropical island of Koh Samui.…
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 Tropical rainforest…
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 “hazard nets,” and the sun begins to…
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 with…
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,…
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. Along with the…
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 annoyances – and…
