Top Shelf

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 sanitary…

Read More

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 regretting that second helping of…

Read More

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 Chop under charter pump, on…

Read More

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 the 1980s?) has all the razzle dazzle of a…

Read More

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 day, returning to…

Read More

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 through 10…

Read More

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 day…

Read More

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 slaw served on paper…

Read More

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 “arrabbiata” personalities, Persol sunglasses, Negronis,…

Read More

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 Europe.…

Read More