Frittata – Italian style omelette
‘Omelette is the French word for the Italian ‘Frittata’. The difference is not only linguistic, but the cooking method is quite different. An omelette does not need to be turned over. It is folded in half in the pan and must be soft on the inside and golden on the…
Bechamel Sauce
This is one of the easiest and yet most difficult sauces! It has a French origin but is widely used in Italian cooking. It is a basic sauce that can be used in many recipes eg. Lasagna Ingredients (1 pint of sauce) 60g Butter 60g Plain Flour 1 pint Milk…
Toujours Provence
It’s been said many times that the beauty of the South of France, and more specifically the Cote d’Azur is the jewel in the crown of Provence, attracting thousands of visitors each year. Some chase the many trails of author Peter Mayle (A Year in Provence 1989, Toujours Provence 1991,…
Day 20 – Sunday 20th Feb
Dept mooring buoy at Lochmara Bay, last boat to leave, at 08.20 bound for Waikawa Bay to return Millenium Spirit to her rightful owners at Charterlink. She has been a great ride, comfy boat, steady and responsive sail and coped with all 9 of us for 5 nights and 6…
Day 19 – Sat 19th Feb
Last full day on board – sailing as crew today so will get some grinding exercise on winches (Lewmar 66’s!) Depart Tawa Bay in Tory Channel at 09.45 and raised main with first reef in place. Sailed across to Arthurs Bay in Bay of Many Coves, arriving at 11.45 with…
Day 18 – Fri 18th Feb
Left Ship Cove mooring at 09.45 – galley crew today (ugh!) Sailed upwind for 3 hours toward Cape Jackson to see the famous lighthouse (unmanned) perched out on a windy peninsula in heavy cross-currents. Stood on foredeck at mast facing forward and inhaling expansive vista of horizon and blue, blue…