Our Galley

Our Galley
Cooking on a boat should be fun. It is slightly, no, a lot different to cooking in your stable kitchen. Not always is the sea all turquoise water and postcard calm. Pots and pans love to skim off benches, the oven, if not secured correctly, loves to open by itself and throw your latest creation across the galley floor. Living onboard is so much simpler and easier with little imagination and a relaxed approach. This will get the best out of your galley and you. I just love cooking seafood that we catch and fresh produce we gather onboard "Our Dreamtime" during our travels. You will find my recipes easy to follow and they won't take a lot of time to prepare in your galley afloat or kitchen ashore. It’s all about leaving time to enjoy life! I used to mix all my own herbs and spices but no longer. Now my secret to quick and tasty gourmet meals is the YIAH range (Your Inspiration at Home). These are all-natural seasonings, spices, salts and other items inspired by ethnic regions and custom blended to make cooking fast, simple and healthy. Take a look at the YIAH page below for details. I hope you enjoy Our Galley.

Thursday, 29 June 2017

Catching and Cooking Crab.




Whether it is mud crab or blue swimmers you are catching, you are in for a culinary delight once you have bagged and cooked them. In our opinion there is nothing quite like fresh crab! On "Our Dreamtime" we love catching crab and will at any anchorage try to find a suitable spot to drop our pots. Not always successful but we do pride ourselves on regularly having a good feed of crab.

Mud crabs are certainly one of Australia’s most tasty crabs and while they are found in the northern part of the country, those taking a cruise to the north, should at some point go on a crabbing mission. If your not sure ask someone in the anchorage your staying in. You just might find a crabber willing to take you along and show you some tips.

Like all of the tastiest seafood’s available, it is always a mission to clean, cook and eat them. But at the end of the day, if you’re willing to go through the rigmarole of doing so, you’ll be pleasantly happy with a belly full of yummy crab.

Mud Crabs can be found along the entire Queensland coast in sheltered estuaries, tidal flats and rivers lined with mangroves. They also inhabit tropical to warm temperate waters from Exmouth Gulf in Western Australia to the Bega River in New South Wales.

Photo: Qld Fisheries
As a marine and estuarine animal they're usually found in shallow water, but berried females occur well offshore. They favour a soft muddy bottom, often below tide level.
The colour of Mud Crabs varies, from dark olive-brown to greenish-blue and blue-black. Patterns of lighter coloured dots cover their walking legs.

Officially, Mud Crabs are 'omnivorous' scavengers. But they're also cannibalistic, eating other crabs as well as barnacles, bivalves and dead fish.


There are a variety of crab traps, in different shapes and sizes, including round, square, pyramid, collapsible and net types. Dillys and hooks have been banned for catching Mud Crabs.  We use the traditional round collapsible type. They are easy to store on deck in a purpose made canvas bag.

Crab pots are available from most fishing supplies outlets. Almost every pot is now made of string mesh. Which crab pot you choose is up to you and your budget. The cheap rectangular pots are as good as any, but you must check and repair them constantly, as the old crab will either walk out, or chew his way out. 

Crabs like fresh bait, so some crabbers will change bait twice a day. Fresh fish or frames and heads are excellent, in particular whole mullet (score the flesh down the the bone). Chicken carcass or necks, and kangaroo meat and bones are also good but the secret is: it has to be FRESH.

A mud crab has two very big and strong claws. They are so strong in fact that they can crush your finger, hand or foot should it grab you. Instantly you’ll be in excruciating pain and it is best to break off the top or bottom pincer to release the grip. Should you pull the entire arm off; the grip will still be in place. When ever your catching mud crabs, always be careful you really don’t want to be caught out with one of these nasty critters holding onto your finger.

Rob searching for the right spot
Where you put the pot is the most important part of the mud crab hunt. During heavy rain, or 'the wet' in the tropics, the rivers are high and fresh and crabs, like most other fish, can not survive in fresh-water, so they move out along the shallow coastal flats. That's where you put your pots at that time of the year.

But during the dry as the salt water intrudes way up the rivers and creeks you follow this salt water intrusion.

Also drop your pots in very small creeks and deep gutters as crabs use these as highways into the mangroves.

Queensland law states you are allowed four pots per person, (we carry only four pots and find this is enough) and 10 male crabs PER PERSON IN POSSESSION. It is NOT 10 crabs per day. (it's illegal to take female crabs in Queensland). Minimum 'take' size on male mud crabs is 15cm. For up to date information  https://www.daf.qld.gov.au/fisheries


Female Mud Crab NO TAKE


Download the PDF that Qld Fisheries have supplied here

Cleaning and Cooking MUD Crab.

Cooked mud crab are a wonderful Orange/red colour

So now that you have caught them you need to clean them. If you wish to clean them prior to cooking follow the following steps. You can always clean them after cooking. If you prefer this method jump to the cooking steps.

Cleaning Muddy’s is quite easy, if they are still alive try to pin down using a solid item such as a small piece of timber or other item. 









  1. Pin them up against something solid like the back of a bait board to keep the claws away from your fingers.
  2. With a firm grip, pull the tail up and with your thumbs under the tail push forward separating the shell from the carapace.
  3. Keep pushing forward to remove the shell from the carapace.
  4. With both hands, grab either side of the crab holding tight the claws and fold the crab in half downwards to break the underside. 
  5. Place on the edge of something sharp and break the body in half.
  6. Once the crab is in two, clean the inside removing the gills and organs.
  7. After the crab is cleaned it is ready to be cooked and eaten.

Cooking Mud Crabs

Wash the mud crabs thoroughly. If you haven't cleaned the crabs as above because the idea of this is to scary or to inhumane. Place live green mud crabs into ICE SLURRY for 35 Minutes in a container or bin, or in the freezer for 35 minutes. They go to sleep, and die.
  1. Bring pot with a good handful of salt to the boil.
  2. Place Mud crabs in pot.
  3. Bring to BOIL again and then cook for 22 minutes.
  4. In another container or bin add another 3 handfuls of salt to the ice slurry
  5. Once cooked, place mud crabs into this and when cool, clean them in the slurry water. This way the FLAVOUR with salt stays within the mud crab. 
  6. With a firm grip, pull the tail up and with your thumbs under the tail push forward separating the shell from the carapace. 
  7. With both hands, grab either side of the crab holding tight the claws and fold the crab in half downwards to break the underside. 
  8. Once the crab is in two, clean the inside removing the gills and organs.

Eating Mud Crab.


Mud crabs are very delicious. If you haven’t caught mud crabs before, I suggest you get some pots and give it a go, one taste and you’ll want more. Its also a great way to meet new friends, sharing a fresh catch of crab with others in the anchorage is fantastic. Below are a few ways we love to eat crab.

Sharing crab catch with International cruisers. Bundaberg Qld.


A catch of crab in Bundaberg
 
Just on freshly baked bread.

With a lovely cool crisp white.
You can find our favourite recipes on the Seafood Page of Our Galley ... Crab Recipes and in our Ebook Our Galley - Sensational Seafood


Blue Swimmers 


Blue Swimmer Crabs (sand crabs) are highly sought after crabs both commercially and recreationally in the coastal waters around Western Australia, Queensland New South Wales and Victoria. They are much sweeter in taste compared to mud crabs, but many people find them fiddly to shell. Karen is our master sheller onboard so the crabs are cooked and shelled in no time.

Crabbing is a lot of fun!
Also known as Blue Manna Crabs, these crustaceans have 2 long front claws, 3 sets of smaller legs and a rear set of paddlers. They swim and scuttle sideways and are very quick movers along the seabed and as swimmers.


Male and female Blue Swimmer Crabs are distinguishably different in appearance. The males have a blue shell, longer claws and on the underside of the body their flap is long and narrow. Females have a brown/green shell and a much broader and rounded underside flap than the males. When a female has eggs, the flap will hold a sponge-like cluster of yellow eggs. Female and undersized crabs must be returned to the water immediately in all states. 



Measuring a Blue Swimmer Crab correctly is very important and should not be taken lightly as hefty fines can be imposed on those caught with any undersized crabs in possession. You are required to be in possession of an approved gauge which is available at local tackle shops, each state varies in size. Measure the crab horizontally across the widest part of its top shell (carapace), along the widest protruding rear spikes. If each spike touches the gauge you have yourself a sized and legal crab. Note measuring procedures differ in NSW, crabs are measured vertically from the notch central to the eyes at the front across to the centre of the rear of the carapace.

Male and female Blue Swimmer Crabs are distinguishably different in appearance. The males have a blue shell, longer claws and on the underside of the body their flap is long and narrow. Females have a brown/green shell and a much broader and rounded underside flap than the males. When a female has eggs, the flap will hold a sponge-like cluster of yellow eggs. “Berried” females and undersized crabs must be returned to the water immediately in all states.

Sand crabs are a great fun catch for youngsters, be aware they can still give a nasty bite. 

Size & Bag Limits / State Fisheries

In Western Australia, the minimum legal size limit is 127mm across the carapace (back shell), personal daily bag limit is 10 crabs and the boat limit is 20 crabs. (Take note that 2 licenced fishermen are required on the vessel to catch the boat limit of 20 crabs). A recreational fishing licence is required for all crabbing methods in WA and the legal apparatus is 1 hand-held blunt wire hook per person, 1 wire scoop net per person or 10 drop nets per person or boat. Further information can be obtained from www.fish.wa.gov.au/

In Queensland, the minimum legal size limit is 115mm across the carapace and there are no personal daily bag limits or boat limits. A recreational fishing licence is not required in QLD and the legal apparatus is 4 crab pots or dillies (or combination) per person or boat. All females, “berried” or not, must be returned to the water immediately. Further information can be obtained from www.daf.qld.gov.au/fisheries

In New South Wales, the minimum legal size limit is 60mm across the carapace and the personal daily bag limit is 20 crabs. A recreational fishing licence is required in NSW and the legal apparatus is 1 wire scoop net per person or 1crab trap per person. Further information can be obtained from http://www.pir.sa.gov.au/fishing

In South Australia, the minimum legal size limit is 110mm across the carapace, personal daily bag limit is 40 crabs and the boat limit is 120 crabs. A recreational fishing licence is not required in SA and the legal apparatus is 1 crab rake per person or 3 drop nets per person. Further information can be obtained from http://www.dpi.nsw.gov.au/fishing

Crab pots varies substantially in each state. Some states allow certain pots and others prohibit them. Nets, pots, dillies and traps differ in required dimensions and features. Floats, ropes, weights and name tagged apparatus also need to be taken into consideration. So check local fishing guidelines prior to placing your pots in the water. Large fines can be applied. We use the same pots for swimmers as we do for mud crabs.

Scooping for blue swimmer crabs is very popular in shallow estuaries. Fishermen can walk in the water with a wire scoop net attached to a long handle and when you see a crab start to scuttle, do your best to scoop it up in the net. Catching them sideways is easiest, but they can be very quick so you need to be too. No bait is required, just your focus and quick hand and eye coordination. 

State recreational fishing rules and regulations are subject to change. Season closures and licences can be enforced, size and bag limits can change, as can permitted and prohibited fishing apparatus. It all has to do with protecting breeding stocks in the applicable areas. Ensure you keep up to date with current fisheries regulations and research online (links above) prior to fishing in unfamiliar territory.

Cooking and Eating Swimmer Crabs

These delicious Blue Swimmer Crabs are your reward for all the effort, which is fun in itself. 

  1. Boil a large pot of boiling water, add a handful of rock salt or sea salt.
  2. Place as many crabs as you can fit in the pot and boil until they start to float. 
  3. Cooking usually takes about 8 minutes for a legal sized crab a little longer if you are lucky enough to bag a larger swimmer.


Cleaning the cooked crabs is the messy part. 

  1. When they have cooled down pull the underside flap right back and continue pulling it around to remove the shell from its back. 
  2. Break the shell-less body in half and remove the bodily organs and fluids and then rinse the meat thoroughly. 


Enjoy!

Fresh Sand crab Omelette is an all time favourite on Our Dreamtime.

Singapore Chilli Crab


Swimmer Crab recipes can be found on Our Galley - Seafood Page or in our Ebook Our Galley - Sensational Seafood

Wednesday, 21 June 2017

Yes, Yes we all know about Pina Coladas but Coconuts are so much more ....

Young Green Coconuts are great for Pina Coladas.

The coconut sold in Supermarkets throughout Australia are de-husked, hard, brown (stone like) ripe coconuts or young, unripe, green coconuts, still with a little husk remaining. Sold and located in our produce departments. Queensland and Northern Territory dwellers are fortunate to have a temperate to hot climate where coconuts thrive. Though coconuts are not native to Australia, it has generally been accepted that the coconut originated in the Indian-Indonesia region and float-distributed itself around the world by riding ocean currents. 

We now see them on all of our beaches in the North, this is partly due to the Old Government having a Coconut Tree plantation on Brampton Island many moons ago. We are still fortunate to come across many coconuts on the island beaches we sail to, and quite often we can harvest these if we are not in National Parks. Brampton Island


Under the husk they are a brown nut full of nutrition. Once the husk is removed the brown shell has three eyes at one end. Inside is a further thin, brown, coat called the testa: the creamy-white, firm flesh of the coconut is attached to this. The middle of a coconut is hollow and filled with a sweet liquid known as coconut juice or coconut water. The testa of a coconut hardens as the coconut ripens. Where as young, unripe, green coconuts have white flesh still soft and jelly-like with a slightly more ‘milky’ water (this liquid is not coconut milk or coconut cream).

A young coconut should make a sloshing sound when shaken and feel heavy for its size. A mature coconut should also feel heavy and contain liquid. Avoid any that have sunken eyes or cracks.

Storage
  • Coconuts should be stored in a cool place, be it the pantry, fridge or freezer because low temperatures suppress infection by micro-organisms, to which coconuts are prone. 
  • Freezing changes the consistency of the coconut, actually making the meat softer and easier to process.
  • For dried (shredded) coconut, it is best kept in an airtight container in the fridge once opened. A jar with a re-sealable lid works perfect to keep coconut fresh and handy. 
  • A young green coconut should be eaten within 2-3 days. 
  • A fully ripe coconut will last a couple of months. 
  • Pieces of fresh coconut flesh should be kept refrigerated. 
  • Coconut water can be stored up to 24 days in refrigerated condition at 5-7 degree centigrade. Store coconut cream/milk in the refrigerator for no more than a week. It can be frozen for up to 3 months.

Opening Coconuts is not easy and requires great care. Of course we have all seen how the Pacific islanders open them with a very large machete and sharp spike. But as galley cooks unless we have Rambo out on deck we need a more sedate way of accessing the flesh.
  • After husking. Place a whole mature coconut shell in a preheated oven at 180C 4 for 15 minutes. This will help shrink the flesh from the shell. 
  • To extract the water, place the coconut in a bowl to hold it upright. 
  • Use a drill (clean the drill piece first) to bore a hole in two of the eyes. 
  • Turn the coconut upside-down and drain the water into a slightly smaller bowl. 
  • To split the coconut into two halves, either hold the coconut in one hand and firmly strike around its circumference with the back (not the blade) of a heavy knife or cleaver. The coconut should naturally break in half. 
  • Alternatively, place the whole coconut into a strong plastic bag, take it ashore and hit firmly against a rock. Use your natural caveman skills.
 This is a great skill to have Ernst on Middle Percy Island shows us how

Cracking open a whole coconut and the payoff is the beautiful fresh, round flavor that walks the line between savory and sweet. Fresh coconut gives haunting, rich depth to Southeast Asian, Indian, and Jamaican curries and stews and adds texture and nutty sweetness to fruit salads, cakes, and cookies. Add coconut milk or cream to soups, curries, yoghurt or desserts. Use freshly grated coconut in curries and creamy puddings, or lightly toast it with spices and use as a seasoning. Desiccated coconut is made from the dried, white flesh (copra) of the coconut. Use in place of freshly grated coconut. It is also delicious added to meringues, cakes, biscuits and cream tarts, for a gorgeous tropical flavour.




Coconut meat is rich in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous, source of potassium. It's high in saturated fat, but natural coconut oil enhances your immune system, improves digestion, helps the body absorb minerals, and improves your overall cholesterol ratio. The thin brown skin is edible and high in fiber. Coconut juice is just about the best source of electrolytes around--the balance is identical to what's in our bloodstream. For more information http://www.naturepacific.com


Let's look at a few culinary benefits arising from this humble seafaring nut. One of the best things about cooking with coconut is it’s versatility. It can balance sweet, savoury, spicy, salty — you name it, coconut can handle it. Here are a few ways of cooking with it, whatever its form.

How to make coconut cream and coconut milk.
  • peel away the brown skin from the white coconut flesh 
  • place the flesh into a food processor with some hot water. 
  • Blend thoroughly, then squeeze the mixture through some muslin or a clean tea towel into a plastic, china or glass bowl (coconut reacts to metal) and set the liquid aside for 20 minutes. 
  • The coconut cream will float to the top of the milk and can be spooned off the surface. 
  • This process can be repeated to make extra coconut milk. 
  • One coconut yields about one cup of coconut cream.



Coconut Water .... Naturally refreshing, coconut water has a sweet, nutty taste. It contains easily digested carbohydrate in the form of sugar and electrolytes. Not to be confused with high-fat coconut milk, coconut water is a clear liquid in the fruit's center that is tapped from young, green coconuts.
  • Mix chilled coconut water with a few splashes of ginger beer and a squeeze of lime for a tasty tropical drink.
Fresh Coconut water was added to our Wild Goat
Stew Middle Percy Island.


Coconut Milk ..... can be used as a lactose-free, vegan milk substitute in countless capacities: stir it into your coffee, whip it into cream, add it to baked goods, or make it into yoghurt. And if your diet excludes dairy, you may just be surprised by how smooth and creamy dairy-free ice cream can get. 
  • Seafood loves all things coconut milk. Seriously, it's a major love affair—the kind that spans ceviches and curries, noodles and stir-fries. 
  • Combine it with curry paste and use it to steam mussels. 
  • Coconut milk on its own might make a pretty unmemorable dipping sauce, but add in some sweeteners or savoury spices and it's a whole different story. We like it simmered with red curry paste until thickened and then livened up with lime juice, soy sauce, ginger, honey, and fish sauce makes a great dipping sauce. 
  • Or change tacks entirely and boil it up with sweetened condensed milk, butter, and a pinch of salt for a sticky-sweet sauce perfect for drizzling on any sweets. 
  • Yes, yes, we all know about Pina Coladas, but coconut milk's great for so much more. But what about using it in an invigorating breakfast shake sweetened with maple syrup. 
  • Have a juicer or blender .... Throw in ginger, lime, mango, and pineapple mix it with coconut milk and ice for a summer drink.

Coconut Oil.... Organic Cold Pressed Coconut Oil is so good because: Coconut oil is high in MCT's, rich in lauric acid. When used with a complete and healthy balanced diet, coconut oil can help boost your metobolism Great for baking, frying and using in every aspect of cooking food A perfect natural alternative for skin and hair and your pets. For more information http://www.naturepacific.com

Before you learn how to cook with coconut oil, it’s helpful to understand a few facts about this fat. 
  • Unlike most vegetable oils, coconut oil is solid at room temperature. 
  • Coconut oil will melt at 22C.
  • Depending on your location coconut oil may likely be liquid unless refrigerated.  
  • To avoid the need to hack away at your coconut oil you can simply melt it and pour it into ice cube trays. Silicon trays are great for this you can just push them out. Refrigerate the coconut oil until it’s solid. Pop the coconut oil cubes out of the tray and store them in an air tight container.
  • Coconut oil has a high smoking point of 250C This makes it optimal for almost all cooking. If you’re deep frying I suggest using sustainable sourced palm oil, which has a high smoke point.

Coconut Meat .... is high in fibre, with one cup containing 7.2 g, which is more than 20 percent of the recommended daily amount for most adults. For more information http://www.naturepacific.com

Here are some great ways to enjoy the coconut meat.

Toasting helps bring it back to life, giving it a fresher, crispier, slightly chewy texture. Baking coconut also brings out its natural oils, making it toasty and delicious.

The first method is to spread shredded coconut meat on a baking sheet and bake in the centre of the oven at 280C stirring every two minutes for 12 to 15 minutes, or until golden brown and crisp. Immediately transfer the toasted coconut to a plate to halt it from toasting further in the hot pan. Sprinkle coconut strips over oatmeal or granola, or toss them with nuts and dried fruit for an easy-to-eat and satisfying sailing snack.

The second way to toast coconut meat is on the stove top. This method is often preferred, as you can watch it turn golden and immediately remove it from the heat once it’s toasted to your liking. For this method, preheat a non-stick pan over medium heat. Add coconut and heat, stirring often until coconut is golden brown. Remove from heat and scrape onto a plate. Store toasted coconut at room temperature in an unsealed container for up to one week.

and for a twist

Bread it...... Instead of panko or bread crumbs, try coconut! It’s a great with seafood or chicken, and can handle being baked or fried. 
  • Shred the coconut meat.
  • lightly toast it and then pulse in your food processor until you have a bread crumb consistency. Use this crumb as you would Panko or bread crumbs.



for more information on Coconut Products we recommend http://www.naturepacific.com

NATURE PACIFIC is a joint Australian-Fiji company specialising in the development of certified organic and ‘organically grown’ Island products and traditional remedies that have been part of daily life through out the Pacific for centuries.

Our Galley does not receive any money or products from Natural Pacific we recommend them because we believe in their products.




Monday, 19 June 2017

How do you get Kids to eat that Healthy Stuff?

We're staying at our daughters place, couch surfing before we head off for Greece and she is battling night after night with an age-old problem ..... her kids not eating their vegetables or for that matter whatever is on their plates. Her kids are just more interested in macaroni and cheese than sautéed spinach and grilled chicken, and really who can blame them. Mac Cheese looks pretty cool compared to a tangled lot of wilted steamed healthy spinach and sautéed fish. According to research 9 out of 10 kids don't eat vegetables. So every night the same scenario is being played out in homes all over the globe .... How distressing! 

But fruit, vegetables and protein are vital parts of a kids healthy diet, so it’s important to help kids to enjoy eating them. I'm a mum of three and a grandmother of 8, so I too have had the battles. I'm sure my kids will tell you as a young mother in our house at times "it was eat your dinner or go to bed hungry, I really don't care" I feel your pain. It's only with hind sight (such a good thing growing old) that we sometimes see things in a different light... Here are some quick and easy ideas that I have been trialling on Harry 3, Lyla 6 and Kristian 8.

Kids love to play make believe. They also love games. Beans can be boring to a kid who thought he was getting baked beans not those yucky green things. But if those green beans or green peas are the grass for the Hound Dog (sausages) to play on, you just might get a few spoonfuls eaten. Relating healthy food to fun things the child already loves and turning it into a game is a great way to get a few bites of green down the hatch.

Amazing how much got eaten of this poor dog

Turtles before they were baked mince patties
were full of hidden veggies

Children are more invested in a meal if they help with its preparation. Pick a couple of fun things they can make and let them make their own meal. We have had a number of successes here. I DON'T LIKE EGGS NANNY! But we ate every mouse in the garden.  They were far more excited about what they had made they forgot they DIDN'T LIKE eggs .... 

A garden full of mice were gobbled up quick smart ..

I do not like them, Sam-I-am. I do not like Green eggs and ham. 

Dr Seuss....


Spaghetti Jelly Fish not an everyday food but a fun one for them to make
and if you could add a little more nutrition in the sauce everyone is happy!

Carrots were another stumbling point but once they were the spines of Echidna's, they were no longer yucky carrots .... Letting them clean carrots, snap beans and make their own dinner gives them a sense of pride and makes them more enthusiastic to eat at meal time.

Meatballs become echidna's with a little imagination.

One thing you have working in your favor is that children like colour. So you can expose them to more colours by adding more vegetables and fruit to their plates. Try and paint a picture with their food to tell a story. Again this engages them in the visual fantasy whilst gobbling up the Big Scary Lion ..... 

Big Scary Lion delivers fun and nutrition
Let them have fruit slushies ... Let them pick the colours and make a layered rainbow drink .... you can hide all sorts in the green, red, purple and yellow ....

If you are struggling to get vast amounts of veggies into them ... HIDE THEM! Spaghetti sauce made with lots of grated vegetables not only tastes amazing it is one way to get some of the hard to eat vegetables into their tummies. Grated Zucchini, cabbage, beetroot, broccoli, cauliflower, celery, carrot they are all great. I realise that in our busy lives prep in the kitchen is at a minimum on week nights, so do yourself a favour and make a double batch and freeze half for next weeks "Easy Night" meal.

All this ca be hidden in pasta sauce, cook it in a
slow cooker with lots of Tomato Paste. add your mince and cook through.

There’s nothing wrong with adding additional flavours to vegetables to make them more appealing to children. For a fussy child, the most important thing is that he/she gets comfortable and familiar with the rejected food. If that means serving it along with something you know they’ll enjoy, like cheese or bacon, that’s fine. Add grated grilled cheese and bacon over the cauliflower, or if your child loves rice add half as grated cauliflower into the rice dish.

Sweet foods that they love can also be made with healthy alternatives. Chocolate cake made on pumpkin, beetroot and cookies made on chickpeas. There is an amazing amount of great recipes out their to get you started. 12 Desserts made with Vegetables


Lead by example introduce new foods, let them try things even if you think they might not like them, don't tell them the origins of the food source and if your child hears you saying "I don't like that" you will never get them to try it. 

On the boat preparing food is a very important part of the days activities. Yogurt, cheese, sprout bread, biscuits, cake etc are all "Boat grown/cooked/baked" involving the kids in these activities keeps them occupied on sometimes long passages or whilst at anchor. 



Making Burgers can be so much fun!
We love catching our own food on Our Dreamtime. Whether it be catching fish, crab or pippies getting the kids involved in the process of sourcing, cooking and then eating has them beaming from ear to ear that they feed themselves. 

Grandson Ethan pleased with his catch!

Grandson Kristian suitably impressed with his fish ....
We have our grandsons collecting Pippies for Pippy Linguine and Crabs for Crab Cakes. They have tried their hand at bread making, sushi rolling and Pizza making. All great fun for all involved. 

10 Tips to help you win the Battle:
  1. Get kids cooking in the kitchen 
  2. Make their meals fun
  3. Make their meals colourful
  4. Introduce new foods by combining them with already familiar foods
  5. Hide nutritious food in fun food
  6. Be a role model
  7. Dip it, Cover it, Disguise it!
  8. Eat together
  9. Let them pick their meals .... Burgers tonight! Pack those burgers full of goodness ...
  10. Keep Trying