Galley Gear & Tips

The Language of Food

Cruising in non-English speaking areas can present its own challenges when it comes to provisioning of even just ordering a coffee. On our first day in Italy Karen ordered a "Latte" with her breakfast and was a but surprised to be delivered a glass of milk rather than her usual choice of coffee. It should have been expected however. The Italian word for milk is latte after all. She soon learned to order either a caffelatte or cappuccino.

We had many other experiences of a similar vein and wrote a blog on the issue which was later published by Cruising Helmsman magazine in Australia. To have a look CLICK HERE.


Making the Most Out of You and Your Galley

A well equiped galley will help you feel at home and not like you are camping everyday. On a boat we do not have to do without just because we live in small spaces. However appliances that you have become accustom to using on land may not  be suitable for your new life on the water.  Consumption of power and water are always main concerns when living aboard, but with a few well purchased items you will have a galley that any chef would be willing to create in.

Here are a few items that you should consider when equipping your galley:

A favourite of Karen's in the galley is her "Thermos ShuttleChef" thermal cooking system which significantly lowers LP Gas (Bhutan) consumption and saves a lot of work while producing fantastic food on the move. Many of her recipes listed provide instructions for both cooking in the conventional oven or the Shuttle Chef. Saving us time and energy

The Shuttle Chef is a slow cooker like no other. Only minutes of boiling on a stove top and the food automatically continues cooking for hours using the heat already in the pot. For more information about this cruisers best friend in the galley follow this link

Stainless Steel Saucepan Set with Removable Handles
Good Quality Knife Set with Knife Magnet

Good Quality Storage System that will stack.

Multi Use Items That Stack

Collapsible Sillicon Whistling Kettle.
Over the Sink Cutting Boards

Collapsible Dish Rack

Stackable Collapsible Galley Utensils

Fruit and Vegetable Hammocks
Stick Blender with Food Processor attachment

Cryovac Machine

Micro Planner

Silicon Cookware

Drinking Thermos


Other great things for your Galley

Toasting Olive Bread on the Gas Stove Top


Storing Wine Aboard Ship

We love nothing better than a glass of wine or two with sundowners. After all, it's a cruising tradition. But what about storing wine on board. Well, we have successfully been able to keep very good, aged wine on Our Dreamtime without spoiling and worked out a great way to stow our normal, cheap quaffing bottles without breakage or rattles.

Karen enjoying an 18 year old Cabernet Sauvignon on Our Dreamtime.

Check out the blog Rob wrote on the subject to learn how we do it. CLICK HERE


Growing your own nutrients on board


Sprouting is an easy way to add essential vitamins and enzymes to your diet, that you may not be getting with the local ingredients. Other advantages to doing your own sprouting, it is simple and quick with only very basic equipment needed. There is a wide choice of taste sensations. Sprouts are usually eaten raw but some (lentils, soybeans, chickpeas) require light steaming. It takes very little space in the galley and allows you to grow some of your food without actually needing a garden or supermarket. It is very economical. Sprouts can multiply by up to 15 times their weight. Sprouting is all about providing the right conditions for seeds to germinate. In a sense it is 'bench top organic vegetable gardening'.

Fresh on board with very little space required.

We also have our own small herb garden in a planter box on Our Dreamtime.

Organic Food Wrap



Baking Tips

For great looking Muffins cut Baking paper squares and line your Muffin Cases. Muffins come out of the trays easy and you have a professional look.


Cooking Tips

Cooking Eggs

Cooking Meat 

There are really only two ways to cook any piece of meat. Hot and fast, or low and slow. Anything in between is liable to end in toughness.
This principle applies whether you are stewing, roasting, steaming, grilling, barbecuing, boiling, frying, or indeed microwaving. Before you start, you need to decide whether you are going fast or slow.
1. Use High Heat to Develop Flavour
Browning creates flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction. This reaction occurs when the amino acids and sugars in the food are subjected to heat, which causes them to combine. In turn, hundreds of different flavor compounds are created. When browning meat, you want a deep brown sear and a discernibly thick crust on all sides—best obtained by quick cooking over high heat.
To ensure that meat browns properly, make sure the meat is dry before it goes into the pan; pat it thoroughly with paper towels. This is important with previously frozen meat, which often releases a great deal of water. Second, make sure the pan is hot by preheating it over high heat until the fat added to the pan is shimmering or almost smoking. Finally, make sure not to overcrowd the pan; there should be at least 2 cm's of space between the pieces of meat. If there isn't, the meat is likely to steam instead of brown. If need be, cook the meat in more than one batch.
An experienced chef can tell when the meat is ready by pressing it and feeling the give in the meat – the firmer the meat, the more cooked it is. As a rough guide, press your index finger to the ball of your thumb on the same hand – that is what rare meat feels like. Press it with your little finger – that is what well-cooked meat feels like. The pressing technique takes time to learn and requires trial, error and lots of practice. Using a meat thermometer, with the probe inside the thickest part of the cut, can ensure that you get it right every time. We love our especially for roasting on the BBQ.
2. Use Low Heat to Preserve Moisture 
For large cuts of meat or poultry, we recommend  a low-and-slow cooking method. We find that this approach allows the center to come up to the desired internal temperature with less risk of overcooking the outer layers. It also helps minimise the loss of flavourful juices (and fat). 
3. Match the Cut to the Cooking Method
Tough cuts of meat, which generally come from the heavily exercised parts of the animal, such as the shoulder or rump, respond best to slow-cooking methods, such as pot roasting or stewing. The primary goal of slow cooking is to melt protein  in the connective tissue, thereby transforming a tough piece of meat into a tender one. These cuts are always served well done.
Tender cuts with little connective tissue generally come from parts of the animal that receive little exercise (like the loin, the area along the back of the cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged cooking increases moisture loss and can turn these tender cuts tough.
4. Don't Forget about Carryover Cooking
Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it's 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn't apply to poultry and fish; they don't retain heat as well as the dense muscle structure in meat.
5. Rest Your Meat
The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight after cooking. A A thin steak or chop should rest for up to 5 minutes, a thicker roast for 5 to 10 minutes. And when cooking a large roast like a leg of Lamb the meat should rest for about 20 minutes before it is carved.

Internal temperatures for perfectly cooked meat


Very rare: 54C

Rare: 60C

Medium rare: 63C

Medium (still a little pink): 68C


Rare: 60C

Medium: 63C


Succulent: 74C


Succulent: 66C
Cooking Duck Breast on the beach

Roasting the Whole Duck

  1. Pre heat oven to 190C.
  2. Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in refrigerator to dry skin out.)
  3. Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it prevents even cooking. Instead, place your favourite herbs, zest of orange or garlic inside the cavity for a wonderful aroma while the duck is cooking. If stuffing is desired, cook it separately.
  4. Place duck on a rack in a roasting tray.
  5. Season with sea salt and freshly ground pepper.
  6. Roast for 40mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins.
To portion the duck into 4, gently cut out the 2 breasts and the 2 legs with a sharp knife.

Using Duck Fat

There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this into a container and leave to cool. The fat will come to the top and the juices will settle on the bottom.
Use the juices to make your sauce and store the fat in the refrigerator to cook the world's best roast potatoes.


Duck reheats really well so cook it ahead of time or the day before, joint it when it is cool and then reheat the portions skin side up in a hot oven or under a hot grill. Always serve the sauce on the plate, not over the crispy skin of the duck.

Cook Delicious Duck Breasts

1. Heat ovenproof frypan to a medium heat, and pre-heat oven to 200 °C.
2. Pat dry duck breasts, score skin in a crisscross pattern and lightly season the skin with salt.
3. Place in pre-heated pan skin side down, using no oil, for 3-4 minutes until the skin is golden. Turn and cook for a further minute.
4. Remove pan from heat and place in pre-heated oven for a further 8-10 minutes to your liking.
5. For best results rest uncovered for 5 minutes before slicing and serving.
 Tip: Fruit sauces such as orange, pear or raspberry are the perfect accompaniments for duck.

information sourced from


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