A CHEESECAKE FAVOURITE

Captain Frank’s dessert pick for Christmas is a playful cheesecake that will go down a treat with both adults and kids – he’s never the one to make it… but he sure does love to eat it!

 

PEANUT BUTTER & POPCORN CHEESECAKE

“Include peanut butter and you have a winner dish!” – Captain Frank

Time to serve. Image – Sea Sydney Harbour.

Serves: 12         Prep: 45 mins          Cooking Time: 10 mins

  • 1¼ cups chocolate biscuit crumbs
  • 80g butter melted
  • 500g cream cheese, softened
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 3 tsp gelatine dissolved in ¼ cup boiling water
  • ¾ cup peanut butter
  • 1 cup thickened cream, softly whipped
  • 1 cup sugar
  • 1 cup thickened cream, extra
  • ¼ cup popping corn, popped as per packet instructions
  1. Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm round springform pan. Chill.
  2. Beat the cream cheese, caster sugar and vanilla with an electric mixer until smooth. Stir in gelatine and peanut butter, then fold through cream. Pour mixture over prepared base. Chill for 3 hours or until set.
  3. Heat sugar in a saucepan over a medium-high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Remove from heat and carefully add extra cream. Stir until smooth. Allow to cool.
  4. Top cheesecake with popcorn and drizzle over sauce. Serve immediately.

 

SHARE YOUR DESSERT FAVOURITE

Do you have a dessert idea that you would love to share? We would love to see it as Captain Frank and the team enjoy tasty food both on land and on water! Share your dessert selections on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #christmas #dessert #yesimadeit #allthingsnautical

JUMP (OR PADDLE) ON BOARD!

It’s the latest craze to hit the beaches, it’s cool and core-friendly – so we’ve decided it’s definitely time to jump (or paddle) on board! Our Captain’s been practising… and he’s not quite there yet, but I’m sure he will get the hang of it soon!

Stand-Up Paddle (SUP) boarding is an excellent way to bond with friends and family, while keeping active, fit and building core strength. Suitable for all fitness levels, it’s a fun water activity that is making waves – literally!

Sea Sydney Harbour has recently added two inflatable Stand-Up Paddle Boards to its portfolio and we’re so excited for the Summer season and fun activities to begin! These can be added to any daytime private charter booking for some additional fun, and fun is definitely what you will have!

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One of the new Inflatable Stand-Up Paddle Boards. Image – Sea Sydney Harbour

 

Jump in the water for a swim, and enjoy the use of paddle boards, pool noodles and the fun of beach balls bouncing around! What better way to spend your Summer Sydney days!

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1, 2, 3… Jump!! The boys made the most of the cool Harbour water, while the girls got a little tired of paddling, and opted to rest and take advantage of a perfect photo opportunity. Images – Sea Sydney Harbour

 

Perhaps you will be able give Captain Frank a pointer or two?!? Check out Sea Sydney Harbour and find us on Facebook, Instagram and Twitter.

#seasydneyharbour #onaboat #sydneyharbour #paddleboards #SUP #allthingsnautical

A RE-ENERGISED LOVE

Melissa (a relative of Captain Frank) shares her views of Sydney upon returning for a visit after a few years of life overseas. Here’s her story!

by melissa balzan

I arrived after a long separation – 9 months since we last met, and before that, we had parted for 12 months. My relationship with Sydney seems to be one of love and aversion: when I am here for too long, I wish to leave; and when I am away, I can only dream of my return. Though this time, there seems to be a new energy in the city of Sydney – within which I wish to indulge.

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One of Sydney’s many landmarks – the Sydney Harbour Bridge and Luna Park – captured against the beautiful blue skies. Image – Sea Sydney Harbour

 

Sydney is known around the world for its beauty: its landmark Harbour Bridge and Opera House, its warm golden beaches, and its friendly and down-to-earth Aussies. But after I return from living and working overseas for a while, I appreciate so much more: the skies here are so blue, the air is so clean, and the city re-development works underway are set to rival some of the best in the world.

What has struck me particularly this time, is the public space that has been claimed back by the people and is free for Sydney siders and visitors to enjoy. Barangaroo Reserve is a shining example of this – set by the beautiful harbour with spectacular urban skyline views, and with native gardens, cycle tracks and walk (or stroll) ways – this place is perfect for an afternoon picnic; and on my visit I was also lucky enough to experience some excellent open-air sculptural installations. Other new sites in the heart of the city offer similar public experiences: Central Park Precinct at Ultimo and the Goods Line that connects Ultimo and Darling Harbour, for example.

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The open-air sculptural installations at Barangaroo Reserve. Image – Sea Sydney Harbour

 

Amongst these new iconic points, I also wonder among contemporary architectural gems by world-renowned superstars: One Central Park at Ultimo designed by Jean Nouvel with PTW Architects; and the Dr Chau Chak Wing building at University of Technology by Frank Gehry. And set to come is the reimagined International Convention Centre at Darling Harbour by joint venture Hassell + Populous, and also DUO at Central Park by Foster and Partners.

For the outdoor enthusiast, the design talent, the big city buzzer – Sydney truly offers it all.

In my time overseas, I have been asked of my home city hundreds of times. When I proudly respond with the name Sydney, the reaction is often, “Ahh .. a dream city.” And indeed, Sydney is a dream city, my dream city. I encourage everyone to just lose themselves in its beauty at least once in their life.

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A mix of Sydney-siders and visitors enjoying Sydney’s beauty. Image – Sea Sydney Harbour

 

When I return next, as I fly in over the stunning Sydney Harbour, I will be looking forward to my further re-discovery of the city – perhaps this time on the water, with uninterrupted views of the beautiful harbour and cityscape.

#seasydneyharbour #onaboat #sydney #sydneyharbour #allthingsnautical

WINTER WARMERS: HEARTY SOUPS TO WARM YOUR INSIDES

With winter upon us, here are Captain Frank’s favourite winter warming recipes – hearty soups that are simple to make and will leave you wanting more.

 

PUMPKIN AND CHORIZO SOUP

“You just can’t have pumpkin soup without the addition of chorizo!! And lots of it!!” – Captain Frank

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Individual soup servings. Image – Sea Sydney Harbour

Serves: 4         Prep: 20 mins          Cooking Time: 40 mins 

  • 1 tbsp olive oil
  • 2 chorizos, finely diced
  • 2 small brown onions, coarsely diced
  • 900g Kent pumpkin, skin removed, seeded, cut into 2.5cm chunks
  • 1 medium carrot, peeled, coarsely diced
  • 3 gloves garlic, chopped
  • 1 dried bay leaf
  • ¾ tsp smoked paprika
  • ¾ tsp ground cumin seeds
  • 1 tbsp red wine vinegar
  • 6 cups water
  • ¼ cup thickened cream
  • 2 tbsp pepitas (pumpkin seeds), toasted
  1. Heat a large saucepan over medium-high heat. Add the olive oil and chorizo and cook, stirring for 2-3 minutes or until crisp on the outside. Transfer the chorizo on a plate and set aside.
  2. Add the onions then pumpkin and carrot to the same pan and cook, stirring often, for 5 minutes or until the onions and pumpkin begin to soften. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring for 5 minutes, or until the pumpkin begins to caramelise.
  3. Add the vinegar and cover with the water. Bring to boil, then reduce the heat to medium-low, and simmer uncovered for 20-25 minutes, or until the pumpkin is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Discard the bay leaf.
  4. Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to reheat. Season with salt and freshly cracked black pepper.
  5. Ladle into four bowls. Top with cooked chorizo and pepitas.
  6. Optional: Drizzle with extra virgin oil and serve with bread.

Alteration on recipe by Curtis Stone

 

PEA AND BROCCOLI SOUP WITH CHEESY CROUTONS

“This is a great vegetarian option and the cheesy croutons are the perfect addition to the dish.” – Captain Frank

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Tasty and colourful. Image – Sea Sydney Harbour

Serves: 4         Prep: 15 mins           Cooking Time: 20 mins

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 leek, coarsely chopped
  • 1 potato, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 4 cups (1L) chicken or vegetable stock
  • 1 small head broccoli, coarsely chopped
  • 2 cups (240g) frozen peas
  • 20g butter
  • 4 thick slices bread
  • 2 slices tasty cheddar
  • Coarsely chopped chives
  1. Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring for 5 minutes or until the onion softens. Add the stock and bring to boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 minutes or until broccoli is very tender.
  2. Transfer the broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.
  3. Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter side out, between bread slices. Cook in sandwich press for 2 minutes or in frying pan for 2 minutes each side, or until cheddar melts and the bread is golden brown. Cut into 2cm wide croutons.
  4. Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.

Recipe by Curtis Stone

 

 

Do you have a tasty winter warmer recipe that you would love to share? Share your winter recipe creations on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #winter #winterwarmers #yesimadeit #allthingsnautical