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
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
Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm round springform pan. Chill.
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.
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.
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 #christmas #dessert #yesimadeit
Summer celebrations on a boat are perfect for any occasion. And you can’t have a celebration without enjoying some amazing food!
For a more relaxed feel enjoy some nibbles to start, a great Aussie BBQ and of course, you can’t have a BBQ without some side salads! We’ve provided two refreshing options for Summer salads that are tasty, filling, loved by Captain Frank, and best of all appropriate for being on a boat.
HALOUMI & SPICED LENTIL VEGGIE SALAD
This salad is great for Summer lunches or dinners. Serve with freshly BBQ’d haloumi slices, for a mouth-watering side that will steal the show.
Serves: 4 Prep: 10 mins Cooking Time: 5 mins
2 tsp ground cumin
2 tsp ground coriander
1 red onion, finely chopped
2 x 400g cans brown lentils, rinsed, drained
2 cucumbers, chopped
350g medley tomatoes, halved
50g baby rocket leaves
1 cup flat-leaf parsley leaves
1 lemon, zested, juiced
2 tbs olive oil
180g haloumi, cut into 1-cm thick slices
Heat a small frying pan over high heat. Add the cumin and coriander, and cook for 1 min or until toasted. Combine the spice mixture, onion, lentils cucumber, tomato, rocket and parsley in a large bowl. Drizzle with lemon juice and half the oil. Toss to combine. Season with salt and pepper.
Heat the remaining oil in a medium frying pan over high heat. Add the haloumi and cook for 2 mins each side or until golden.
Divide the lentil salad among serving plates. Top with haloumi and sprinkle with lemon zest to serve.
Recipe by Curtis Stone
PRAWN, MANGO & AVOCADO SALAD
For a refreshing and easy to prep salad, look no further then this colourful dish. Add warmth by grilling the prawns on the BBQ, or serve fresh. Perfect for any outdoor meal!
Serves: 4 Prep: 25 mins Cooking Time: 5 mins (optional)
400g cooked tiger prawns
2 mangos, cut into 2cm cubes
2 avocados, cut into 2cm cubes
2 limes, plus lime wedges to serve
1/3 cup finely chopped coriander leaves
1 long red chilli, seed removed, finely chopped
1 tbs honey
1 tbs extra virgin olive oil
1 iceberg lettuce, leaves separated
Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.
Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.
Add lettuce leaves to salad mixture and serve with the remaining prawns and lime.
Recipe is a moderation from www.taste.com.au
IT’S SUMMER TIME!
Enjoy these salads with a great Aussie BBQ on a boat cruising Sydney Harbour and take in the views of one of the world’s most beautiful harbours. Once on board the crew will find a nice calm destination to anchor the vessel and cook the BBQ for you and your guests, so you can relax and enjoy your company and the amazing scenery.
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!
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 added two of the latest 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. (*Additional fees and terms and conditions apply.)
Jump in the water for a swim, and enjoy the use of paddle boards, pool noodles and the fun of beach balls bouncing around! We couldn’t think of a better way to spend your Summer days!
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
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
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.
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.
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.
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.
Ladle into four bowls. Top with cooked chorizo and pepitas.
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
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
4 thick slices bread
2 slices tasty cheddar
Coarsely chopped chives
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.
Transfer the broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.
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.
Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.
Recipe by Curtis Stone
SHARE A MEAL
While sharing these tasty soups with friends and family over a chattering dinner, why not start planning your next celebration and consider an exclusive cruise on Sydney Harbour aboard a beautiful spacious catamaran.
Our favourite skipper Frank took some time out of his busy schedule to share his vision and thoughts on life on Sydney Harbour. Here’s what we discovered in 5 minutes (ok, it may have went a little over time):
What do you love most about being a skipper on Sydney Harbour?
Being able to do something that you love everyday can be hard to find in life. I just love what I do and the fact that I get to do it on one of the most beautiful harbours in the world and share it with others is amazing!
What is your most memorable experience on Sydney Harbour?
Hmmmmm… My most memorable experience would have to be… (long pause) New Years Eve. Spending New Years Eve out on Sydney Harbour every year amongst all the parties and celebrations. I couldn’t ask for a better view!
Have you always wanted to work in the boating industry? How did your passion and love for boats come about?
My passion for boats and the water started from a really young age, when I was out on my uncle’s boat up around Coffs Harbour. I developed a love for the water and I decided then and there I wanted to make a career out of it! I saved up and bought my first boat at the age of 12.
Talking about making a career out of your passion, you’re not just a skipper on the Harbour, but you actually own and drive your own charter boat. When did you establish this business and are there big plans for the near future?
Yes, this is correct. The business (Sea Sydney Harbour) was established in early 2015 when we purchased The Kirralee, our 10.5 metre catamaran. It is going well and so far we are really enjoying it and have already started to expand. I hope together with my wife we can build a strong and solid company. We have some exciting adventures lined up for 2016.
The Kirralee is the name of your charter boat. If you could describe her in a single word what would it be?
What can we expect from an experience aboard The Kirralee?
The opportunity to cruise Sydney Harbour like never before and create memories! If you charter The Kirralee you get exclusive hire for you and your guests and you really explore, or shall I say “Sea Sydney Harbour” (pun intended). Any customer that comes on board receives service with a smile, punctuality, a crew that is willing to go above and beyond and of course use of our spacious, clean boat. Customers are exposed to great views and picture opportunities, while spending qt (quality time) with friends and family. It’s an intimate cruising experience!
Tell me how I go about booking your beautiful catamaran?
You can simply call me direct on +61 452 188 739 or send us an email at email@example.com. Our Customer Service team is great and will generally get back to you within 24 hours. You can also jump on our website or our Facebook page to browse through information on the service we provide and see pictures of the fun had aboard The Kirralee. There is lots of it and we definitely hope to see you on board!!
Sea Sydney Harbour Sea Sydney Harbour operates 7 days a week and are happy to accommodate to customer requests for charter dates, times and pick up and drop off locations in Sydney Harbour. To make an enquiry or book your exclusive charter email the team at firstname.lastname@example.org.
Special occasions are times when the saying “calories don’t count” is heard often. So why not indulge in some sweet homemade Easter treats.
Here are 2 cute but simple recipes that are guaranteed to please and impress your guests! Created as single servings these treats are perfect for parties and gatherings hosted at any venue – at home, outdoors, or even on a boat.
WHITE CHOCOLATE & PASSIONFRUIT MOUSSE
Served in an Easter egg shell, these treats take less than 30 minutes to prepare and are guaranteed to be a crowd pleaser!
Makes: 6 Prep: 5 mins Cooking Time: 15 mins
3 egg yolks
¼ cup caster sugar
½ cup passionfruit pulp
150g white chocolate
300ml thickened cream
3 egg whites
6 medium Easter eggs
Use an electric beater to beat 3 egg yolks and ¼ cup caster sugar until pale and creamy. Fold in ½ cup passionfruit pulp alternately with 150g white chocolate, melted and cooled slightly.
Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hours or overnight until set.
Optional: Serve with chocolate shards for dipping.
Recipe by Michelle Southan (www.taste.com.au)
These fun treats are great for all ages, but will certainly capture the attention of the children at your party. Cute and picture perfect, these can be created in less than 1 hour!
Note: Fairy Floss is available from some delicatessen and also Kmart. Nests should be eaten straight away, as fairy floss will disintegrate. Miniature toy chickens are available from craft stores.
Grease a 12 hole, 1½-tablespoon capacity round-based patty pan. Line the base and sides of each hole with a strip of baking paper.
Place chocolate melts in a heatproof, microwave-safe bowl. Microwave on medium-high heat for 2-3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
Add noodles to melted chocolate. Stir to combine. Working quickly, place 1 rounded tablespoon mixture in each hole. Using a spoon, mould into a nest shape. Refrigerate for 30 minutes or until set.
Remove nests from pan by sliding a butter knife under baking paper. Remove paper and arrange on a large plate. Place a little fairy floss in the base of each nest. Top each nest with 1 Easter egg and a miniature chicken. Serve immediately.
Recipe by Sarah Murphy (www.taste.com.au)
IT’S PARTY TIME!
To compliment these fabulous dessert treats, consider a fabulous party venue! Why not try something different this year for your Easter celebration and take your party off dry land and onto stunning Sydney Harbour!
The Summer season is upon us Sydney siders, so there is no better time to be out and about exploring the beautiful city that we live in. The city is full of amazing key landmarks that are bustling with tourists who are visiting Australia and soaking up some Australian sun, but we’ve discovered some trendy nautical places that are a little lower key and that will allow you to spend your day or night having fun in a relaxed environment. This said, if you do want the full nautical experience you could always hire a catamaran and host an exclusive party with Sea Sydney Harbour.
Here are the team’s top picks of trendy nautical themed places in Sydney (not necessarily in order):
Nautica –Talk about making us feel like we are relaxing on a Greek Island! The styling of this café/bar is absolutely amazing! Open for breakfast, lunch and dinner this place is ideal for a relaxed beverage or morning coffee, and they do also serve food for all meals of the day. Located in Watson’s Bay just behind Robertson Park, Watsons Bay Beach promenade is just a short stroll away if you do fancy a swim or wish to jump on a ferry to move to your next location for the day.
Watsons Bay Boutique Hotel –While at Watson’s Bay, a perfectly relaxed atmosphere can be found at Watsons Bay Boutique Hotel, where there is an amazing beer garden with spectacular views. Whether you are looking for a place to have a meal, a drink or even a coffee or freshly squeezed juice, if you are in Watsons Bay you simply cannot go past this trendy venue. Looking for a place to stay overnight too? I’ve heard the rooms are fabulous, so why not spoil yourself, your friend or partner and book a room for the night. One of my favourite things about this place – the anchor signage on the bathroom doors that spell out MR and MRS!! Truly nautical and on trend… Love it!!
The Ivanhoe Hotel – The other side of town is home to a much-loved local pub set in the heart of Manly on Sydney’s Northern Beaches. The magnificent façade has a Hamptons-inspired coastal beach vibe, while cleverly maintaining the welcoming and relaxed atmosphere of Manly and a local pub. With the beach within walking distance, it is the perfect location to relax on a hot Summer’s day. Multi-level, with indoor and outdoor spaces, you are guaranteed to find a spot to relax and have a refreshing drink, and you won’t even feel like you left the beach. Both the food and drinks are amazing and the pub is open long hours so you can pop in at any time of the day.
The Island Bar – Located on Cockatoo Island and open only in the Summer months, the blue, yellow and white décor of this bar definitely fits in with the nautical theme. The bar is constructed from recycled shipping containers, giving it a funky industrial look and keeping with the history of Cockatoo Island as a shipbuilding yard and Commonwealth naval base. With deck chairs available for relaxing in the sun, this is a perfect choice for some daytime drinks and a bite to eat. While on the island why not take a brief tour and uncover some of the history of Sydney Harbour, or if you are up for the experience you can even camp overnight on the island. Alternatively if you hire #thekirralee for an exclusive charter, you can request the skipper stop over at the island while you and your guests can head to the bar.
Hello Sailor –After a trip from the East, to the North and to the middle of Sydney Harbour, we come back to a central location in the CBD – Darlinghurst. Hello Sailor is a great themed bar for the night time drinking session as it is open from 6pm-3am. It is a small bar that attracts a young crowd and trying the cocktails at this bar is a must! The atmosphere is fun and trendy and the nautical theme is far from subtle, with life rings, boat wheels, rope and oars spread across the venue – exactly what one would expect from a place called ‘Hello Sailor’ I guess. If you did wish to host a function at this venue, it would be best to call and make a booking as the bar does get very busy on some nights.
Have you discovered any trendy nautical venues in Sydney? We would love to hear about them and share your experience with you!! Share your pictures capturing your nautical fun in Sydney on Instagram – #seasydneyharbour #onaboat #nauticalfun #nauticalplaces
Hosting a celebration on a boat calls for some great party theme ideas that are easy but definitely filled with costume fun! Theme ideas can definitely lift the fun of a party, however being an outdoor venue away from home you want something that your group will get on board with, but nothing too out there that it makes your guests feel uncomfortable.
Here are some of our top picks for the boat. Be sure to adapt them to make them your own!
Hello Sailor–It might be said that the nautical theme when on a boat is overdone, but it certainly never gets outdated.
When I Grow Up – Totally dependent on individual interests, this theme allows costume ideas to be as wild and creative as imaginations will run. The list of costume genres is endless, with ideas ranging from actors/actresses to politicians to sports stars, just to name a few.
Summer Beach Fun – Out on the water where the potential for clothing to come off (due to swimming) is high, so why not make the appropriate attire part of your theme? A beachy theme sets the mood for a relaxed fun-filled party.
Moustache Party – A small addition to your everyday outfit, this little touch of fun will be sure to add some laughs to your day.
Fire & Ice – It was implemented so well on one of our favourite TV shows – Revenge. It’s a powerful theme but simple to implement. For those that are more outgoing with their costume ideas, there is nothing that says this party theme can’t be taken literally.
Polka Dot Cutesy – Much more subtle than most other themes, guests are encouraged to wear a polka dot garment. Makes for a cute photo opportunity! Alternatively you can opt for a different pattern or specific colour choice.
Have you been a part of a great party theme idea that you think would work well on a boat? Post your images on Instagram – #seasydneyharbour #onaboat #thekirralee #partythemes.
With the Christmas season fast approaching its time to start thinking about planning your office Christmas Party. Unwrap something new and fun this year and hire a catamaran to cruise around Sydney Harbour. Here’s some top reasons why the phrase “I’m on a boat” will become the most popular saying in your office this Christmas!
Exclusive Venue – No more sharing restaurant space or a function centre with another party. This celebration is for your group only to celebrate all your hard work throughout the year and the holiday period. Don’t let anyone tell you otherwise!
Amazing Atmosphere –Being in a new environment away from anywhere that has previously been associated with work meetings of functions brings about a different attitude. Make your Christmas Party an occasion to truly be enjoyed by all. Your colleagues will feel like they can let loose a little and will have waves of fun.
Customised Experience – Whether you are keen for a day or night cruise, a party cruise or a more relaxed cruise that includes a dip in the water, the experience is up to you. Your experienced Captain can certainly make some suggestions, but you can customise your boating experience to suit your specific group.
Unique – How many people do you know who hire a catamaran exclusively for their Christmas Party? Everyone will love it and the views are breathtaking!
BYO – No bar tabs and no specific catering services must be used! Do you need me to repeat that? No bar tabs and no specific catering services must be used! While Sea Sydney Harbour does have some catering and entertainment options that you can select from, it is purely to make your planning easier. BYO for all food and drinks is allowed!
On trend – There is nothing cooler this Summer than being on a boat and screaming “I’m on a boat” with your friends and work colleagues. Capture this on video and tag Sea Sydney Harbour in your Facebook or Instagram post – #seasydneyharbour #onaboat #thekirralee
Move over “Merry Christmas” because this year its “I’m on a boat”. The Summer holiday period is set to be a good one! Trust me, you don’t want to miss this!
Share your pictures capturing the fun on Sydney Harbour on Instagram – #seasydneyharbour #onaboat #thekirralee #christmas
When it comes to entertaining on a boat you may think your food options are limited, however let me assure you that your choices are many.
Sharing your food is another way to share the love – I mean they often say a way to a man’s heart is through his stomach – so why not opt for platters and finger food to satisfy hunger and love in one go.
We’ve trialed some simple savoury recipes and tested them for preparation time and hunger satisfaction. Here are 2 of our favourites – easy finger food options on a boat!
MINI QUICHE LORRAINE
Great finger food that can be served hot or cold. Create your own flavour by mixing up the toppings you use – ideas include ham and cheese (as below), spinach and feta or sun-dried tomato and olive.
Makes: 32 Prep: 15 mins Cooking Time: 20 mins
½ cup milk
1 onion, diced
4 slices ham, diced
1 ½ cups cheese, grated
4 sheets short crust pastry
2 tsps. dried parsley
Preheat oven to 200 degrees Celsius
Cut each pastry sheet into 8 rounds using a scone cutter.
Lightly spray the patty tin. Place pastry in patty tin.
Place cheese, chopped onion and ham in the pastry shell.
Beat egg and milk. Add salt, pepper and parsley.
Pour mixture over the pastry shells and topping.
Sprinkle with extra cheese
Place tray in oven and cook for 15-20 minutes or until the filling is set.
Recipe by Mum
CHICKEN & MINT SALAD ROLLS
The perfect summer option that is wonderfully light and refreshing to eat. Add lots of mint for a zingy taste or mix up your fillings to suit your taste buds!
Makes: 30 Prep: 30 mins
100g rice vermicelli noodles
1 iceberg lettuce, finely shredded
1 large carrot, peeled and coarsely grated
½ tsp. sugar
1 cup torn mint leaves
3 tbsp. chopped coriander leaves
2 chicken breasts, cooked and finely shredded
30 small rounds rice paper
Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places.
Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and chicken.
Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible.
Place a small handful of the chicken mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Cover rolls with a damp paper towel or plastic wrap and chill. Rolls will hold their shape for up to 24 hours.