THE CAPTAIN’S CHRISTMAS TREATS

Christmas is the time for celebrations, fun, good food and drinks, and great company – whether it be on the water or on land. Bonding with your family and friends over Christmas treats and activities is a loved pass-time and one of Captain Frank’s favourite things about Christmas. For those that love food and fun activities, there is no better time of the year!

Want to enjoy some special treats and foodie fun this holiday season? Here are some ideas to explore for making and baking and some of the Captain’s favourites…

CHRISTMAS TREATS & FUN

Shortbread – Everyone loves a good homemade shortbread cookie, and these can be baked in all shapes and sizes, including Christmas trees, stars, Santa, reindeers, etc. This is a fun activity for all involved so gather your friends and family together and cook away. Don’t forget to decorate the cookies, using Christmas coloured icing (or nautical coloured). A true Christmas classic!


Fruit Mince Pies – For a long-lasting Christmas treat, a fruit mince pie will do the trick. This tasty treat is a classic and homemade pies are a favourite. With a mix of fruit, nuts and spices the fruit mince pie is mixed together and left to rest until the pastry cups are cooked and ready to go.


Rum Balls – One for the adults, a classic rum ball puts a twist on all Christmas party occasions. The secret of a rum ball is that they don’t actually contain too much rum, however, this is your personal preference, and you can add more or less according to your liking. Decorate as you please and enjoy them for yourself or give them as a gift. You can never go wrong with an indulgent rum ball, and rum is the liquor of choice for many sailors and sea captains!


Gingerbread Houses – Get the family together and entertain the kids with some gingerbread house creations. Having a gingerbread house bake-off is a great Christmas Day pass-time to keep everyone busy. With house kits available in a number of stores and supermarkets, it’s a fun activity for all ages to do. Add on some extras to the decorations (perhaps some nautical fun) and work to create the best house of all!



The Trifle – One of the longest-running classic desserts around, dating all the way back to the 1500’s; the trifle is the most classic and timeless dessert. Families for generations have passed down their trifle recipes so this dessert often contains family secrets, making each version unique and different. This dish is layered with everyone’s favourites including jelly, custard, cream, jam sponge scrolls and fresh fruit, and the layers piled up look amazing in those beautiful glass dishes.



Pick just one or two treat options, or if you and the kids are on holidays, why not try all these fun treat ideas!?! Share them in person with your family and friends and share your creations with Captain Frank and the team on Instagram.

#seasydneyharbour #onaboat #sydney #christmas #christmastreats #christmasdesserts #christmasideas #activities #allthingsnautical

COCKTAILS ALL YEAR ROUND

SPECIAL EDITION 5 - NAUTICAL FUN FOR ISOLATION

With bars currently closed in Sydney, it’s time to try all the favourite classics and some new cocktails in the comfort of your own home.

The Sea Sydney Harbour team have put together a list of their favourite do-at-home cocktails, suitable for a range of evenings, from Summer heatwaves through to cold Winter nights. All you need to make these amazing cocktails is a blender or shaker and you definitely need to be 18+.*

MARGARITA

Keep it classy with a Margy! The Margarita is known for its tarty sweet flavour – it’s a simple classic cocktail.

Ingredients:

  • 100ml tequila
  • 50ml triple sec liqueur
  • 1 tsp lime juice
  • Ice

Garnish:

  • Lime juice around the edge
  • Salt around the edges

Method:

  1. Place tequila, triple sec liqueur, lime juice into a shaker and add ice.
  2. Shake well (until the shaker is cold). Place the lime juice around the glass edges add salt on top of the limes and pour into a glass, place a lime on the side.


PIMM’S COCKTAIL

A favourite summer drink! It’s the best cool off drink you could think of, keeping everyone refreshed in the summertime.

Ingredients:

  • 200ml Pimm’s pre-mix
  • 150ml ginger ale
  • 600ml lemonade
  • Ice

Garnish:

  • Mint leaves
  • Orange slices
  • Strawberry slices
  • Cucumber slices

Method:

  1. Fill glass with ice. Add the Pimm’s mix, ginger ale and lemonade mix together.
  2. Add all garnishes into the glass and mix them together.


MANGO DAIQUIRI

Get this fruit-filled cocktail – fruity fresh and delightful on a hot Summer’s day!

Ingredients:

  • 200ml white rum
  • 1 cup fresh or frozen mango pieces
  • Ice

Garnish:

  • Mint leaves

Method:

  1. Pour the rum into the blender. Add in a handful of mangoes.
  2. Add half a handful of ice and blend all together. Garnish with mint.


BLUE LAGOON

Want a drink to match the ocean and keep your Summer by the beach alive?

Ingredients:

  • 100ml blue liquor
  • 100ml of white rum or vodka
  • Lemonade
  • Ice

Garnish:

  • 1 slice of orange
  • 2 maraschino cherries

Method:

  1. Pour the liquor into a glass. Add in the rum or vodka and stir.
  2. Add ice until the glass is half full. Pour lemonade on the top of the glass.
  3. Add sliced orange on the side and add maraschino cherries (inside glass or on the side of the glass with orange).


FROSÉ

Put your favourite Winter wine rosé in the blender with some ice and make yourself the best mix of Summer and Winter a person could ask for.

Ingredients:

  • 3 cups of bottle rosé
  • Chopped or frozen strawberries
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • Ice

Garnish:

  • Strawberry slices

Method:

  1. Pour the bottled rosé into a blender. Add a handful of strawberries and add in the fresh lemon juice and honey.
  2. Add a cup of ice into the blender and blend.
  3. Once blended pour into glasses and add a slice of strawberry for decoration.


MOJITO

The mojito has long been associated with postcard-perfect beaches, making it the ultimate travel cocktail. It’s easy to change the base flavour of this cocktail, by adding some additional fruit flavours, liquors or even a flavoured soda that will do the trick. You can even trade out the spirits – it’s still a classic Mojito no matter what.

Ingredients:

  • 100ml-150ml rum
  • 20ml of sugar syrup
  • 2 limes
  • Mint leaves
  • Soda water
  • Ice

Garnish:

  • Mint leaves (extra)
  • 1 slice of lime

Method:

  1. Place mint leaves at the bottom of the glass. Squeeze half a lime into the glass.
  2. Add the rum and mix together at the bottom of the glass. Once stirred, add in a cup of ice.
  3. Top it off with soda water to fill the glass.
  4. Add more mint leaves and a slice of lime to the top.


SALTED CARAMEL ESPRESSO MARTINI

Cold Winter nights in calls for a classic cocktail dessert with a twist! Take the classic Espresso Martini and add some salted caramel flavour to make it that extra special.

Ingredients:

  • 1 tbs caramel
  • 50ml espresso
  • Pinch of salt flakes
  • 50ml coffee liqueur
  • 100ml vodka
  • Ice

Garnish:

  • Finely grated chocolate

Method:

  1. Place caramel, espresso and a pinch of salt flakes in a cocktail shaker and stir until caramel has dissolved.
  2. Add coffee liqueur and vodka. Top with ice and shake until combined and frothy.
  3. Strain mixture and divide between two chilled martini glasses.
  4. Top with finely grated chocolate.


STICKY DATE MARTINI

Take everyone’s favourite Winter dessert – sticky date pudding – and turn it into a cocktail for after dinner.

Ingredients:

  • 1 cup brown sugar
  • 4 dates, finely chopped
  • 40ml vodka
  • 20ml butterscotch schnapps
  • Ice

Garnish:

  • Brown sugar (extra)
  • Caramel sauce
  • Whipped cream

Method:

  1. Place brown sugar, dates and 1 cup (250ml) water in a small saucepan. Cook, stirring over medium heat for 1 minute or until the sugar dissolves. Simmer for 10 minutes or until mixture is thick and syrupy. Set aside to cool completely. Strain through a fine sieve. Discard dates.
  2. Place the vodka, schnapps, ice and 100ml date syrup in a cocktail shaker. Shake well to combine.
  3. Drizzle caramel over the rims of two martini glasses. Fill with the martini mixture. Top with cream and sprinkle with extra brown sugar.



Got an amazing cocktail creation? Share your creations with Captain Frank and the team on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #cocktails #cocktailsallyearround #stayhome #isolation #activities #allthingsnautical

*Sea Sydney Harbour supports all RSA guidelines and encourages all readers to obey alcohol consumption guidelines in all environments, including at home.

SWEET EASTER TREATS

Easter is a time when the phrase “calories don’t count” is definitely appropriate, so why not indulge in some sweet homemade Easter treats?!? 

Here are two fun but simple recipes selected by Captain Frank, 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.


TRIPLE CHOC EASTER EGG BROWNIES

This fun dessert is a great Easter twist on a classic sweet dish that is great for all ages. Delicious and rich, it’s perfect for those chocolate lovers and can be created within the hour!

Serves: 12. Prep: 15 mins. Cooking Time: 45 mins.

  • 200g dark chocolate Easter eggs, roughly chopped
  • 250g butter, roughly chopped
  • 4 eggs
  • 1 1/3 cups firmly packed brown sugar
  • 1/3 cup cocoa powder, sifted
  • 1 ¼ cups plain flour, sifted
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 100g small milk chocolate Easter eggs
  • 100g small white chocolate Easter eggs
  • Icing sugar, to serve
  1. Preheat oven to 160°c. Line a greased 22cm-square cake tin with baking paper.
  2. Place dark chocolate and butter in a metal bowl over a saucepan of simmering water and stir until melted. Set aside to cool slightly.
  3. Place eggs and sugar in a mixing bowl and whisk to combine. Add cooled chocolate mixture, cocoa, flour, baking powder, vanilla and salt. Stir to combine.
  4. Fold through milk and white chocolate chunks. Transfer mixture to prepared tin and bake for 40 minutes or until cooked through but still slightly fudgy in the centre.
  5. Serve dusted with icing sugar.

WHITE CHOC & 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!

Serves: 6. Prep: 5 mins. Cooking Time: 15 mins.

  • 3 egg yolks
  • 3 egg whites
  • ¼ cup caster sugar
  • ½ cup passionfruit pulp
  • 150g white chocolate
  • 300ml thickened cream
  • 6 medium Easter eggs
  1. 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.
  2. 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.
  3. 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.
  4. Optional: Serve with chocolate shards for dipping.

IT’S TIME TO INDULGE

To complement 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?!?

Include these dessert options into your Easter menu and share your ideas with Captain Frank and the team. Share your favourite Easter creations on Instagram.

#seasydneyharbour #onaboat #sydney #sydneyharbour #eastertreats #easter #boatfoodideas #yesimadeit #allthingsnautical

TIME FOR A SLICE WITH THE CAPTAIN

The way to Captain Frank’s heart is definitely through his stomach and his most recent food love is savoury slices. It’s a healthy and tasty food option and better yet, with a little preparation it’s a great dish for your boat celebrations.

 

PUMPKIN & ZUCCHINI SLICE

“So much flavour and such a tasty dish!” – Captain Frank 

Serves: 6         Prep: 10 mins          Cooking Time: 40 mins

  • 200g peeled pumpkin, cut into 1cm cubes
  • 1 brown onion, finely chopped
  • 1 corn cob, husk and silk removed
  • 1 large zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 1 cup coarsely grated gold sweet potato
  • 1 cup self-raising flour
  • 1 cup coarsely grated cheddar
  • 5 eggs, lightly whisked
  • ¼ cup milk
  • 1 tbs olive oil
  1. Preheat oven to 180°C. Line a 20 x 30cm baking pan with baking paper.
  2. Combine the zucchini, carrot, sweet potato, flour, cheddar, half the corn and half the pumpkin cubes in a large bowl.
  3. Whisk egg, milk and oil in a small bowl. Add to zucchini mixture. Stir to combine. Season with salt and pepper. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and pumpkin.
  4. Bake for 40 minutes or until the slice is firm to touch. Serve warm or at room temperature.

 

PEA, ZUCCHINI & FETA SLICE

“The perfect way to get all those greens into your body!” – Captain Frank

Serves: 6         Prep: 10 mins           Cooking Time: 40 mins

  • 2 large zucchinis, coarsely grated
  • 3 spring onions, thinly sliced
  • 60g baby spinach, finely shredded
  • 1 tbs coarsely chopped dill
  • 1 cup self-raising flour
  • 1 cup coarsely grated cheddar
  • 100g feta, crumbled
  • 1 ½ cups frozen peas
  • 5 eggs, lightly whisked
  • ¼ cup milk
  • 1 tbs olive oil
  1. Preheat oven to 180°C. Line a 20 x 30cm baking pan with baking paper.
  2. Combine the zucchini, spring onion, spinach, dill, flour, cheddar, half the feta and 1 cup of peas in a large bowl.
  3. Whisk egg, milk and oil in a small bowl. Add to zucchini mixture. Stir to combine. Season with salt and pepper. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining peas and feta.
  4. Bake for 40 minutes or until the slice is firm to touch. Serve warm or at room temperature.

 

SHARE YOUR SLICE FAVOURITES

Slices are a great addition to a menu for breakfast, lunch and dinner and you can certainly alter a recipe to include your favourite ingredients or what’s in season. Because they can be enjoyed either warm or at room temperature they are a great idea for boat menus!

Include these slice options or any other favourites in your next party menu and share your ideas with Captain Frank and the team. Share your savoury slices on Instagram.

#seasydneyharbour #onaboat #sydney #savouryslices #boatfoodideas #yesimadeit #allthingsnautical

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

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

FullSizeRender
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

IMG_5126
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

SHARE THE LOVE BY SHARING THE FOOD: EASY FINGER FOOD FOR ON A BOAT

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 (or Captain’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. See what Captain Frank’s favourite finger food option was and why not make use of this recipe next time your planning a celebration!?!

 

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.

Mini Quiches 1
Great finger food that can be served hot or cold. Image http://www.stuckonyou.com.au

Makes: 32         Prep: 15 mins          Cooking Time: 20 mins

  • 4 eggs
  • ½ cup milk
  • 1 onion, diced
  • 4 slices ham, diced
  • 1 ½ cups cheese, grated
  • 4 sheets short crust pastry
  • 2 tsps. dried parsley
  • Salt
  • Pepper
  1. Preheat oven to 200 degrees Celsius
  2. Cut each pastry sheet into 8 rounds using a scone cutter.
  3. Lightly spray the patty tin. Place pastry in patty tin.
  4. Place cheese, chopped onion and ham in the pastry shell.
  5. Beat egg and milk. Add salt, pepper and parsley.
  6. Pour mixture over the pastry shells and topping.
  7. Sprinkle with extra cheese
  8. Place tray in oven and cook for 15-20 minutes or until the filling is set.

#seasydneyharbour #onaboat #sydney #sydneyharbour #fingerfood #recipe #allthingsnautical