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Need a little incentive to press on with your plans to enjoy a 7 night Tahiti yacht charter? Perhaps saving over $100,000 off the regular weekly rate of a 191 foot megayacht might do the trick!
The 58 meter Trinity yacht charter superyacht UNBRIDLED has just announced a major price reduction to entice luxury travelers to come explore the exotic locale of Tahiti and the islands of the South Pacific.
Currently enroute to Tahiti, motor yacht UNBRIDLED has converted her rates from Euro €329,000 per week to USD $300,000 per week for the months of March and April, 2012.
The currency conversion equates to a price savings in US Dollars of approximately $132,660 – about a 30% discount.
Built in 2009 in the USA by Trinity Yachts, the five stateroom vessel offers accommodations for 10 guests, complimented by a crew of 13.
She has multiple key features. For instance,
• A large inventory of watertoys. For example, waverunners, kayaks, a Hobie Cat sailboat, and waterskis
• Luxurious appointments and comfort. She has a stunning, richly-detailed interior
• Superb cuisine by Chef Jason Meakin
• An impeccable crew. Yacht co-captains are Richard Grissell and Elmar Blaauw
After spending late spring in the south Pacific, Motor yacht UNBRIDLED will continue her world tour. Premium dates remain available for charters in the Mediterranean in the summer months.
This entry was posted in Yacht Charter Destinations Special Offers and tagged private luxury yacht charter, Trinity yacht charter, yacht charter Mediterranean, superyacht crew, Unbridled, yacht charter south pacific, gourmet chef, chef on yachtPosted on
Travel is a way of life for Chef Jorge Valderrama. He holds culinary diplomas from schools in Santiago and Lima, Peru. His career is punctuated by working and training in diverse destinations. For instance,
However, he never forgets he is from Peru. Jorge has a great interest in Peruvian and Latin American cuisine.
“I feel very identified with Latin American cuisines, and always enjoy sharing the flavors and memories of my past.” Jorge Valderrama
Now, Jorge is the chef onboard Bali yacht charter vessel DUNIA BARU. This is a wooden 51 meter motor-sailor built in 2014. It is designed in the traditional Indonesian Phinisi style. Accordingly, Phinisi yachts are wide and stable for cruising in comfort. This wooden superyacht accommodates 14 guests in 7 spacious and well-appointed staterooms.
Jorge is proud to incorporate locally-sourced Balinese foods into his menus.
“When cooking I always prioritize using the best and freshest product available. This enables me to create a diverse and creative menu while catering towards guests’ preferences.”
We present his recipe for Bali-inspired Tiramisu, as an illustration of Jorge’s talents.
“This is a simple tiramisu recipe which I’ve modified using some local ingredients from Bali’s markets. The use of palm sugar adds a toffee like flavor which blends very well with the coffee and creamy cheese mix.”
200 gram package lady finger biscuits
2 tbsp. bitter cocoa powder
2 cups strong brewed balinese coffee (Balikopi)
Two tablespoons coconut arak
2 tbsp. coconut sugar
1 cup mascarpone cheese
¾ cup cream cheese
½ cup palm sugar, shaved and dissolved in ½ cup of boiling water until thick.
Whisk together mascarpone and cream cheese. Keep whisking and slowly add the thick palm sugar syrup until the mix is smooth. Keep mix in the fridge.
Mix all soak ingredients and keep aside.
Lay down lady fingers on a baking tray until creating an even layer.
Spoon the soak mix on the lady fingers until evenly soaked but not too much to avoid breaking.
A thick layer of the filling
Another layer of lady fingers and repeat the soaking process
The rest of the filling on top
Sprinkle cocao powder on top and keep in the fridge for 3 hours before serving.
Plate and ENJOY!!!
This entry was posted in Yacht Charter Educational and tagged wooden sailing yacht, the superyacht experience, foodies, gourmet chef, plate it, tiramisu recipe, Peruvian chef, superyacht chef, Dunia Baru, Phinisi yachts, Jorge ValderramaPosted on
Rene, the liveaboard yacht chef on the Fountaine Pajot Galathea 65 catamaran took first prize
in the division for yachts under 100 feet.
Second place was awarded to Adrian Martinon aboard catamaran LADY ALLIAURA.
Third place honors went to catamaran chef Caro Uy onboard Sunreef 70 catamaran MUSE. Readers might remember Caro from her profile in September outlining her passion for cooking and her love of travel..
Other winners included second place to Heather Kaniuk aboard motor yacht NUMPTIA in the superyacht division for boats 160 feet and larger; and chef Melinda Heinze onboard the world’s largest luxury sailing catamaran HEMISPHERE in the 100 to 159-foot category.
Kappetein’s victory earned him a profile story in an upcoming edition of Showboats International magazine, a silver-framed certificate, a magnum of Piper champagne, a Liat airline ticket to anywhere in the Caribbean, a Williams-Sonoma gift certificate, and a stay at the 5-star Antigua Yacht Club Marina Resort.
Come spend a week with family and friends aboard the Fountaine Pajot 65 catamaran WORLD’S END. Your crew will escort you to the most beautiful anchorages in the Caribbean. Discover magnificent islands, nature and warm and friendly new cultures. The itinerary, activities and the menu will be based on your preferences, to guarantee you and your guests a unique experience to cherish for a lifetime.
This entry was posted in Yacht Charter News and tagged catamaran yacht charter, award-winning, worlds end, Caro Uy, Numptia, gourmet chef, yacht cook, Catitude, Rene Kappetein, Hemisphere catamaran, catamaran sailboat MUSE, Heather Kaniuk, catamaran cook, Williams Sonoma, Antigua Yacht Club Marina Resort, Fountaine Pajot 65 catamaranPosted on