Imagine yourself on a luxurious yacht, the gentle waves creating a soothing rhythm as you sail through crystal-clear Mediterranean waters. The sun dips towards the horizon, casting a golden glow over the deck.
To complete this true pleasure of such a marvellous voyage, all that is missing is gourmet foods.
As you recline under the open sky, the finest dishes invite you to savour each bite. Imagine enjoying fresh, delicately prepared food perfectly complements your surroundings paired with a bottle of excellent wine, its bouquet mingling with the salty breeze.
Each gourmet dish is a culinary masterpiece crafted by a private chef who understands the art of pairing flavours with the serene beauty of the ocean or by you, as you now have all the time in the world to indulge yourself.
Don’t forget a rich dessert to conclude your feast as the stars emerge above.
On a yacht, every meal is not just nourishment but an unforgettable experience, and gourmet food is a celebration of luxury and taste amidst nature’s grandeur.
And yes, here is a list of a couple of gourmet foods to tantalize your senses and complete your luxury yacht vacation.
Blini with caviar and crème fraîche
Ingredients:
125g buckwheat flour
125g all-purpose flour
500ml milk, warmed
1 packet of active dry yeast
2 eggs, separated
30g butter, melted
1 teaspoon sugar
1 teaspoon salt
Crème fraîche
Fresh dill (optional)
Blini preparation:
In a bowl, dissolve the yeast in 60 ml of the warmed milk with the sugar. Let it sit for 5 minutes until foamy.
Combine the flour and salt in a big bowl. Make a well in the centre and pour the yeast mixture, remaining milk, egg yolks, and melted butter. Mix until smooth. Cover and let rise for 1 hour.
Whisk egg whites until stiff peaks form on top and gently fold into the batter.
Heat a non-stick skillet and lightly grease with butter. Spoon tablespoons of batter onto the skillet, cooking until bubbles form on the surface and, then flip and cook until golden brown on the other side. Serve the blini topped with a dollop of crème fraîche, a spoonful of caviar, and fresh dill if desired.
Mediterranean seafood paella
Ingredients:
400g paella rice
450g mixed seafood
1 onion, finely chopped
1 bell pepper, chopped
2 tomatoes, chopped
1 litre fish stock
120ml dry white wine
60ml olive oil
1 teaspoon smoked paprika
0.5 teaspoon saffron threads
3 cloves garlic, minced
80g peas
Fresh parsley, chopped
Lemon wedges for garnish
Paella preparation:
Heat olive oil in a large paella pan or skillet over. Sauté the onion, bell pepper, and garlic until softened.
Stir in the tomatoes, paprika, and saffron, and cook for a few minutes.
Add the rice and stir until it is well coated with the oil and vegetables.
Pour in the wine and cook until it has mostly evaporated, then add the stock and bring to a simmer.
Arrange the seafood on top of the rice, without stirring and cook until the rice is tender and the seafood is cooked through about 15-20 minutes.
Add peas in the last few minutes of cooking. Remove the pan from heat, cover with foil, and rest for 5 minutes. You can garnish with fresh parsley and lemon wedges.
Smoked salmon carpaccio with capers and lemon
Ingredients:
225g smoked salmon, thinly sliced
2 tablespoons capers, drained
1 small red onion, thinly sliced
1 lemon, thinly sliced
Fresh dill, chopped
Extra-virgin olive oil
Freshly ground black pepper
Carpaccio preparation:
Put the smoked salmon slices on a serving platter or a plate.
Scatter the capers and red onion over the salmon.
Place the lemon slices on top, top with a bit of olive oil, and add freshly ground black pepper. Garnish with chopped fresh dill before serving.
Marinated pork ribs with lemon and oregano
Ingredients:
900g pork ribs
60ml olive oil
60ml lemon juice
Minced garlic, 4 cloves
2 tablespoons fresh chopped oregano (or 1 tablespoon dried oregano)
1 tablespoon red wine vinegar
Salt and pepper to taste
Preparation:
Combine the olive oil, lemon juice, garlic, oregano, red wine vinegar, salt, and pepper in a bowl.
Place the ribs in a large dish and pour the marinade over them. Marinate at least for 4 hours, preferably overnight. You can also use already-marinated pork ribs.
Preheat the grill or oven to 175°C.
Remove the ribs from the marinade and grill or bake for 1-1.5 hours, basting occasionally with the marinade until the ribs are cooked through and tender. Serve hot with additional lemon wedges.
Milanese veal osso buco
Ingredients:
4 veal shanks (about 3.8 cm thick)
30g all-purpose flour
60ml olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
240ml dry white wine
500ml beef or veal stock
1 (400g) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Osso buco preparation:
Preheat the oven to 160°C. Season the veal shanks with salt and pepper and dredge in flour, shaking off the excess.
Heat olive oil in a large ovenproof pot over medium-high heat. Brown the veal shanks on all sides, then set aside.
Add the onion, carrots, celery, and garlic into the pot, and sauté until softened.
Pour in the white wine and cook until it has reduced by half. Add the stock, tomatoes, bay leaf, and thyme. Bring it to a simmer.
Return the shanks to the pot, cover, and transfer to the oven. Cook for 2-2.5 hours, until the meat is very tender. Before serving, mix the lemon zest and parsley and sprinkle over the top of the dish.
Pasta with vodka sauce
Ingredients:
450g pasta (penne or rigatoni works well)
30ml olive oil
1 small onion, finely chopped
2 cloves garlic, minced
0.5 teaspoon red pepper flakes (optional)
240ml vodka
1 (800g) can crushed tomatoes
240ml heavy cream
60g grated Parmesan cheese
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
Pasta preparation:
Cook the pasta until al dente. Save 240ml of the pasta cooking water and drain the rest.
Heat the olive oil in a large skillet or saucepan. Add the chopped onion and sauté until translucent, about 5 minutes. Then add garlic and red pepper flakes (if using) and cook for another few minutes, until fragrant.
Pour in the vodka and let it simmer until it reduces by half, about 5-7 minutes.
Stir in the crushed tomatoes and cook for about 10 minutes, allowing the flavors to meld.
Reduce the heat and stir in the heavy cream. Simmer for another 5 minutes until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta to the sauce and stir or toss to it coat evenly. If the sauce is too thick, add some of the pasta water until you reach the desired consistency.
Stir in the grated Parmesan cheese until melted and well combined.
Serve the pasta garnished with fresh basil or parsley, and Parmesan cheese if you like.
Chicken dijonnaise
Ingredients:
4 boneless, skinless chicken breasts
30ml olive oil
120ml Dijon mustard
120ml heavy cream
120ml chicken broth
2 shallots, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh tarragon, chopped (optional)
Chicken dijonnaise preparation:
Season the chicken with salt and pepper. Heat the olive oil in a large skillet and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
Add the shallots and garlic and sauté until softened.
Stir in the Dijon mustard, heavy cream, and chicken broth, and bring to a simmer.
Return the chicken to the skillet and cook for a few more minutes until the sauce has thickened. Garnish with fresh tarragon if desired.
Turmeric chicken tagine
Ingredients:
1 whole chicken, cut into pieces
2 onions, finely chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
0.5 teaspoon saffron threads (optional)
60ml olive oil
240ml chicken broth
150g green olives, pitted
1 preserved lemon, cut into quarters
Fresh cilantro, chopped
Salt and pepper to taste
Turmeric chicken tagine reparation:
In a large pot or tagine, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
Add the chicken pieces, turmeric, ginger, cinnamon, cumin, saffron, salt and pepper, and cook until the chicken is browned on all sides.
Pour in the broth, add olives and preserved lemon, and simmer.
Cover the pot, reduce the heat, and cook for 45 minutes, until the chicken is tender. Garnish with fresh cilantro before serving.
A good dessert is essential on a yacht vacation. It provides the perfect finale to a day of sun-soaked relaxation and gourmet dining, creating a moment of pure indulgence.
But we’ll avoid the usual fruit or chocolate desserts as we give you recipes for a few gourmet desserts you simply must not miss.
Pecan nut tart
Ingredients for the crust:
190g all-purpose flour
115g of cold unsalted butter
50g granulated sugar
0.5 teaspoon salt
1 egg yolk
30-45ml cold water
For the filling:
150g pecan halves
180ml light corn syrup
150g brown sugar, packed
3 large eggs
60g unsalted butter, melted
1 teaspoon vanilla extract
0.5 teaspoon salt
Pecan tart preparation:
Preheat the oven to 175°C.
To make the crust, combine the flour, sugar, and salt in a bowl. Add the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing and making a dough.
Press the dough in a tart pan (and up the sides, too) and refrigerate for 30 minutes.
Line the crust with parchment paper, fill it with pie weights (or dried beans), and bake for 15 minutes. Remove the weights and paper and then bake for 10 more minutes, or until golden. Let it cool.
For the filling, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt and then stir in the pecans.
Pour it into the tart shell and bake for 45-50 minutes, until the filling is set and the top is golden brown. Let cool before serving.
Digestive biscuit tiramisu
Ingredients:
480ml strong brewed coffee, cooled
45ml coffee liqueur (optional)
1 package of digestive biscuits
100g granulated sugar
3 large eggs, separated
225g mascarpone cheese
240ml heavy cream
Cocoa powder for dusting
Tiramisu preparation:
Combine the coffee and liqueur in a shallow dish. Quickly dip each digestive biscuit into the coffee mixture and arrange them in a layer in the bottom of a 23×23 cm dish.
Whisk the egg yolks and sugar in a large bowl until thick and pale. Fold in the mascarpone cheese until smooth.
In another bowl, beat the heavy cream and then gently add the whipped cream into the mascarpone mixture.
In a separate bowl, beat the egg whites and then fold them into the mascarpone mixture.
Spread half of the mascarpone mixture over the biscuit layer. Add another layer of dipped biscuits, then spread the remaining mascarpone mixture. Dust with cocoa powder and refrigerate before serving.
Now that you have ideas for your next meal on a yacht, remember to pair them all with a bottle of wine or champagne.
Premium Supply Croatia is here for you. If you need provisions or just need ideas for excellent-quality gourmet foods, check out our supply shop.
Contact us if you have any questions; we’ll gladly help.
