BOATING PARTNERSHIPS FOOD GUIDE

Boating Partnerships food guide allows you to be inspired by different ideas to impress your guests. This issue we want to share with you another one of our favorite meals that you can serve to your guests and family that we know they will enjoy.

Souvlaki - Lamb wraps

METHOD

Step 1

Combine 3 teaspoons oregano, lemon juice, oil, and salt and pepper in a shallow dish. Add lamb. Turn to coat. Cover. Refrigerate for 30 minutes to marinate.

Step 2

Preheat a barbecue grill on medium-high. Cook lamb for 4 minutes each side. Cover. Set aside for 5 minutes. Thinly slice. Reduce heat to medium-high. Wrap tortillas in foil. Cook for 5 minutes each side.

Step 3

Combine cucumber, onion, tomatoes, feta and remaining oregano in a bowl. Spread 1 tablespoon of yoghurt over 1 side of each tortilla. Spoon cucumber mixture down centre. Top with lamb. Fold in bottoms and sides and roll up. Serve.

Homemade Sushi

Boating Partnerships food guide allows you to be inspired by different ideas to impress your guests. This issue we want to share with you another one of our favorite meals that you can serve to your guests and family that we know they will enjoy.

Ingredients

• ONE ORGANIC Sushi Nori Premium Roasted Organic Seaweed

• 1/4 cup seasoned rice vinegar (we recommend - Marukan)

• 1.5 cups sushi rice (we recommend - Nishiki)

• Soy sauce, wasabi, pickled ginger

• Desired fillings - Ours include avocado, chicken, salmon, cucumber.

  Please note a bamboo sushi matt is also required - these can be purchased from most supermarkets.

Method

• For 1.5 cups of rice, add 1/4 cup of rice vinegar to the rice. Rice can be pre-cooked in a rice cooker or on the stove on your Riviera.

• Gently toss the rice around to further distribute the rice vinegar, trying not to mash or flatten the rice.

• Spread the seaweed with a layer of prepared sushi rice and flatten gently with a rice paddle or hands, but do not smash the rice. Place your desired filling ingredients on top of the rice.

• Roll it up tightly, using a bamboo mat or your hands. Have a bowl of water handy to smooth down the ends of the seaweed, keeping the roll together.

• Then use a sharp knife to cut the sushi roll into pieces.

Now you’re ready to eat the rolls! Enjoy with some soy sauce, pickled ginger, and wasabi, as desired!

If you would like to order fresh and ready seafood for your sushi masterpieces please feel free to contact Danielle, our concierge manager.

concierge@boatingpartnerships.com.au

Baked Feta Pasta

Boating Partnerships food guide allows you to think less, and serve only the best! This issue we want to share with you our favorite easy meal that you can serve to your guests and family that we know they will enjoy.

All our Riviera vessels are fully equipped with Miele and VitriFrigo. Leading international appliances that have been selected by Riviera for their performance and enjoyment! All Riviera's are fully equipped with an oven, cooktop, range hood, dishwater, drawer refrigeration, freezer, and share generous counter space and storage. A perfect environment to cook comfortably!

In this issue, we introduce you to a Baked Feta Pasta. A simple but delicious meal that requires limited ingredients and time, so you can spend time with family and friends.

What you will need:

600g Solanato tomatoes

200g smooth feta

3 cloves of garlic

1 tbs extra virgin olive oil

1 tsp dried oregano

250g rigatoni

Method:

Preheat oven to 200 C / 180 C fan-forced. Place the feta in the center of a tray while scattering tomatoes around the feta and toss in fresh garlic. Drizzle with oil, then sprinkle with oregano and season with salt and pepper. Bake for 30 minutes or until the feta starts to brown.

While doing so, cook pasta according to packet instructions.

Remove from oven, then using a fork, crush the feta and tomatoes to make a sauce. Add drained pasta to the tray to combine. Scatter over basil leaves and any other personal touches and serve.

Cheeseboard

Following on with another new monthly article we introduce to you the Boating Partnerships Food Guide. Here we share with you our favorite catering options both DIY and available on request from our concierge team.

In this issue, we discuss a quick and easy DIY option that will impress family and guests every time.

Cheeseboards are an easy starter that don’t require a great deal of preparation but when well executed with the correct ingredients and layout, you will be sure to reuse the option again and again.

There are endless options when adding to a cheeseboard but here we have put our most successful arrangement together allowing you to be more efficient in the supermarket!

Overall, you should aim to provide 6 categories for the flavors to complement each other and further provide a variation for guests.

We like to incorporate categories including meat/salty, crunchy, sweet, fruits, veggies, and condiments.

INGREDIENTS

• Cheese; soft & hard our favorites include: d’affinois brie, smoked cheddar, and castello blue cheese

• Meats: Prosciutto, salami, smoked ham

• Olives (stuffed are almost always a winner)

• Rice crackers, water crackers, crunchy breadsticks, and pita chips

• Dried apricots, figs, grapes, strawberries,

• Cherry tomatoes

• Chocolate squares, preferably dark to help satisfy those with a sweet tooth

• Hummus, pesto dip, chutney

HOW TO ARRANGE A CHEESEBOARD

1. Put the cheese on first, making sure you spread it evenly as the cheese wedges become the structure and centrepiece of the board.

2. Secondly, building from the cheesy center, start adding the salty category, olives, and meats avoiding the crackers for now. Use small bowls for ingredients such as olives.

3. Fill the gaps with those sweet elements such as dried apricots and chocolate squares.

4. Where there are openings, pile-mixed crackers, and crunchy breadsticks.

5. Add any condiments

6. Finally, let’s add colour to this cheeseboard! Fill in the empty space with clusters of grapes and cherry tomatoes.