FOOD & DRINK under the grill Rebecca Yewdall, Freelance Charter Chef, M/Y Seanna HOW BLUSH IS YOUR BROSÉ?
Which hue is for you? A delicate pink with a tinge of grey or 'in the pink' perfection. Rose is usually made by leaving the juice from red grapes in contact with the skins for a short while to extract enough colour, before pressing it off. Rose champagne is the exception, made by blending white and red grape juices before fermentation. The saignee method is occasionally used for both still and sparkling, when rose is bled off from a standard red production.
Rebecca is a freelance Superyacht Chef. She trained at Bath College,UK and has since worked her way from Crew Chef to Head Chef onboard various superyachts
What is your favourite dish to cook?
Roasted shellfish (lobster, king crab, oysters and prawns) with a citrus and herb butter, tomato and fennel chutney and saffron aioli. Served with buttery mashed potatoes and shaved pear salad.
What/Where is your favourite restaurant?
La Petite Maison in Nice because the food is always incredible and the atmosphere sassy! At any moment a jazz band could jump out of nowhere and the whole
restaurant up dancing with the waiters swinging napkins round their heads!
If you were not a chef what would you be doing?
I think I would be a contortionist as part of the travelling circus because I like making the impossible happen,
travelling around and of course and putting on a show to wow the guests!
What is your favourite kitchen gadget?
My 'Burton Sous Vide.' Having Sous Vide tools on a yacht is essential in my book.
What is your favourite type of food?
Mediterranean without a doubt. There is nothing better than eating fresh seafood, a big bowl of pasta with a fabulous bottle of wine in the sunshine by the ocean.
What was the last meal you cooked for yourself because you really wanted to eat it?
Roasted butternut squash gnocchi with toasted pine nuts, confit garlic, brown butter and crispy sage. Yummy!
Where is your favourite local market for fresh produce? Marche Provençal, Antibes is my favourite market. It's a small but perfect market that has everything to inspire my cooking every day in a beautiful old town setting. It really is a Chef Heaven, ...except the price maybe!
Most overrated ingredient?
Black Truffle smells ok, tastes like cardboard. Most outrageous guest request?
I had a guest request I make a cake for his dog at midnight!
50g toasted walnuts
Shaved parmesan
WHY DON'T YOU
TRY...PEA MILK
Almond milk, peanut milk?? But some people can’t drink some of those milks due to nut or soy allergies. Some aren’t good for the environment: many words have been written about the water that almond milk production wastes. Women may be concerned about the estrogen-like compounds in soy. Alternative milks can be lacking in certain vitamins and nutrients, like protein. Enter pea milk, the newest non-dairy beverage on the block. It’s vegan, nut free, soy free, lactose free and gluten free. It’s better for the environment than almond milk and it has more protein and calcium than other alternative milks. I'll have a pea milk latte please.
ONBOARD | SPRING 2019 | 83
1 roasted red pepper
100g linguine Serves 4
Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside. Bring a pan of salted water to the boil, add the pasta, cook and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts.
ONION SKIN
Probably pinot grigio, probably dry(ish), probably inoffensive,
probably quaffable.
PALE ROSE
The colour that launched a thousand bottles, easy on the eye and the palate.
DEEP PINK
Could be a crunchy, dry Sangiovese, ,
could be a sticky white zin.
QUICK & EASY RED PEPPER LINGUINI
DARK FUCHSIA
Almost a light red and worth serious consideration. Definitely a good food wine.
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