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FOOD & DRINK


under the grill


WILLIAM DOBSON William brings over two decades of hospitality expertise to the table. His CV includes 5 star hotels and high profile restaurants in the Caribbean. William has served onboard yachts and in the private and charter sector since 2006.


What is your favourite dish to cook? Classic Lemon Tart


What is your favourite restaurant? I don't have one, I like the street food experience


If you were not a chef what would you be doing? Travel/food writer


What is your favourite kitchen gadget?


Sous vide immersion circulator - always experimenting! What is your favourite type of food?


Spicy food - all Italian, Thai, Indian, Japanese, Moroccan, so many...


What three factors do you look for in food? Quality, freshness, seasonal/local


What is the one ingredient everyone needs in their galley? Fresh ginger


What was the last meal you cooked for yourself because you really wanted to eat it?


Sushi - really into eating this at the moment. I love wasabi


Where is your favourite local market for fresh produce? Cannes market


Who is your favourite provisioner and why? Dennis Ekisola - the guy knows what we look for in the products, the best of the best and great with the logistics


What do you like to do when you have time off? I like to explore new places I haven't been before


Most over rated ingredients? Truffles


Go to snack? Grilled cheese sandwich


Most outrageous guest food request? Lobster sandwiches at 4am


Professional chef you most admire and why? My first chef I worked with, funniest guy I have ever met


Food trend most over rated? Molecular


If you could cook for anyone, who would it be? Bob Marley


CHEF SWAPS DOUBLE CREAM FOR COCONUT YOGHURT


Coconut is packed with vitamins C and E, iron, selenium, sodium, calcium, magnesium and phosphorous. It is also full of B vitamins, which release energy from the food we eat. Dairy-free coconut yogurts are as creamy as an indulgent treat – use to top desserts, or stir into curries.


WHAT'S THE DEAL WITH... VEGETARIAN CHEESE?


Cheese made with animal derived rennet isn't suitable for vegetarians, but there are veggie alternatives


WHAT IS RENNET? Rennet contains enzymes used in cheesemaking to coagulate the milk and separate into curds and whey.


IS IT SUITABLE FOR VEGETARIANS? It depends. Many traditional and artisan cheeses use animal rennet, extracted from stomachs of calves, lambs or kids. Some cheeses, including Parmigiano Reggiano and Brie de Meaux, must be made with animal rennet to qualify for the name.


ARE THERE PLANT-BASED ALTERNATIVES? Yes. Somerset goat's cheese producer Mary Holbrook uses rennet derived from Cardoon and there are others made from plants and barks. Most vegetarian rennets are microbial, fermented from yeasts or moulds in a lab.


CAN YOU TASTE THE DIFFERENCE? Cheese makers will tell you that different rennets give different flavours to cheese. Microbial rennets can produce bitter flavours in long matured cheeses. Vegetarian rennets tend not to produce the same depth of flavour as animal rennets. Cropwell Bishop uses vegetarian and animal rennets to make stilton. Both are good, but the animal rennet version has a richer, more complex flavour.


STAR FLAVOUR - PAIRINGS YOU MIGHT NOT HAVE THOUGHT OF


1 PARMESAN & HONEY Great as a nibble or at the end of a meal, serve a hunk of good parmesan with a bowl of runny honey for drizzling. Chestnut honey works brilliantly as does truffle honey.


2 BOILED EGGS & CUMIN Lop off the top off a soft boiled egg, then sprinkle with a mix of sea salt and ground cumin. Dip in a buttery toast soldier,eat and sprinkle again. A breakfast transformation.


3 DARK CHOCOLATE & CARDAMOM A hint of this aromatic spice takes chocolate tarts, mousses and ice creams to an exotic place. Infuse the cream with crushed cardamom pods before


adding to the chocolate.


ONBOARD | SUMMER 2017 | 89


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