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FOOD & DRINK under the grill Sergio Marichales, Chef 3 QUICK SUMMER


COCKTAILS They need to refresh as well as pack a punch. These cooling mixes will hit the hot spot


After 8 years working in kitchens around the world from hotels to Michelin rated


restaurants, Sergio now finds himself in the galley on the high seas


What is your favourite dish to cook?


Honestly seafood in any way, from fish to shells and shrimps makes me smile. It reminds me a lot of my childhood when living in Venezuela and having the Caribbean so close.


What is your favourite restaurant?


By far I would say Osteria Francescana in Modena Italy has my heart as it was a full experience on top of a great meal .


What is your favourite kitchen gadget?


It has to be the thermomix, due to the range of recipes that can be accomplished with it plus the precise cooking with temperatures makes it a not to be missed for me.


Where do you think is the best city in the world for food? Giving my travels through Asia I have to say that for the moment it is Hong Kong giving not only the local flavours but also the amazing international ones, it reminds me of happy times and great food altogether.


The one ingredient everyone needs in their galley? Olive oil.


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


What is your most memorable food moment? The mornings either in Margarita Island or in La Guaira (coast by central Venezuela where my grandparents live) eating fresh seafood from clams to fresh fish on the grill.


Where is your favourite local market for fresh produce? I would say the markets in Italy are my favourite from those amazing tomatoes to lovely seafood.


Who is your favourite provisioner and why? I have been working with Provide and Supply ever since I


started in the industry, I have a personal relationship with them and they already know what I need.


Most outrageous guest request? Shark Fin Soup by a mile most definitely.


4 cups strawberries sliced


32 raw walnut halves


DON'T THROW IT


SQUISHY TOMATOES Get rid of fruit with dark spots or mould, but those that are mushy


and are leaking liquid can still be useful


BRUSHCETTA Roast tomatoes as for soup, adding garlic and thyme, and/or oregano. Pile onto toast or bread with a scattering of basil and some creamy goat’s cheese.


FATTOUSH Chop tomatoes and add to cucumber chunks, sliced red onion, shredded lettuce, mint and parsley and toasted pitta strips. Dress in a mix of garlic, olive oil, wine vinegar and lemon juice, then finish with dried cumin and sumac.


PAN CON TOMATE Rub toasted sourdough with a garlic clove. Grate tomatoes and spread the pulp on the toast. Sprinkle with sea salt and olive oil.


Serves 4


Place spinach in a medium serving bowl. Add chicken, strawberries and walnuts; toss gently to blend.


Top with your favourite dressing and eat right away, or hold on the dressing and pack it up for meals later on.


RASPBERRY CAIPIRINHA Put 6 raspberries, 1/2 tsp brown sugar and 2 lime quarters in a tumbler, then pound with the end of a rolling pin. Add 3 fresh mint leaves and bash briefly. Fill the glass with crushed ice, then pour over 50ml cachaça. Stir and top with 3 mint leaves and 3 raspberries.


ELDERFLOWER COLLINS Mix 100ml vodka, 4 tbsp elderflower cordial and lemon juice. Fill 2 tall glasses with ice, strain in the mixture. Top with sparkling water.


CUCUMBER GIN FIZZ Peel 1/2 cucumber and blend to a purée. Strain to remove the seeds. Use glass with ice, add 50ml gin, the juice of 1/4 lime, 2 lime slices and


a few fresh mint leaves. Stir and top with chilled soda water. QUICK & EASY CHICKEN, STRAWBERRY & SPINACH SALAD WITH WALNUTS


6 cups baby spinach fresh


450g cooked chicken breast, sliced


ONBOARD | SUMMER 2019 | 89


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