under the grill DEAN HARRISON, HEAD CHEF, MY ARIENCE
TEQUILA FACTS YOU NEED TO KNOW
FOOD & DRINK
The spirit is distilled from the blue agave plant (agave azul). Only the stuff labelled 100% agave is
made entirely from fermented a agave juice otherwise it's made from at least 51% agave (molasses or corn syrup make up the rest).
BLANCO / PLATA (WHITE /SILVER) It’s un- aged or aged for up to two months in steel or oak barrels.
The purists' favourite.
JOVEN / ORO (YOUNG/OLD) May be a blend with older age tequilas, but sadly the shade often comes from colouring.
REPOSADA (AGED) Must be aged in oak barrels for a minimum of two to a maximum of 12 months.
ANEJO/ EXTRA ANEJO (EXTRA/ ULTRA AGED) They’re aged for at least one and three years respectively. Can get pricey.
Dean has been a chef for more than 17 years starting his career in the famous town for surfing and restaurants, Noosa, Australia. He has worked on yachts ranging from 15m catamarans to now 60m + charter yachts all over the world.
What/Where is your favourite restaurant?
Eleven Madison Park. I haven’t actually been to this one, but it’s been on my list for a long time and now I want to visit more than ever. Tickets in Barcelona is my favourite that I’ve actually eaten at.
What is your favourite kitchen gadget?
Definitely the thermomix! Especially if you’re a sole chef. What is your favourite type of food?
Plant based has been on my radar for the last few years due to the type of clients I have been cooking for.
What three factors do you look for in food?
First of all we eat with our eyes. So it needs to look appetising. We then get that first whiff of what we are
to expect so it needs to smell good. Then seasoning of course.
What is the one ingredient everyone needs in their galley?
MSG. I know what you’re thinking but it's literally salt and umami on steroids. It boosts your recipe to the next level.
What was the last meal you cooked for yourself because you really wanted to eat it?
Probably Tarka Dal. An Indian lentil dish made with all sorts of herbs and spices.
Where is your favourite local market for fresh produce? La Boqueria in Barcelona has to be one of the best in the
world. Entering the market, you see perfectly stacked fruit and vegetables then as you move towards the back you find the seafood and meats areas.
Who is your favourite provisioner and why?
In America I like using Shoreside Support. In Europe I love using provisioners locally in each country like Sabor in Spain, A1 in Greece but if you have clients that want the best of the best I will go with WE Supply Yachts based in The Netherlands for an all round high quality order.
Go to snack?
Cereal. I rarely sit down and eat my food on charter, so I usually get hungry around 10-11pm so I’ll have a bowl of coco pops.
ICE CREAM 3 tbsp olive oil, 1 tbsp sherry vinegar 2 cups chopped
rocket, basil, parsley, cilantro, mint
IN:
FROZEN FRUIT PLUS FULL FAT CRÈME FRAÎCHE WHIZZED TOGETHER Ice cream is adored by many of us but it
packs a calorie punch. For a more nutritious option and something a little lighter on the hips, whizz frozen fruit (either shop bought or stuff you've frozen yourself) with a full fat creme fraîche or Greek
yoghurt. Bananas, berries and melon work beautifully, just add a tiny drizzle of honey to
sweeten if you like. You can freeze them and eat as a treat by the pool, or let them defrost and take to the gym or work.
ONBOARD | SUMMER 2021 | 109 1 large cucumber
1 garlic clove, smashed
QUICK & EASY SIPPIN’ GREEN GAZPACHO
Serves 2
This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.
Purée cucumber, garlic, and 1/4 cup water in a blender until smooth. Add herbs, vinegar, and a large pinch of salt and purée until very smooth. Slowly stream in oil and blend. Season as desired. Transfer gazpacho to an airtight container; cover and chill until very cold for 4–12 hours.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses or bowls
CORRADOS A newish category of flavoured tequilas distained by the purist but becoming popular.
CRISTALINO A strange new version; an aged tequila that's been charcoal-filtered to remove its colour.
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