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A balmy Indian summer in Bodrum beckoned us to go exploring, and our destination was Astapalaia the western most Dodecanese Greek island before the Cyclades Islands begin. Due to her remote location, this butterfly-shaped island has often been excluded by sea-farers since antiquity. Her striking Venetian castle and whitewashed lanes are stunning, and ''downtown'' is actually on the rim of the island with infinite views. Astipalaia (population 1300) can be incorporated into a Blue Cruise with advance planning, and it's one island where you probably will not encounter any other gulets, even during high season. Drop us a line at info@southerncrossbluecruising.com for a sample 7 day itinerary that includes this unique venue, and view our photos from this week on our facebook page. We enjoyed another fun race on Southern Cross Timer for the annual Bodrum Cup Regatta, which ran from 19 October until the 24th, 2015. Southern Cross Timer came in 11th place over all, followed by Why Not in twelfth place, with intense competition between our crews. Full results of the race are here. Having thoroughly enjoyed the cuisine of multi talented Chef Elizabeth Lee's myriad dishes on several occasions on board her and Captain Warren's gulet Turkish Delight using the sous vide method, I immediately ordered my 220V Anova cooker from Amazon and went to work. The concept is fascinating - submerge the food in a strictly controlled temperature water bath for anywhere from 2 to 12 hours, ensuring that the food achieves the same temperature both internally and externally (unlike the conventional direct heat method, which means the outside must be very hot before the inside is sufficiently cooked.) My first problem was getting all of the air out of the zip-lock bag used to cook the food with, involving some calisthenics on the kitchen counter. My second challenge was using the Bluetooth function from the iphone to send the recipe directly to the Anova machine - I mistakenly sent chicken tetrazzini instead of chicken kiev, so the end result was slightly messy. I'm going to devote myself to soux vide mastery this winter, but my partner Dave suggests that we keep our day jobs. Our first full season as the central booking agent for 32 meter Oğuzbey was extremely successful, and enquiries are already in for 2016. Oğuzbey is one of the very few gulets which offers a luxury experience for up to 26 people in the Greek Islands. She's perfect for family reunions, weddings, corporate functions and offers a full array of water sports. Her crew of seven are young, dynamic and her chef repeatedly receives excellent feedback from our guests. Her charter rates vary from 2400 to 3300 Euro per day. info@southerncrossbluecruising.com Nestled between the Greek Islands of Kosand Kalymnos, Pserimos is an often over-looked destination. With around two dozen houses, a church, a little mini-market, a few thousand goats and a couple of tavernas, Pserimos is an idyllic escape once the day trippers leave back for Kos mid-afternoon. There are only about 35 permanent inhabitants, and even fewer in the winter months. This is the place to come to really get to know the locals. Our favorite friends include Sevasti Pikou who runs a traditional Greek kitchen by the same name out of her home with her family of four generations and serves a goat in red sauce to die for. Pserimos is so intimate that it even has its own gmail account (pserimos@gmail.com). Drop us a line for a customized itinerary that includes this beautiful island. Bookings are still coming in for 2015! Don't miss out! Queen of Karia has a 5 day opening from 5 to 10 September available, and 17 to 26 September. Why Not has the first week of September available, and 12 September until 3 October available. Southern Cross Timer is available from the end of August until 26 September. We have flexible itineraries - Aegean and Mediterranean shores and Greek Islands. We're open for enquiries! info@southerncrossbluecruising.com Chefs are known to be notoriously fickle characters, and chefs at sea even more so. When we took on Chef Mehmet on our 24 meter gulet Why Not during the winter of 2013, we wondered what might be behind his strong glance and firm handshake. Chef Mehmet has turned out to be one of our hardest workers with a most gentlemanly disposition. Always open to new ideas and odd requests, his signature dish is fish baked in crusted salt. In his spare time, he reads cookbooks and enjoys experimenting with new recipes. This summer, he developed a stunning watermelon sorbet which received written email accolades, and his airy crepes are legendary. When a client demanded scrambled eggs with extra large curds, Mehmet Usta didn't even blink. Equally adept on deck as he is in the galley, Chef Mehmet is a valuable asset to the crew on Why Not and to Southern Cross Blue Cruising. It has been a while since I have so excited about a new restaurant. A group of four long-time residents of Bodrum went for dinner this week and the food and service was nothing short of impeccable. The husband and wife team are graduates of Bilkent University and the Istanbul Culinary Institute. Set in a beautifully restored old Greek house, Malades makes a special nod to the couple's Cretan ancestry. Some of the highlights were strips of salmon in a fenugreek marinade, fava squares with carmelized onions in a pomegranite syrup, a light and flakey fish kofte and seafood kebab. The enchanting setting, the Greek music, efficient service, and a most creative menu means we'll be back. Often. Egesu Marina has announced plans to open a new 350 berth marina in the port of Gulluk. Construction is beginning in August, with the official opening expected to be in October, 2016. With less than 20 minutes to Bodrum-Milas airport, the marina is expected to appeal to private and commercial yachts. As a port of entry and exit, marina management expects the port to be especially attractive for yachts wishing quick access to the Northern Dodecanese Greek Islands. |
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