Here you can find news from the world of marine cookery and enjoy recipes from chefs around the world.
Wed 07 Dec 2011 at 1439 GMT
Here's a seasonal recipe to enjoy from columnist and superyacht chef trainer Malcolm Alder-Smith.
Mon 20 Jun 2011 at 1306 BST
For the uninitiated, Gazpacho is a chilled, Spanish, tomato-based raw vegetable soup, originating in the southern Spanish region of Andalucia, writes Malcolm Alder-Smith, columnist for Cowes Online.
Fri 06 May 2011 at 1353 BST
The one question I keep getting asked is "how did you finish up writing a book about working as interior crew and cooking on yachts?" writes Malcolm Alder-Smith, new columnist for Cowes Online.
Thu 14 Apr 2011 at 1034 BST
Here's a great recipe for Bouillabaisse.
Fri 06 Nov 2009 at 1617 GMT
Scrambled eggs Sydney-style with croissants, roast cherry tomatoes, crispy prosciutto and basil - a great pre-race breakfast for your crew!
Thu 01 Oct 2009 at 1439 BST
Here is an interesting recipe from Halcyon for curried scallops with spring onion, Zhoug dressing, white sultanas, and nutmeg parsnip purée.
Mon 07 Sep 2009 at 1622 BST
A nourishing breakfast dish of Bircher muesli with fruit compote and poached pears.
Thu 13 Aug 2009 at 1559 BST
Halcyon's recipe for the perfect, summer's day Pimm's while afloat.
Thu 02 Jul 2009 at 1442 BST
Put together a delicious summer picnic hamper, Halcyon style.
Thu 02 Jul 2009 at 1356 BST
The ginger, Shao Hsing, and rice wine vinegar give a flavour on the palate that can only be described as unique. Each flavour combines, giving the next one another dimension that your palate may not have experienced before.
Fri 05 Jun 2009 at 1616 BST
Another delicious main course dish from Halcyon's chef.
Wed 20 May 2009 at 1641 BST
Braised lamb shanks, a sweet wholesome experience coupled with the velvety-smooth creamy texture of parsnips, and slightly bitter courgettes. An all-time favourite among Halcyon's guests.
Sat 18 Apr 2009 at 1754 BST
Another great side dish.
Sat 18 Apr 2009 at 1748 BST
A great companion dish to slow-braised lamb shanks.
Sat 18 Apr 2009 at 1734 BST
Before I eat chocolate tart I can’t help but say “Je t’aime” and then I devour.
Sat 18 Apr 2009 at 1726 BST
Corn-fed chicken breast stuffed with feta, Kalamata olives, basil and pine nuts, on a bed of Parmesan polenta and capsicum.
Sat 18 Apr 2009 at 1716 BST
Some Halcyon guests loved this recipe so much they described it as “l’amour parfait”. Though it is incorrect French I thought it was an apt description, almost poetic, as the syllables suggest the experience of eating it while the name expresses how good it is: “perfect love”. Try it and I think you will agree.
Sat 18 Apr 2009 at 1709 BST
Braised lamb shanks – a sweet wholesome experience coupled with the velvety-smooth creamy texture of parsnips, and slightly bitter courgettes. An all-time favourite among Halcyon's guests.
Sat 18 Apr 2009 at 1703 BST
Slightly roasting trellis tomatoes intensifies their flavour, and then adding fresh basil to the tomatoes is a combination that has existed for thousands of years. You cannot top perfection. But you can taste it.
Sat 18 Apr 2009 at 1656 BST
A delicious desert.
Sat 18 Apr 2009 at 1641 BST
A simple but delicious desert.
Sat 18 Apr 2009 at 1635 BST
Mouth-watering chicken with lemon and garlic.
Sat 18 Apr 2009 at 1627 BST
A special salad that's easy to create.
Sat 18 Apr 2009 at 1618 BST
A yummy breakfast that's a great start to a sailing day.
Sat 18 Apr 2009 at 1607 BST
The celeriac has a nutty earthiness, while the cauliflower has a smooth creamy quality.
Sat 18 Apr 2009 at 1536 BST
When sailing in the UK and northern Europe the weather isn’t always hot and sunny, so when we have one of those days I may cook something warming and homely.