Replenishing your energy with good food is a must whenever you set sail. Interested in creating sustainable and delicious dishes on the water? Keep reading for a sneak peek into The Hunter & The Gatherer- a new sailing-focused cookbook published by Exploring Eden Media!
Authored by experienced liveaboard Australian sailors, Catherine Lawnson and David Bristow The Hunter & The Gatherer is a comprehensive guide to planning and preparing delicious meals for any sailing adventure.
The book draws upon their 20-year experience living on five different yachts. With over 160 recipes and more than 60 pages of provisioning advice, The Hunter & The Gatherer is a great resource for any sailor looking to up their culinary game on the high seas.
The recipes are divided into three sections:
The book also includes extensive notes on provisioning your yacht and preparing your galley, as well as advice on dealing with seasickness and the mishaps of sailing life.
The Hunter & The Gatherer is available for purchase and can be ordered from exploringedenbooks.co .Be sure to use code SOMAND for 15% off your purchase!
- Follow the authors on Instagram to learn more about their story: @wildtravelstory
- Follow Exploring Eden Media on Instagram for even more authentic-travel books: @exploringedenbooks
And now is the moment you’ve been waiting for! Your sneak peek ;)
Here are three of our favorite recipes from The Hunter &The Gatherer, Enjoy!
Sesame Salmon Spoons
Makes 8 • Prep 5 mins + Marinading time • Cook 10 mins
Make this with the last of the salmon (or any other fillet of firm fish). It’s quick to pull off, super tasty and makes a cool little sideliner to chilled ales at sundown. Make a meal out of these by cooking a crisp vegetable stir-fry and serving with steamed rice.
- 1 salmon fillet (about 0.5lb)
- 1 tbsp tamari (or soy sauce)
- 2 tsp rice malt syrup (or honey)
- 1 tsp finely chopped pickled ginger
- 1 tbsp peanut oil
- 1 tbsp sesame seeds
- extra oil for frying
Take the skin off the salmon and slice it into 8 cubes. Mix the tamari, rice malt syrup (or honey), pickled ginger and peanut oil, toss in the salmon cubes, and refrigerate for 15 minutes. Toast the sesame seeds and set aside. Warm a little oil in a frying pan over medium heat and pan-fry the salmon pieces for about 2 minutes on each side. Serve sprinkled with toasted sesame seeds.
Quick Sri Lankan Curry
Feeds 4 • Prep 5 mins • Cook 15 mins
- 350g (12oz) Spanish mackerel (or other firm white fish)
- 2/3 cup coconut cream
- 1 cup fish stock
- 1 cup diced tomatoes
- 1 medium onion, sliced
- 5 bay leaves
- 2 tsp dried chilli flakes 1 cinnamon stick
- 1 garlic clove, finely chopped
- 1 tsp grated fresh (or minced) ginger
- 1 tbsp curry powder
- salt and pepper to taste
Serve with steamed rice or crusty bread (gluten-free if required).
Cut the fish into bite-sized cubes. Combine half the coconut cream and the fish stock in a large pan over medium heat. Stir in the tomatoes, onion and all seasonings. Bring to a boil, add the fish, reduce the heat and simmer for 5 minutes. Add the remaining coconut cream to the pot, stir, and then take off the heat. Remove the bay leaves, then serve with crusty bread or steamed rice.
Quick Fish Bites
Makes 12-14 • Prep 5 mins • Cook 10 mins
- 2 cups finely chopped fish fillets
- 1 ½ tbsp lemon juice
- 1 large garlic clove, finely chopped
- 2 spring onions (scallion), finely chopped
- 1 tbsp finely chopped fresh dill
- 1 tsp capers, rinsed and chopped
- ¾ cup breadcrumbs
- 1-2 tbsp coconut oil for frying
Serve with whole egg mayonnaise mixed with dill and capers.
In a large bowl, combine all ingredients (except the oil) and mix well. Use clean hands to form the mixture into small patties (about 1/4 cup each). Heat a little oil in a non-stick frying pan over medium heat and cook the fish bites in two batches, turning, for 4-5 minutes each. Drain on a wire rack. Season 1/3 cup of whole egg mayonnaise with finely chopped capers and fresh dill and serve with the fish bites.
Thank you for reading, wishing you all fair winds and following seas!