Food Sail Love

Patrick and Narelle will visit the local commercial fish auction to meet up with a buyer who selects produce for one of the town's finest restaurants called El Gato. Narelle is then invited back to join the chefs in the kitchen to watch how they prepare some local specialities. You will then join Manuel and his son Christian to go fishing in the shallows of the Venice Lagoon. They are skilled fisherman known as the Moecanti, who fish for Moeche - a soft shell crab. It's an ancient tradition of net and pole fishing that dates back over 1,500 years. You will visit the local fisherman's lair for a cook up and feast. You will then join a local artist for a light lunch and learn more about the local town and culture. Before the yacht is launched, Narelle visits the fish and street markets where you'll meet the delightful Giovanna, who has been peeling artichokes for 70 years. Before they sail to Venice, you'll join Narelle in the galley where she prepares branzino al sale (Sea Bass in Rock Salt) using all the fresh produce she bought at the markets. On the way, Narelle prepares a barbecue on deck to cook Capesante (Scallops), Chioggiotto fisherman style before sailing into Venice.

In this second episode, we sail into Venice and visit our friend Renato, who has been the head chef at the Cipriani Hotel for over 25 years and has traveled the world as a food ambassador. Renato invites us into his kitchen to make some of his best-loved Venetian dishes. We then visit the famous Rialto markets and cook a few of my favorites in the yacht's galley. We conclude our Venice adventure by visiting some friends at an old gondola repair yard called a squero. It has been converted into a private retreat featuring an impressive kitchen, from which we experience a memorable Venetian cook-up.

In this episode, we sail all the way to southern Turkey to visit the picturesque village of Kaleköy in the Kekova area. We introduce you to a local family who run the Likya restaurant, and serve simple delicious Turkish food. We've known them for over 30 years, ever since we began sailing here. We also discover how the locals love the carob bean, and how they make a tasty, healthy syrup from it. Finally, we'll introduce you to our friend Kadriye who cooks up a typical Turkish lunch, and one of her neighbors demonstrates how to make the local pancake called gözleme.

We sail from Kastellorizo to Lindos on the island of Rhodes. This is where Patrick and I married, over 30 years ago. In Lindos, we take you to the Melenos kitchen; where the chef, Gogo, will show us her very modern and healthy take on traditional Greek cuisine. We visit Rhodes, where I used to teach ballet, and show you how to prepare artichokes with vinaigrette sauce, the dish that Patrick prepared for me on our very first date. Finally, we visit my godfather, Vangelis, who shows us how to prepare some authentic everyday Greek food.

We visit the beautiful Greek island of Symi to recapture old memories, and cook the local delicacy - Symi shrimps. When then sail to Santorini, where we will celebrate their famous tomatoes, grown in the rich volcanic soil. Finally, we visit the mouth of the Corinth canal to experience our all-time favorite seafood restaurants in the Mediterranean.

We will sail to Galaxidi, halfway up the Gulf of Corinth, for breakfast after which I will prepare a Moussaka in the galley - under sail. We will then take you to Amalfi and the bay of Naples to pay homage to their lemons and to the Caprese salad, before arriving in the village of Sestri Levante to experience some delicious Ligurian dishes.

In Portofino, be shown how to make an authentic version of pesto alla Genovese, by chef Corrado at the legendary Hotel Splendido. Visit the Canale bakery to see how they make the famous local bread called focaccia; and after that, cook some local dishes on the yacht in Portofino's iconic harbor.

First, we visit St Tropez, including the iconic Club 55; then sail to Antibes and visit a couple of nearby villages, St Paul de Vence and Biot. Each has a restaurant which is regarded as one of the favorites, and they have two things in common - traditional Provençal food - and art, which in each case is largely its raison d'être.