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Eating aboard Twizzle is not only about fine dining. It is also delicious breakfasting, exquisite lunching, magnificent cocktails and unrivalled beach barbecues. Unlike the top UK restaurants where chef Ollie McKeown cut his teeth (like The Compleat Angler in Marlow, The Fat Duck at Bray, London’s The Square and Mandarin Oriental) his galley has to delight the same exclusive party all day, every day, with every kind of cuisine. Cruising in European waters, guests may be treated to an exquisite beef carpaccio with beetroot and rocket salad and horseradish cream, or delicate crab cakes with signature fresh citrus dressing. McKeown’s handmade squash ravioli with sage butter is to die for. Salads and small dishes include Mediterranean specialities from tapenade to tzatziki, with the classic flavours of sun-ripened tomatoes, chargrilled peppers and rich, earthy porcini mushrooms, enlivened with sharp lime, lemon or caper dressings - the Mediterranean on a plate. As Twizzle heads further afield, the menu adapts. That fabulous carpaccio of salmon served with minimalist lemon and olive oil you enjoyed off the coast of Capri, translates into a mouthwatering sashimi with green mango and lime zest. Grilled aubergines get a twist with cumin and coriander; seared scallops are served with hazelnut dukkah on sumac onions. Instead of ravioli, the chef turns his hand to light, crispy handmade spring rolls filled with mint, spring onions and prawns, served with a tangy Vietnamese dipping sauce. A favourite for these climes is his turmeric-marinated chicken wrapped in lime leaves... summery, refreshing, and perfectly suited to cruising in tropical waters. Charter guests are always encouraged to communicate about their dining preferences, ideally before they arrive. One of the key questions is whether the guests will ‘eat local’. “Are they happy to eat fresh local fish, or will they prefer salmon and sea bass?” asks the chef. “You might be cruising Thailand, but I can’t assume you like spicy food. Still, my advice is always eat with the country you are in. Trust it! It will totally enhance your experience. If you are where the lemongrass grows, why not eat it?” Looking ahead to the South-East Asian leg of Twizzle’s current round-the-world trip, McKeown outlines the issues. “You can’t easily get strawberries or raspberries and you can forget asparagus. But to me, sweet pineapples and ripe mangos are worth any amount of strawberries. I’ll add them to salads and desserts, and we can make fresh lychee martinis… what’s not to like?” { 57 } Superyacht Living & Style Magazine 2013


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