Some provisions for a 6 week adventure into the Tasmanian Wilderness

Gourmet Sailor is an insight in to how we prepare and eat our food while living at sea. On Mirrool we have 40L of fridge space, a spirit stove and a small coal barbeque. We have no freezer, oven or microwave. As a result, we’ve had to get creative in order to eat fresh delicious meals every day instead of the standard “out-of-a-can” yachty fare.

It’s a return to many traditional cooking methods and techniques so we can stock our pantry for remote travel, where re-provisioning is often impossible, expensive or inconvenient.

The Gourmet Sailor is for anyone curious about making their own dairy products, cured meats, bread, ferments, sprouts, preserves and more. We’ll show you how to get started in a cost effective way with minimal equipment, space and power. We’ll be sharing our culinary successes and failures along the way to encourage you to experiment too.

If you’re dreaming of living on a yacht, going off the grid or have always dreaded the weekly visit to the supermarket, then our methods and recipes will get you started at becoming more healthy, self-reliant and in control of what goes into the food you eat.

It’s our goal to inspire you to cook, grow, catch, ferment and preserve delicious nutritional food whether sailing, on the road or at home.

Get more inspiration from Gourmet Sailor on Instagram here.

Bon Appétit!

Gourmet Sailor articles

Gourmet Sailor - Tuna Poke Bowl with Red Cabbage, Avocado, Sesame, Corriander and Macadamias.
Fresh Tuna Poke Bowl with Red Cabbage, Avocado, Sesame, Corriander and Macadamias