Galley Recipe

A Twist To A

Winter Favourite

Cook, author and TV presenter, Sally Jenyns was born to be an on-board cook. Her father, Ron Jenyns, was a triple yachting Olympian and master fisherman, and both her parents and grandparents on both sides of the family tree were boaters and anglers. She began her career as a chef on board luxury charter vessels in Queensland and later worked on super yachts and motherships across the globe, including South Pacific Islands, Brazil and the Mediterranean. Sally has written a number of best-selling seafood cookbooks and has presented on Channel 7’s local TV programs Brownie’s Coastwatch, Great South East, and Queensland Weekender for more than 20 years. Sally has been presenting on 7’s popular outdoor lifestyle show Creek to Coast since its first episode in 1999, and continues to catch and cook seafood on 7Qld and nationally on 7TWO.

by Sally Jenyns

It's no wonder pumpkin soup is a perennial winter favourite – delicious, luscious and comforting all in one bowl! It’s super easy to throw together; it's only a matter of simmering gently. And we all love a one-pot meal in a galley. Pumpkin soup also freezes beautifully, so if you get a chance to cook a batch before you go boating, even better. My spiced pumpkin soup uses Asian herbs and the flavour punch of massaman curry paste to lift regular pumpkin soup to another level – all velvety texture, beautiful colour, and just the right amount of heat and depth. Poach the prawns just before serving, and feel free to swap in chicken breast or thigh meat, thinly sliced pork belly, or any other seafood, even some freshly caught fillets.

Ingredients:

(Serves 4) 2 medium brown onions, peeled and chopped 2 tbsp olive oil 3 cloves garlic 800gr (approx. 4 cups) peeled chopped pumpkin 1 1/2 tbsp massaman curry paste 4 cups chicken stock 1 cup water 1 kaffir lime leaf

1 cup tightly packed Thai basil leaves 400ml coconut milk, reserve 4 spoonfuls for garnish

12 prawns, peeled and deveined Heat olive oil in a deep pan and sauté onion and garlic until softened. Add pumpkin and massaman curry paste, and mix well. Add chicken stock, lime leaf and water. Bring to the boil, then reduce heat and simmer for 40 minutes.

Puree soup until smooth, then stir in coconut milk. Gently reheat, and poach prawns for 2-3 minutes until just cooked. Stir in basil leaves.

Divide prawns between bowls and ladle over soup. Drizzle with reserved coconut milk to serve.

AXOPAR FAN AXOPAR FAN

Dave O’Connor is a self-proclaimed “fruit loop”, owning three cars in six months, and now, three Axopars in under three years. Despite having his Axopar 28 Cabin on the market, this man with a will for change, states that he has certainly not fallen out of love with Axopar.

Dave owned his 28 T-Top for only six short months before upgrading to a 37 Sun Top, and now owns a 28 Cabin. We think it is safe to say he has a bit of experience with Axopars and would be the perfect person to talk to about the various models, likes, dislikes and the adventures they have taken him on.

Dave loved his Axopar 37 Sun Top stating his regret for selling it in the first place. “On a sunny day, the Sun-Top was great, open and not too hot,” said Dave.

A 3-TIME AXOPAR OWNER

However, Dave owned the previous 37 model that did not have the option for a separate toilet, which his family liked about the Axopar 28.

This led to the decision to purchase a new Axopar 28 Cabin. It was love at the first sight of twin 200hp Mercury outboards, an extra 50hp from his first 28 with a single 350hp. “With the twin outboards, the boat jumps on the plane before you can think about it. In the cabin, with the doors slightly ajar you could hold a conversation at any speed, even up to 38 to 40 knots. When at anchor, if you open everything up, there is a good flow for conversation across the boat.”

For Dave, the Axopar is certainly all about speed and performance. As Gold Coast boaties would know, Tipplers is the go-to location. A journey that could take 30 minutes from Runaway Bay for the average boat can be done in just 15 minutes on the Axopar. Dave also often took the Axopar offshore for whale watching at the right time of year.

Moreton Island is another “go-to” destination, featuring sunken shipwrecks blessed with an abundance of sea life. The island is a snorkeler’s dream. The ever-popular Tangalooma is 100km from the Gold Coast. Boat owners would usually travel here for overnight stays, but the Axopar can get further, faster (around 2 hours) making it possible to complete the journey there and back in a day. Dave noted that although it was busy on weekends, on weekdays he might only find five or so boats on the bay.

The area is known for hosting some unexpected weather systems, and on previous boats, Dave admits he had been too intimidated to take on the trip, but “the Axopar inspires confidence”. Especially with the comfort of the cabin, even when the weather did turn ugly and guests were on board, everyone felt safe and secure.

On a recent trip aboard his 37 Sun Top, Dave admits to thinking to himself, “Why am I selling this?” He has told us that the new Axopar 37 Cross Cabin may be the perfect fit for him in the future. We have no doubt that we will be hearing from this three-time Axopar owner sometime very soon.

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