Tips from Janelle Blackmoore (Young Entertainer)  for taking supplies away on the boat:

Remove all packaging from meat and put in zip lock bags / glad wrap

Remove as much packaging from food which you are taking away - less packing equals less rubbish

If you plan to take fresh herbs away with you - put web "elphant bog roll"  (handy towel) around the stalks and put into zip lock bags.

If you like tomatoes - ask your vege shop to grade them - this way they do not ripen all at once

If you are freezing meat for your trip - freeze it for five days (so that it is deep frozen)rather than over night

Fill empty fizzy drink bottles with Raro... they are great for keeping your chilly bin cold, and when defrosted they make a refreshing drink!

Buy drinks in cans, not bottles.  Cans are easy to chill down and make and can be crushed so less rubbish!

Tips from Six Gun Justice

Take hand sanitiser away with you - great for saving water and also getting the smell of bait of your hands

Take heaps of elephant bog roll away with you - great for cleaning up spills and so much more convenient than taking cloth napkins away with you

Take a pre-prepared meal away with you for your first night on the boat... just makes your first night away more relaxing 

Baby wipes - smell great and great for getting salt water off your skin after a swim (for those of us without huge water tanks)

Take a spare bottle of rum - great for bargaining  or just giving to one of your fellow club members who might have run out....

Take cash - great for repaying club members who have got supplies for you! Or for getting supplies from land!

Take ear plugs - not only do they work wonders if your crew snore, but also block out the noise of the launches pulling up their anchors at 5am to go fishing.  Also great for blocking out Dire Straits being played on other boats!!!!

Snapper Ceviche

From Jo Howely - Social Secretary HYC

300 g Snapper fillets, fresh, skin removed, sliced into 1cm strips 

2 tsp Salt 

½ cup Fresh lime juice 

½ cup Lemon juice, freshly squeezed 

3 tbsp Coconut cream 

½ Red onion, finely diced 

1 Red chilli, fresh, or 1 tsp Tabasco 

1 to taste White pepper, freshly ground 

2 tbsp Fresh coriander, or parsley 

1 cup Cucumber, diced 

1 cup Mango, fresh, diced 

1 tbsp Fresh lime juice, freshly squeezed 

DIRECTIONS

Place the fish in a bowl then sprinkle with salt, pour over lime and lemon juice and gently mix together. Let it sit covered in the refrigerator / chilly bin for an hour, then gently stir making sure all of the fish gets exposed to the citrus juices. Let sit for one more hour. 

Strain off the excess juice then add in remaining ingredients, stirring gently. 

Serve with crunchy bread.

Barbecue Baked Whole Fish in Garlic-Chili Sauce

From Jo Howely - Social Secretary HYC

You should be able to whip this up in 35 minutes (including prep time) - however allow extra time for actually catching the fish!

Ingredients:

SERVES 2-4, depending on the size and number of fish you manage to catch

1 whole fish!!!

A generous handful fresh coriander

A handful fresh basil

Lemon slices or wedges for serving

MARINADE/SAUCE:

4 Tbsp. oyster sauce

4 Tbsp. soy sauce

8-10 cloves garlic, minced or pressed

1 Tbsp. Fish sauce

2 Tbsp. brown sugar

1/4 tsp. black pepper

1 Tbsp. lime or lemon juice

1-3 red chilies, sliced, OR 2+ tsp. Thai chili sauce (adjust the amount according to your own taste preferences or how quickly you would like your guests to leave your boat!!!)

Preparation:

Preheat oven to 375 degrees, OR warm up your barbecue/grill.

Stir all marinade/sauce ingredients together in a bowl. Set aside.

Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.

To Barbecue Fish: Brush your grill with a little oil to keep fish from sticking (if using a fish cage, it also helps to brush it with oil). If barbecuing directly on the grill, allow fish to cook for at least 5 minutes before turning it the first time - otherwise the skin may stick to the grill and tear.

Drizzle 3 Tbsp. (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the underside cavity.

Use remaining marinade/sauce to baste as your barbecue, OR pour over fish right before serving. Fish is done when inner flesh is opaque and no longer pink or translucent. To serve, top with fresh coriander and basil, plus wedges of lime or lemon, and ENJOY!

Cockeyed Cake

Possibly The Easiest CHOCOLATE CAKE in the world!!! 

From Samantha of "Six Gun Justice"

If we had an oven on the boat I would defiantly bake this - it is yummy and moist and fool proof (even I can make it).  Alternatively bake it at home and take it away with you - it keeps well.

1 ½ cups plain flour

3 tablespoons cocoa                                                  5 tablespoons oil

1 cup sugar                                                                1 tablespoon vinegar

1 teaspoon bicarbonate of soda                                 1 teaspoon vanilla essence

½  teaspoon salt

Sieve flour, cocoa, sugar bicarbonate and salt into greased tin

Make three holes in mixture and put oil, vinegar and vanilla essence into separate holes

Pour on one cup of cold water and mix until you cannot see flour

Bake at 180 degrees for 30 minutes (time may vary depending on your oven)

Enjoy with a nice cup of Earl Grey!!!!

Curried sausies recipe ala EYE SPY:

Take 6 to 8 sausies and brown in pan

Once browned remove and slice before returning to the pan with one large onion (chopped)

Mix one packet of Maggie mild curry sausages mix to 3/4 pint of boiling water and mix

Add a heaped tablespoon of curry powder and 4 table spoons of watties tomato sauce to sauce mix

Add sauce mix to the pan

Add 1/4 cup of sultanas and simmer for 30 mins

Serve on rice (I use Uncle Bens boil in bag rice)

Wash down with pint of Captain Morgan Rum and Coke...........Enjoy!!!!