ONBOARD Magazine Spring 2018
The magazine is published quarterly and is the only publication aimed purely at the superyacht crew on the Mediterranean. Produced here on the Côte d’Azur, ONBOARD is an industry magazine with a consumer feel. Designed to be entertaining and informative in equal balance, ONBOARD is packed with varied articles on provisioning, health and fitness, legal matters, wines, crew training, equipment for above and below decks, product launches and features from leading industry experts on relevant superyacht matters. We also hand deliver every copy on to superyachts over 30m
The magazine is published quarterly and is the only publication aimed purely at the superyacht crew on the Mediterranean. Produced here on the Côte d’Azur, ONBOARD is an industry magazine with a consumer feel. Designed to be entertaining and informative in equal balance, ONBOARD is packed with varied articles on provisioning, health and fitness, legal matters, wines, crew training, equipment for above and below decks, product launches and features from leading industry experts on relevant superyacht matters. We also hand deliver every copy on to superyachts over 30m
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TABLE TALK<br />
HARRY’S GRILL<br />
Yes, you’re correct, it's the same place<br />
as in Venice. Opened in 1972 by<br />
Arrigo Cipriani. It's a must for at least<br />
a cocktail, but the lunch and dinner<br />
menus are worth the price ticket too.<br />
The setting is sublime, menus follow<br />
the seasons and if the weather is<br />
on your side a table on the terrace<br />
overlooking Piazza Unita d’Italia is<br />
breathtaking.<br />
Piazza Unità d'Italia, 2, 34121<br />
Tel: +39 040 660606 | €€€<br />
SAVOIA EXCELSIOR PALACE, TRIESTE<br />
CHEF ANDREA STOPPARI<br />
PEPENERO PEPEBIANCO<br />
Starve yourself all day and head for the amazing seven course gourmet<br />
menu, you will not be disappointed although the three course menu for €30<br />
is possibly the more polite option. The chef strives to cross local ingredients<br />
with innovative combinations all served to provide a sophisticated evening.<br />
You’ll also be pleased to know that the vast cellar has a decent international<br />
selection of wines to round off this perfect dining experience.<br />
Via Cecilia de Rittmeyer, 14/a, 34134<br />
Tel: +39 040 760 0716 | €€€€€<br />
STRUCOLO<br />
DE POMI<br />
The Triestine version<br />
of apfelstrudel. A baked<br />
light pastry filled with<br />
apples, grapes and<br />
pine kernels<br />
RISTORANTE SCABAR<br />
Many of the city's best restaurants are<br />
a little hidden and you have to work<br />
that little bit harder to find these gems.<br />
But fear not, once you arrive you’re<br />
under the professional control of Ami<br />
& Giorgio. A highly recommended<br />
restaurant by locals and tourists alike,<br />
the modern fare is accompanied by<br />
some glorious bio wines and the<br />
terrace views are quite spectacular.<br />
Via Erta di S. Anna 63 - 34149<br />
Tel: +39 040810368 | €€€€€<br />
CUTTLEFISH, WHITE ASPARAGUS FROM<br />
FOSSALON, PURPLE POTATO MOUSSE &<br />
CHEEK LARD FROM SAURIS<br />
INGREDIENTS<br />
500g clean cuttlefish<br />
5 medium purple potatoes<br />
5 white asparagus<br />
Aromatic herbs and<br />
various buds<br />
* Quanto Basta - As required<br />
Vegetable broth q.b.*<br />
Extra Virgin Olive Oil<br />
Piran salt<br />
Fine salt<br />
White pepper<br />
METHOD<br />
• Peel the purple potatoes, steam and crush. Add<br />
them to the vegetable broth with Extra Virgin Olive<br />
Oil, salt and pepper, whisk and allow to rest<br />
• Peel the white asparagus, keep the asparagus tips<br />
and create balls<br />
• Cook everything in salted water, leave to cool, add<br />
oil, salt, white pepper and allow to rest<br />
• Bake the slices of Sauris lard in the oven until they<br />
are crispy<br />
• Clean and cut the julienne cuttlefish, blanch them<br />
quickly in the vegetable broth, drain and season with<br />
oil, salt and white pepper<br />
GARNISH<br />
• Lay the cuttlefish on the potato mousse, along with<br />
the asparagus and crispy bacon<br />
• Decorate with herbs, buds, Piran salt and Extra<br />
Virgin Olive Oil<br />
<strong>ONBOARD</strong> | SPRING <strong>2018</strong> | 101
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