ONBOARD Magazine autumn 2023
ONBOARD is aimed purely at the superyacht professional – whether onboard or shoreside. 100% of your spend will hit your targets on the Mediterranean from Palma in Mallorca, Barcelona, through France to Genoa and beyond together with Montenegro and the Aegean, plus the eastern seaboard of Florida. We hand deliver every copy to superyachts over 30m to make sure your message gets in to the hands of the decision makers on board. The publication is also delivered to relevant businesses around the ports and marinas together with shipyards. We also attend the major yacht shows in Monaco, FLIBS, METS, Boote Dusseldorf, Palma and MYBA for on site distribution. Plus, we post over 500 copies to relevant businesses not on the Mediterranean such as the UK, the Netherlands, Germany the rest of northern Europe and of course the USA and Caribbean. We work hard to develop a publication that all the crew and land based decision makers will read from cover to cover. An enjoyable and informative read for everyone means your message will be read. Talking about your brand, product, services and your team is essential and with our help, the message hits the right decision makers.
ONBOARD is aimed purely at the superyacht professional – whether onboard or shoreside. 100% of your spend will hit your targets on the Mediterranean from Palma in Mallorca, Barcelona, through France to Genoa and beyond together with Montenegro and the Aegean, plus the eastern seaboard of Florida. We hand deliver every copy to superyachts over 30m to make sure your message gets in to the hands of the decision makers on board.
The publication is also delivered to relevant businesses around the ports and marinas together with shipyards. We also attend the major yacht shows in Monaco, FLIBS, METS, Boote Dusseldorf, Palma and MYBA for on site distribution. Plus, we post over 500 copies to relevant businesses not on the Mediterranean such as the UK, the Netherlands, Germany the rest of northern Europe and of course the USA and Caribbean.
We work hard to develop a publication that all the crew and land based decision makers will read from cover to cover. An enjoyable and informative read for everyone means your message will be read.
Talking about your brand, product, services and your team is essential and with our help, the message hits the right decision makers.
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@EDEN - HACIENDA NA XAMENA<br />
EDEN RESTAURANT, NAXEMMENA<br />
Rice with farm pigeon and red shrimp<br />
FOR THE POULTRY & SHRIMP BASE<br />
10 kg pigeon carcasses<br />
20g garlic<br />
1 free-range chicken<br />
100g shallot<br />
100g olive oil<br />
100g celery<br />
Red shrimp shells<br />
300g carrot<br />
Thyme<br />
10 g tomato paste<br />
cuttlefish trimmings<br />
1.5 lt chicken stock<br />
CASA MACA<br />
This rural hotel restaurant is part of a hideaway<br />
in the hills of Ibiza. It offers a long evening<br />
of dining, beginning with the sunset views<br />
of Dalt Vila town and not stopping until late.<br />
Many of the restaurant’s ingredients are grown<br />
onsite on their organic farm, and you can<br />
watch them cooking over the enormous grill<br />
in the open-air dining space.<br />
€€€ | www.casamaca.com<br />
NOBU IBIZA BAY<br />
This beachfront location is perhaps<br />
the most intimate version of Nobu’s<br />
wildly popular restaurants. Featuring<br />
its famous Nikkei fusion food, Nobu<br />
came to Ibiza in 2017 and often has<br />
Chef Nobu visit in person. Overlooking<br />
the bay of Talamanca on the outskirts<br />
of Ibiza Town, the restaurant is part of<br />
the stunning waterfront Nobu Hotel<br />
and offers outdoor dining. Try the<br />
fantastic Omakase option, where you<br />
can be a part of a multi-course tasting<br />
menu paired expertly by the sommelier.<br />
The charming Executive Chef Enrico<br />
Maimonte leads a talented group in the<br />
kitchen, and with top-notch servers and<br />
staff, this experience is among the best<br />
on the island.<br />
www.nobuhotelibizabay.com<br />
METHOD<br />
• Cut the vegetables in mirepoix<br />
• Chop and brown the pigeon carcasses, add the<br />
vegetables<br />
• Sauté the shrimp heads and add them to the mix<br />
• Add the tomato paste and continue to brown, then<br />
deglaze with the raspberry vinegar reducing to 3/4<br />
• Cover with the chicken stock and cook for 2 hours<br />
FOR THE SOFRITO<br />
500g onion<br />
75g green bell pepper<br />
100g olive oil<br />
50g chamomile<br />
100g fried tomato<br />
300g cuttlefish<br />
METHOD<br />
• Brown the onion, bell pepper and then the cuttlefish<br />
• Add the fried tomato and finish with the chamomile<br />
• Add 1 litre of stock to cook the cuttlefish until tender<br />
PIGEON<br />
• Cook the rice, adding peeled red prawns<br />
• Sear pigeon breasts on skin side and cook in the pan<br />
• Cut and insert the breasts in some rosemary skewers<br />
<strong>ONBOARD</strong> | AUTUMN <strong>2023</strong> | 119
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