Provisioning in New Zealand
Provisioning in New Zealand for the upcoming season was a delight. With
large supermarkets and a great variety Auckland City has come a long way
in the realms of international cuisine. With a varied immigration of nationalities,
specialty items now run the length of aisles not shelves.
When provisioning we always take our own canvas tote bags and if it we're provisioning for
a major passage we'll even use up to four West Marine Explorer duffel bags.
I find it a lot easier to pack similar items in each bag which makes stowing
aboard much quicker. Another tip is to remove excess packaging in the store,
eg. Removing cereal boxes, taking just the liner and cereal.
It was a fun shop at one of the many Asian food
shops for the items needed to make sushi in the hopes of catching MR BIG.
Many of our crew are eager connoisseur of wasabi of which we have 6 tubes
aboard. I really enjoy Thai Green Curry and purchased the paste in tubs
for $2.00. I also bought packs of dried lemon grass for which I've since
discovered that you can use chopped young lemon or lime leaves.
This reminds me of two of the best boat warming
presents given to Mahina Tiare III. Janet Condino who was on the Antarctica
Expedition got to know first hand of John's love of hot sauce and presented
use with a box of 25 varieties. After one year of travels we are now a third
of the way through the box and going strong.
Lisie Knowles who we buddy cruised Chile with sent
us off with a wonderful box of assorted herbs and spices. Purchased from
Caitlyns Travel'in Spices (P.O.Box 471, Cody, Wyoming 82414). This girl
puts together a great mix of packages designed for the traveler. My favorites
are the Sizzlers Barbecue Seasonings and Wyoming Steak Rub and any Cajun
John and I took an excursion to the rugged North
Island West Coast beaches stopping by the orchards and market gardens for
fresh produce. To stow these items in our large deep fridge (in which I
can't reach the bottom) I need to use a little bit of pre-planning to ensure
all will last and get consumed for the next three weeks at sea. My solution
is to divide items into large air-tight containers planning a week at a
time. Thus long lasting celery, green tomatoes and cabbage get placed on
the bottom of the fridge.
Knowing that the passage from New Zealand in the
Roaring Forties is a rough one, meal planning was to be simple and one-pot
only during the heavy weather sailing. To aid meal preparation I bought
four roasted chickens that I deboned and froze in quart-sized freezer Ziplocs
to be used in soups, stir-fry's, salads and other assorted dishes.
We also froze six 2 kilo blocks of
cheese at $4.00 each and sliced sandwich ham. New Zealand bread is terrific.
Available in interesting varieties of sunflower/pumpkin seed, nut and honey,
bran and wheat they keep for three weeks in the fridge.
For an added treat
we turn our West Bend bread machine that is energy efficient and no mess
or fuss...a perfect 3lb horizontal loaf in 3.5 hours. We bought the bread machine
at Walmart in Hawaii for $129 and have found that since it bakes a horizontal
instead of vertical loaf, we can put two Krusteaz Bread Mixes (6 pack for
$7 at COSTCO) in at once, making a loaf large enough for all eight of us.
Dinner out at Mike Radley's (past
expedition member who has signed up for Tahiti 99 with his wife Karen) saw
us depart with Karen's Sultana Cake. It weighs a ton and would never have
been allowed on any race boat I've been on! Karen and with the help of little
Kate and Alexander were up at six in the morning to bake it. Being a true
kiwi I really enjoy a wholesome fruitcake which tends to give you that needed
energy or that treat for time out with a cup of tea. Many thanks to Karen,
Kate and Alexander.
Mediterranean Lentil Stew
1 liter water
2T brown sugar
1 1/2 C Lentils (washed not soaked)
1T vinegar or lemon juice
2 T butter
2 onions, chopped
2 carrots, diced
2 celery stalks, sliced
3 tomatoes chopped
4 garlic cloves (peeled but left whole)
2 bay leaves
s&p, spices and herbs to taste.
saute veggies in oil
add water and heat
add lentils, s&p, and bay leaves
simmer 1 1/2 hours or Pressure 10
add sugar, vinegar and spices and
serve on brown rice....feeds four.
Upon arriving in Raivavae, we found a huge basil bush on the end of the
dock. Picking sprigs of fresh basil I encouraged Brian to do a super pesto
fettuccine dish that night. This year I purchased a Braun hand blender for
the purpose of making dressings and fine chopping.
1C basil leaves finely chopped
1/2 C olive oil
1/2 C Parmesan cheese
2 onions sliced
1T pine nuts (these I did not have so used 4T of toasted sesame seeds)
5 garlic gloves minced
1/4 t salt
1/4 C Dijon mustard
1/4 C olive oil
1/4 C lime juice
1/4C orange juice
2 scallion onions chopped
3 garlic gloves minced
marinate fish for 10 minutes then
poach in sauce.
saute onions and garlic in sauce pan,
add other ingredients
heat and mix in with fettuccine
I generally allow 100g of pasta per person for a hungry crew
Two days later after numerous rounds of sushi Dorothy tried her hand at
Tahitian Marinated Fish
2 lbs fresh fish - Cut fish into strips or small bite size pieces.
Fresh Limes or Lemons - Squeeze enough juice to cover fish and marinate
hour or more until the fish turns white. (Do not marinate longer or it will
Add 1 Cup Coconut Milk
The Add - Salt, pepper, crushed garlic, grated ginger, dash of Tabasco,
grated carrots, chopped onions, and any other vegetable that you think might
Serve chilled on a bed of shredded salad greens.
Not to let a good herb go to waste,
I minced another three cups of basil leaves placing them in a jar and covering
them with olive oil. This will keep for a month in the fridge and can be
used again for pesto, Greek salad, egg dishes or dressings.
Arriving into Tahiti we caught Mr
Big and 2 hours later Mrs Big. So now after a passage of no fish we'd landed
two 25lb Wahoo. Carolyn went to work instantly producing gourmet sushi and
that night a delightful "Mustard Marinade"
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