Whether Odysseus' favorite food (tuna in white wine), duck breast with fruit, "Schnitzel Parade" or, in a real maritime way, salmon trout in a sea salt crust - the dishes by hobby chef Harald Mertes should be easy to prepare and, depending on the conditions on board, easy to vary.
"The most important thing is to enjoy good food", is the credo of the long-time YACHT employee and bon vivant, true to the motto: "Good food and plenty of it - that's what sailing is all about."
On each day of the fair between 1 p.m. and 2 p.m., Mertes prepared a dish in the newly established "Blue Holiday World" adventure hall in a specially constructed galley, which the public could then taste. Mertes also moderated on the topics of cooking and food on board, preserving food for long journeys and the like.
Famous sailors such as Rollo Gebhard and Burghardt Pieske as well as other celebrities visited the well-attended events.
YACHT online provides all recipes for download. Please click here for the pantry!