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Mischief - Mischief Blog International cuisine meets Come Dine with Mischief

Despite the Indian Oceans weather systems that bring gifts of strong winds interspersed with squalls that deliver more wind, torrential rain and 7 meter waves, Mischief's crew were determined to eat well led by skipper "Dave the Belly"! Mark and Wendy also stepped up to the challenge with alacrity and tenacious determination. The boat was thrashing around, waves pouring into the cockpit but still the meals kept coming from all corners of the earth. Ads bring your pinny.

Saussisson Surprise or Sausage Casserole - UK and our continental friends French
Croissants - French
Beef Masala - Indian
Beef Pie and pots - Brit
Bar-b-q - Australia
Tim Tams Sweet - Australia
Spag Bog - Italian
Irish Stew Cabbage and Pots (Potato famine over) - Ireland
Green Tea - China
Spanish Omelette - Surprise Spain
Slaw - US of A
Veg soup and Chicken au schite - No country would accept responsibility
Chilli Con Carni - Mexican
Ground Coffee - Indonesia

Head chef Mark says "The key to my culinary successes during long sea passages lies in my ability to blend and infuse herbs and seasoning at a 45 degree angle or in the case of my Irish Stew, opening the tin without severing an artery! For this precarious task I like to enlist my trusty galley slave Wendy Knight. Transporting the meals from the galley to the cockpit via the dumb waiter, Neen is a miracle in the true sense of the word. Without prayer this would never happen. Five steps have to be conquered whilst holding not only the creation but also to ones upright status. The first step is pivotal in this procedure. Will the grub be served, silver service or via airmail resulting in a cockpit decorated with the days A LA CARTE.......

So only one more death watch 3am to 6am and one more dinner to go until we reach Mauritus where I am sure our cuisine will be enhanced with a couple of Australian Goons. ( Wine Boxes) Cheers all.

PS Mabel and her crew just WANT CHEESE!!!!!!!

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