by The Captain | Oct 22, 2025 | All Stories, Rum and rations
If you’ve made it this far into issue 10 of The Captain, you’ve probably learned that abalone are served at Chinese banquets. In some cultures they’re rumoured to be an aphrodisiac. So it’s time to dim the lights, put some music on and serve your lady friend (or...
by The Captain | Oct 12, 2021 | All Stories, Rum and rations
Spanish maestro Miguel turns true blue with native Australian ingredients including sustainably sourced Murray cod, lemon myrtle, wattle seed and saltbush. INGREDIENTS • Murray cod, skin on • Extra virgin olive oil • Sea salt and black pepper ...
by The Captain | Oct 8, 2021 | All Stories, Rum and rations
On a recent trip to the Humpy Doo Barramundi Farm in Darwin, Miguel donned a cricket helmet and snagged a barra with his own two hands. The decision went to the third umpire, but alas, the barra was declared out and sent to the hotplate to be served alongside a cherry...
by The Captain | May 21, 2021 | All Stories, Rum and rations
Snapper and spuds have never tasted so good as in this latest mouth melter from Miguel. Take the old family favourite to the next level with crispy snapper and sweet potato wedges. INGREDIENTS FISH • 2 x 200g snapper fillets, cut into thick fish...
by The Captain | Jan 3, 2021 | All Stories, Rum and rations
Miguel’s favourite way to serve tuna! INGREDIENTS • 200g sashimi-grade ahi tuna cut into two even bricks • 1 tbs wasabi paste • 20g Dijon mustard • toasted sesame seeds • 50g sour cream or créme fraiche • 1 tsp wasabi paste • salt and fresh black pepper ...
by The Captain | Jun 25, 2020 | All Stories, Rum and rations
With its sweet, underrated flavour the humble bream is a mainstay catch for Australian fishos. This Spanish recipe from Miguel is guaranteed to bring out your inner conquistador. Arm yourself with a sharp, soft-filleting knife and be sure not to waste any of that...
by The Captain | Jun 15, 2020 | All Stories, Rum and rations
The best way to eat whiting is nice and simple, right? Unfortunately, someone forgot to tell Miguel. Instead, he welded Jack and Alli’s South Australian whiting fillets into a fusion of Aussie, Spanish and Mexican flavours, concocting these delicious crunchy, soft...
by The Captain | Aug 10, 2019 | All Stories, Rum and rations
With lobbys fresh from King Island on the menu, we figured it was time for Miguel to pull one of our favourite salty recipes from his locker of watery wonder — his signature seafood paella. It’s a visual feast as well as a damn tasty one. And it’s perfect for cooking...
by The Captain | Aug 10, 2019 | All Stories, Rum and rations
Kingfish are great to catch and awesome to eat. If you’re reading The Captain, you probably knew that. But did you know just how versatile kingfish flesh is? No, you didn’t. I reckon kingfish is the black angus of the ocean, full of Omega 3 fatty acids and ideal for...
by The Captain | Oct 24, 2018 | All Stories, Rum and rations
It’s smarter and more romantic than your average sea monster, with nine (count ‘em) brains and three hearts. No, we’re not talking about Miguel, we’re talking about octopus. Ingredients -1.5kg large Fremantle octopus -4 bay leaves -1 ó tablespoons spicy paprika -1L...
by The Captain | Jan 22, 2018 | All Stories, Rum and rations
Scallops are a delicious seafood treasure – and they also have a secret skill most seafarers don’t know about. They are “free-living”, capable of rapidly swimming short distances and even migrating a long way across the ocean floor. Here’s my favourite scallop recipe:...
by The Captain | Oct 26, 2017 | All Stories, Rum and rations
Prep time: 20 minutes Cook time: 15 minutes + cooling Serves: 6 RECIPE: MIGUEL MAESTRE Ingredients • 2 small crayfish • 2 tbsp extra virgin olive oil • 2 cobs corn, kernels removed • 3 tomatoes, roughly chopped • 4 spring onions, chopped • 2 tbsp chopped cornichons •...
by The Captain | Dec 8, 2016 | All Stories, Rum and rations
Miguel loves it when The Captain’s crew tour, because he’s normally on the receiving end of a seafood bounty. This time we’d been to a seafood garden off Eden, New South Wales – Erick Hyland’s mussel farm to be precise. He’s not just handy at knocking up fibreglass...
by The Captain | Nov 28, 2016 | Adventures, All Stories
Every fisho worth his salt has a secret fishing spot where it seems like the fish never stop biting. The sun always sets on glassy waters while pelagics feverishly compete for the evening hatch. The esky is always full and cold, and sleep is only broken by the...
by The Captain | Nov 9, 2016 | All Stories, Rum and rations
You don’t even have to go shopping for this simple snapper recipe. Just snag a red, raid the missus pantry for some basics, then start grinding on the mortar and pestle like you’re furiously hauling a 40kg black jew from a coral reef – in just 5M of water!...
by The Captain | Aug 4, 2016 | All Stories, Rum and rations
The Captain dials up the glamour for international chefs Miguel and Silvia aboard the Arvor Sportsfish 675 You might think The Captain only rolls in deep-vees, Carolina flares and fly-bridge cruisers. Not true. The Captain recently took a call from a good...
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