Fundi Sailing
Global Yacht Deliveries: Available for delivering all kinds of motor and sail boats worldwide. Come sail away with me to explore new horizons from Cape Town to Belize in Central America - A journey of 8500Miles!
31 December 2010 | Caribbean Sea
24 December 2010 | Caribbean Sea
20 December 2010 | Royal Jamaican Yacht Club
16 December 2010 | Caribbean Sea
09 December 2010 | St Vincent
08 December 2010 | St Vincent
05 December 2010 | North Atlantic Ocean
28 November 2010 | Atlantic Ocean
24 November 2010 | Atlantic Ocean
22 November 2010 | Brazil, South America
17 November 2010 | South Atlantic Ocean
15 November 2010 | South Atlantic Ocean
14 November 2010 | South Atlantic Ocean
13 November 2010 | South Atlantic Ocean
08 November 2010 | South Atlantic Ocean
06 November 2010 | South Atlantic Ocean
03 November 2010 | South Atlantic Ocean
01 November 2010 | South Atlantic Ocean
30 October 2010 | South Atlantic Ocean
23 October 2010 | Cape Town, South Africa
Victualling
01 November 2010 | South Atlantic Ocean
Fresh produce being loaded
Victualling such a yacht for a trip across the oceans can be quiet daunting as when purchasing foods I have to try and be in tune with all the crew's likes and dislikes as well as quantities for the duration of the trip. There is also the limited space problem. Provisions are mostly stored in boxes in the cockpit and only a limited amount of meat and veg are stored in the fridge and freezer.
Good nutritious meals are important to maintaining our health and energy at sea, not to mention our sense of well-being when spending weeks in isolation on an ocean crossing. But the physical challenges of passage-making sometimes make meal preparation an energy-depleting exercise. In rough weather it can be downright dangerous. More injuries at sea are caused by working in the galley than in any other way - burns from hot spills, cuts from knives or rough edges of cans, bruises and worse from lost footing while juggling pots and pans in rough weather.
There are three meals daily on yachts and someone has a mother watch every day to ensure that the crew are fed and looked after. The extras are taken care of too, so if someone has a birthday, a cake is made for them. Bread is baked fresh daily.
I am a great lover of fresh fruits and vegetables, as can be seen by the pics. The first two weeks menu's are normally good vegetable recipes and when the veg starts to wilt we make curries and stews. Out at sea, it's not easy to get fresh catch and fish are more admired than eaten. Obviously, when a fish is caught and is small enough, we put it in the pot. So, we are all having a good detox as we settle into the trip.
We are presently motor sailing at 5knts so arrival at St Helena will be next Friday morning. It has been cold from the start so we haven't started the tanning or fishing yet. I have been missing out on some beauty sleep with the newbie crew getting to know the ropes, but they are keen and learn quickly. Chris is particularly excited about this trip and very much looking forward to reaching Belize to sail his 46ft Leopard catamaran.
Vince and Crew
Victualling such a yacht for a trip across the oceans can be quiet daunting as when purchasing foods I have to try and be in tune with all the crew's likes and dislikes as well as quantities for the duration of the trip. There is also the limited space problem. Provisions are mostly stored in boxes in the cockpit and only a limited amount of meat and veg are stored in the fridge and freezer.
Good nutritious meals are important to maintaining our health and energy at sea, not to mention our sense of well-being when spending weeks in isolation on an ocean crossing. But the physical challenges of passage-making sometimes make meal preparation an energy-depleting exercise. In rough weather it can be downright dangerous. More injuries at sea are caused by working in the galley than in any other way - burns from hot spills, cuts from knives or rough edges of cans, bruises and worse from lost footing while juggling pots and pans in rough weather.
There are three meals daily on yachts and someone has a mother watch every day to ensure that the crew are fed and looked after. The extras are taken care of too, so if someone has a birthday, a cake is made for them. Bread is baked fresh daily.
I am a great lover of fresh fruits and vegetables, as can be seen by the pics. The first two weeks menu's are normally good vegetable recipes and when the veg starts to wilt we make curries and stews. Out at sea, it's not easy to get fresh catch and fish are more admired than eaten. Obviously, when a fish is caught and is small enough, we put it in the pot. So, we are all having a good detox as we settle into the trip.
We are presently motor sailing at 5knts so arrival at St Helena will be next Friday morning. It has been cold from the start so we haven't started the tanning or fishing yet. I have been missing out on some beauty sleep with the newbie crew getting to know the ropes, but they are keen and learn quickly. Chris is particularly excited about this trip and very much looking forward to reaching Belize to sail his 46ft Leopard catamaran.
Vince and Crew
Comments
| Vessel Name: | Delivery Skipper |
| Vessel Make/Model: | 140ft Monohull |
| Hailing Port: | Cape Town, South Africa |
| About: | My carefully chosen experienced crew are keen fishermen wanting to explore new oceans and catch a variety of fish species and have good clean fun... |
| Extra: | |
| Social: |
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Vince Fundaro (Fundi) +27 (79) 9296033
Port: Cape Town, South Africa
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