Treat your Tastebuds

Treat your Tastebuds

There’s nothing quite like being in the cockpit listening to the sounds of relaxing tunes and flavoursome food sizzling and experiencing the aromas of culinary creations with close friends celebrating good times aboard your luxury Riviera or Belize motor yacht.

Featuring over 100 of the best recipes from Club Marine Magazine’s resident international chef Bart Beek, the hugely popular Gourmet Delights cookbook is inspired by mouth-watering dishes from right around the world, and have been included specifically with boat barbecues in mind.


Acclaimed international chef Bart Beek.

“Use the best ingredients, use them well and you will get a great dish – one that will become part of your personal repertoire and make your family and friends go: WOW,” says Bart.

Below, we share one of Bart’s favourites: Pan-seared calamari with ginger mayonnaise.

Bon appetite!


To purchase the Club Marine Gourmet Cook Book – please click here.


Pan-seared calamari with ginger mayonnaise

The secret to serving perfectly cooked calamari
 is to cook the calamari quickly over a high heat source.

Buying fresh whole calamari is so worth the effort, but select calamari that smells fresh,
 has clear eyes and be prepared to ‘get a little dirty’ during the cleaning process.

Preparation time: 5 minutes

Cooking time: 2 minutes

Serves: 4


  • 4 small whole calamari
  • 1 lime, zest only
1 lime, cut into wedges
1 small bird’s eye chilli, thinly sliced
  • 30ml extra virgin olive oil
  • Salt flakes and freshly cracked black pepper, to taste
  • 4 tblsps mayonnaise
  • 1 tsp chives, finely sliced
1 tblsp fresh ginger, grated


To clean the calamari, remove the innards by carefully pulling the tentacles from the body, being careful not to rupture the small attached ink sac.

Remove the delicate backbone or clear quill and discard.

Make a straight cut underneath the eyes to separate the tentacles and beak in one piece. Pull to separate the wings from the sides of the body.

Using a little salt on the fingers to gain a good grip, pull away all the outside skin from the wings and body. Cut the tube open and wipe the inside clean with some kitchen paper towel.

Using a sharp knife cut a cross-hatch pattern onto the inside of the tube, cutting only half-way through. Then cut each tube into four pieces and set aside until required.

Combine together the lime zest, thinly sliced chilli, olive oil and the seasoning.

Add in the prepared calamari and mix well.

Place a fry pan on to heat and when hot add in the prepared calamari pieces. Toss quickly and cook for several minutes until just done.

Combine together the mayonnaise, chopped chives and grated ginger.

Present the calamari with a side dish of the ginger mayonnaise and lime wedges.

  • Chef’s note: Select ginger root that exhibits a shiny, smooth skin, has a fresh spicy fragrance and feels firm and heavy. Avoid the mature, long and wrinkled ones that indicate age and will be strong, bitter and fibrous. Store refrigerated wrapped in paper towels and sealed in plastic.

Peace of mind is the best policy

Riviera also partners with Club Marine to offer R Insurance through the R Marine network – exclusive to Riviera and Belize owners throughout Australia and New Zealand.

R Insurance has been specifically tailored to include a range of benefits such as three years agreed value as well as accidental loss and damage cover for personal effects, fishing, water skiing, diving equipment and tools.

Additionally, no excess is applied in the event of a claim for any damage or loss while penned in a private jetty/pontoon or commercial marina and there is provision for cover for machinery breakdown to motors or refrigeration units for up to six years from the date of manufacture.

It offers unprecedented peace of mind at very attractive rates.

Speak with your R Marine dealer for full details.

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