Treat your tastebuds

Treat your tastebuds

Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.

This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking .. it’s creating.

bartbeekSimple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“A good cookbook is a working tool that should feature food stains from regular use. All of us have the ability to give others pleasure through well-cooked food and the key word here is “technique’. I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it,” he says.

Below, we share one of Bart’s favourites …. Chorizo and beef fillet pintxos with chimichurri.

If you would like to purchase the Club Marine Gourmet Cook Book – please click here

Chorizo and beef fillet pintxos with chimichurri

This recipe is from the Basque region in northern Spain. We combine tender beef, red onions and chorizo to make pintxos (skewers) and serve it with an Argentinean sauce ( chimichurri) which is often served with grilled meats.

Preparation time: 15 minutes

Cooking time: 6 minutes

Makes: 12 skewers

Chimichurri sauce

  • 1 small eschallot
  • 4 tblsps fresh oregano leaves
  • 4 tblsps continental parsley
  • 2 tblsps chives
  • 6 tblsps sherry vinegar
  • 2 tblsps extra virgin olive oil
  • 1 pinch chilli flakes
  • Salt and pepper, to taste

Method: To make the sauce, combine all the ingredients together in a food processor and set aside.


  • 600g beef eye fillet, cut into 2cm cubes
  • 2 chorizo sausages
  • 1 red onion, cut into 2cm pieces
  • 20ml extra virgin olive oil
  • 1 cup mixed fresh herbs
  • ½ cup roasted capsicum strips

Method: Using a sharp knife, make a cut along the full length of the chorizo sausages and plunge them into boiling water for 20 seconds, remove and allow to cool for one minute. Peel off and discard the skin, then slice the chorizo into 1cm-thick slices. Place the beef cubes, onions and chorizo onto metal skewers, brush with a little of the olive oil and grill until cooked to your desired rareness. Remove the beef and chorizo from the skewers (or leave on the skewers) and present on a serving platter lined with fresh herbs, some roast capsicum strips, tooth picks and a small bowl of the chimichurri sauce.

Bon appetite!

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.

Purchase a new R Insurance policy or renew your existing policy before 28 February 2015 for a chance to win one of two $5000 cash prizes in the Cash to Splash promotion, plus you will be automatically entered into the weekly draw to win a $500 Westfield gift card.

Click here for Cash to Splash terms and conditions.

Speak with your R Marine dealer for full details.