State-of-the-art trappings meet traditionally built pleasure craft for tropical cruising in the remote reaches of Indonesia
Three young Britons move to Singapore to work. They head to Indonesia for their holidays: kite-surfing in North Sumatra, bumping along tracks in South Lombok on dirt bikes, surfing off West Sumbawa, and mucking around on boats in East Nusa Tenggara. Smitten, they toss in their jobs to focus on projects in Indonesia, among them building a yacht. But not just any yacht – a 31-metre contemporary version of a phinisi, a traditional Indonesian boat, that took a team of 40 craftsmen three years to build.
Working on a remote beach in South Sulawesi, where the craft originated, and without plans, the artisans used traditional techniques, such as bending ironwood over an open fire.
Co-founder Erik Barreto and his partners launched Rascal and their private charter business in March last year, taking groups of up to 10 guests on voyages to Komodo National Park and Flores, in the Lesser Sunda Islands, and to pristine Raja Ampat, off the north-west tip of West Papua.
Diese Geschichte stammt aus der January 2018-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der January 2018-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.