Hardstand vacancies

 
Do you have a boat which you would like to store on the hardstand on a short term lease? Perhaps you have a small powerboat, RIB or yacht that might be used a lot more over winter if it were on the hardstand and ready for use.
 
There are a few vacant spots which the Boatshed Committee and the Club would like to see utilised, so please get in touch. Likewise if you know a non-member who would like to store a racing yacht but hadn’t thought it possible, do encourage them to consider Club Membership.
     
Please contact the Boatshed office at giese@rsys.com.au or call 9017 0161.
 

Club Chefs go for gold

 
Spatulas at the ready!
 
Executive Chef Ian McInnes and Sous Chef Sean Collett are ready to whip, bake and pipe their way to glory after making the finals of this year’s Chef’s Table Competition. 
 
The Squadron's talented culinary duo have beaten a record number of club chefs from across the state to make the finals of this year’s competition.
 
In the final round the chefs will have to serve up a delicious three course meal to 25 people, including three judges, while keeping the cost to less than $22 per person. They will also have to include a key ingredient in their mouthwatering menu, which this year is Rosemary in honour of the Centenary of ANZAC. 
 
The 32 finalists will be judged on taste, presentation, preparation skills as well as their overall innovation and creativity. 
 
ClubsNSW CEO Anthony Ball said that with this year being the Centenary of Anzac, it was appropriate to have rosemary as the key ingredient. 
 
“When deciding on the key ingredient, we thought it would be appropriate to use something that would give the chefs an opportunity to commemorate the Anzac legacy through food,” he said. 
 
“Having rosemary as the key ingredient will certainly be a challenge for the chefs because while you think of rosemary as a great addition to lamb, it’ll be interesting to see how creative these club chefs can be with it.
 
“Clubs are no longer all about schnitzel and chips. Increasingly we are seeing club food offerings rival some of the best restaurants in town – something we hope this competition will continue to foster.”
 
The Royal Sydney Yacht Squadron finalist menu:
 
Entrée: Rosemary smoked ocean trout, cured roe, taro powder, cuttlefish ribbons, tomato nectar, sea fennel, finger lime, matcha tea oil.
 
Main: Seared partridge breast, butter poached leg, nori ash scallop, blood puree, pine mushrooms, compressed melon, Jerusalem artichoke crisp, onion cream, wilted day lilies.
 
Dessert: Parsnip and rosemary financier, goats fromage blanc, cured yolk, apple sorbet, goats milk air, rosemary almond brittle.
 
Finalist events will take place during May and June. Our chefs will find out if they are winners at the Chef’s Table Awards Dinner at Revesby Workers’ Club on Monday 20 July 2015.
 
Good luck Ian and Sean!
 

Tackers Easter camp

 

The ducklings are in the water!

Under the watchful eyes of Youth coaches Josh, Anna and Mini, 24 intrepid sailors aged 8-13 are having the time of their lives in the Club’s fleet of Optis. Our newest recruits in Tackers 1 have learned to rig up and steer; Tackers 2 are tackling capsizing and Tackers 3 were last seen scooting off into the blue yonder…

Find out more about the RSYS Youth program here.

  

 

Crabshack night

Join us at the Crabshack on Friday 24 April, for our own Squaddy take on an American favourite!

We'll be serving platters of crab, yabbies, prawns, smoked sausage, corn & potatoes all cooked in a seasoned pot and accompanied by a range of sides and desserts to finish.

Local beer, Squadron wines or soft drinks are included in the ticket price of $85.00 per adult.  
 
Please note, table bookings of 10 or more only can be taken, smaller bookings will be accommodated on large club tables.
 
 

Swedish Yacht Rally 2016

The RSYS Cruising Division invites you to a presentation evening on 22 April to learn about cruising in Sweden. 
 
Trevor Joyce from Mariner Boating Holidays will discuss the popular Sweden Yacht Rally which will sail through the Stockholm Archipelago in July 2016.
 
"There are 25,000 islands in one very unique waterway, and sailing on flat water in 12 knots of the prevailing southerly breeze is the norm," said Trevor.
 
"Participants will experience the wonderful city of Stockholm, the hospitality of the locals, cuisine to die for and verdant scenery that makes this a truly unique cruising destination," he added.  
 
Cruising evening details
Date: Wednesday 22 April
Venue: Kirribilli Room
Time: 5.30pm for drinks in the main bar, presentation starts 6.30pm.
 
Why not stay for dinner afterwards? Members and their guests are welcome to move through to the Carabella Room for a special menu: two courses for $42, three courses for $53.