The Annual Cruise is underway, with a record 63 boats participating.
Each day, our Cruise Committee produces ‘Cruise News’. Click below to read stories, race reports, view photos and see how much fun our Members are having!
John Taylor
Cruise Captain
Wednesday 7Â Â Â Â Â Â Â Â Â Briefing & informal dinner
Saturday 10Â Â Â Â Â Â Â Â Â Â Â Offshore Race 1 to Broken Bay, Sausage Sizzle at Hallets Beach
Sunday 11Â Â Â Â Â Â Â Â Â Â Â Â Â Inshore Race 1, Progressive Dinner at Mushroom Bay
Monday 12Â Â Â Â Â Â Â Â Â Â Â Â Inshore Race 2, Paella night at KMYC
Tuesday 13Â Â Â Â Â Â Â Â Â Â Â Â Inshore Race 3, raft up at Smiths Creek
Wednesday 14        Lay Day at Smith’s Creek, SUPs fun, Galley Gourmet Challenge Entrée, Main and Dessert
Thursday 15           Inshore Race 4, Refuge Bay, Galley Gourmet Challenge, canapés at the waterfall
Friday 16Â Â Â Â Â Â Â Â Â Â Â Â Â Â Inshore Race 5, Casual Dinner at RMYC
Saturday 17Â Â Â Â Â Â Â Â Â Â Â Offshore Race 2 to Port Jackson
Friday 23Â Â Â Â Â Â Â Â Â Â Â Â Â Presentation Dinner Carabella Room
Hallets Beach BBQ
One of the highlights of the Cruise – and there are many – is the Hallets Beach BBQ on Saturday 10 April.
This year’s theme is ‘Gilligan’s Island’, so don’t be shy, dress up as a shipwrecked castaway and enjoy socialising with fellow cruisers with a drink in your hand and a beautiful sunset.
Progressive Dinner
Paella Night (KMYC)
RMYC Dinner
Coursemaster Nav Est Competition
Photography Competition
Galley Gourmet ChallengeÂ
Overview
This year marks the 10th year of the Galley Gourmet Challenge! A regular highlight of Annual Cruise, this event is aimed at amateur chefs skilled in the art of producing delicious meals with limited facilities. Cruise chefs provide not only our lucky judges with delicious delicacies, but their winning recipes will be shared for all on the Cruising Division web site.
The Galley Gourmet Challenge comprises four categories of meals:
Please indicate which categories you will be participating in on the Social Activity Booking Form (enter as many as you like).
The Challenge will be run on two separate occasions:
1. The Entrée, Main and Dessert categories will be judged during the Lay Day on Wednesday 14 April at Smiths Creek.
2. On Thursday 15 April there will be a beach party at the Refuge Bay waterfall where judging for the canapés/finger food will take place from 3:30 pm. All Cruisers are invited to come and taste the competing finger food, and yes, they may inflict their opinions on the judges.
Entrants in the Junior Chef Competition must be 16 years or under. They may enter any, or all, of the four meal categories.
Judging for the Junior Chefs will be as follows:
1. Junior Chef Class will be judged separately from the Open class.
2. Points will be awarded for the same attributes judged in the Open class.
3. If a Junior Chef enters more than one meal category, only the category with the highest score will be used in the competition.
Entrants may compete in one or several categories of meals.
Meals must be made on board. This means NO pre-preparation prior to the Cruise
The winning recipes be provided for publication on the Cruising Division web page.
Please remember to maintain good hygiene whilst preparing and serving your creations. Canapés for refuge bay should be prepared for individual serves.
The judges have been selected by the Cruise Committee and their verdict will not be subject to appeal.
The Judges will use their natural senses for judging and award scores of up to 5 points for the following attributes.
At the judges’ discretion, a bonus may be given to those whose meal demonstrates suitability for galley/boat preparation.
Also at the judges’ discretion, and in an attempt to even out the advantages/disadvantages of skills, preparation and storage facilities, a penalty may be applied to those boats with a professional chef or with comprehensive facilities used in the meal preparation, i.e., don’t bring your Thermomix.
Prizes will be awarded to the winners and runner up in each category.
All prizes will be awarded during the dinner at RMYC on Friday 16 April.
Seeking inspiration for your next cruise? Trish Stanley has collated winning recipes for you to peruse.
Click on the dish to view the recipe.
| Bloody Mary Oyster Shots | 2017 Runner-up : Erica |
| Crab in Witlof with Salmon Pearls, Pomegranate | 2017 Winner: Hell Razer |
| Haloumi wrapped in Proscuitto | 2016 Runner-up : Crackerjack |
| Smoked Salmon Roulades | 2015 Runner-up : Hell Razer |
| Smoked Trout Mousse on Homemade Blinis | 2016 Winner : Tula |
| Thai Fish | 2015 Winner : Crackerjack |
| Artichoke Heart & Pesto Tart | 2018 Winner: Tula |
| Smoked Trout salad with Salsa Verde | 2018 Runner-up : The Count |
| Tagliatelle With Crabmeat & King Prawn | 2017 Winner: Tonic |
| Scallops on Half Shell In Prosecco & Cream | 2017 Runner-up : Kirribilli |
| Balmain Bug with Pea Puree & Chilli | 2016 Winner : Tonic |
| Ceviche | 2016 Runner-up : Mystere |
| Sushi Rolls with Salmon Skin | 2015 Winner: Tula |
| Roasted Vege and Goat’s Cheese Filo Parcel | 2015 Runner-up: Crackerjack |
| Vodka Cured Salmon | 2014 Winner : Sorcerer |
| Flambé Sausages | 2014 Runner-up : Mystere​ |
| Pittwater Mussels | 2013 Winner : Zephyr |
| Banana Prawns | 2013 Runner-up : Magnificat |
| Avocados with Ginger Sauce | 2012 Winner : Willyama |
| Steamed Prawns | 2012 Runner-up : Crackerjack |
| Quail in Proscuitto | 2011 Winner : Limelight |
| Mushroom Bay Mushrooms | 2011 Runner-up : Crackerjack |
| Whole Jewfish Tarator | 2018 Winner : Gunwana |
| Garlic Beef Filet with Red Wine Jus | 2018 Runner-up : Willyama |
| Blue Eye Cod with Spiced Coconut Cream | 2017 Winner : Kirribilli |
| Fillet of Beef with Horseradish Cream | 2017 Runner-up : Erica |
| Paella | 2016 Winner : Wine Dark Sea |
| Marinated Spatchcock | 2016 Runner-up :Hot Chilli |
| Veal Saltimbocca alla Ribalta | 2015 Winner : Limelight |
| Garlic Beef Filet with Avocado Sauce | 2015 Runner-up : Willyama |
| Herb Crusted Flathead Fillets | 2014 Winner : Sorcerer |
| Massaman Lamb Shanks | 2014 Runner-up : Indefensible |
| Spicy Crusted Salmon | 2013 Winner : Zephyr |
| Cruise Pasta with Porcini Sauce | 2013 Runner-up : Crackerjack |
| Baked Fresh Tuna | 2012 Winner : Limelight |
| Tuna Steak with Herbs/Spices | 2012 Runner-up  : Hot Chilli |
| Stuffed Aubergine | 2011 Winner : Ticket of Leave |
| Marinated Butterflied Lamb Leg | 2011 Runner-up : Crackerjack
|
| Deconstructed Dark & Stormy Banoffee Pie | 2018 Winner : Tula |
| Chocolate Ripple Log | 2018 Runner-up  : Gunwana |
| Tulle Horns with Persian Sour Cherries Coulis | 2017 Winner : Kirribilli |
| Tiramisu   | 2017 Runner-up : Wine Dark Sea |
| Deconstructed Banoffee Pie | 2016 Winner : Crackerjack |
| Coffee Dates with vanilla bean yoghurt  | 2016 Runner-up  : Hot Chilli |
| Honey & Cinnamon Baked Pear with OP Rum | 2015 Winner : Mystere |
| Ginger & Lime Tapioca with Chilli Mango | 2015 Runner-up : Tula |
| Berries on the Bay | 2014 Winner : Crackerjack |
| Chocolate Cherry and Hazelnut Cake | 2014 Runner-up : Sorcerer |
|  E-fig-ma   | 2013 Winner : Crackerjack |
| Â Tortas de Aceite Citron | 2013 Runner-up : Zephyr |
| Bananas in Pyjamas | 2012 Winner : Crackerjack |
| Cherry Pie | 2012 Runner-up : Senta |
| Dragon Rice  | 2011 Winner : Hot Chili |
| Luscious Layers | 2011 Runner-up : Crackerjack |
| Leilas Beef & Mushroom Stew | 2017 Winner : Huligan |
| Tick Tock Tea Cups | 2016 Winner : Huligan |
| Almond Macaroons | 2015 Winner : Crackerjack |
