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Beluga Blue Lagoon Recipe
Beluga Vodka set us up with this refreshing cocktail recipe that has us begging for The Blue Lagoon. But until that becomes a reality, we'll settle for this funky blue cocktail.
- 1 1/2 Ounce Beluga Noble Russian Vodka
- 2/3 Ounces blue curacao
- 5 Ounces Sprite
Calories Per Serving213
Advice For Tasting Caviar
Like it or not, everyone knows that it is a Russian specialty, inseparable from vodka. The word, however, is of Turkish origin: "Kawiar" became "caviale" in Italian, then "caviar" in French, all this before the Russians even arrived upon the Volga River or the Caspian Sea in the 16th century. Before the word entered into the Russian lexicon, roe from all fish, including the sturgeon and salmon, was referred to as "ikra", a word of Slavic origins decidedly.
The first to consume caviar were Muslims living in the Caspian region, who had to content themselves with the eggs due to their religion prohibiting them from eating sturgeon meat. There is no question, however, that the Russian czars and their subjects made up for lost time in consuming sturgeon roe. After the fall of the Soviet Union caviar was no longer produced exclusively in Russia and Iran but also in Azerbaidjan, Kazakistan and Turkmenistan. In other words, it was also produced by the nations along the banks of the Caspian Sea who rushed to take advantage of the prolific riches of the Caspian. According to experts, the pressure exerted by these nations combined with the ecological disasters of the Volga River and the Caspian Sea will bring about, in 7-10 years the near-complete disappearance of black-caviar. Enjoy it while it lasts!
Caviar can be fresh, not sterilized, thereby fully preserving its flavour. Fresh caviar, however, must be kept refrigerated and has a limited duration, from 2 to 6 months, depending on the type of manufacturing. Sterilized caviar has a long preservation time, it usually comes in a glass jar and can be kept for a longer time at room temperature, but it definitely loses its flavour. The eggs of the Beluga are the largest and reach 2.5 millimetres in diameter. They are considered the most valuable when they have clear shadings those of the Sevruga are instead the smallest (about 1 millimetre), but they are characterized by an enhanced flavour Osetra (about 2 millimetres) vaguely recalls the taste of walnut, has a clear green-grey colour and a gilded quality. Sterlet caviar was only eaten by the families of the Scià and the Zar.
The sturgeon (Acipenser sturio) is a prehistoric lance like fish with very small, fine scales and an elongated snout with four tactile feelers at the tip. The beluga sturgeon (Huso huso) is the largest, weighing up to 400 Kg and measuring up to 4 meters in length. It is extremely rare (fewer than 100 are caught per year) and varies in colour from a clear grey to black. The osetra sturgeon (Acipenser gueldenstaedtii colchicus) weighs up to 200 Kg and measures up to 2 meters. The sevruga sturgeon (Acipenser stellatus) is very thin, weighing up to 30 Kg and measuring up to 1.5 meters. Beluga caviar can comprise up to 15% of the sturgeon's weight! The beluga sturgeon is a wild and robust fish and is hard to catch. It travels to the streams to lay its eggs only every 2-4 years.
There are numerous kinds of jars and tins of caviar, the most well known being Beluga (blue tin), whose grey eggs are appraised by clarity, the clearest being of highest value (000 clear grey, 00 medium grey, 0 dark grey). Next is Osetra (yellow tin), the eggs are also grey but smaller than Beluga, with a nutty flavour. A highly refined type of Osetra is also known as Golden Royal and was prized by Russian czars. Karaburun eggs vary in colour from amber-yellow to greyish yellow. Finally, the most common and least expensive type, while delicious nonetheless when fresh and authentic, is Sevruga (red tin). It is always preferable to select your confections behind glass, so as to be able to verify its quality (shine, colour, consistency), as well as the expiration date.
The flavour of caviar is fine, delicate, rich of tonality, with a precise aroma, and probably among the best of gourmet food. For this reason, the best way to taste caviar is to eat it alone, possibly after being chilled on ice in its container, opened just before eating. For the best taste, use a non-metallic teaspoon made of something like bone or nacre. Above all else it must be tasted without lemon, which alters its real flavour! An elegant coupling with the four caviar varieties can be realized using whipped butter with vodka, minced scallion (sweetened in water), minced hard-boiled egg (yellow and white).
Carefully spread caviar on thin slices of lightly toasted and buttered bread. Warm blinis (Russian crepes), spread with whipped cream, are also particularly good accompaniment.
To top it all off, a glass of ice-cold vodka, making sure to drink it only at the end in order to avoid numbing the palate while tasting the caviar.
If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!
95% of the caviar produced in the world comes from sturgeon caught in the Caspian Sea by Russian and Iranian fishermen. The remaining 5% is produced in China, the USA, France and also Italy. Widespread opinion holds that the most valuable caviar is the Iranian. This is because the Caspian Sea is deeper on the Iranian side, never freezing, crossed by currents that oxygenate its waters, with a gravely bottom as opposed to the muddier bottom on the Russian side. In Iran, female sturgeon fishing is under the supervision of Cites, the international regulatory body overseeing its quantity and quality. For this reason caviar lovers widely agree that the best caviar is Iranian. The sturgeon's preferred habitat is in much deeper and warmer waters than those of the Iranian banks of the Caspian. So the Iranian fishermen set up their nets far from shore, allowing them to catch the females before they begin their journey to the river mouths that feed into the Caspian. The sturgeon is then anesthetized and the caviar is extracted by an entirely manual process which includes caesarean, the separation of the eggs by dimension and then cleaning. Once the eggs have been selected and categorized they are salted and packaged. Packing is a very delicate operation. In fact, after having filled the containers, the lid is put on with utmost caution light pressure is applied with the hand so that any entrapped air exits the container. An airtight rubber seal is then finally put on the lid. The oily liquid that usually comes out of the containers during storage is a sign of its freshness.
The Russians, meanwhile, are forced to wait for the females to arrive at the mouth of the Volga to fish them, by which time the eggs have matured further, losing many of the qualities that are said to make the Iranian caviar better (crunchy skin, defined grain etc). It is also worth noting that the Iranian method of anesthetizing the fish allows it to be brought to the collection points where the caesarean is performed alive, so as to ensure maximum freshness of the eggs. Sturgeon fishing season starts in February and ends in May, but the best quality caviar is produced in the spring.
Although Russian caviar is more commercialized, the uniformity of the grain, the crunchy skin, the dodecagonal shape (as opposed to spherical) and a much defined grain (not sticky) of the Iranian caviar render it the preferred caviar among chefs worldwide.
Fresh caviar can be recognized by odour, which carries a hint of the sea in it, and its delicate taste. Any fishy odour or spicy taste immediately signals that the caviar is not fresh. The grain must be well defined, in the shape of a dodecagon, not sticky and without any surrounding liquid. The tin should be tightly packed, without any empty space under the lid. If the caviar is not fresh or has been exposed to heat the rupturing of the grains causes liquid to form and the quality to diminish.
From a dietetic point of view, it is a nutritive food, rich in proteins, fats, phospholipids and lecithin. It provides 280 Kcal. per 100 g of product. contains considerable amounts of the vitamins A, C, PP, B2, B4 and B12 as well as both folic and pantothenic acids. As for proteins it contains arginine, istidine, leucine, lysine, and methionine all essential amino acids.
The most expensive and very rare caviar is the Almas, packaged in 24 karat gold tins and sold at up to $24,000 per kg! Its whitish colour is due to the age of the sturgeon from which it is harvested and its flavour is marvellous.
What is Cook Islands food?
Cook Island food is always fresh, simple, and full of flavor. It is similar and closely-related to the rest of the Polynesian food you’ll find on nearby islands.
You can find similar dishes and ingredients in New Zealand, Hawaii, and the rest of the South Pacific island nations.
Some of the basic ingredients of Cook Island food are banana and coconut, two plentiful plants you can find throughout the Cook Islands. Almost every single part of the banana tree is used in the cooking process – banana leaves, hearts and the stalk.
And of course the fruit itself is usable in any state – from the green bananas to the yellow and ripe fruit. Coconut is the same – the young and fresh coconut can be cracked open to enjoy. You can drink its water as a refresher.
Freshly-grated coconut is the main ingredient in many Cook Islands cooking techniques.
Polynesian cooking also uses fresh coconut milk to cook savory or sweet dishes – and even dessert.
Breadfruit, taro, and cassava are also often found in traditional Cook Islands food selections. While breadfruit is treated as a vegetable to boil, fry, roast, or barbecue as a main dish, you can find boiled cassava or taro root as a side dish.
Fresh seafood is another basic ingredients in Cook Islands food. The fresh catch of the day, including yellowfin tuna, crab, and lobster, are plentiful on Cook Islands.
Surprisingly, although it isn’t a native Cook Islands food, Udon noodles are a popular ingredient to use in Cook Islands food. Udon is one of the local favorite to eat at a takeaway lunch spot.
Texas Dolly Cocktail
I’ve been obsessed with this cocktail ever since I tried it on Celebrity Edge in December 2019. The Texas Dolly cocktail is made with vodka, pomegranate, lemon juice, ginger syrup, coda water and rosemary. In other words, you must try it! It’s zesty, it’s fruity, it’s simply refreshing!
Must try cocktail: Curacao Lemonade
In my opinion, vodka is the most mixable and useful liquor in the bar. The spirit’s clear, clean taste pairs well with any flavour, from sweet to savoury and dry to spicy. The original Texas Dolly I tried on Celebrity Edge was made with Tito’s vodka, but in my recipe I used Beluga Noble Vodka, which is one of my favourite Russian vodka.
Vodka is an ideal base for light fruit flavours. No cocktail plays this up as well as the Cosmopolitan, however I love how vodka tastes in Texas Dolly. It is that ginger kick and pomegranate that bring the fruity and light sweet taste. Mixed along with the Beluga’s clean and crisp flavour, this cocktail becomes the perfect drink to wind down with after a long day.
Pomegranate is one of the healthiest fruits on earth. It has many incredible health benefits for your body and for this reason it is called as a divine fruit because it is the most mentioned fruit in theological books. However, below I’ve listed some of the pomegranate’s benefits:
- Anti-inflammatory effects
- Vitamin C
- Helps Fight Prostate Cancer
- Lowers Blood Pressure
- It’s loaded with important nutrients
It is well known that raw lemon juice has tremendous health benefits. Lemons are rightly revered for their delicious taste for being an incredible addition to any household’s natural medicine cabinet. But raw lemon juice is well known for its antioxidants and properties and has been used for centuries to cure many ailments and cleanse the body.
Lemons are rich in Vitamin C, which is essential for maintaining a fully functional immune system, aiding digestion, fighting cancer, helping wounds to heal and even helping to prevent heart failure. However, the lemon juice is also used in the home in order to disinfect surfaces, remove stains, clean cookers and remove old wax. In addition, it can also be used as an insecticide to deter mosquitoes, flies and other insects.
Fresh lemon juice can also help with:
- Blood sugar balance
- Blood purifying
- Weight loss
- Immune system
- Infection etc.
“If life gives you lemons, just add vodka.”
April 16, 2021
Hasselback Potatoes and Sage
I was just reading about the history of the Incas. Odd? Not really, I have been looking at the origin histories of the Western Hemisphere cultures. Keeps the brain gears turning.
In looking at the Inca history, the matter of indigenous foods came up and I was reminded that the potato is a "New world" discovery and one of the main staples of that civilisation.
The Incas grew over 200 varieties of potato, a food unknown outside South America until the arrival of the Spanish. The Incas freeze-dried potatoes to make a long-lasting food known as chuño. They simply left sliced potatoes out in the cold and dry Andean mountain air and rehydrated them as needed.
Initially the Spaniards were very cautious about eating the potato as it was determined to be in the nightshade family. Some varieties of nightshades contain an alkaloid poison (not potatoes)!
One of my favorite potato preparation is the Hasselback potato. Hasselback Potatoes are not a type of potato, but a Swedish potato preparation which got its name from the restaurant, Hasselbacken in Stockholm where they were first served in the 1940s. They are also known as Accordion Potato because of the way they are cut which resemble a fan or accordion with the bottom still attached when roasted. Once roasted, the potatoes crisp up on the outside but are tender and creamy on the inside.
I like to place blades of sage between the slices. Here is a detailed blog all about sage from Happy DYI Home. (Click here) Some 23 varieties of sage are detailed.
Select uniformly shaped potatoes. I like to use Yukon Gold or Washington Long Whites potato varieties.
Preheat oven to 400°. Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through. Placing chopsticks on either side of the potatoes helps to guide the slicing. Also, you can use a special tool designed to guide in cutting the potatoes.
Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.Brush potatoes all over with melted butter. Tuck 2 sage leaves into each potato season with salt. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.
This potato dish goes great with many dishes such as Grilled NY steak, BBQ Spiced Salmon, or Braised Short Ribs.
14 Foil-Packet Meals That Make Campfire Cooking a Breeze
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
According to the U.S. Fish and Wildlife Service, travelers do not need a permit to &ldquoimport, export, or re-export&rdquo up to 125 grams (4.4 ounces) of sturgeon or paddlefish caviar, provided that they&rsquore carrying it with them in their luggage or personal effects. But – and this is a beluga-sized but – that does not include any caviar from that particular fish. &ldquoTravelers should also remember that the United States does not allow the import of any beluga caviar since the beluga sturgeon is listed as threatened under the Endangered Species Act,&rdquo Christina Meister, a USFWS spokesperson, told EAT SIP TRIP.
Railroad Dining Options
Your choices for dining on the train will vary somewhat with which route you are traveling on, as well as whether you are traveling on the Alaska Railroad or on a private dome car. Scrumptious food and beverages (including beer, wine and cocktails) are available for purchase on every route and class of service offered on AlaskaTrain.com. Passengers who upgrade to the Alaska Railroad GoldStar Dome service will enjoy all-inclusive meals on board, see more details below. Remember all train options are now cashless so be sure to bring a credit or debit card.
Guests who are traveling on the Denali Star route between Anchorage, Talkeetna, Denali and Fairbanks in either the Alaska Railroad&rsquos Adventure Class or the GoldStar Domes can choose from Sit Down Dining in the lower level GoldStar dining room, or simpler fare in the Wilderness Café dining car. Breakfast, lunch and dinner are served on both the northbound and southbound trains.
Alaska Railroad passengers on the Coastal Classic route between Anchorage and Seward can also choose between Sit Down Dining and the Wildness Café. Breakfast is served on the southbound leg from Anchorage to Seward, and Dinner is available on the return evening trip from Seward back to Anchorage.
Dining on the Glacier Discovery Route is limited to the Wilderness Café Grab &lsquoN Go items described below.
Sit Down Dining on the Alaska Railroad
Both Adventure Class and GoldStar passengers traveling on either the Denali Star or Coastal Classic may choose a full service dining experience in the lower level of the GoldStar dome. Tables generally accommodate parties of four, and small parties are typically combined with others during busy periods. The railroad prides itself in the freshly prepared cuisine served on board, and strives to include local Alaskan ingredients in many of its dishes.
Breakfast features specialties such as the Aurora Breakfast, Country Starter and Stuffed French Toast. The lunch menu has a nice selection of items such as the Reindeer Penne Bolognese, Burgers, or the Grilled BBQ Chicken Wrap. Dinner entrees include favorites such as the Slow Braised Pot Roast, Arctic Cod, and Midnight Sun Penne, with salad and soup options also available. Of course a tasty selection of desserts and after diner drinks are available to complete your Alaska dining experience. Meals are included for GoldStar passengers, while Adventure Class passengers who choose the Sit Down Dining option should expect to pay $9 to $14 for breakfast items, $13 to $16 for lunch, and $19 to $22 for dinner selections.
ARR GoldStar Dome Service Meals
|Anchorage to Denali Park||Breakfast, Lunch|
|Anchorage to Fairbanks||Breakfast, Lunch, Dinner|
|Anchorage to Seward||Breakfast|
|Anchorage to Talkeetna||Breakfast|
|Denali Park to Anchorage||Lunch, Dinner|
|Denali Park to Fairbanks||Dinner|
|Denali Park to Talkeetna||Lunch|
|Fairbanks to Anchorage||Breakfast, Lunch, Dinner|
|Fairbanks to Denali Park||Breakfast|
|Fairbanks to Talkeetna||Breakfast, Lunch|
|Seward to Anchorage||Dinner|
|Talkeetna to Anchorage||Dinner|
|Talkeetna to Denali Park||Lunch|
|Talkeetna to Fairbanks||Lunch, Dinner|
Passengers who upgrade to the Alaska Railroad&rsquos GoldStar Dome service will enjoy all-inclusive meals appropriate to the time of day. You can see a full list of included meals by clicking on the blue bar above. Guests may choose from any of the first-class meals offered on the Alaska Railroad&rsquos onboard menu. In addition, GoldStar guests will receive two adult beverages per trip including beer, wine and cocktails, as well as unlimited non-alcoholic drinks. All meals include an entrée, beverages and gratuity. In addition, lunch is served with a soup, while dinner also includes soup OR salad as well as a dessert selection.
Here are some samples of the sit down Alaska Railroad Denali Star menus for breakfast, lunch, and dinner, as well as the Coastal Classic Breakfast or Coastal Classic Dinner.
Wilderness Café on the Alaska Railroad
The Wilderness Café is the place for simpler fare called Grab &lsquoN Go items and is available on the Denali Star, Coastal Classic and is the only option on the Glacier Discovery. Breakfast items range for $3 to $8, with items such as breakfast burritos, muffins, hot and cold cereal and fresh fruit. The all-day menu includes salads, sandwiches, cheese nachos, pretzels and fruit and cheese trays. Expect to pay $6 to $12 for these selections. You will also find tasty treats like ice cream novelties, fresh baked cookies and brownies, as well as a wide selection of alcoholic and nonalcoholic beverages.
Wilderness Express Dining Options
Passengers who book the Wilderness Express private dome cars between Anchorage, Talkeetna, Denali or Fairbanks and choose to dine onboard will do so in the Wilderness Express dining room located on the lower level of each rail car. Breakfast choices range from simple to hearty, with choices such as Wilderness Cream of Barley, Mountain Blueberry Pancakes, and the Alaska Seafood Special scramble, with prices ranging from $10 to $16. For lunch, try an Alaskan favorite like the Aleutian Seafood Pasta Salad, a Caesar Salad with grilled shrimp or a tasty French Dip sandwich with prices from $11 to $17. Last, but certainly not least… the dinner menu offers mouth watering creations such as Prime Rib, Herb Roasted Chicken and Halibut Supreme. Dinner entrees prices range from $17 to $30, and appetizers, side salads, gluten free and vegetarian options are available. You will also find a nice selection of premium wines, Alaskan beers and specialty cocktails. Be sure to save some room for a scrumptious dessert like a Brownie Extraordinaire, or an after diner drink favorite like the Moose Kiss which offers the perfect balance of Irish Cream, Kahlua and coffee.
McKinley Explorer Dining Options
The McKinley Explorer dome rail cars offer service between Anchorage, Talkeetna and Denali Park on a separate train, with a slightly different schedule than the Denali Star. Similar to the GoldStar and Wilderness Express, the McKinley Explorer features a fabulous dining room on the lower level. For breakfast you can choose from simple items like a Bagel Breakfast Sandwich, or hearty selections like Alaskan King Crab Cake Benedict or a Reindeer Sausage Breakfast Burrito. Expect to pay $9 to $17 for breakfast and $12 to $16 for lunch choices such as Wild Alaskan Smoked Salmon Chowder or the Alaska Fish Tacos. Ask your server for vegetarian options, specialty drinks and awesome desserts like the Salted Caramel Brownie Sundae. You will note that there is no dinner service since the McKinley Explorer arrives in Denali Park northbound at 4:40pm or southbound into Anchorage by 5:10pm.
Here are samples of the McKinley Explorer menus for breakfast, lunch and desserts, as well as snacks and treats available in upper level dome after 1pm.
Assorted and Sundry Stuff
This year is a sad state of affairs for those of us trying to have gardens in the Pacific NW…while everything is growing in great green abundance, its not producing much in terms of vegetables and fruits.
Here is a pix of our tomato and some squash plants, growing a ton of green vines and by August 27th we still had no ripe tomatoes.
This weekend Chris and I took a drive around the back (country) side of Oregon City and attempted to find a Farmer’s Booth to buy some fresh produce.
By the end, we had driven 90 miles and found one veggie stand with a meager, although interesting, amount of produce. I picked out some things I’ve never had before to give them a try: Hungarian peppers, Armenian cucumbers and Japanese eggplant.
I plan to make Eggplant Parmigiana, as several members of my online
“Cooking From Scratch” group have mentioned making it lately and it sounds both healthy and delicious. (We’ll overlook the copious amounts of cheese, shall we? when mentioning the healthy part?)
We ended up at our local produce store, Spicer Brothers and buying what we needed there. I probably shouldn’t point out that Spicer Brothers is within about three miles of where we live, at the bottom of the hill. So we picked up a box of peaches, because I desire to make an abundance of peach-related things and the box says “Washington Tree-Ripened Peaches.” (see above pix)
Well. All I can say is these peaches are NOT RIPE. So I laid them all out on the patio table to (hopefully) get some notion of what ripeness is. I have a recipe from my Rustic Fruit Dessert book (a recipe book put out by a Porland Bakery, I might add) Caramel Peach Grunt, plus I plan to freeze some and make jam with some.
Look! Here it is Sept 3rd and I finally have a ripe tomato!!
On the knitting front, I have just finished some baby stuff, which is really fun because they are soo cute and quick:
In addition to making great gifts, they also are part of the LMKG Project, where I am slowly knitting my way through the Last Minute Knitted Gifts and More Last Minute Knitted Gifts Books. So far, I’ve knitted thru about 21/2 chapters of projects. I’ve not attempted to knit any of the blankets yet, and wonder why she has no shawls.
Here is a pix I took of Chris in the truck before we left on our fruitless trip, get it? Fruitless…sigh. Whatever happened to the roadside produce stands anyway?
After I uploaded and edited this pix, I noticed that I had managed to get three reflections of myself in there. I am not sure how that happened, couldn’t do it if I had planned too.
Then I put on my goofy hat and Chris took a pix of me too. We now are wearing identical red Carhart t-shirts and goofy “crush” hats and feel just like those odd old couples you see, dressed alike and looking alike after they have been together for so long. This is the type of stuff we laugh over.
Visit the Galapagos Islands on Catamaran Tip Top II
- Flight tickets to and from Galapagos included
- Friendly, knowledgeable and very welcoming crew
- Fast boat, means less time spent travelling and more excursions
- Chef Wellington’s ceviche!
Note: All prices already include your flight tickets to and from the Galapagos Islands (from Quito or Guayaquil).
Tip Top II has just undergone a stunning refit in 2016. This popular motor catamaran is a popular choice for those looking for the increased stability that twin hull boats can provide whilst still wanting a delightful ambience and luxury. Click here to read more
- Flight tickets to and from Galapagos included
- Friendly, knowledgeable and very welcoming crew
- Fast boat, means less time spent travelling and more excursions
- Chef Wellington’s ceviche!
Note: All prices already include your flight tickets to and from the Galapagos Islands (from Quito or Guayaquil).
Tip Top II has just undergone a stunning refit in 2016. This popular motor catamaran is a popular choice for those looking for the increased stability that twin hull boats can provide whilst still wanting a delightful ambience and luxury accommodation. Tip Top is also one of the faster boats in the Galapagos with a true 12 knots cruise speed that means you can spend more time on your excursions and adventures, and less time travelling between them. Captain Jimmy has been at the helm for 5 years, and a professional sailor for over 12. We could talk with Jimmy for hours (and we did). Listening to this proud father of two, it's soon obvious that there are few who know the local waters like he does. The chef, Wellington, is fantastic - he won't just give you his ceviche recipe, he'll invite you into the kitchen and show you exactly how he does it! Despite its luxurious feel, this is a really personal and friendly boat and we love spending time with her.
Limited to only 16 passengers, Captain Jimmy and his 8 crew provide the very highest levels of comfort and service for you to enjoy. Our crew specializes in giving a personal touch that you don’t get on any other boat.
Wellington, the wonderful chef, delights in sharing recipes with guests and will show you how to prepare the very best ceviche. The food on board is a wonderful blend of Ecuadorian specialities and world cuisines, including French and Italian dishes - a truly cosmopolitan dining experience! From your waiter Luis, to deckhand Mario and first officer David the entire crew are welcoming, friendly and helpful and everyone goes out of their way to make your cruise a special memory.
A great benefit of the catamaran design, a Galapagos cruise on Tip Top II won’t leave you feeling hemmed in. This is a boat with a lot of space, and the stunning new decor using solid woods and natural materials enhances this even more. Cabins are airy with high ceilings and panoramic windows making them a wonderful place to relax.
Communal areas on Tip Top are delightful with a stunning outdoor bar, saloon lounge and dining room all with superb quality furnishings. The upper sun deck is an amazing place to soak up the sun or to watch the stars come out over the night time ocean.
This is a beautiful boat for those who are looking for a personal experience on their Galapagos cruise. The crew are knowledgeable and friendly, and you really can’t beat Wellington’s ceviche! The new refit last year looks absolutely stunning and we love spending time on board. This is one of our Galapagos favourites.
Tip Top II operates two unique 8-day Galapagos cruise itineraries, which can be shortened into 4- or 5-day cruises or combined into more comprehensive 11- or 15-day cruises. Click here to read less