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Mark Moxon's Travel Writing

French Polynesia: Cooking on Board

The fore cabin on Zeke
Zeke's fore cabin from the galley, with the cooking surface in the foreground

My culinary skills have improved immeasurably since Laurent left the boat and I became honorary cook. It's been quite an awakening to discover a latent interest in something I've traditionally regarded as a pain in the proverbials; cooking in the bush was OK, because I had such a long time in which to do it, but my kitchen was little more than a camping stove, so the standard of my meals was pretty lousy (although very good in terms of nutrients, vitamins, carbohydrates, fibre and all that). I now have a whole galley to myself, a huge stock of ingredients, and time to be creative. It'll be a different story when the boat's pitching and rolling to 45°, but while we're in nice calm anchorage, it's wonderful.