Leaving Hamilton Island marina, we head to a secluded bay a gentle hour’s sail away and drop anchor. The beauty of the Whitsundays surrounds us. It’s so easy to find your own hidden space amidst the natural beauty of the turquoise waters and rugged island peaks with their famous pine trees.
The culinary adventure begins with delicious cocktails on the rear deck among AIX’s enormous, oversized lounges, making guests feel immediately at ease and at home.
The comfortable and stylish furniture and fittings reflect not only the owner’s excellent taste, but also the fact that AIX is a boat they really want to enjoy – and, just as importantly, they want others to be able to enjoy too. And that’s not just their guests, such as us, but also those who charter this unique yacht in the waters of Australia and the South Pacific, where she will spend most of her time.
After a tour of the boat, we return to the shaded rear deck for melt-in-your-mouth canapés, where the magic of resident chef Jared McKellar is first revealed. McKellar comes from New Zealand, where he began his training in some of their most demanding kitchens. His sense of adventure and the desire to take his passion to sea, and ultimately around the world, lured him to superyacht galleys.
“The opportunity to create delicious meals surrounded by the beauty of the open waters was inspiring, and is very fulfilling,” he says and indeed, since leaving dry land, he’s never looked back. In fact, as soon as the softly spoken Kiwi cooked for them, the owners of AIX knew he was the one for them, and a great partnership was born.
“I love experimenting with flavours inspired by my travels, infusing dishes with a global touch,” he enthuses. “Using fresh, locally sourced ingredients is at the core of my culinary philosophy, creating simple yet extraordinary dishes.”
McKellar is true to his promise. Among the canapés are salmon cured in beetroot on a caviar cracker, ika mata served on a crisp cracker (a traditional dish McKellar added to his repertoire after spending time in the Cook Islands), as well as eggplant and whipped goat’s cheese – each one a brilliant explosion of flavour.
It’s always amazing what a chef at sea can produce solo, and McKellar’s entree offering of handmade scallop tortellini with zucchini flower and basil was brilliant. He confesses to a love for preparing seafood on board, and in this part of the world, he can allow his imagination and skill to run wild.
The result today is a delicious serving of locally caught and pan-seared red emperor – beautifully presented with elements to resemble an underwater scene, such as a squid ink coral twirl. Totally irresistible.
Accompanying wines come from the Yarra Valley’s Levantine Hill, a favourite of the owners and a Victorian winemaker they’re keen to help promote. The Estate Sparkling Rosé is a highlight – and one to keep in mind as the warmer months approach, along with the Estate Chardonnay and Pinot Noir, which also get a big tick!
And yet, there was still a surprise in store with dessert. McKellar prepared a layered chocolate and hazelnut castel finished with raspberries, shards of chocolate on top, chocolate sauce and whipped cream. After that glorious meal paired with the Levantine Hill Mélange Botrytis, it was time to retire two levels down to the beach club for cocktails.
