Chefs on Board: Jared McKellar, AIX charter yacht

Some places, some experiences, are truly unforgettable …

This issue, Mark Beretta recounts the exclusive Chefs on Board experience aboard this sublime Sanlorenzo in the dazzling Whitsundays – and the 44.5-metre, Italian-built charter yacht AIX, with her masterful Kiwi chef Jared McKellar, does not disappoint. The full Chefs on Board feature, including recipes, appears in issue #109 of Ocean magazine 
AIX charters 
Roman Liebich

Chefs on Board: Alessandro Pavoni from a’Mare

The cure for whatever ails you is said to be saltwater. So, is it any wonder cruising Sydney Harbour aboard one of the country’s finest charter yachts – enjoying scintillating conversation, superb cuisine and the scenery the city is famous for – fills our happiness cup to overflowing?

On a buoyant blue-sky Monday, a day charter aboard the 33-metre M/Y Mohasuwei for a business-meets-pleasure luncheon is the quintessential Sydney experience and eminently appropriate for discussing the threats facing our oceans. It’s a weighty subject, fraught with urgent warnings, dire predictions, competing interests and, in many cases, crisis fatigue. But, sharing a roundtable discussion with some of the creative minds behind the Sapphire Project, a platform for Australian philanthropists to support ocean conservation while savouring morsels by one of Australia’s most inspired chefs Alessandro Pavoni from a’Mare at Crown Sydney, is a sure cure for apathy and a reason to be optimistic. Our luncheon party included Sapphire Project committee members and supporters, such as Ryan Gollan, entrepreneur and founder of the Sapphire Project; Ian Thorpe, Olympian and Sapphire Project committee member; Luke Hepworth, adventure philanthropist; Woollahra Mayor and Councillor Susan Wynne; Matt Suleau, Fox Sports and Sky News presenter; journalist and commentator Deborah Clay; and from Ocean Media, Managing Director and Editor-in-Chief Hillary Buckman and Contributing Editor, Jeni Bone. The full Chefs on Board feature, including recipes, appears in the current issue of Ocean magazine #108.  
Exceptional Australian produce coupled with classic Italian ingredients results in the ever-evolving menu that inspires nostalgic delight at a’Mare Restaurant02 8871 7171 
Mohasuwei Charters
With her distinctive Italian styling, Mohawuwei offers a luxurious setting for your next day or liveaboard charter. Contact or 0481 335 887. 
Roman Liebich Photography

Chefs on Board: Danny Russo, Sala Dining

Combine the understated elegance of the Italian-inspired luxury charter yacht Sirenuse with the culinary expertise of one of Australia’s leading Italian chefs and you could be in Positano, writes Melissa Hoyer. And, with Sydney Harbour glistening, there’s nowhere else guests would rather be.

“Every dish tells a story,” explains Danny Russo, delighting the palates of guests on board the 33-metre luxury charter yacht Sirenuse for Ocean magazine’s Chefs on Board feature.Melissa Hoyer describes the perfect day cruising Sydney Harbour savouring a menu devised by Executive Chef Danny Russo from Sala Dining – part of the Dedes Group – as the very definition of sublime.Danny reinvents Italian favourites fused with in-season Australian produce to create a five-star, four-course meal, preceded by delectable canapés and complemented by only top-shelf Champagne and beverages.Highlights from Chefs on Board appear in the current issue of Ocean magazine, #107.Videographer

Chefs on Board: Nick Mahlook, Public Hospitality

Mark Beretta interviews Executive Chef Nick Mahlook from Public Hospitality on board the luxury charter yacht Hiilani, the 95-foot classic motor yacht built in Italy and once owned by Shirley Temple.This feature appears in Ocean #106 as Heavenly Embrace.Special thanks to Nick and the team at Public Hospitality Group.Vision and photography by Roman Liebich


Oysters, chardonnay mignonette Oscietra caviar, potato hash, crème fraîche Black fig, gorgonzola, basil, San Danielle prosciutto Yellowfin tuna tartare, brik pastry, wasabi dressing Eucalyptus Gimlet (tequila, mango, eucalyptus, grapefruit bitter, Champagne)Served with NV Pierre Peters and Blanc de Blanc Grand Cru, FR 
Ballina king prawns, green mango, white nectarine saladServed with 2017 Mount Mary Triolet, Yarra Valley, VIC 
Sovereign lamb backstrap, black garlic, buttered pencil leeksServed with 2020 Stefano Lubiana Il Giardino Pinot Noir, TAS 
Brown-sugar pavlova, lemon-myrtle cream, mangoServed with Cafe Tropical (Bacardi Oro, Mr Black, pineapple, almond, espresso)

Chefs on Board: Alex Wong, Lana Dining

Could there be a more perfect match between great company and exquisite dining than aboard luxury charter yacht Aurora, cruising the glistening waters of Sydney Harbour?Mark Beretta thinks not as he and guests of Ocean Media savour delicacies created by Lana Head Chef, Alex Wong.Located within Hinchcliff House, Lana Dining is an effortless dining experience with sharing, generosity and fun at its core.Aurora is a stunning 84-foot Moonen motor yacht, offering both day and overnight charters around Sydney as well as the Whitsunday region.Cocktails by mixologist Krystal Hart, Brand Ambassador for Campari Australia.Highlights from Chefs on Board appear in the current issue of Ocean magazine, #105.Videographer

Chefs on Board – Francesco Mannelli aboard Chaos

Chefs on Board
An afternoon on Sydney Harbour enjoying the luxe lifestyle is something many covet. So, when Melissa Hoyer was invited to spend a picture-perfect day on board the 30-metre Sunseeker charter yacht Chaos with exceptional company and extraordinary food, she says it was like hitting the jackpot.Executive Chef Francesco Mannelli cooked up some delectable meals, including a scallop crudo with ponzu dressing, seaweed and finger lime followed by mezze maniche with local lobster and ‘nduja crumb.Topping it all off, Adam Lau, Bar Manager at Grain Bar Four Seasons Hotel Sydney served signature cocktails for all on board.Subscribe to Ocean magazine NOW to read the full story in issue #101. 

Chefs on Board – Jerome Tremoulet from Marramarra Lodge

Pearls of Wisdom

It can be hard to escape the magnetic draw of Sydney harbour, but for those willing to make the trip north, the Hawkesbury River holds plenty of delights – including, as Mark Beretta discovers, the cuisine of Jerome Tremoulet and dining onboard the stunning One O One superyacht.Videographer

Marramarra Lodge

Nestled unobtrusively in native bushland surrounded by Hawkesbury River views, Marramarra Lodge delivers an authentic Australian luxury experience. Choose from fully appointed Peninsula Tents or stylish Hawkesbury Bungalows. Known for privacy, gourmet meals, cultural immersion and breathtaking views, Marramarra Lodge caters to a maximum of 28 guests and offers a unique, nature-based, all-inclusive experience.

+61 435 891 111


One O One Charters

Architecturally conceived by the award-winning design practice Henderson and Co, One O One has been designed to capture – and create – the finest points in life.Lounge at the beach club on the water’s edge with the custom retractable stairs to help you in and out of the water. After a swim, rinse off in the handcrafted monsoon shower. Move to the expansive aft deck and enjoy its large sun pad, bespoke ten-seater dining table and luxurious corner lounges, all complemented discretely with concealed television and immersive sound system.


Pearls of Australia

A joint venture between Cygnet Bay Pearls and Broken Bay Pearls, who represent two species of premium quality pearls and guarantee provenance and purity.Providing immersive industry experiences such as farm tourism offerings and industry education, Pearls of Australia represents a vast range of products and experiences centred around the Australian South Sea Pearl of Cygnet Bay north of Broome, and the Australian Akoya Pearl of Broken Bay, north of Sydney.

+61 488 361 042



CanapésGougères au ComtéHawkesbury Rock Oysters with Shallot DressingSeared Scallops with Salmon PearlsTartare of Beef with Horseradish CrèmeSeared Yellowfin Tuna with Pickled King Mushrooms


Rémoulade of Blue Swimmer Crab with Crayfish Carpaccio and Oscietra Caviar

Main Course

Wagyu Beef Tenderloin with Confit Potato, Seared Foie Gras and Truffled Jus


White Chocolate and Almond Mousse with Berries,Praline and Pecan Crumb

Chefs on Board – Master chef Alessandro Pavoni

Il Maestro – 

Master chef Alessandro Pavoni has travelled the world cooking modern Italian delicacies for adoring patrons. OceanTV joined him aboard Gulf Craft’s elegant Ghost II to sample the acclaimed chef’s menu.

Read the full article in Issue #74 of Ocean Magazine

Ormeggio Restaurant Group

The Sydney-based Ormeggio Restaurant Group started with Ormeggio at The Spit in 2009 and has since opened Chosco at D’Albora Marina in Middle Harbour, Via Alta in Willoughby, and Sotto Sopra in Newport. With a visit to any of their Italian restaurants, you’ll quickly discover that each Ormeggio venue is unique and delicious. Renowned chef and restaurateur Alessandro Pavoni continues to extend his award-winning team, seeking to give each restaurant a unique northern Italian feel and | 

Ghost Elite Charters T. 0402 291 334 E.

Australian Superyachts T. 02 90425 800 E.

 Videographer – @saltydingo