With any luck (but actually through good planning), by the time this blog post goes live next Monday, we will have made landfall in Kupang. I hope to be sitting on solid land enjoying a Bintang.

Here is an insight into what we eat and how we prepare ourselves for a number of days at sea.

When talking to landlubbers about our lifestyle, the first thing they say is, “Well, you obviously don’t suffer from sea-sickness.” Nothing could be further from the truth! Very few mariners are lucky enough (or honest enough) not to have experienced mal de mer. There have been times that I thought I was going to die from sea-sickness, then lying there in absolute misery, wishing that I would die.

There are ways to mitigate sea-sickness. There is some very good medication on the market, such as Scopolomine patches, sea-legs, and Kwells, but sometimes nothing will stop the nausea and vomiting. Sometimes, it’s in your head.🤢🤢🤢🤢🤢The only thing that will stop it is sitting under a palm tree.

I take medication, usually Scop patches (but you can’t buy them here in Australia). I try and get some good sleep before we depart and get my head in the right space. Having food prepared, snacks on hand, and everything stowed is a good way to be prepared and actually to start looking forward to the trip.

Food is a highlight…if you’re not feeling sick! I pre-cook several tasty meals that can be heated through and served with rice, pasta, or potato. It’s a real skill to be able to cook at sea. It can be an exercise in frustration as everything slides down the bench and lands upside down in the sink! Patience and a solid understanding of physics is required. Plenty of non-slip mats on which to place the bowls and pots are also essential.

On the menu for this passage is Thai red chicken curry, wraps with mince, black beans and salad, chicken and zucchini pasta, and good old spaghetti bolognese.

Breakfast is Muesli, fruit and yoghurt, and lunch could be anything from crackers, cheese, tomato, and pickle to sandwiches or crumbed fish (if we’re lucky enough to have caught one, and the sea is flat enough to cook it).

Here’s a favourite recipe, which is quick, nutritious, and tasty (I’ve always wanted to host a cooking show…no not really!)

CHICKEN ZUCCHINI PASTA SAUCE

• Fry onion and garlic
• Chop chicken (thigh fillets are tastiest) brown the chicken.
• Add a can of chopped tomatoes and half a cup of chicken stock (a slosh of red wine is good too).
• Add chopped zucchini and capsicum (mushrooms are good if you like them). Fresh basil if you have it.
• Tomato paste to thicken.
• Serve with spaghetti or penne. Grate parmesan cheese onto the top before serving and some chopped fresh basil if it’s in season. I like a green salad on the side.

Such is life travelling round the world at the speed of a bicycle. We’re looking forward to South East Asia.