Dreamtime Sail - Our Galley

What started as a little grassroots movement in Western Australia in 2011 has grown into a global phenomenon. This year,   Plastic Free July will see millions of people around the world pledge to be more aware of their plastic use and “ choose to refuse”. Plastic Free July is part of a strong push across Australia to reduce our use of plastics and with good reason. “Virtually every piece of plastic ever manufactured still exists in some form today,” says Executive Director and Founder of the Plastic Free July Foundation, Rebecca Prince Ruiz. “Plastic, particularly single-use plastic or ‘throw-away’ plastic items, are not getting recycled effectively and are having a detrimental impact on our environment.” The Single-Use Plastic Challenge The average plastic bag is used for just twelve minutes and the thrown out. The following 6 items are strictly designed for single use however they are easily swapped for alternatives. But there are so many hidden single us

Organic and Fresh from the market At the Jan Powers Farmers Markets today I just could not go past the beautiful fresh lemons. These were brought in from the Granite Belt district by my favourite organic fruit and veg stall. I use lemons so much in cooking there is rarely a dish that hasn't been juiced, zested or peeled by lemon. Preserved lemons are a tradition of Moroccan and Middle Eastern cookery that give a wonderfully aromatic piquancy to salsa, salads, fish, poultry or lamb. The combination of the acidic with the sweet in these dishes make them stand out in the taste spectrum. Every home cook should know how to make preserved lemons and limes – they're the most straightforward and cheapest of all the preserves. You can make as many preserved lemons you like as they will last up to a year.   There is no need for refrigeration another plus when on a boat and if you have the space make up extra as gifts.   Roughly   3 large lemons will fit per