Whitsundays Spearfishing Charters with Prosail is currently the hottest tourism product departing Airlie Beach Queensland Australia. (full details here https://prosail.com.au/whitsundays-spearfishing-charter/ ) Spend 5 Days 4 Nights at the Great Barrier Reef, 35 nautical miles offshore of the Whitsunday Islands targeting over 30 species of fish! Sail on ex-competition sailboat “Condor” for 5 days of spearfishing with 5 qualified crew and luscious meals prepared for you 3 times daily. This Whitsundays Spearfishing Charter Includes 1. All meals while on the charter plus tea & coffee, filtered water, morning tea, afternoon snacks and dessert after dinner 2. Five experienced & fun crew members 3. Comfy bed, pillow & bed linen in shared/dorm-style accommodation below deck – we also provide some mats to sleep on deck if you wish 4. Diving weights if you are flying (on request so please let us know if you need these) 5. Spearfishing ribs with boat boys 6. USB charging stations, sun and rain shades, hammocks, hot showers & shower towel 7. All Maine Park fees and fuel levy For all the details and to make bookings on Prosails Whitsundays Spearfishing Charter see the link above in our description.

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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A new take on the traditional lobster boat, with all the features of seaworthiness, functionality and safety of the award winning Solaris Power 48 Open. Smooth sailing through the waves, a dry deck in choppy seas and great stability while cruising and at anchor for greater yachting enjoyment.

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