A look at how the all-carbon Columbia C-32 is built, using state of the art vacuum infused carbon fiber

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Launched in 2018, the sleek superyacht DECEMBER SIX is the latest exciting edition for guests to enjoy. She is the 2nd build in Custom Line Ferretti’s impressive new Navetta series. Her fantastic leisure facilities and unparalleled levels of comfort await you. She is designed by Zucon International Design and interior design in collaboration with Ferretti and Sarah-Lee. Offering 5 lavish cabins this motor yacht can accommodate up to 12 guests. DECEMBER SIX’s elegant exterior and interior styling set her apart, which is sure to please. A light, the bright, fresh interior is ready to seduce. Light oak coloured wall panels and floorboards are complimented by dark wooden furniture, and the well thought out design means that no end of natural light floods through the extensive glazing. A large L-shaped soda in the mean salon invites guests to sit back and relax. Further forward a sleek table offers a format setup, perfect for hosting parties. Key Features • Only has 750 engine hours. • MCA commercial status. • Fin stabilisers under navigation and Zero speed stabilisers + Giro sea keepers at anchor. • She is designed by Zucon International Design and boasts exquisite interior design in collaboration with Ferretti and Sarah-Lee. • Beach club with drop down swim platform. • Large sun pads and jacuzzi on the sun deck. • Spacious alfresco dining setup. • Great capacity deck spaces for both entertaining and relaxing. Contact - sales@royalyacht.it for more information

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Segelboot statt Wohnung. Wir leben seit 5 Jahren auf unserem Segelboot und wollen nie wieder weg vom Wasser. Gemeinsam sind wir auf dem Weg nach Hawaii, aber es gib viele Umwege.

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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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Welcome to the online Irish Sailing Awards - we’re so glad you’re joining us. We’ve got a series of short video clips coming up introducing the nominees for each award, and announcing the winners. But first, here’s a little film looking back at some of the sailing events Irish Sailing hosted during the year. Stay tuned ! Thank you to our supporters Dún Laoghaire-Rathdown County Council #irishsailing #irishsailingawards

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