For sale! 2005 Powercat 3000 CUSTOM Hard Top!

Asking $225,000. This is one not to miss. The outstanding performance and sea handling of the classic Powercat 3000, this one presenting basically as new with new 200hp Suzuki’s (still under warranty) custom full-length hard top, full Plexiglass front panel, wrap-around clears (new 2024). This fine example of one of Powercat’s favourite designs has been meticulously cared for and thoughtfully upgraded/customised. The 3000’s have a remarkable pedigree regarding performance. The AMIF award winner for its class and hailed as “one of the smoothest rough water rides you could experience… extremely capable in rough seas with exceptional stability dead in the water.” The 3000 is also one of, if not the biggest towable power catamarans out there (if you’ve got the tow-rig). The hull is built to USL code survey as standard, constructed of solid glass. Each sponson has seven sealed and water-tight bulkheads. The current owner has customised this vessel by having the stylish hard top custom made. Full length, grab rails down each side, and two lift-up hatches for increased ventilation. This is matched with a plexiglass front panel (no join/zips in the line-of-sight). Visibility from the helm is now second to none. The Powercat 3000 offers a spacious cockpit with rear lounge and table, which can convert into a bed if required. Forward, the central island includes cooktop, fridge, sink and plenty of storage space. The cabin in the bow features a great queen berth, and toilet tucked away. Having just returned from a routine service with Powercat Marine, she is now ready to go. Don’t miss out, come and see for yourself just how immaculate this PC3000 is. Note: a custom air-berth made for this PC3000 or similar is available at extra cost. Located in Cleveland, Brisbane. Contact Bailey on 0409 620 451 today to arrange a private inspection. https://peterhansenyachtbrokers.com.au/portfolio/2005-powercat-3000-sports-targa-custom-hard-top/ Contact our office now! Peter Hansen Yacht Brokers Raby Bay (07) 3821 4144 sales@phyb.com.au https://peterhansenyachtbrokers.com.au/

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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