We have combined our many years of experiences on tour operating (Detur) and sailing (UK Sail Norway) and have created Ropesail brand. Our love of sailing made us share the joy of sailing with crowds. Our vision is to be a sailing holiday boutique that serves with famous Turkish hospitality. Quality is in everything we do, honesty and 24/7 accessibility are our priorities. Our mission is to share our enthusiasm and passion for sailing with our guests and spread the joy of sailing. (http://www.ropesail.com/homepage)

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We tried every dining venue we could during the 2 nights that we were on P&O Iona! We didn't manage them all, but we had a good go! Our next video is coming soon, and will take you around each venue we tried including: The Epicurian The Quays The Olive Grove and a good few more! #shorts

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Arborek Jetty is a cool dive site located in Raja Ampat that we visit during our awesome Liveaboard Trips. Keen to join liveaboard diving, and explore the natural wonders of Raja Ampat and Komodo National Park? Contact La Galigo Liveaboard today: ✉️ info@lagaligoliveaboard.com 💬 +62 812 2000 2025 🌐 www.lagaligoliveaboard.com DIVE MORE, EXPERIENCE MORE with La Galigo Liveaboard.

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The Reef Knot (Square Knot) is commonly used on sailing boats to tie two lines of equal diameter together. Simple, flat, and easy to untie when properly loaded. ⛵⚓ Learn how to tie the Reef Knot, also known as the Square Knot, an essential knot in sailing. Best used for joining two equal lines and for reefing sails when properly applied. ⚓⛵ Right over left, left over right. The Reef Knot (Square Knot) is a fundamental sailing knot every sailor should know. ⛵⚓ #reefknot #squareknot #sailingknots #sailing #seamanship #boating

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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🇬🇧 Boris Herrmann prepares pancakes to be eaten with maple syrup! 🇫🇷 Boris Herrmann prépare des pancakes qu'il va déguster avec du sirop d'érable ! ------------------------ ➡️ SUIVEZ-NOUS ! // FOLLOW US ! 🔗 Website : www.vendeeglobe.org 📸 Instagram : https://www.instagram.com/vendeeglobe/ 🐦 Twitter FR : https://twitter.com/VendeeGlobe | Twitter ENG : https://twitter.com/VendeeGlobeENG 🕺 TikTok : https://www.tiktok.com/@vendee_globe 💻 Facebook : https://www.facebook.com/VendeeGlobe 💼 LinkedIn : https://www.linkedin.com/company/vendée-globe/

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