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Set sail on the ultimate polar expedition into one of the most remote and awe-inspiring corners of the planet with Heritage Expeditions’ Ross Sea Antarctica Cruise. This extraordinary journey takes you beyond the usual Antarctic experience to explore the vast Ross Sea region, where colossal ice shelves, towering glaciers, and iconic wildlife reign supreme. Witness massive penguin rookeries, seals, whales, and a kaleidoscope of seabirds; step ashore at historic huts once used by the legendary explorers Scott and Shackleton; and soak in the science and wonder of active research stations amidst pristine landscapes few have ever seen. Led by expert guides aboard the rugged, ice-strengthened Heritage Adventurer, every day is an unforgettable blend of discovery, natural beauty, and polar adventure. Learn more and start planning: https://www.heritage-expeditions.com/destinations/antarctica-travel/ross-sea-antarctica-cruise/
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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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Daniele Parisi - CEO Tornado Yachts Tornado Yachts: Nel 1968 nasce a Roma il Tornado Racing Team. Da allora di successo in successo il cantiere produce barche dalle prestazioni eccezionali e di alta qualità. Vantiamo una flotta di oltre 800 barche in navigazione nei mari di tutto il mondo. Tornado si è contraddistinta per il suo stile riconosciuto negli anni, e nel nuovo capitolo iniziato nel 2016, abbiamo adattato la tradizione al yachting lifestyle moderno. La vera tradizione accumula esperienza, migliora, evolve… non cambia per il gusto di cambiare. Produciamo barche a motore veloci dai 38 ai 54 piedi. https://www.tornadoyachts.it/ Video production Struttura Films https://www.strutturafilms.com/
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