This is Castle Rock dive site. One of the most famous dive site in Komodo National Park. In north of this area, you can find the 3C: the Cauldron, Castle Rock and Crystal Rock, you can’t miss them! They are our favorites!

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Exceptional yacht service shouldn’t depend on the logo on your hull. At Hinckley Yacht Services, we provide expert care for all makes and models, from production boats to custom yachts, power or sail. Our teams apply the same rigorous standards, refined processes, and hands-on craftsmanship to every vessel we service. Because excellence isn’t selective—and neither are we. Hinckley Yacht Services One standard. Every yacht.

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PRICE: AED 600 / HOUR • Brand - Axis • Size - 24 Feet • Capacity - 6 Guests Max • Rooms - NA • Sleeps - NA • Sun-beds - NA • Jacuzzi - NA • Location - Dubai Marina Yacht Club NO.1 Yacht Rental company, Charter a High Quality Yacht in Dubai. For Bookings contact on +97155 195 1111 | +97155 169 1111. 📧: no.1yacht@gmail.com 🌐: www.thedubaiyachtrental.com Instagram: https://www.instagram.com/no1_yacht?igsh=NTdjZ3dnMmF5cTN0&utm_source=qr Facebook: https://www.facebook.com/NO1yacht?mibextid=LQQJ4d TikTok: www.tiktok.com/@numberoneluxuryyacht

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Beautiful footage of the first sunset of the #Tanzacat2015. More to follow for sure!

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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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