Very few Liveaboard are going to the forgotten Island. Vaiatea Liveaboard is offering this trip combined with the Banda Sea or Triton Bay even one time a year with Alor. Because of the depth, most of the dives are steep walls covered with an outburst of corals trying to conquer the reef. Marine life is not used to divers, and curiosity might bring them closer to you for a good look. This area is volcanic active, adding to the topography and combination of minerals and nutrients makes that marine life knows its value. Let's explore the best of the Forgotten Islands with Vaiatea Komodo For booking or inquiries: info@vaiatea-liveaboard.com For full information: https://www.vaiatea-liveaboard.com/ #liveaboard #liveaboardindonesia #indonesia #rajampat #komodonationalpark #komodo #alor #privatecharter #boatcharter #luxury #vaiatealiveaboard #halmahera #tritonbay

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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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Every sailor hopes for it, every sunset seeker craves it. We all want it. The green flash that is. Sunsets dipping into the ocean with nothing but the bare horizon we all hope to be lucky enough to see it! Follow the adventures of WE with weekly episodes every WEnesday! Subscribe and welcome aboard! #wesail #adventruesofwe #sailing

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¡Entradas para #SalonNautico ya a la venta! ✨ Resérvate las fechas (del 12 al 17 de octubre 2021 en Port Vell de Barcelona) para asistir a la 59ª edición del Salón Náutico, la mayor plataforma de innovación, entretenimiento y negocio alrededor del ocio y el deporte náutico. En esta ocasión, los ejes principales del salón serán la sostenibilidad, la innovación y la economía azul como motores de futuro, además de poner foco en la náutica deportiva y el factor business. ¡Entradas a 8€ hasta el 31 de agosto! 🎟️ No te quedes sin la tuya 👉 https://bit.ly/3i7TwOS Este octubre #ElMarTeEspera 🌊 www.salonnautico.com

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