Silverswift (departs Cairns) and Silversonic (departs Port Douglas) will take you to experience 3 different Great Barrier Reef environments in one day for dive and snorkel adventures.

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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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For more information: For full availability and booking request: info@liveaboardindonesia.com LiveaboardIndonesia, has the largest collection of Liveaboards available for Full Boat Charter and individual bookings on existing planned trips. Check out https://liveaboardindonesia.com Social Media Accounts Youtube Subscribe: https://www.youtube.com/channel/UCFxB-K1Bwy9WiEA4I2kaXDQ?sub_confirmation=1 Facebook: https://www.facebook.com/LiveaboardIndonesia.id/ Instagram: https://www.instagram.com/liveaboardsindonesia/ Pinterest: https://id.pinterest.com/liveaboardindonesia/

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Following an epic race across the Atlantic, Roland Jourdain, racing an Outremer 5X, beat off his rivals to cross first the 12th edition of the Route du Rhum – Destination Guadeloupe in the Rhum Multi Class. This is the third time that he has crossed the finish first in the legendary race following victories in 2006 and 2010. Bilou, onboard ‘We Explore’, crossed the finish line in Pointe-à-Pitre on Friday 25th November 2022 at 15:06 (local time) having completed the race from Saint-Malo to Pointe-à-Pitre in 16 days, 5 hours, and 51 minutes after sailing 4,163 nautical miles at an average speed of 10.68 knots. Upon arrival and inspections, Roland Jourdain was given a statutory time penalty of 90 minutes for a broken lead seal on his boat and so therefore falls to second place behind Loïc Escoffier (Lodigroup) who crossed just over 43 minutes after the Outremer 5X. “Loic also got a penalty a few days ago and so it would not have felt right for me to win with a broken seal. It takes nothing away and I am delighted with my race. I was not trying to win and could not have dreamt for a better race. I am pleased for Loic; he deserves with victory.” adds a happy Jourdain. Credits: Nefsea & Alexis Courcoux / Route du Rhum

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- Test Editor Toby Hodges reviews the new Wauquiez 55 Check out the entire sea trial on our YouTube channel. ► Become a FREE SUBSCRIBER to Yachting World's YouTube page now - https://www.youtube.com/user/yachtingworld?sub_confirmation=1 ► For the latest reviews, new gear launches and tour news, visit our website: http://www.yachtingworld.com ► Like us on Facebook here - https://www.facebook.com/yachtingworldmagazine ► Follow us on Twitter at: https://twitter.com/yachtingworld ► Feel free to comment below! ► Remember to hit that LIKE button if you enjoyed it :)

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Sailing Yacht "Turkish Delight" is an amazing Gulet, a traditional wooden ketch handcrafted in Bodrum, Turkey. It is currently available for charter in Antigua. Contact CKIM Group at (321) 777-1707 for dates and charter rates. You make the memories. We make the arrangements.

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