Bring home the taste of your NAIA charter

Published 26 mars 2024

Chef Andrew Durham

Andrew honed his skills over 20 years, and is now Head Chef on board Burgess charter yacht NAIA, bringing the diverse flavours from his travels to each charter.

Before turning his career to superyachts, Andrew spent two decades exploring his trade. He travelled the world as a chef in the Royal Navy, competed in the UK MasterChef The Professionals TV series, became a personal chef and worked at several restaurants. Always keen to explore the next challenge, he has found his niche creating extraordinary food experiences for guests on NAIA...

'Being on NAIA is really brilliant, I absolutely love it,' says Andrew. 'Having charter parties on board is the best. It is such a pleasure to get to know each guest's individual taste and serve the finest quality ingredients.

'People often ask for a recipe to take with them, to recreate their favourite charter meal at home. The two recipes I have chosen here are always popular, and a great way to show off star ingredients. Try them at home, or better still, come aboard NAIA and I can make them for you!'

Thai red curry lobster

'This recipe is inspired by Thai street food. NAIA guests love this dish with the fresh lobster, it is a light, healthy, really tasty curry. The flavours are truly authentic, as confirmed by my Thai wife.
'Often a guest will ask for seafood caught that day, and the sous chef goes in the tender to the local market. It is a joy to work with such ingredients.'

Ingredients:	Method:
1x whole live lobster 500g 200g jasmin rice 2L Thai coconut milk 100ml reduced coconut milk 50g wild rice 2 drops of coconut flavour drops 100g palm sugar 4 x large carrots 30g fresh galangal 20g fresh turmeric 1g Xanthan gum 1 x Thai green papaya 1x hard mango 1x cucumber 4 x large red chillis 20g fresh coriander 30g roasted unsalted peanuts 10ml fish sauce 2x fresh limes 20g fresh lime leaf 50g fresh Thai red curry paste 100g Thai shallots 50g butternut squash 50g runner Beans 50g courgette 100g spring onion 50ml lobster oil 50ml coal oil 10g micro coriander 10g micro Thai basil 10g shaved fresh coconut	Dispatch the lobster then break down into tail, head, and claws.
	Poach the tail in boiling water for 1 minute then shock in ice water.
	Remove the meat from the tail then roast the shell with the lobster head for 10 minutes at 200C.
	To make the bisque curry sauce, sweat off two diced shallots with the curry paste and lime leaf. Add the coconut milk and the roasted crushed shells and simmer for 40 minutes. Strain through a fine mesh sieve and season with palm sugar and lime juice to taste.
	For the coconut rice, boil the rice in 300ml of water for 10 minutes. Rest off the heat with a lid on. Heat the reduced coconut milk and season with the coconut flavour drops, palm sugar and salt. Mix into the cooked rice and allow to cool. Once cool roll into a ping pong sized ball and panne in wild rice. Deep fry until the wild rice pops and crisps up, cut the top off the ball, and scoop out the centre to resemble a mini coconut.
	To make the mango Som Tam, finely julienne the papaya, mango, cucumber, chilli and carrot. Season with fish sauce, lime juice and palm sugar, finish with crushed roasted peanuts and sliced coriander.
	To make the carrot, galangal, and turmeric puree, chop the carrot, galangal and turmeric. Vacuum pack and cook in simmering water until carrot is tender then add to the Thermo Mix with 100ml of coconut milk. Season with palm sugar and salt and adjust consistency with xanthan gum. Pass though a fine mesh sieve and transfer to a squeezy bottle.
	Cook the lobster claws in boiling water for 10 minutes and then shock in ice water. Remove the claw and knuckle meat.
	To make the lobster and vegetable curry, Parisian scoop five balls of butternut squash, cut the courgettes into five barrels, peel the shallots into petals and cut the runner beans into diamonds. Cook the vegetables in the curry bisque sauce then add the lobster knuckle meat and one chopped claw. Plate into a bowl and garnish with sliced red chilli, sliced spring onion, micro coriander, micro-Thai basil and finish with coal oil.
	Remove the vein from the lobster tail then vacuum pack with one claw in curry bisque sauce and cook sous vide at 54C for 20 minutes.
	To plate add a big blob of the carrot puree to the plate and top with the rice coconut. Add a neat pile of the Som Tam salad on the other side of the plate and top with the claw. Add the lobster tail and pour the curry bisque in the centre of the plate and top with lobster oil.

Parisian fruit salad

'This desert is light and fresh, with just the right touch of sweetness. It is made up of three parts - the fruit, a passionfruit sorbet, and almond tuiles.
'If you have guests coming over and you want to you reminisce about your charter, this simple recipe will transport you to bright sunny days on board NAIA in the Mediterranean.'

Ingredients:	Method:
For the Parisian fruit salad blackberries raspberries ripe Papaya ripe mango watermelon dragon fruit honey dew melon 1 tbsp honey zest and juice of 1 lemon For the passion fruit sorbet 500ml water 200g sugar 500ml passionfruit puree half tsp xanthan gum For the almond tuiles 70g plain flour 50g fine almond flour 100g egg whites 100g butter 100g icing sugar 5ml almond essence For the garnish sweet micro basil green fennel fronds	For the passion fruit sorbet
	Add the sugar and water together and bring to a simmer, once the sugar is melted simmer for a further 5 minutes then pour into a blender and add the passionfruit puree and xanthan gum, and blend for 3 minutes.
	Strain the mixture though a sieve and freeze in an ice-cream machine.
	For the Parisian fruit salad
	Mix the honey, lemon zest and juice to make a marinade.
	Using a Parisian scoop, scoop out neat balls of the papaya, mango, watermelon, dragon fruit and honey dew melon then add to the marinade with the blackberries and raspberries then marinade in the fridge for 1 hour.
	For the almond tuiles
	Melt the butter then add to all the other ingredients and mix well.
	Spread the mixture thinly over a nonstick baking mat or a leaf silicon mold and bake at 180C for 10 to 15 minutes.
	To plate
	From the marinated fruit add 3 blackberries, 3 raspberries and 3 of each of the Parisian balls to the plate then top with the passion fruit sorbet, garish with the micro sweet basil, fennel fronds and almond tuiles.

summer charter

NAIA

As Caroline Taylor, Burgess Charter Fleet Manager, explains, NAIA is an exceptional charter yacht. 'Not only does this very special yacht have so many of the features charterers look for - private decks for the principle charterer, beautiful interior styling, flexible cabin configuration, and a certified helipad - she has a crew that elevates each charter experience.

'Chef Andrew is the perfect example of how the NAIA crew respond to the individual preferences of each guest, and look for ways to make each charter unique and special for them. It is a testimony to the crew and yacht that Burgess has very experienced charterers booking NAIA - because they know that their charter will be a huge success.'

Enquire now about NAIA's availability

To find out more about Burgess’ yachts for charter and yachts for sale, please contact a Burgess broker. Alternatively, get in touch with one of our offices directly: London, Monaco, New York, Miami, Singapore or all other locations.

- Yachts, prices and availability are correct at the time of publication.

Bring home the taste of your NAIA charter

Chef Andrew Durham

Thai red curry lobster

Parisian fruit salad

NAIA

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