Here she is – Super Yacht Anka, moored up at Sentosa. What a beauty!

I think we’re ready. ChillaxBBQ crew is good to go. Not daunted by Super Yacht cooking? Nah!

First few guests start to explore the yacht. Believe me this thing is massive, and simply stunning.

And we’re off! My crew for today, who did an amazing job. Big bird on the tools with me, and Ollie and Soph on prep and serving! Great work works, great workl!

It was such a cool party. Being up the top we had a great view of the surroundings, and also the fun being had. Not a bad work station at all.

Yours truly loading up our serving spoons. This was Joana’s onion jam and chicken liver pate, that I added a drop of balsamic too and then topped off with a cube of our famous Singaporean style slow roast pork belly. It was a CRACKER, and got a lot of commentary from the guests. New dish = a keeper!

Now a regular favourite. Our scrummy lychee and bacon poppers.

Of course we had Tomas, 2 big bad boys in fact. Reverse seared to perfection medium rare, seasoned with Kampot pepper and salt. Can it get better than once charred on the BBQ. We don’t think so!

Another new dish for today’s session, Ollie thinks one of guest called them stinky bombers because of the onion. I think onion bombers with bacon and BBQ beef sounds better. What about you?

Another new one for us today. Well we are cooking on a yacht so must have fish right. So here is our BBQ flavoured smoky salmon. Winner winner. Disappeared so must have been nice, unless it jumped overboard…?

Our famous slow roast Singaporean style pork belly, with our apple mustard puree.

Some work to be done with this one. People loved the flavour, but not the texture. The dates went all mushy when cooked. Hmmmmm. Maybe next time we need cut them in half, and have half a streaky bacon wrap round. Hmmm let me think!

This is a cracker. Onion jam, chicken liver pate, drizzle balsamic and our roast pork belly. Boom! Great work on the jam and pate, Joana Elfein @ Expates. Amazing new dish for ChillaxBBQ.

How good is this pork. We get our meats now from Alternative. So fresh, so good. All free range from Australia. It’s the best.

Happy campers indeed. Beautiful location over at Lazarus Island for some swimming, chatting, messing about – and hopefully some good food.

See what I mean! This yacht is VERY cool. It comes with all these little goodies. Fun in the sun!

Too much deodorant ladies? Nah they’re just having a giggle. Everyone was just having fun, just great to see.

Two Tomas today. This is with truffle salt, hell yes! Nicely done! Each slice is like a steak in its own right. So good. Again great meat from our buddies at Alternative.

Man oh man – amazing meat. This one just with Kampot pepper and a little salt. Reverse seared for 2 hours, rested, charred, rested, carved.

Towards the end now, so Su-Ling said no more spoons, everyone will be inside so let’s just put all on to one plate. Thanks for that gorgeous! Phew. SO here us the Peri Peri Chicken, with our amazing Peri Peri sauce – a little different today as I used Balsamic vinegar not red wine vinegar. Killer!

A monster stack of slow roast pork belly with apple mustard puree. A heaven mountain! We slow roast this on 90 for 3 hours, before firing to top heat to get the crackling. Secret marinade though ha ha!

Here she is – the fast becoming one of our most popular dishes. Our three cheese fondue. Man this is good. Cheese is a must from The Cheese Shop, Joo Chiat Road, go say hi to Chris. We fry off onions, chili, mushrooms and Thyme in a pan, then throw in the cheese and melt her down. Served with crusty toasted bread. We were supposed to have this in our new fondue warmer, but one of the ChillaxBBQ crew lost it – you know who you are!

There’s the onion bombers again – minced beef, BBQ sauce, breadcrumbs, egg, salt and pepper, stuffed in to onion rings, wrapped in bacon and then roasted in the oven. These are seriously good!

And here is the party girl and friends. Happy Happy Birthday Su-Ling from the ChillaxBBQ crew. How good is this. A hot tub, atop the yacht. Bubbles and more Bubbles. Yeah this is the life of luxury alright.

Paprika prawns, with Manuka honey and bacon breadcrumbs. Oh my goodness these flew off the platter. I think they liked these a lot. Easy recipe; prawns in to a bag, add in 2 Tbsp chopped garlic, juice of 2 lemons, S&P, 2 Tbsp paprika, and 2 Tbsp Manuka honey. Mix it about and let it marinade. Grill it up on the BBQ and then sprinkle with chili flakes and bacon breadcrumbs.

First ever desert for ChillaxBBQ, made as a special request for Su-Ling. It’s going to sound a tad whacky this, and it was received as such by the guests. BUT, you simply have have to believe me, the combination is CRAZY good. I had a queue waiting for more and more of this. It is indeed an absolute cracker!!! This is sweetcorn ice cream, with bacon bits, chili, bacon breadcrumbs and maple syrup. OMG!

Our little work station for the afternoon, now that ain’t bad is it. Kitchen downstairs too with an oven, thank you so much! Our new mate Shawn to the right too – the main man behind Super Yachts. What a cracking place to be cooking. Had to pinch myself!

ChillaxBBQ crew with Shawn. Nearly done and on the way back to Sentosa. Let’s grab a couple of beers.How good was that ChillaxBBQ. Up there with the best we’ve done, but with an added yacht bonus. So cool!