12:37 AM Sun 21 Dec 2008 GMT
For chef, Steph Butler, 'the office' is a dream location, bobbing around The Great Barrier Reef from its base at Port Douglas, Tropical North Queensland, on the 26m (86ft) superyacht, MY Galaxy I.
'I have only been in the industry since 2006, but I've already become used to the luxury and lifestyle.
'It's only my second superyacht, the first being a 120ft sailing yacht which I joined in the Whitsundays, worked on for four months then over to NZ for a major refit. The most exotic place I have been so far is NZ. I think I have traveled to more exotic places on my own!'
What appeals most to Steph is the endless possibilities. 'The travel to places you would never be able to go. I know that I can go anywhere in the world if I want to. I also love being out of the four walls of the kitchen. To sit on the deck and see the sun is wonderful.'
She is also hooked on the unique camaraderie of the marine fraternity and since she first stepped aboard Galaxy I, Steph knew the role of superyacht chef was for her.
'It is an amazing industry with wonderful people. Most of the people I have encountered all still keep in touch. The environment is great, although cramped at times, but it's still fun.'
Originally from Sydney, Steph began her career 16 years ago in Canberra, then completing her apprenticeship in Cairns, working up the ranks through the kitchen brigade from apprentice to sous chef, then head chef in a restaurant that was awarded Best Seafood restaurant 2005/2006/2007 in the Restaurant and Catering awards and featured in Vogue Entertainment and Travel magazine.
For Steph, a childhood in the kitchen surrounded by the culinary delights of her mum and grandma meant it was inevitable that she'd end up in cuisine.
'I have always loved cooking. My grandmother was a fantastic cook and I still have fond memories of her steak and kidney pie and peanut brittle. My other grandmother always cooked and cooked well doing jams and preserves from her veggie patch or what was in season. I knew that I wanted to be a chef from the age of 14. Leaving school at 16 and doing a pre-apprenticeship course, I have never looked back.'
Permanently berthed in Port Douglas, Galaxy I caters for up to 12 people for day charters to the Great Barrier Reef or a maximum of six passengers for extended cruising around one of the wonders of the world, the azure, unspoilt waters of the Great Barrier Reef.
Boasting generous cabins, a main deck with galley, dining, saloon, and spacious aft dining area, as well as its own Supercharged SeaDoo, Galaxy I is not your average charter boat.
 | Guests are treated to every mod con and additional services that make exploring the Reef an incredible experience. - .. Click Here to view large photo |
'The crew accommodation is very spacious too and there is also the upper deck and the bow area,' explains Steph. 'So from a crew or a guest point of view there is a lot of space. The 60hp tender enables us to get to places at a good pace. Most guests are surprised at the size of the galley. It is quite big. It's very well equipped so I make everything on board. Of course, it's fitted with all the essentials, including two ovens, cook top, microwave, enough fridge and freezer space, double sink and a dishwasher.'
The crew consists of just Captain Nick Atkinson, Stewardess/Deckhand Samantha Smith and Steph the chef and is one of the main attractions of the job, according to Steph.
'From my experience, the crew make the boat you are on. Living, breathing and sleeping beside people can really test the friendship! Nick is a great captain. He works with you, accepts your skills and puts his faith in them. He's very calm and pleasure to work with and he will even do the dishes for me - not the pots though! Sam is great too, very professional and attentive to all needs and requirements. It's a great team.'
Drawn to Galaxy I's luxurious appointments and the wonders of the Reef, guests onboard are as diverse as any tourism sector, but with an appetite for high end experiences in common.
'Guests range from national and international visitors, families that wish to charter the vessel to business people. Our last charter was a gentleman bringing his Sydney based employees on a trip.'
All the crew acknowledge that the food is crucial to the entire experience. 'The Captain says good food equals happy people, so I go all out to please people,' says Steph, adding that the company sends out a preference sheet for guests' likes and dislikes, allergies and preferences before a trip.
'Then I will do up a personalized menu for them taking into account of the season we are in and their provenances. When children are involved I still spare no expense on the menu, giving mum, dad and the kids a culinary feast.
'I feel that the culinary experience that the guests have onboard is very important and reflecs on the yacht. Nick has always said to me that even if the weather is bad not such a sunny day, it is up to the food and service to make our guests happy, and it does. We are lucky in far north Queensland as we have some of the best produce available and I always ensure that my guests are able to sample what the region has to offer.'
The bounty of north Queensland is unrivalled the world over and is one of the main pleasures of her job. Says Steph: 'There is nothing like being able to pick your own produce at markets or suppliers. To savour, feel and smell the products excites me. I don't like to confuse the palate of my guests so I keep it simple - modern cuisine with a bit of a twist. I don't have a favourite single ingredient, simply a preference for the freshest!'
At this stage of her career, Steph is yet to have any strange or unconventional culinary requests that you might expect of the clients aboard one of the country's most elegant and elite charter vessels, but she says she would be up to the challenge. Better still, she has had no complaints.
'My guests always rave and compliment me for their experience which gives me so much satisfaction. That's why I love my job.'
With all the cooking and constant focus on food, you'd think the end of a trip would mean beans on toast for this chef, like so many others working around the clock in the kitchen. But Steph still finds joy in cooking at home and spoiling her hard-working husband.
'Of course I don't get to use all the ingredients like crayfish, the best olive oil, truffles that I do at work, but my husband loves food, especially mine, so it's really no effort at all.'
For an idyllic vocation, there are still plenty of challenges Steph readily admits.
'The challenges for me are thinking that far ahead for the menu. How many days can I provision for? When and where are we going to provision next? Sourcing provisions is on my mind all the time.
'Most Captains will work with you on this, but you can't hold up the program. Guests are paying for the days sightseeing, not stopping to buy groceries. I enjoy this challenge it is always hectic but rewarding when it all comes together.'
Long stints away from home and long days on her feet are also tricky. 'But the days go by so quickly because you're so busy. Before you know it, three weeks have gone past. Long days are a must, so time management for me in the galley is important otherwise I don't get to rest the feet between 6am and 11pm. Being the only chef, I plan my menu a day ahead unless you get the last minute requests, which can happens.'
Next on the horizon for this chef, newlywed to husband, Donnie, is plenty of nautical miles and perhaps babies in the not too distant future. But food will never leave the equation.
'I will always have a passion for food, nothing can take that away. Who knows what is in store for me. I have always had a dream of doing my own personalized catering/cooking business, so who knows?'
More at www.galaxycharters.com
'Tis the season to be jolly!
While reluctant to reveal her rave-worthy secrets, Steph shares the recipe for her famous (in Cairns) Chocolate Baileys Baked Cheesecake:
700g Cream Cheese
300g Sour Cream
4 whole eggs
125g castor sugar
150ml Baileys
100g dark cooking chocolate
1 vanilla bean or 1 tea vanilla bean extract
1 packet milk arrowroot biscuits
150g melted butter
Process biscuits till fine add butter combine press firmly into spring form tin. Refrigerate. Process eggs and sugar. Add cream cheese blend till smooth. Add sour cream and scrape the inside of vanilla bean add or add extract. Add Baileys blend until combined. Pour into tin. Melt chocolate and swirl into to of cheesecake. Bake in 160 c oven for 20 mins or until just firm in center. Allow to cool before placing into fridge. Refrigerate for at least 12 hours before serving. Serve with coulis or compote and double cream.
by Jeni Bone
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