Front approaching! Don't miss our next cruising meeting where you can learn more about reading weather!

Next Meeting:

Monday 18th March 7.30 p.m

Come and learn about Weather readings from Kingsley Forbes-Smith

BYO BBQ from 6:30 p.m. 

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Happy Autumn fellow Cruisers!

Another summer in the books, but the weather is continuing for at least another week. The water temperature in the Harbour is still nice and warm and I hope you get a chance to enjoy a swim or two whilst out on your boat or hanging on one of our lovely beaches.

The twilight season is coming to an end and the final Friday twilight will be on the 15th of March, this time combined with salsa lessons at the club for those who want to give this a try, for anyone wanting to sail, get in touch with the club to get on a boat, or just come down for a drink and a meal, the barbeque will be on, same as our monthly meetings.

The new members lounge on the ground floor has now opened, just in time for Sydney Harbour Regatta and it looks great and has a lovely feel to it. I hope to be able to organise an event or two down there in the near future.

The Club moved the Barefoot ball to the 16th of March and if you haven’t got your tickets yet, please do – it will be a fun night with a band, the bar is open and the club buzzing, the theme this year is traditionally, Black tie and boardshorts for men and formal for women, and all barefoot.

A few events coming up in March: The monthly meeting will have an experienced sailor talking about weather planning, amongst other things – keep an eye out for the invitation.

Easter cruise will be heading towards Shellharbour – weather permitting. If you have a boat and want to come along and join us, please sign up as soon as possible on the website.

The next compass rose will be issued early April – do keep an eye on the events page on our website and I look forward to seeing you at our monthly meeting or any of the other events if not around the club.

Sanna

Captain Cruising, SV RaRa

Video from day 1 provided by Martyn Colebrook

SailGP

I hines, but having spectated on both race days I was very impressed.
There were three races each day, starting just after 4pm.
Each race lasts for about 15mins with about 15 mins in  between.
Watching those 40 footers lift out of water accelerate so quickly and turn on a sixpence is truly spectacular.
The all time speed record of 99 kmph set in Cowes, UK two years ago, wasn't matched. I was there but, shamefully, didn't watch it. Max speed was around 50kmph this year. Up close, as we were, this was really impressive. It is such a great spectator sport.
The advantage of being in a boat is that you can motor to different parts of the track. There are notional clockwise and anti clockwise zones around the  course. Clockwise was best on Flo, the catamaran, as the throttle is on the starboard hull and I could glance to the right ocassionally whilst trying to avoid the parade of boats all  circulating at a gentle pace. Maritime were policing the event and doing a good job apart from the foolish young policeman who decided to shout and tell everyone to speed up, including the skipper of the cat, me. I asked him whether he thought it a good idea that I run over the smaller boats in front. We were all poodling along being mindful of one another, having a great time. Idiot!

Australia won the overall contest. 6 races, 2 per day, the final race being Australia New Zealand and Denmark.
Australia is top of the leaderboard and for those that are interested, Great Britain is 6th.
10 teams are competing. The last round was in Dubai, next is New Zealand.
All the gear, including the boats are designed to fit into shipping containers, which are shipped around the world.
Friday's practice day was abandoned as the containers arrived late as they had to be defumigated.
If you have the opportunity go and watch.

More from SailGP official website

 

Martyn Colebrook SV.Flo

Excellent vantage point from SV Flo

1. Last month we talked about jetsam – for this month - what is flotsam?
2. If you find flotsam or jetsam, can you keep it?
3. You have a riding turn on a winch and wish to take the strain by gripping the fouled sheet with a line to another winch.  Which knot would you use?
4. Your boat is rounding up in heavy wind.  Which line(s) would you release first – mainsheet, main traveller or vang?
5. At sea, can you see a lighthouse from further away at high tide or low tide?
6. At night you see a vessel with three all round red lights in a vertical line.  What does this mean, and what day shapes should it show?
7. You see a navigation marker with three horizontal black stripes – black over yellow over black.  It used to have a shape on top but this has been lost for some reason.  What is it and what should you do?
8. When crossing a traffic separation zone, should your heading or ground track be at right angles to the traffic flow?
9. According to the rules, when is a vessel “deemed to be overtaking”?
10. They are both two-masted vessels.  What is the difference between a ketch and a yawl?

Miso Chicken

45 minutes

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavour to a simple weeknight meal. Here the mixture is spread over the chicken or salmon, which is then roasted to a golden perfection. The recipe asks for white miso which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Ingredients

Serves four

• 4 tablespoons unsalted butter softened
• 1\2 cup white miso
• 2 tablespoons honey
• 1 tablespoon rise vinegar (don’t use seasoned rice vinegar)
• Black pepper to taste
• 8 skin on chicken thighs (bone in ) or Salmon  1.2 to 1.9 kg

Preparation

Step 1 -  heat oven to 200 degrees. Combine butter with miso honey rice vinegar and black pepper in a large bowl and mix with a spatula for spoon until it’s well combined

Step 2 - Add chicken or fish to the bowl and massage the miso butter mixture all over it . Place the chicken or fish in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning once or twice, until skin is golden brown and crisp. The internal temperature of the meat should be 160 to 165 degrees

Tasty meal

Serve with Smashed potatoes with finely chopped shallots with finely grated Parmesan cheese washed down with a chilled Rose

Jeremy Clarke - S/V Kai Rani

The committee is calling out for more contributions to the Compass Rose publication, especially from non-committee members.

If you have something to share that you think would be of interest to the Cruising community, be it written content, video or images, then please send it to cruising@mhyc.com.au.

Remember you will be in the running to get your name of this beautiful trophy kindly donated by Alex Comino at the last AGM.

1. Flotsam is items from a sunken vessel that have floated to the surface of the sea, or any floating cargo that is cast overboard.
2. In general, you can keep both flotsam and jetsam unless the original owner is able to make a proper claim for it, in which case you have to return it.
3. Rolling hitch.
4. Release the main sheet to let the boom rise and spill wind out of the top of the sail (ie allow twist).  You may have to release the vang as well if it is tight.
5. Low water – the lighthouse is in effect higher above the sea at low water and has a greater dipping distance.
6. The vessel is constrained by it’s draught, and in the day should carry a black vertical cylinder.
7. This is an east cardinal mark.  Check your chart (always) but best to keep to the east of it.
8. Your heading – this makes it obvious to other vessels that you are crossing.
9. “When coming up to another vessel from a direction more than 22.5 degrees abaft of her beam (at night, this means the overtaking vessel can only see the stern light, and has overtaken when they can see one or other of the side lights ie red or green).
10. In a ketch the mizzen (aft) mast is stepped forward of the rudder post, while in a yawl the mizzen mast is stepped aft of the rudder post.

ARTICLES FOR SALE

HARKEN WINCHES: Two manual Harken 46 two speed winches taken off a jeanneau 42 for an electric upgrade they haven’t seen much work

$2500 asking price

Contact Jeremy Clarke. See also FB post

Manson CQR anchor. 20kg (40 pound), suitable for boat around 33-37 ft. Looking for $100

contact Niclas 0476 152 800

RECOMMENDATIONS

Some recommendations based on good experiences with these suppliers, by Mike McEvoy:

• Upholstery   I recently had the seats in the cockpit reupholstered by AAQT design and upholstery at 47 Wellington Street Rozelle 2039
  Tele: 9555 1700  Proprietor: Ara Arakelian, who advertised in the AFLOAT magazine    Email: aaqt@aaqtdesignandupholstery.com.au  He matched the colour very well with the  existing seats in the saloon, which are at least 19 year old.

• Trimmer    Jim Hessey at Empire Bay Marina, of J & J Boat Trimming, Bobbin Head.  Tele: 9457 7088 Mob: 0419 467 163
  This is the second time I have used Jim, His work is excellent, but it is a good idea to give him lots of notice as he is always very busy. Each time I have had the boat at hand to make measurements easier and more accurate.

• Trimmer local. Alex Robison of AR Marine Trimmers at Fergusons Boatshed at The Spit. Tele: 9968 1849   Mob: 0412 470 877 He insists on coming to your vessel to do the measuring and always does a good job.  I have used him for about 20 years.