Life on Spirit

Spirit of Sydney was originally a racing yacht, but regular refits have improved her comfort levels for passenger touring and she is warm and dry. Personal space is limited particularly with 11 persons on board.
It’s more comfortable in your own limited space if personal gear is strictly limited to what is needed with the rest stowed, otherwise it rapidly deteriorates into a tip site. Those in double bunks have even more limited space, particularly this trip with no watches or sailing time – both are always in the same sleeping space which is about the same size, or only inches wider than a single berth.

The kitchen area is a spacious 2ft x 3ft with all pots, ingredients, stove and utensils within reach. There’s limited bench space and all of us except Ross learned to keep it clean and clear as we went. It was remarkably easy to cook for 11 in this small space - the BBQ on the back sugar scoop was excellent for cooking joints and chorizo’s, and minimising the clutter in the kitchen. An added bonus we Craig who was master par excellence at setting it going and keeping an eye on the meat.

The meals were first rate– porridge, muesli, toast and sometimes pancakes (thanks Ross) for breakfast. Lunch was fresh bread, salad, cheese, meat and/or leftovers. Dinner was seasoned roasts, pasta, curries, vege bakes, BBQ’s with veges and/or salads. Puddings ran to apple crumble, chocolate mouse, fresh fruit salad, chocolate brownie, cheese and biscuits. Wine accompanied most meals unless we were under motor. The fresh produce on Spirit was impressive. We got through a large measure of it. Supplemented with scones, cakes, and chocolate brownie. Chocolate bars and biscuits when were out kayaking and trekking.
Not a chance this was a weight loss trip!