The Rolling Galley - Bea Bagnall

21/10/2026

A little resourcefulness in the galley 🥣

Making our own yoghurt is one small way we make the most of what we carry onboard, reuse our containers and cut down on single-use packaging.

It’s the little things that add up when you’re living off-grid.

What’s one small change you’ve made to reduce waste?♻️ Let me know in the comments!

21/10/2026

20/10/2026

CRUNCHY ON THE OUTSIDE. JUICY IN THE MIDDLE. 🤤🔥

A quick and easy, family friendly dish.
Crispy chicken with a delicious Dijon and Parmesan crust. Simple enough for a weeknight and easy to make with whatever mustard you have on hand.

Parmesan Crusted Chicken
Ingredients
2 chicken breasts, sliced through the middle to make 4 thin fillets
2–3 tbsp Dijon or French mustard — whatever you have on hand
¼ cup panko breadcrumbs
2 tbsp grated Parmesan cheese
Pinch of black pepper
Salt, to season

Method
1. Preheat your oven to 190°C. Line a baking tray with baking paper.
2. In a small bowl, mix the panko breadcrumbs, Parmesan and black pepper.
Season the chicken fillets with salt and pepper.
3. Brush the top side of each chicken fillet generously with mustard.
4. Press the mustard-coated side firmly into the breadcrumb and Parmesan mixture so it sticks well.
5. Place the chicken crumb-side up on the prepared baking tray. Repeat with the remaining fillets.
6. Bake for 20–25 minutes, or until the chicken is cooked through and the Parmesan crust is golden and crisp.
Serve with pesto pasta, rice, or a colourful vegetable stir-fry.

Note from the Galley
You could add a little garlic powder, dried herbs or extra Parmesan to the crumb mixture if you have them on hand.
Make it your own — use what you have!

18/10/2026

THE PASSAGE FOOD STASH ⛵️🇳🇿

A little peek at what’s making its way into our passage provisions.

I’ve been getting meals and ingredients organised, baking ahead and putting aside food that will be easy to reach for when we’re underway.

I’m also trying to be clever with what we already have onboard, so things get used rather than forgotten at the back of a cupboard!

Some of this will be ready-made, some will need finishing off, and some ingredients will become meals along the way.

There’s no perfect formula for passage food — you learn what works for your boat, your crew and the conditions you’re sailing in.

What’s one thing you always like to have ready before a long passage?

⛵️

17/10/2026

It might not always look like it, but I do stop to smell the roses 🌸🌿

Amidst the cooking, cleaning, homeschooling and everyday boat life, I try to pause, take a breath and really soak in the incredible places we get to call home, even if just for a little while. 💙🌊

A little reminder to slow down and appreciate the view. ✨

16/10/2026

BOAT TIP: Invest in an Instant Pot early! ⛵️🍲

If there’s one kitchen appliance I’d recommend getting early for boat life, it’s an Instant Pot.

Mine gets used for so much. Rice, dried beans, chilli’s , stews, potatoes, fruit tea, you can even make yoghurt in it — it earns its space in the galley for sure!

When you’re living onboard, storage is precious, so anything that can do several jobs is worth considering.

It’s especially handy when you’re provisioning for passages, working with limited fresh ingredients, or just need dinner to take care of itself while you get on with everything else.

It’s one of those things I wish I’d invested in earlier! We only got ours in Mexico this year.

What’s one kitchen appliance you wouldn’t want to live without?

⚓️⛵️

14/10/2026

Sunset, dinner and good friends. 🌅🍽️❤️

Some of the best moments of cruising life happen around the table — good food, great company and memories made along the way. ⛵💙

It’s not just about the places we visit, but the people we share them with. 🌊❤️

13/10/2026

Creamy, comforting and made with simple galley staples.

Golden butter, fresh fish risotto
Serves 2-4
Ingredients
4 (400-600g) fish fillets - snapper works well
1½–1¾ tbsp (20-25g) butter
3 Tbsp (24g) flour
1.25 litres (5 cups) chicken stock
2 Tbsp (30ml) olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 cup (200g) arborio rice
1 can (250g) of lentils - drained and rinsed
1 can (250g) of corn kernels - drained and rinsed
1 cup (30g) fresh spinach - chopped
Zest of 1 lemon
1 cup (90g) grated Parmesan cheese
Salt and pepper to taste

Method
1. Pat fish dry, season and lightly dust with flour.
2. Heat oil in a deep pan. Cook onion for 4 mins, add garlic and cook 1 min.
3. Stir in rice for 1–2 mins. Add warm stock a cup at a time, stirring regularly until absorbed and rice is nearly tender.
4. Stir in lentils, corn, spinach and lemon zest. Cook 2–3 mins. Mix in ¾ cup Parmesan and season.
5. Melt butter in another pan over medium heat until golden and nutty. Add fish and cook about 3 mins per side, until cooked through.
6. Serve risotto topped with fish, remaining Parmesan and browned butter.

NOTES FROM THE GALLEY
*Keep the stock warm and add gradually for creamy risotto.
*Watch the butter closely—it turns from golden to burnt quickly!