Easter 2015, our owner and skipper Sid French sailed his Buizen 48 “Star of Antlia” to Lord Howe Island, a low formed and they raced along in 40 to 60 knots in a very nasty sea. They had fun, and not long after they finished filming the bimini shredded in the conditions. What we like is the sense of calm inside and the silence - that is, no creaking of the fitout. Of course, it's a Buizen! Take a look at the video below courtesy of Sid French.
"eLEVATION" - pITTWATER TO FREMANTLE
Jill Carter's Diary & Photo Gallery
We departed from Heron Cove Marina @ 6.53am, just as the sun was rising. There had been a spectacular thunderstorm in the area on Monday evening and the result created a humidity haze across Pittwater.
Calm waters, no wind, and a little mist created a very picturesque view for our final sail in these waters (well for @ least 5 years !). A marlin was jumping in the water @ Barrenjoey Head - a new sight for all of us on board and very exciting!
We had a pod of six dolphins dancing across the bow just by North Head for a good 20 minutes. How great !!! Very little wind so have been motor sailing for the majority of the day and overnight. We had been told that the Tasman Sea was renowned for being unpredictable, however other than a little swell, it's been very pleasurable.
We are now on our way for a small sojourn in Cephalonia, a favourite haunt from our last time here, and where Andrew worked as a charter boat skipper three seasons ago. Thence on to Sicily. We are ready for a change from Greek food, and are already salivating at the thought of caponata (a Sicilian specialty something like ratatouille), or cozze (mussels), or spaghetti con vongole, or . . . . Yum!
The weeks were spent in the Greek Aegean islands, with destinations as diverse as Santorini, frantic with upmarket shops and the massive crowds brought by cruise ships but with the most spectacular vistas you can imagine, to tiny Sikinos where we could not fit in the harbour but had to anchor outside and where we were not sure we would find anywhere to eat ashore but in fact found the best pizzas any of us could ever remember eating.