We have been living and sailing aboard as a family since 2017. They started in Greece and now are in Australia, having sailed slowly and sustainably as they could. Kids were 5, 8 and 11 when they set off and they hope to carry on sailing West to complete the circle.
Irenka (mum) does most of the cooking , "I don't love spending all that much time in the galley, but I try to cook a healthy balanced diet for everyone as much as I can."
Both Irenka and Woody have a strong background in sailing instruction, having logged thousands of miles at sea before starting a family and operating a training centre. Today, they share insights into this lifestyle through videos, blogs, and mentorship sessions, offering guidance to those seeking to embark on their own waterborne journeys.
Describe your galley
Our galley is relatively spacious for a boat, featuring a U-shaped layout situated down the companionway on the left side. It includes a double sink, a gimballed gas stove, and oven, with thin kitchen surfaces bordered by fiddles all around.
What one thing would you change about your galley if you could?
If I could make a change, I would replace the small mosaic tiles with a flat white surface that's easy to clean and maintain.
What are you three favourite ingredients?
Our three favourite ingredients to have onboard our tins of tomatoes, olive oil and Parmesan cheese.
Have you ever provisioned for a long passage? What did you learn? Would you do anything differently?
Yes, we've provisioned for long passages across the Atlantic and Pacific Oceans, as well as numerous 7-10 day journeys in between. I've discovered there are different approaches to provisioning. You can plan meals day by day and purchase accordingly to avoid running out of essentials. Alternatively, stocking up on ingredients you love allows for more spontaneous and creative cooking as you sail. Combining both methods by planning for rough days and allowing flexibility for the rest can also work well.
What equipment can you not live without?
My must-have equipment includes the Magic Bullet blender for smoothies, soups, hummus, pesto, and cocktails, as well as my trusty rubber spatula.
Where has been the most difficult place for you to provision?
Suriname stands out as the most challenging place due to limited options for familiar ingredients essential for my go-to meals. Additionally, any location lacking a decent dinghy dock can complicate provisioning. We faced this issue in Spain and Italy, which led to some adventurous (and hair-raising) food transportation experiences.
What is your most loved recipe that you cook onboard?
One of my favorite meals to prepare onboard is a Mediterranean medley featuring falafels, feta soaked in olive oil with herbs and garlic, grilled halloumi, spinach salad with avocado and Parmesan, and homemade hummus. This dish brings together vibrant flavors that capture the essence of our seafaring adventures.
If you loved reading about this amazing family you can follow their adventures on youtube. This is one of their latest episodes.
You can follow Irenka, Woody and their awesome children on social media MothershipAdrift and click here is the link to their website.
If you are also dreaming of taking your family off on a sailboat and would like to know how to do it then check out their Patreon page where you can find out all about their mentoring packages here
Youtube Channel here
Facebook here
Instagram here
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