How the other half live

One of the other guest Penny at the cooking class is a cook from a private sailing boat. She is 59 and has spent the the last 30 years as a cook on private boats floating all over the world, for the last 20 year has worked for the same family. Penny has a few days off and has come away while the boat is docked in the same port of Chivatevica where we will set sail from later today for our 7 nights cruise into France and Spain.
She invites 2 of the other staff to join us for lunch that we have just created, both the boys in their mid 20's and are from South Africa. The engineer a English/South African the other a deck hand a White Africana and well they have both change our view on what we know of some of Australia's South Africans. The ongoing social issues and the safety of the travellers was explained in depth and well maybe we may very well find ourselves traveling there later this year!!!

So lunch we start with a simple olive oil sauce and a flat egg Pasta, which after a refresher course yesterday we have now got that down pat, then followed by Chicken Cacciatore ... oh so Italian.
This is how we were shown how to make Chicken Cacciatore.
Italian spoken version .... You getta the chicken on the bonea, cutta upa ina pieces and youa placea ina the pana ce ce
Oloura which means OK so now back to English...
In a fry pan sprinkle the chicken peices with a little salt, glug in some olive oil, basically fry off till brown on all sides, add 1 cup white wine 1/2 cup of white wine vinegar, chillies flakes to taste and marjoram, pot on the lid and simmer till almost cooked through 15ish minuets, pop in 10 whole cherry tomato till they soften and that's basically it, so serve with crusty Italian bread and a fresh leave salad from Luka's garden.