In June 2024, we embarked on a self-supported sailing trip along the stunning Croatian coastline with 14 friends. Our flotilla consisted of two boats: a sleek 52-foot monohull and a spacious 47-foot catamaran, both rented from Sunsail Adventures out of Marina Agana, just outside Split. Over the course of eight unforgettable days, we navigated the turquoise waters of the Adriatic, hopping from island to island, including Milna, Pučišća, Jelsa, Vis, Hvar, and Šolta.
Each of us took on different roles to keep the journey running smoothly, and my responsibility (of course) was the food – from planning and provisioning to prep and plating. Feeding a crew of 14 is a challenge even on land, but on a sailboat, it becomes a delicate dance of space, timing, and creativity. With limited refrigerator space, rough seas to consider, and varying dietary preferences, the planning process required some serious strategy.
Each of us took on different roles to keep the journey running smoothly, and my responsibility (of course) was the food – from planning and provisioning to prep and plating. Feeding a crew of 14 is a challenge even on land, but on a sailboat, it becomes a delicate dance of space, timing, and creativity. With limited refrigerator space, rough seas to consider, and varying dietary preferences, the planning process required some serious strategy.
When provisioning for a trip like this, a few key considerations come to mind:
- Storage Space: Sailboats have limited refrigeration, so smart packing is essential.
- Meal Variety: Balancing breakfast, snacks, lunch, and dinner while accounting for days at sea and dockside dinners ashore.
- Boat Independence: Each boat operated somewhat independently, so it made sense to provision them separately to ensure everyone had ample supplies for the occasional solo sail.
- Dietary Restrictions: Understanding the preferences and needs of each crew member to avoid mid-sea meal dilemmas.
Sunsail’s flexible provisioning system made this part straightforward, allowing me to place separate orders for each boat. This approach helped keep both galleys stocked and ready for our adventure, ensuring we had the perfect spread for those sun-soaked days and star-filled nights on the water.
From crisp Croatian wines and fresh seafood to sunset swims and seaside feasts, the trip was a beautiful blend of adventure, friendship, and, of course, unforgettable flavors. In this blog, I’ll share my tips for provisioning, a few tried-and-true sailing recipes, and the moments that made this journey one for the ages.
Shopping List
Below is a consolidated list of everything we stocked for this unforgettable journey, from the first morning’s coffee to the last sunset toast.
Staples and Dry Goods
- Oat Flakes Bruggen 500g × 5
- Free from Pasta Penne 500g (gluten free) × 2
- Penne Pasta Barilla 500g × 6
- Oat Milk 1L Bio Zone × 14
- Alpro Almond Milk 1L × 2
Snacks and Treats
- Nuts and Pretzels Kviki salted 200g × 5
- Haribo Gold Gummi Bears 200g × 3
- Peanut Butter Salted 350g × 2
- Nutella 400g × 2
- Cashew Nuts Franck 125g × 3
- Crackers Elephant Baked Squeezed Pretzels, Mixed Seeds 80g × 2
Canned and Jarred Items
- Chopped Tomatoes in a Can 400g Podravka × 6
- Deli Pickles 350g Zvijezda × 3
- Adriatic Queen Tuna in Oil 100g × 14
- Olives Green 400g Zvijezda × 1
- Raspberry Preserve 340g × 1
- Strawberry Preserve 340g × 1
- Dalmatian Prosciutto Sliced Voštane 300g × 8
Dairy and Cheese
- Cheese Trapist Zdenka 300g × 2
- Hard Cheese Džiguas Bronze 180g × 2
- Salakis Feta 250g Dukat × 3
- Greek Yoghurt Dukatos 150g × 20
- Liquid Yoghurt 2.8% 200g Vindija × 8
- Butter Meggle 250g × 4
Fresh Produce
- Rucola Leaves 100g × 12
- Carrots 500g × 7
- Cherry Tomatoes Mini 0.5kg × 3
- White Grapes 1kg × 3
- Oranges 1kg × 8
- Bananas 1kg × 10
- Lemons 1kg × 2
Beverages
- Stella Artois Can 0.5ml × 6
- Paulaner Munchner Hell Lager Can 0.5ml × 24
- Guinness Can 0.33l × 18
- Local Beer Karlovačko Lager 0.33l × 48
- Karlovačko Radler Lemon 0.5l × 24
- Malvazija Festigia White Wine 0.75l × 6
- Freixenet Brut Cava 750ml × 4
- Aperol 1l × 1
- Grey Goose Vodka 0.7l × 1
- Gin Tanqueray 0.7l × 1
- Schweppes Tonic Water 1.5l × 2
- Juicy Orange Juice 1l × 7
- Juicy Pineapple Juice 1l × 4
- Sparkling Mineral Water 1.5l (6 pack) × 16
- Water 7l Package Cetina × 30
Condiments and Spices
- Extra Virgin Olive Oil 0.75l × 3
- Balsamic Vinegar Zvijezda 0.5l × 1
- Thomy Mild Mustard 200g × 6
- Acacia Honey 350g × 1
- Salt 250g × 2
- Pepper Grinder 35g Kontany × 2
- Mayonnaise Mini Zvijezda 400g × 4
Non-Food Items
- Trash Bags 30L × 3
- Paper Towels Violeta (2 rolls) × 2
- Toilet Paper (8 rolls) Zewa × 4
- Aluminium Foil 10m × 3
Now on to the fun part .. what to cook!
Recipes
Breakfast: Mediterranean Power Bowls with Greek Yogurt and Honey
Ingredients:
- Greek yogurt (Dukatos 150g)
- Acacia honey
- Rucola leaves (handful)
- Fresh bananas, sliced
- White grapes, halved
- Nuts and Pretzels Kviki (crushed for crunch)
- Oat flakes (optional, for extra texture)
- A pinch of salt (to balance the sweetness)
Instructions:
- In a bowl, layer the Greek yogurt as the base.
- Drizzle a generous amount of acacia honey over the top.
- Add sliced bananas and halved white grapes.
- Toss a handful of fresh rucola leaves on the side for a peppery kick.
- Sprinkle with crushed pretzels or nuts for crunch, and add a pinch of salt for contrast.
- Serve with a side of fresh coffee or your favorite breakfast tea.
Lunch: Adriatic Tuna and Olive Salad Wraps
Ingredients:
- Adriatic Queen tuna in oil (drained)
- Rucola leaves
- Cherry tomatoes, halved
- Deli pickles, sliced
- Olives (from a local market, or the ones from the order)
- Hard cheese (grated or thinly sliced)
- Mayonnaise
- Fresh bread (or wraps if you picked some up)
- Lemon, for a squeeze of fresh acidity
Instructions:
- In a mixing bowl, combine the tuna, sliced deli pickles, halved cherry tomatoes, and olives.
- Add a handful of rucola leaves for a fresh, peppery bite.
- Toss in a bit of grated or thinly sliced hard cheese for creaminess.
- Add a dollop of mayonnaise and a squeeze of lemon juice for brightness.
- Pile the mixture onto fresh bread or wraps, rolling them up tightly.
- Serve with a side of crunchy pretzels or fresh fruit for a balanced, seaside-inspired lunch.
Dinner: Sailor’s Prosciutto and Feta Peka
Ingredients:
- Dalmatian prosciutto, thinly sliced
- Salakis feta, crumbled
- Carrots, chopped
- Cherry tomatoes, halved
- Olive oil
- Fresh herbs (like rosemary or thyme, picked up from a local market)
- Salt and pepper to taste
- Lemon, sliced into rounds
- Fresh bread for dipping
Instructions:
- Preheat a grill or stovetop pan, or use a cast iron pan over a portable stove if on the boat.
- Drizzle the pan with a generous amount of olive oil.
- Add the chopped carrots and halved cherry tomatoes. Season with salt, pepper, and your fresh herbs.
- Once the vegetables start to soften, add the prosciutto and let it crisp up slightly.
- Add crumbled feta over the top and a few slices of lemon for a burst of brightness.
- Serve this hearty dish with thick slices of fresh bread to soak up all the flavorful juices.
Now for the best part … Enjoy!
Backpacker Kitchen 
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