CLIENT: General Public Voyage
VOYAGE NUMBER: 20170108
FROM: Sydney TO: Brisbane
DATE: Day 5, 12 January 2017
POSITION: 10 NM to Yamba
Report by: Sailing Master
Current position is S 29D 35.626’ E 153d 26.452’
After yesterday’s mixture of NE swell and wind, combined with the late afternoon thunderstorm, today has proved to be a totally different experience.
We departed Coffs Harbour at 09.00 hrs with a 10 knot SW and calm seas. Sail raising was a “breeze” with most of the crew becoming quite familiar with prepping and raising the sails.
The afternoon light cloud covering kept the heat out of the sun, although the humidity level below decks was a little stifling. Most of the crew busied themselves above deck, rather than spend the time ensconced in their bunks. Mind you the showers have been busy today, let’s hope we don’t use all our water supply too soon.
Hugh prepared a surprise birthday cake for Casey, which was presented in the afternoon at the change of the watch. As a bonus Casey was allowed to “phone home”. A note to readers: mobile phones are collected at the start of the trip so that the crew is not distracted by electronic communications. It allows people to actually talk with one another!
SP has been making 5 knots or better during the day, which in effect means, we are travelling about 50% faster than we have been for the previous days. A few gybes have been incorporated in the sailing routine which is a bit different after the numerous tacking routine of the past few days.
A game of loop the pin with the sheet end was introduced late in the afternoon and kept everyone amused for about an hour. What happened to the lookouts keeping watch during this interlude remains unanswered.
REPORT BY White Watch
We left Coffs Harbour around 8:30 in the morning. White watch hoisted the headsails. A very light southerly wind helped us slightly although the engine has been doing most of the work. Thankfully, the swell has lessened considerably, being very smooth as we move into our night watch.
Due to the tailwind, we have moved to gybing rather than tacking, providing an opportunity to increase our knowledge of sailing techniques and rigging setups.
Numerous pods of dolphins have been spotted along with sparse jellyfish.
Hugh’s food, as always, was spot on with a scrambled eggs, toast, and beans hot breakfast, followed by salad rolls for lunch before Hugh outdid himself with a steak and gravy dinner with chat potatoes and other vegetables. The steaks were cooked to perfection and the potatoes seasoned beautifully. As a credit to Hugh’s amazing culinary talents, we were treated to a carrot cake for Casey’s birthday.