On the Water with Kristin, Fabio and Yoda – Life aboard Wanderlust

We’re thrilled to introduce Kristin, Fabio, and their dog Yoda, the crew of Wanderlust, a Seawind 1600 catamaran. Since setting sail in 2020, they’ve travelled from Florida to French Polynesia and New Zealand, documenting it all on their beautifully shot YouTube channel, Harbors Unknown. Their lifestyle is built around self-sufficiency, immersion in nature, and a deep respect for the journey itself.

Favourite anchorage?

Opunohu Bay, Moorea French Polynesia during whale season. There’s nothing like dropping anchor with dramatic peaks towering over you, knowing that at any moment a humpback whale might glide by the boat. We’ve spent hours in the water there, sharing space with these gentle giants. It’s humbling and unforgettable.

Go-to vineyard or provisioning stop?

Postage Stamp Vineyard on Waiheke for fresh poke and crisp wine. And Pak’nSave for the bulk essentials!

Moorea, French Polynesia

Must-have on board?

Coffee. Always coffee. We travel with a French press and a steady supply of ground beans. It’s the first thing we reach for in the morning, even before checking the weather. There’s something grounding about that quiet moment in the cockpit, hands wrapped around a hot mug, watching the light change on the water. It’s a small ritual that makes the boat feel like home.

Favourite on-board meal?

"Tom Kha Kai – Thai coconut chicken soup. But honestly, a fresh tuna tartare or butter-poached crayfish is hard to beat."

Tom Kha Kai - Thai Chicken Coconut Soup

3 cups Chicken Stock or canned chicken broth
8 large slices of ginger (we like to grate the ginger)
1 large stalk lemon grass, tough outer leaves discarded, trimmed to 12 inches and chopped into small pieces
12 (6 pairs) fresh Kaffir lime leaves or strips of peel from 1 small lime
2 cans (14 ounces each) unsweetened coconut milk
1 pound boneless, skinless chicken thighs cut into bitesize pieces
1 1/2 tablespoons Chili-Tamarind Paste (nam phrik pao) - we’ve been able to purchase this online if unable to find in a local store
1/4 cup fresh lemon juice (we sometimes substitute lime juice but always use freshly squeezed juice - it makes a HUGE difference in the flavor)
2 1/2 tablespoons Thai fish sauce
2 cans straw mushrooms or 1/2 pound mushrooms, sliced
5 small Thai chilies or whatever chili peppers you can find

Put the stock, ginger, and lemon grass in a soup pot. If using Kaffir lime leaves, tear each in half and add to the pot. If using lime peel add to the pot. Gradually bring the stock to a boil over medium high heat. Boil for 1 minute, stir in the coconut milk, and return to a boil. Stir in the chicken and return to a boil. Add the chili-tamarind paste, lemon juice, and fish sauce. Stir until the chili-tamarind paste is dissolved and blended. Add the mushrooms and simmer just until tender, about 1 minute. Float the chilies on top and serve over rice.

Often times on a boat we don’t have all the ingredients and haven’t used lemongrass or Kaffir lime leaves in a while simply because we haven’t found them. If we don’t have mushrooms we’ll use potatoes and maybe carrots instead. Enjoy and let us know if you make it!

 Trusted gear?

Our sun protection gear from Shelta has held up to long days at sea. The Sena headsets have saved our sanity when maneuvering in tight spots. For safety and peace of mind, we put our trust in our Maxwell windlass and Cromox anchor chain. And our Oxley winged spinnaker sail has made downwind sailing a pleasure.

And of course a rubber mallet.

Small detail that guests always remember?

The food. Whether it’s fresh pizza from our compact pizza oven, tender meat from the sous vide, or a one-pot wonder from the electric pressure cooker, people always seem surprised at what can come out of a galley. Sharing a meal at sunset, with good music in the background, is the detail that sticks with them.

You can follow Kristin & Fabio’s journey at Harbors Unknown on YouTube, or visit them on Instagram @harborsunknown.

Stay tuned for the next edition of On the Water, where we’ll bring you more stories from those who live - and design - for life at sea.