On the Water with Matt Lovett, Doyle Sails

Our latest On the Water interview is live — and this one’s with someone who truly understands life at sea. We’re delighted to feature Matt Lovett, a seasoned superyacht captain with more than 25 years on the water and over 95,000 nautical miles behind him, now bringing that expertise to Doyle Sails’ Superyacht Sales team.

Our partnership with Doyle’s has grown to include repurposing their retired sails to create the storage bags for our Nimbus inflatable collection, giving these materials a thoughtful second life. Speaking with Matt reminds us exactly why we value this partnership — a shared commitment to craftsmanship, performance, and products designed to endure.

What’s a favourite destination or hidden gem you’ve discovered while cruising the coast — and what makes it special?

The far far North;  from North of the Bay of Islands to Doubtless Bay including the anchorages at Te Ngaere and Wainui and Whangaroa Harbour. 

This area of New Zealand is unmatched, the serenity and empty anchorages are amazing.

Image taken form Man O  War Vineyard website

Where’s your go-to vineyard, restaurant or provisioning stop when you’re on the water?

Man O War Vineyard, nor-east end of Waiheke Island is a perfect summer afternoon destination ashore. 

They have a wonderful kitchen pumping out fantastic food along with Cellar Door wine tastings right next to picturesque beach views.

What’s a must-have on board for you — something you wouldn’t set off without?

A paddle board or two, this allows guests a chance to explore the bays and coves at their own pace.

Do you have a favourite on-board meal or recipe that’s simple but always hits the spot?

Rakino Fish Tacos:  Fresh Tarakihi , Snapper or Gurnard filets. Approx 150grams pp. 

Cut larger filets into smaller pieces. Gurnard filets are usually small enough to cut in half

Shake all fish filets in a sealed container or plastic bag with flour and salt and pepper. Ensure a generous covering of flour. Add a spice mix to the flour if you wish. 

For extra crunch add a layer of beaten egg and breadcrumbs. 

Cook fish in a pan over a high heat in a mix of your preferred cooking oil and butter until golden brown

Coleslaw. A mix of finely sliced green and red cabbage, red onion and grated carrot with an Asian or mayonnaise dressing

Serve on small, soft tacos heated lightly in a pan to make them slightly crispy.

Tartare sauce as a topping. Mix mayonnaise, diced pickles, lemon juice, fresh dill, sliced capers and a dash of Worcestershire Sauce. 

Are there any brands/items  that you always trust for quality and performance on the water?

Musto for keeping everyone warm and dry, and Yeti for keeping everything cold and everyone hydrated.

What’s one small detail that elevates the experience on board — something your guests or clients always comment on?

Ensuring guests or friends know exactly where they are on the yacht geographically. Situational awareness and knowing a bit about the area you're cruising in makes for a more enjoyable trip. Get everyone to view and operate the chart plotter or pour over paper charts. 

If your superyacht is passing through Auckland or heading further afield, Matt Lovett is your go-to contact for expert support, insight, and solutions tailored to Superyacht sails. 

Get to know Matt and the Doyle Sails Auckland team for all your new sail and servicing needs.

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.