That is how jubilant Mr. Buddy Rego, owner/skipper of Class A winner, Tsunami in the Marion-Bermuda Yacht Race, describes the food prepared by ship's cook Mr. Mark Henneberger.

"It's the first trip I've ever done where I actually gained weight!'' navigator Mr. Ralph Richardson exclaimed. "I normally don't eat three meals a day, but they were coming fast and furious. It seemed as though we had only finished breakfast when lunch was being placed in our hands. It was one of the best trips I've ever done as far as food is concerned.'' And in just over three days of hard sailing that's no mean feat.

"It was fantastic stuff. I don't think I've ever eaten better,'' assistant bowman Mr. Robbie Dickinson agreed. "In fact, if I ever ended up doing a trip without Mark I'd have to consider it very deeply.'' Laid back Mr. Henneberger sort of laughs at the adulation. To him, it was all in a day's work (he was also a bow man), although he was obviously pleased that his efforts were well received by the crew instead of passing fish! A furniture restorer in real life, Mr. Henneberger admits to sharing cooking duties at home with his wife, but in the run-up to the Marion Race being galleymaster wasn't in his plans.

"But one day I asked Buddy who was doing the cooking and he said everybody would be put on a roster,'' he related. "So I said I'd do it. At least that way I knew we'd eat what I wanted to eat! Also, it makes it easier -- there's no guesswork.'' The first thing the volunteer cook did was draw up a projected meal plan and submit it to Mr. Rego. Among other things, he took into consideration the pork-free dietary requirements of one crewman, and another's dislike of vegetables.

"Once Buddy gave the OK I got down to work,'' he said. "I pre-cooked the meats here so that all I'd have to do was finish them off at sea. I bought everything else -- dry foods (tins and packages), drinks, water, fruit, junk food -- in Marion.'' With a crew of eight hungry, hard-working men, Mr. Henneberger laid in enough food, drink and water for two weeks to take care of any eventualities along the way. The vessel was so well provisioned, in fact, that every nook and cranny was crammed, and so fast was the finish that at least half of it was off-loaded, untouched, in Bermuda.

Although certain foods were available whenever the crew wanted it, Tsunami 's main meals appeared at approximately 8.30 a.m., 12.30 p.m. and 6.30 p.m.

Each day there was a different menu. Breakfasts -- all freshly prepared -- included sausages, scrambled eggs, pancakes, toast, hot chocolate, tea and coffee -- except on Father's Day, when Mr. Henneberger excelled himself with a traditional Bermuda breakfast of codfish and bananas, with egg sauce no less.

Lunch the first day was assorted sandwiches with potato chips, the second featured hamburgers and hot dogs, and the third baked chicken legs with pasta salad.

But it was at dinnertime that Mr. Henneberger let rip with his finest creations. The first night out there was chicken breast stuffed with crab meat in a delicate white wine sauce, accompanied by wild rice and a vegetable.

Lasagne, Caesar salad and garlic bread graced the second, and on Father's Day night there was sherried beef with rice and fresh carrots. Roast beef with all the trimmings was slated for what turned out to be the final night, but on hearing the forecast for 15-25 knot winds the cook decided conditions would be too uncomfortable for carving, so he switched to the steadier fare of shepherd's pie.

Of course there were desserts to finish every meal off: chocolate cake, fruit cocktail, fresh fruit and deluxe ice cream bars among them.

"We also had tons of chocolate bars, biscuits, cookies, crackers, cheese, junk foods -- anything you wanted,'' the cook noted.

Contrary to the shoreside image of hard partyers, racing yachtsmen eschew alcohol in favour of fruit juices, sodas and plenty of water. Tea, coffee, hot chocolate and instant soups are also popular, particularly on deck at night.

But once the finish line is crossed, out come the spirits.

"We broke out two bottles of vodka we'd stowed and had a nice little celebration coming up the North Shore -- especially after we found out we'd beat another boat with whom we'd had a gentlemen's bet,'' Mr. Henneberger admitted.

With at least one bunk and every available below deck space filled with sails and equipment, the crew of Tsunami slept and ate where they could.

"We slept on top of sail and duffel bags on the floor most of the time,'' navigator Richardson said.

But one area was involate: cook Henneberger's tiny domain with its gimballed stove.

Sea conditions and the fact that Tsunami was on a starboard tack meant that in order to cook at all he had to clip himself into a special harness to remain in the vicinity of the stove. Spectators he didn't need.

And woe betide the careless sailor who dropped anything in the galley.

"I had to give some rather forceful instructions about keeping out of my galley,'' he laughed. "There were times when I found apparel in my sink.'' After his first ocean voyage with this particular crew, would Mr. Henneberger do it all again? "Definitely! I've done 7000-8000 miles on the open water, but this was probably one of the better voyages I've had as far as camaraderie between the crew goes,'' he said.

And if Mr. Henneberger remains with Tsunami , Mr. Rego seems virtually guaranteed that it will serve a pied piper effect on his crew.

"They were probably the best meals I've ever had,'' the proud owner said.

"It was also important for keeping up the morale of the crew. That's a very important aspect.'' WHAT A STAR! -- Tsunami owner Mr. Buddy Rego (left) joins crewmen (standing, from left) Mr. Robbie Dickinson, Mr. Peter Shrubb, and Mr. Ralph Richardson in patting cook Mr. Mark Henneberger (sitting) on the head for his superior cuisine during the Marion-Bermuda race.