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24.01.2022 Following on from the success of Volumes One and Two in the, 'Dining With Divers' series of cookbooks-with-a-difference, we will shortly begin compiling Volume Three in which an eclectic mix of diving personalities drawn from around the world will again share some of their most memorable underwater moments ... and their recipes for a favourite meal. Packed with stories of diving adventures and memorable underwater experiences contributed by some of modern diving's most accomp...lished individuals, Volume Three of, 'Dining With Divers' will feed both the imagination and the belly and prove, beyond all doubt, that (cooking) oil and water can mix. Again proving the perfect gift for divers and non-divers alike - especially those who appreciate that the kitchen can often seem as mysterious as a sunken wreck, or water-filled cave - Volume Three in the 'Dining With Divers' series will be the perfect companion to the previous two volumes, hard-copies and e-book versions of which are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

24.01.2022 With a global ‘shut-down’ calling a temporary halt to dive-tourism, many of the contributors to the third - and final volume in the present series of, ‘Dining With Divers’, dive-books with a difference, have had even more time to recall and share some of their most exciting and memorable diving adventure stories, as well as their most enticing and taste-bud tingling recipes and meal ideas. Following the same format as the previous two volumes, 'Dining With Divers: Tales fro...m the Kitchen Table', and, 'Dining With Divers: A Taste for Adventure', the third volume in the series, 'Dining With Divers: Food For Thought’ - compiled by Simon Pridmore and David Strike will, once again, feature an eclectic mix of diving personalities drawn from around the world; people whose experiences underwater and in the kitchen will challenge, amuse, educate and inform for years to come. With hard-copies as well as e-book versions of the two earlier books in the series available through Amazon stores world-wide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') or https://amzn.to/2zt93Sv ('A Taste for Adventure') Buy them for the diving adventures and keep them for the recipes or give them as a gift to a non-diving friend or loved one who enjoys the challenges of the kitchen. See more

23.01.2022 Born in London, but now living and working in the Philippines, at Puerto Galera, Dave Ross owns and operates, Tech Asia, a facility catering to the specific needs of technical divers. Initially focused on the location and documentation of the numerous wrecks found around the Philippines, Tech Asia expanded its scope of operations to encompass cave exploration with the formation of the not-for-profit, Asian Karst Exploration Project; an organisation whose on-going explorations... of the Springs of Samar Island, in the Central Philippines, by Dave, and colleagues Ralph Joerger and Steve Cox (joined later by Gideon Liew) led to the initial discovery - in 2010 - of what has since proven to be a fully fledged cave system that's more than five kilometers long and still growing. Telling the story of the trials and tribulations accompanying the early explorations of their discovery in Volume Two of, 'Dining With Divers: A Taste For Adventure' - a compendium of diving yarns and mouth-watering recipes compiled by Simon Pridmore and David Strike - Dave Ross also shares a favourite recipe for Thai Panang-style Red Beef Curry. "While", he says, "we now eat much better than we used to on our jungle cave projects, once we are back in Manila after a week of fish and kangkong, the gang goes straight from the plane for a rich beef or lamb curry." Packed with diving tales and great food ideas - and the perfect birthday gift for divers and non-divers alike - hard-copies and e-book versions of both books are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure')

23.01.2022 A self-confessed dive nerd, traveller and experience seeker with a passionate interest in the mechanics and physics of diving, Jared Simcox's story of interaction with the much-maligned and now endangered Grey Nurse sharks at South West Rocks, on Australia's eastern seaboard, is one of the many outstanding tales of memorable dives that pack the pages of Volume Two of, 'Dining With Divers: A Taste For Adventure', compiled by Simon Pridmore and David Strike. Honing the appetit...e with an adrenalin-fuelled dive filled with whale-songs and sharks, Jared also shares his Mum's recipe for Potato Goulash; a dish that Jared says is, " easy to cook, the ingredients are universally available, and it feeds many hungry people after an exciting dive." Featuring stories and recipes from many of modern diving's most acclaimed identities, both books in the present, 'Dining with Divers' series are now available as either a fully illustrated, full colour paperback, or e-book version through Amazon stores worldwide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

21.01.2022 Committed to making a difference on this planet through her images and presentations, Lynn Funkhouser is an author, lecturer, ocean advocate, adventuress, and published photographer specialising in underwater, nature, travel, and environmental images. Inducted into the inaugural Women Divers Hall of Fame in 2000, Lynn began diving in 1967 and - from 1975 when she first dived at Anilao, in the Philippines, through to the present day - spends several months each year diving ...many of that country's wonderful locations. Recalling just one memorable dive from so many enjoyable experiences for inclusion in, 'Dining With Divers: A Taste For Adventure' - the second volume in the series of cookbooks-with-a-difference compiled by Simon Pridmore and David Strike - Lynn tells the story of her encounter with Oceanic Thresher Sharks at Malapascua Island, "the only dives", Lynn says, "where I've wanted to put down the camera in order to marvel at the graceful elegance of Thresher Sharks swimming and behaving naturally." Proving to be as popular with non-divers as it is with those who already dive, Lynn's recipe for Cranberry Salad - a dish that her mom served at every Christmas and Thanksgiving - help make 'Dining With Divers: A Taste For Adventure', an ideal addition to every kitchen bookshelf. Available in either a hard-copy, or as a downloadable e-book version, both books are available through Amazon stores worldwide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste For Adventure') See more

21.01.2022 Inspired by the wonderful stories and recipes of contributors to Volumes One and Two in the, 'Dining With Divers' series of cookbooks with a difference - compiled by Simon Pridmore and David Strike - we've embarked on a third and final volume in the series; one in which we've again invited an eclectic mix of diving personalities drawn from around the world to share some of their most memorable underwater moments ... and their recipes for a favourite meal. Featuring contributi...ons from many of modern diving's most accomplished individuals, and ranging in complexity and taste, from the simple to the utterly sublime, each of the meal ideas and recipes in Volume Three, 'Dining With Divers: Food For Thought' - scheduled for publication later this year - will be complemented by entertaining and thought provoking yarns that are as rich and varied in their scope as the dishes themselves. Filled with glorious stories of underwater exploits and exciting diving adventures, together with a mouth-watering medley of recipes and meal ideas that'll have the taste buds tingling, 'Dining With Divers: Food For Thought' will be the perfect companion to the previous two volumes, hard-copies and e-book versions of which are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

21.01.2022 The ideal Christmas gifts for divers and non-diver alike - and proving to be as popular with non-divers as they are with those who already dive - the present two volumes in the 'Dining With Divers' series of cook-books-with-a-difference compiled by Simon Pridmore and David Strike, are packed with entertaining and thought-provoking yarns of underwater exploits and experiences, complemented by meal ideas that range from the simple to the utterly sublime contributed by more tha...n eighty of the world's diving elite. Thrill to Paul Toomer's story about the discovery of a cache of unexploded shells from a sunken WWI German submarine (and a subsequent discussion about how best to render them safe.): Jill Heinerth's tale of being one of the first people to dive into an iceberg: Richie Kohler's account of near-disaster on an early dive to the wreck of the 'Andrea Doria': Vic Verlinden's memorable dive on the iconic 'HMHS Britannic'; or, Australian Of The Year, Dr Richard Harris who - playing a leading role in the rescue of the thirteen young soccer players trapped by rising flood water in Thailand's Tham Luang cave complex - shares both a story of an earlier cave dive and a recipe that, like the person, is in a class all by itself. "This compilation of exploits underwater and at the stove stands tall amongst the many books by and about divers - as something entertaining, useful and memorable. Well done" - Rainer Sigel, Founder of Asian Diver Magazine and ADEX: now co-owner of Churrasco Phuket Steakhouse. "Having contributed to the book, it might be said that my review is skewed, but I found the advance copy to be an awesome read. Many of the contributors, and of course the authors, David (Strikey) and Simon, are incredible divers with a wide range of experiences to share, and the recipes are as unique as the personal diving tales within. I am not sure which ones I enjoy more the recipes or the stories, but I look forward to trying my hand in the kitchen with many of these culinary delights and re-reading the diving tales over a glass of wine. Bon-appetite!" - Richie Kohler. Buy them for the stories of diving adventures and keep them for the recipes, or give them as a gift to a non-diving friend or loved one with a flair for cooking. Both hard-copy as well as e-book versions are available through Amazon stores world-wide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') (Volume three coming in 2020.)

20.01.2022 Originally from the U.K., where he first learned to dive, Huw Porter is enthusiastic about capturing quality imagery, particularly video, from the full range of underwater environments that - certified for hypoxic trimix and full cave - he has visited. One of the many contributors to Volume Two of, 'Dining With Divers: A Taste For Adventure' (compiled by Simon Pridmore and David Strike) Huw's story of a memorable dive, "... doesn’t feature setting a personal or public depth r...ecord, discovering a historic shipwreck, or laying line in the furthest reaches of a virgin cave." It was, however, continues Huw, " the day I left the camera at home" Carrying out a lengthy decompression schedule following a winter's day dive to one of Sydney's better known wrecks, Huw and his buddy were approached by a baby humpback whale. For the next 30-minutes, the baby humpback constantly angled in to the pair, coming within touching distance before taking occasional surface breaks to blow ... and before its mum appeared to decide if the pair of divers were suitable playmates. Winter dives are always rewarding, made more so when the experience can be shared with friends over a meal as tasty as Huw's recipe for Chicken Spinach Curry, one of the many great meal ideas in the 'Dining With Divers' series of dive-books-with-a-difference. A great gift idea for divers and non-divers alike, both books in the current series are available as either a hard-copy, or in a downloadable e-book version, through Amazon stores worldwide at: https://amzn.to/2zt93Sv - 'A Taste For Adventure' - Volume Two And http://bit.ly/DiningwithDivers - 'Tales from the Kitchen Table' - Volume One See more

16.01.2022 With a majority of the contributors to Volume Three having already submitted some outstanding diving tales and magnificent recipes and meal ideas, it's good to look back on some of the featured personalities in the two earlier editions. :-)

15.01.2022 An ideal gift for Father's Day (celebrated in Australia, New Zealand, Fiji, and Papua New Guinea on September 1st., and Latvia on September 8th) and ranging in complexity and taste from the simple to the utterly sublime, each of the meal ideas, recipes and stories of underwater adventure - contributed by some of modern diving's most respected identities - appearing in the two current volumes of, 'Dining With Divers', are in a league of their own. Packed with entertaining and... thought provoking yarns that are as rich and varied in their scope as the dishes themselves, these are books whose contents will always be fresh and exciting, and whose recipes and meal ideas will never fade or go out of vogue. Compiled by Simon Pridmore and David Strike, hard-copies and e-book versions of both books are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

15.01.2022 The e-book versions of both our Dining with Divers books are available on the new Apple Books platform, to read on iPads, KIndle Fires and other full-colour readers. (The images look fabulous!)

14.01.2022 Universally recognised as a pioneering ocean explorer, Valerie Taylor is a marine conservationist, photographer and author who - together with her late husband, Ron Taylor - traveled the world making films and documentaries and becoming the first to ever film great white sharks underwater. A gifted artist and author who has received countless honours for her marine conservation efforts, Valerie is one of the many diving celebrities whose stories of memorable dives, together w...ith a favourite recipe, features in Volume Two of, 'Dining With Divers: A Taste For Adventure'. "I have", says Valerie, "enjoyed so many extraordinary underwater experiences and encounters with marine life of all shapes, sizes and temperaments - including numerous brushes with Great White sharks - that it's become difficult to think of just one dive, or even one type of dive, that stands out above all others. Not least because I've never considered myself as being accepted by the marine world. When diving, I always regard myself as a privileged visitor." Surprisingly, for a person who is, perhaps, better known for her interactions with sharks, Valerie's memorable diving story takes place at Hopkins Island, in South Australia, with the, "... endearing, friendly and seriously endangered Australian Sea Lions. .... If I could only do one more dive it would be with these delightful animals." Sharing her recipe for Bread and Butter Pudding, one that was taught to her by her Mum, Valerie's is one of the many outstanding diving stories and delicious meal ideas contributed by divers from around the globe to the, 'Dining With Divers' series of dive-books-with-a-difference compiled by Simon Pridmore and David Strike. Available in either hard-copy or downloadable e-book versions, both books are on-sale through Amazon stores worldwide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste For Adventure') (Image of Valerie courtesy of Jayne Jenkins.)

10.01.2022 Another of Ken's recipes - and his excellent story of a most memorable dive - will feature in the third volume of, 'Dining With Divers', scheduled for publication later this year. But in the meantime, put home isolation to good use by brushing up on both your diving and culinary skills with hard-copies as well as e-book versions of the two earlier books in the series available through Amazon stores world-wide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Tab...le') or https://amzn.to/2zt93Sv ('A Taste for Adventure') buy them for the diving adventures and keep them for the recipes or give them as a gift to a non-diving friend or loved one who enjoys the challenges of the kitchen. See more

10.01.2022 With an appeal that's as timeless as Australia's Great Barrier Reef, cookbooks filled with fascinating food ideas are never out of vogue: neither are stories of memorable dives and underwater adventures told by some of modern diving's most influential figures. Joint contributors to Volume Two of a series of dive-books-with-a-difference compiled by Simon Pridmore and David Strike, Terry and Cathie Cummins have been diving together as photographer and model for almost 20 years.... Taking up diving in the mid-'60's before, later, establishing PADI in the South Pacific, Terry Cummins still serves on several industry bodies and contributes to diving publications and academic papers worldwide, while, Cathie, a diver since 1986, is featured in the editorial pages of diving magazines promoting her passionate views on women in diving. Having dived extensively around the world, both are especially fond of the diving opportunities found on their own doorstep. Living in Cairns, Australia's tropical gateway to the twin attractions of the Great Barrier Reef and the Coral Sea, their story of a memorable dive to Milln Reef aboard 'Passions Of Paradise III', highlights all of the attractions of the world's most iconic diving destination, including Humpback and Minke whales, giant clams, sharks and massive formations of the planet's largest number of healthy coral species. Day diving on the GBR helps build a healthy appetite, and there's no finer way of finishing the day than with a good meal shared with friends, capped off with a delicious dessert ... Sticky Date pudding made to their own recipe. Another of the many exciting stories of diving exploits matched with mouth-watering meal ideas appearing in, 'Dining With Divers: A Taste For Adventure', both books in the current series are available as either hard-copy, or as downloadable e-book versions, through Amazon stores worldwide at: https://amzn.to/2zt93Sv - 'A Taste For Adventure' - Volume Two And http://bit.ly/DiningwithDivers - 'Tales from the Kitchen Table' - Volume One

09.01.2022 A commercial diver and technical diving Instructor Trainer, Alex Santos and his PHILTECH team are frequently called upon to perform odd underwater jobs in harsh and peculiar environments. Cave diving, however, remains his true passion. A member of the Filipino Cave Divers, individuals who apply their diverse academic backgrounds in the study and preservation of underwater caves, Alex is a regular presenter at many of the world's premier diving conferences. A contributor to Vo...lume Two of, 'Dining With Divers: A Taste For Adventure', Alex tells the story of a charter trip to Basterra Reef, in the Sulu Sea - a body of water in the south eastern area of the Philippines - during the 1990's. Although spear-fishing was on the wane, the need to provide a varied menu for the paying guests led to a memorable dive, one in which Alex was dragged down deep into the ocean's depths by a large tuna before surrendering his prize to an oceanic whitetip shark. "I will" said Alex, "never forget the phrase I kept repeating in my head as I was fighting for my pride 'Stick to chicken. stick to chicken.'. " Not surprisingly, it's a chicken recipe - one handed down to Alex by his mother - that he shares with readers of the book. Called 'Baked Chicken Surprise', it is, says Alex, "... one that has never let me down when trying to impress dinner guests." Another of the many exciting and fascinating stories of diving adventures matched with mouth-watering meal ideas contributed by some of modern diving's most inspirational characters, hard-copies and e-book versions of both books are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

08.01.2022 Sharing her story of a memorable dive with the whale sharks of Cenderawasih Bay, in West Papua, while diving from the liveaboard, MSV Seahorse', Jayne Jenkins contribution to Volume One, of 'Diining With Divers: Tales from the Kitchen Table' also includes her own interpretation of the recipe for Paella, a dish prepared for them during the trip by the Spanish owner of the MSV Seahorse.

07.01.2022 The perfect Christmas gift with across-the-board appeal to divers as well as non-divers - and everyone who's ever enjoyed an outstanding meal complemented by lively conversation and good company - the two current volumes in the, 'Dining With Divers' series of cook-books-with-a-difference are packed with timeless recipes, meal ideas and thought provoking yarns that are as rich and varied in their scope as the dishes themselves ... books whose contents will always be fresh and ...exciting and whose recipes and meal ideas will never fade or go out of vogue. Compiled by Simon Pridmore and David Strike and featuring stories and recipes contributed by some of modern diving's most illustrious celebrities, both volumes are guaranteed to add a touch of spice to every feast day and are available in either a hard-cover or e-book version through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste for Adventure') See more

07.01.2022 An underwater photographer whose work has been recognized in numerous international underwater photography competitions, graced the walls of museums, and published in books and magazines on diving, marine life, and nature photography, Allison Vitsky Sallmon is also the founder and CEO of Dive into the Pink, a nonprofit organization focussed on raising money for breast cancer research and survivor support. A contributor to, 'Dining With Divers: A Taste For Adventure' (the s...econd volume in the series of dive-books-with-a-difference compiled by Simon Pridmore and David Strike) Allison's story of a memorable dive on the wreck of the former Royal Canadian Navy destroyer, HCMS Yukon - purpose sunk for use an artificial reef off San Diego, California in 2000 - highlights the fact that nothing in diving, including the conditions, should ever be taken for granted ... and that ultimate success awaits those who Never, Ever Give Up. And for determined wreck divers, Allison also shares her recipe for Bucatini all’ Amatriciana, a dish that, in Allison's words, is a, "a warming winner of a recipe when the air temperature is cooler", or, "in the heat of summer when I have a glut of cherry tomatoes." Books that are worth buying just for the stories - and worth keeping for the magnificent and varied recipes that makes them worthwhile additions to every kitchen bookshelf, both books are available as either hard-copy, or as downloadable e-book versions, through Amazon stores worldwide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste For Adventure') See more

07.01.2022 A great, year-round gift for everyone who enjoys stories of exciting adventures and discoveries ... beneath the surface as well as the stove-top. :-)

06.01.2022 An active underwater explorer who has both led and contributed to the success of a number of internationally-composed underwater archaeological expeditions to survey and record historically significant, deep ocean shipwrecks and fresh-water cave systems, Liam Allen has been one of the few divers privileged to dive on the former flagship of the Swedish Navy, 'Mars The Magnificent', sunk in battle more than 450-years ago, and discovered by GUE's, Richard Lundgren, in 2011. Now ...resting in 75-metres of water in the Baltic Sea, and said to be the most significant wreck of its kind that has ever been discovered, Liam regards, 'Mars The Magnificent' as presenting him with some of the most challenging dives of his career, "an adventure that only dreams are made of ... each summer, for two weeks, a small team of lucky divers descend onto a tiny harbour on an island in the Baltic Sea to experience one of the most unique dives the world has to offer. All of the required training, the equipment and the huge investment in time and money suddenly makes sense when you're fortunate to experience adventures like this. Life is out there to be lived - go after it and chase it with all your might." A contributor to, 'Dining With Divers: A Taste For Adventure' - the second volume in the series of cookbooks with a difference, compiled by Simon Pridmore and David Strike - and appreciating that the best diving tales are those shared with friends around the meal table, Liam also reveals his talents as a cook with his recipe for Baked Chicken with Thyme and Capsicum. Packed with diving tales and great food ideas, and the perfect gift for divers and non-divers alike, hard-copies and e-book versions of both books are now available through Amazon stores at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste For Adventure')

03.01.2022 Although Lu Yin (also known as, Momo) readily admits to steadfastly refusing to challenge herself by performing dives in cold, dark water, or in overhead environments, she has always been fascinated by the unknown and unexplored regions of the underwater world, and the required knowledge of physics, physiology and psychology necessary to safely reach those mystical places. "Diving", she says, "is fun, but serious training is never easy." and it was while on a GUE training co...urse in the waters of Pulau Tioman - a tropical island paradise off the east coast of Peninsula Malaysia - that Momo discovered that ghosts can sometimes be real ... and require constant feeding. Another intriguing tale of a memorable dive appearing in Volume Two of, 'Dining With Divers: A Taste For Adventure', compiled and edited by Simon Pridmore and David Strike, Momo complements the story of her ghost buddy by sharing her recipe for Chinese Dumplings. With detailed step-by-step instructions on preparing and cooking a dish that's typically made on the eve of Chinese New Year, but one that can be enjoyed year round at family gatherings, Momo also includes directions on how to make the perfect dipping sauce. Yet another of the many delicious meal ideas contributed by divers from around the globe to the, 'Dining With Divers' series of dive-books-with-a-difference, both books in the current series are available in either hard-copy or downloadable e-book versions from Amazon stores worldwide at: http://bit.ly/DiningwithDivers ('Tales from the Kitchen Table') And https://amzn.to/2zt93Sv ('A Taste For Adventure') See more