I first fell under the spell of the sea as a dinghy sailor on England's eastern coast. A number of years later, my husband, Pete, and I owned Don Quixote II, a Northwind 435 that we sailed across the Atlantic on our honeymoon. We settled in the British Virgin Islands, where we've worked as captain and chef aboard yachts for the past six years. In my early days as a charter chef, I was fortunate to have a lovely guest aboard who went on to become my food guru. She opened my eyes to the wider issues behind cooking for guests, including how to create dishes and menus that reflect and respect the local environment. I've also embraced the notion of pairing dishes to complement the weather. In the balmy Caribbean, where our current yacht, Kings Ransom, a Matrix Silhouette 76 catamaran, charters throughout the winter, I find this arugula and watermelon salad a cool way to please the palate in hot weather. Originally I made this with olives and feta, but, like my cooking, the recipe has evolved. The cool, sweet melon and creamy goat cheese create a balance with the tangy citrus and cumin in the dressing. It looks beautiful on the plate, and my guests' eyes always grow wide in anticipation of tasting this mouthwatering concoction. It has yet to let me down!