Bill Gates commissions first liquid hydrogen-powered superyacht, worth $644 million

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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Bill Gates has bought the world’s first hydrogen-powered superyacht designed by Sandar Sinot, which is reported to be worth $644 million. (Photo: Sinot/sinot.com)
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Updated 09 February 2020
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Bill Gates commissions first liquid hydrogen-powered superyacht, worth $644 million

  • Top speed reported to be 17 knots, can travel nearly 6,000 kilometers on one fueling

LONDON: Bill Gates has bought the world’s first hydrogen-powered superyacht, which is reported to be worth $644 million.
The Microsoft co-founder has ordered construction of the “Aqua” yacht, which has been designed by Dutch marine architects Sinot and was a big hit at last year’s Monaco Yacht Show.
The vessel will be powered fully by liquid hydrogen, with its only product being water, and will come in at 112-meters long and comprise five decks.
Its top speed is reported to be 17 knots and it can travel nearly 6,000 kilometers before needing to be refueled.


The ship will have its own gym, spa and beauty room, a massage parlour and yoga studio as well as a cascading pool at the rear.
On the lower level, the ship’s 14 guests and 31 crew will be able to view the ship’s hydrogen fuel tanks, which will both weigh 28 tons and will be vacuum-sealed and cooled to -253C to contain the liquid hydrogen fuel which powers the ship.
It is expected to be ready by 2024.
Liquid hydrogen is often touted as a fuel of the future in mass transportation and has already been used in fuel-cell buses in cities such as London, Sao Paulo and San Francisco, as well as in passenger car prototypes and spacecraft propulsion.
Gates, 64, who is reportedly worth $110 billion, regularly rents yachts for his vacations and summer trips on the Mediterranean Sea, but the “Aqua” would be the first vessel he would own.
Speaking to Forbes, designer Sander Sinot said: “With every project, I challenge my team and myself to surpass ourselves.
“For development of AQUA we took inspiration from the lifestyle of a discerning, forward-looking owner, the fluid versatility of water and cutting-edge technology to combine this in a 112 meter superyacht with a fully operational liquid hydrogen and fuel cell system that features groundbreaking in technology, as well as design and aesthetics,” he added.

 


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.