THIS is a great time of year for wine and food - with lovely cold whites, peachy pink to strawberry red roses and light reds which are great slightly chilled.

FISH IN THE SEA

THE fruits of the sea have long been a staple part of the diet in this part of the world. With 67 miles of coastline, our Island offers some of the finest and freshest seafood in the south.

The striking designs create perfect harmony at the table when used in combination, and can provide centrepieces in some of the larger items.

Finding a wine that goes well with something from the sea is usually a no brainer, go for a dry white and you are “in like flint”! But this month’s recipe, the Dressed Crab, has a twist that makes the selection a bit more difficult. While any good quality dry white will work, most will be overpowered by the intensity and heat that lies in this delectable concoction.

Lemon Drizzle Slices

A wonderfully simple slice, that is surprisingly delicate and light. The zest of lemon makes it perfect for sunny afternoons and cups of tea.

With the white cliffs stretching to the needles to the west and the imposing structure of Brook Hill House to the east, Dunsbury farm is encased by lush green fields from which the wild roar of the sea can be heard. Style of Wight went to visit Dunsbury's owner, Susannah Seely, and Shepherd, Steve Fruin, and their flock of sheep.

Continued from Issue 9's cake recipe from Abigail's Kitchen...