Year: 2014

Quick tips for a glam evening look

From Jo Lofthouse, Make-Up Artist The party season is just around the corner, giving us the perfect excuse to inject some sparkle and drama into our evening make up. If time is short follow this simple but effective step-by-step guide to create glamorous evening make up. Here we focus on creating the key look of the season for the eyes but check online for tips on creating the whole look.   A quick bit of product advice Always starting with applying a small amount of eye shadow primer over the moveable part of the eye and up to the...

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Ballotine of Rabbit

Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus By Charles Paul, Chef and Owner, Brawns of Cowes   Ingredients For the ballotine of rabbit 2 Whole rabbits 100ml Single cream 1 Egg white Half bunch of finely chopped, fresh, flat leaf parsley 10g Wholegrain mustard 12 Slices parma ham   For the prune puree 1 Tin of prunes 100ml Armagnac   For the juniper infused jus 500ml Home-made dark chicken stock or Heston’s chicken stock from Waitrose 300ml Red wine 5 Juniper berries crushed   Method To prepare the rabbit Start by...

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Capturing the Imagination

Style of Wight interviews – Alec Dabell, Managing Director, Vectis Ventures. No theme park in the world can match the longevity of Blackgang Chine. Alec Dabell, whose great, great grandfather founded the popular family destination in 1843 knows, however, that no business can live on its history. After all, look what happened to the dinosaurs.   “I met some senior executives from Disney recently who would give their hind teeth to have the strength of tradition that we have here,” Alec said. “Whilst this is important, it isn’t everything. When I came back to the family business two years...

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Seasonal Eating – March and April

With spring upon us, make the most of the season’s fresh early offerings such as spring greens, watercress and Jersey Royals. As the days get longer, (and ever so slightly warmer) our tastes tend to change from rich and heavy comfort foods to lighter dishes featuring spring vegetables and even the odd salad or two. Why not make the most of the beautiful seafood available this time of year and create an Italian pasta dish with freshly caught local crab, chilli, rocket & lemon; or keep it simple with locally grown asparagus spears served with a softly poached egg....

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Bembridge Crab Cakes

With a peppery spring salad and chilli mayonnaise The Coast Bar and Dining Room By Luke Staples, Head Chef We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés.   Ingredients   For the crab cakes 3 – 4 Baking potatoes 20g Butter 4 Shallots, peeled & finely diced 2 Garlic cloves, crushed 450g 50/50 Crab meat (you can buy this already dressed from your local fishmongers) Grated zest of a lemon 2tbsp Chopped chives 1tbsp Chopped tarragon 4...

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Smoked Pollock and Egg Yolk Ravioli

Served with Raisin Purée and Curry Velouté The Royal Hotel By Sous Chefs Nick Dobson and Jon-Paul Charlo   Ingredients For the pasta dough 250g Type 00 pasta flour 1 Egg 4 Egg yolks 1 ½ tbsp Water 1 ½ tbsp Olive oil   For the home smoked pollock 500g Fillet of Pollock 100g Salt 100g Sugar   For the ravioli filling 500g Smoked Pollock 2 Egg whites (reserve the yolks) 250ml Double cream Salt Cayenne pepper   For the curry velouté 50g Butter 2 Chopped shallots 1 Small clove of garlic pureed 1 heaped tsp Mild curry powder...

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Roasted Wood Pigeon

Served with Braised Spring Onions, Carrot Puree, Isle of Wight Wild Mushrooms & Game Bird sauce The Pond Cafe By Jo Bennett ‐ Head Chef Serves 2 Ingredients 2 Whole wood pigeons 1tsp Olive oil Salt 20g IW wild mushroom   For the braised spring onions 1 Bunch spring onions 2 tbsp Butter Salt & Pepper   For the carrot puree 1 Carrot peeled and chopped, boiled until tender and drained 1 tbsp Butter 2 tsp Olive oil Salt and freshly ground black pepper   For the game bird sauce Carcasses of 2 roasted Wood Pigeon 25ml Brandy 75ml...

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The Interior Architect with Designs on Island Living

The Island’s newest and arguably most glamorous interior design service has recently been unveiled by PHG Cowes. Cath Ouston has been chatting to interior architect Caryl Terlezki to find out what brings her to work on the Isle of Wight. “I simply love the beach and being by the sea”, explains Caryl, who spent her early twenties working on yachts around the Med and Caribbean; and then went on to spend the past two-and-a-half decades dividing her time living and working between the British Virgin Islands, The Hamptons and the French West Indies. Caryl’s career as an interior architect...

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Science Fiction meets the Dentist’s chair from Amery House

Every New Year I like to take the opportunity to look back on the year past and forward to the year ahead. The past year certainly was a busy one as I travelled the length and breadth of the UK as well as abroad in my role as a postgraduate trainer. 2014 marks my 30th year in practice and I am due to have a reunion with my graduation year. No doubt as a group we will all be amused to see if we can recognise each other and hopefully not too surprised by the inevitable changes wrought by 30 years of clinical dentistry. As a profession, dentistry has changed a lot since my early days as a fresh faced graduate. The technology available now would have seemed then like science fiction: instant digital radiography (x-rays); CAD-CAM same day ceramic crowns with digital imaging (no sticky impressions); lasers to promote healing as well as perform surgery (very Star Trek); implants to restore lost teeth (a twinkle in Dr Branemark’s eye in 1984!). The list goes on. I am left wondering where technology will go next and here I can easily see 3-D printers becoming commonplace (same day dentures?). Also I think it likely that Google Glass headsets (a wearable computer that looks like a pair of glasses) will be all the rage and no doubt we will all be...

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The Experimental Chef

When owner Tim Foster began to put plans in place to open beach side restaurant, Three Buoys, in Appley, Ryde, there was only one chef he had in mind to run the kitchen. So when the doors opened just over 10 months ago in May 2013, Sarah Clark began her tenure as Head Chef at this now popular Solent-facing restaurant. Words by Cath Ouston. Photography by Christian Warren. Sarah first ignited her culinary interests catering in the yacht clubs in Cowes. To begin with, cooking was simply a way of earning some money whilst she studied; eventually however, Sarah...

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