Mermaid Gin Lands major new retail opportunity
Isle of Wight Distillery's Mermaid Gin in now available to purchase from World Duty Free, one of the largest retailers. The Island's very own gin has a dedicated display and is available to buy in Southampton Airport.
The New retail agreement was officially launched...
Apple and Blackberry Crumble Cupcakes
Spiced apple cupcakes:
115g Light brown sugar
115g Self raising flour
1/2tsp Baking powder
1 Medium apple, peeled and diced
Cream butter and sugar until pale and fluffy. Add eggs one by one and whisk until incorporated. Sift together flour and baking powder and add to...
Beef Ragu Risotto recipe from the Bistro, Ventnor.
This is the recipe you can find on page 65 in the May/June issue of our lovely little magazine.
You will need;
Roast beef left over from Sunday roast
Bit of garlic
Bit of dried oregano
Chili flakes (tiny pinch, or big pinch if you're brave)
Wine tasting evening on Friday 5th of May at 6.30pm
Head to the Bistro on Friday the 5th for an enjoyable exploration of European wines presented by Matt Rogers from Wight and Wessex Wines. Each wine will be matched to a tempting taster dish to enhance the tasting experience.
This week we got to enjoy an early Easter treat thanks to Guylian
It may come as no surprise to you, but chocolate goes down well in the Style office. So you can imagine how pleased we were when we received the Guylian Elegant Easter Gift box to try.
An easy jam for first-timers. Once you taste home-made… You'll never buy store-bought again!
Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone.
Place the fruit, lemon juice and water in a large, deep, heavy-based...
Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks.
Warm the milk with the remaining vanilla seeds in a saucepan on the hob....
Pumpkin Bread by Finn Guy
A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup
425g Pumpkin puree
4 Free range eggs
250ml Sunflower oil
600g Caster sugar
450g Plain flour
2 tsp Bicarbonate of soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
½ tsp Ground cloves
Chef: Mike Cartmell at The Shed, Bembridge
Mackerel Bonbons with a beetroot horseradish puree
& Parmesan crisps
“Wow your family & friends with this simple yet beautiful twist on a traditional starter/canapés”
Mike serves 4 as a starter or 8 as canapés
2 Smoked mackerel fillets
1 tsp freshly grated horseradish root
2 tsp Dijon mustard
Ballotine of Rabbit with Sautéed Potatoes, Wilted Spinach, Prune Puree and a Juniper Infused Jus
By Charles Paul, Chef and Owner, Brawns of Cowes
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