Food | STYLE


Plant-based steak On Thursday steak nights at Three Buoys this del icious, meaty and smoky vegan alternative is as popular as the real thing. The team cleverly blend chickpeas, tomato purée, herbs, spices, soy sauce and vegetable stock before adding the two key ingredients which make it work; vital wheat gluten and methylcel lulose. The steak is then shaped, steamed and marinated in soy sauce, paprika and maple syrup, before being chargri l led. It comes with chimichurri salsa, roasted Portobel lo, tomato, pickled shal lot ring, rocket salad and thin cut chips.


Three Buoys, Ryde 01983 811212 threebuoys.co.uk


Sici l ian Caponata Caponata showcases all the finest vegetables of the Sici l ian countryside, and at Caffe Isola, Viviana Burgess uses her mother’s Catania region recipe to create this colourful sweet and sour dish. Aubergines, peppers, tomatoes and celery are pan-fried then mixed with capers, green ol ives, pine nuts, basi l, sugar and vinegar. Viviana’s winter version of caponata is topped with local Briddlesford Feta, or mi ld and creamy IOW Goat’s Cheese. The caponata also features in a very popular toasted sandwich fi l l ing on the specials board.


Caf fe Isola, Newport 01983 524800 caffeisola.wordpress.com


Vegan ‘scal lops’, truf f led pea purée and butternut squash ‘lardons’ The Boathouse head chef Joel Hopwood shows off the possibi l ities of plant-based food with this light vegan scal lop starter. The beauti ful soft texture and creamy colour of pan-fried king oyster mushrooms make them a perfect replacement for scal lops. Adding truff le oi l to classic pea purée creates a rich earthiness, and the butternut squash ‘lardons’ are cooked slowly unti l golden and crisp edged. The squash becomes both sweet and smoky, just like the best maple cured bacon. This dish real ly does provide bags of flavour and texture.


The Boathouse, Seaview 01983 810616 theboathouseiow.co.uk


January and February 2020


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