HB&B Blog — Claire Bullen

The Beer Lover’s Table: Strawberry, Tomato and Mojama Salad with Weihenstephaner Hefe Weissbier

Beer Lover's Table Claire Bullen Germany Hefeweisse Weihenstephaner Wheat Beer

The Beer Lover’s Table: Strawberry, Tomato and Mojama Salad with Weihenstephaner Hefe Weissbier

For all the pleasure of discovering new breweries, the thrill of the can release, there’s an abiding satisfaction in returning to the classics. Not long ago, I realised it had been years since I’d enjoyed a bottle of Weihenstephan’s flawless Hefe Weissbier. Among the finest examples of the style around, heady with clove and banana, it’s far from trendy - novelty isn’t a virtue most associated with a brewery that traces its origins to 725 - but it’s gorgeous, ever-satisfying, and worth making a part of your regular rotation. That it’s additionally food-friendly is one more advantage. You’ll often find...

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The Beer Lover’s Table: Heirloom Tomato Galettes with Yeastie Boys Gunnamatta Earl Grey IPA

Beer Lover's Table Claire Bullen IPA Yeastie Boys

The Beer Lover’s Table: Heirloom Tomato Galettes with Yeastie Boys Gunnamatta Earl Grey IPA

Where I’m from, July means pie season: apple pies, peach pies, and cherry pies, made with freshly picked fruit and crowned with a lattice of crust. But while I love a traditional summertime pie as much as any other red-blooded American, lately I’ve fallen hard for the pie’s rustic, French cousin. Meet the galette. If you’ve never made one, know that a galette isn’t just delicious, or photogenic in its own homely way - it’s also fantastically easy to make. Where American pie recipes are full of anxiety about mastering the perfectly flaky crust, galettes give a relaxed, Gallic shrug....

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The Beer Lover’s Table: Caramelised White Chocolate Mousse and Partizan’s Imperial White Russian Stout

Beer Lover's Table Claire Bullen Dessert Partizan Stout

The Beer Lover’s Table: Caramelised White Chocolate Mousse and Partizan’s Imperial White Russian Stout

Most people’s bucket lists comprise the exotic destinations they want to visit before they die. Mine, on the other hand, lists all the recipes I want to cook while I’ve still got the chance. I mention this only because caramelised white chocolate has been on the top of that list for a long time. The concept is simple enough: place white chocolate on a baking sheet, bake it at a low temperature, remove it from the oven, and stir at frequent intervals until it’s gone the colour of toasted almonds or deep, burnished toffee. After caramelising, the chocolate is blended...

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The Beer Lover’s Table: Jerk Pulled Jackfruit Buns and Northern Monk, Fieldwork & Lonely Planet Travel Notes IPA

Beer Lover's Table Claire Bullen IPA Northern Monk Vegetarian

The Beer Lover’s Table: Jerk Pulled Jackfruit Buns and Northern Monk, Fieldwork & Lonely Planet Travel Notes IPA

  Jackfruit is one of the food world’s cleverest sleights of hand. Raw, the fruit’s yellow lobes are hidden within a huge, spiky expanse; like a durian but larger and without the controversial pungency, jackfruit has a delicious, tropical sweetness. But when it’s cooked down with onions, spices, and other savoury ingredients, jackfruit offers up an entirely different realm of culinary possibility. Famously, its cooked texture is so peculiarly reminiscent of pulled pork that it’s hard to believe you’re not eating meat, apart from a whisper of fruity sweetness. I especially like it with a Jamaican jerk-style preparation, here adapted...

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The Beer Lover’s Table: Thai Prawns and Pressure Drop’s Wu Gang Chops the Tree

Beer Lover's Table Claire Bullen Hefeweisse Pressure Drop

The Beer Lover’s Table: Thai Prawns and Pressure Drop’s Wu Gang Chops the Tree

  Pairing food with beer is one thing. But cooking with it is something else entirely. At risk of sounding close-minded, I find that the addition of beer rarely elevates a dish. Apart from a few classics - your Belgian carbonnade, your beef and Guinness stew - beer can be a tough ingredient to wrangle. In most cases, if you want to avoid unpalatable bitterness or peculiar off-flavours, it’s safest to leave it in the glass. But this Thai prawn dish is an exception - particularly when it’s made with Pressure Drop’s Wu Gang Chops the Tree. A hefeweisse made...

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