HB&B Blog — Natural Wine Killers

Wine & Food Killers: Salmon Sashimi with Strawberries, Jalapeños and Elderflower Vinaigrette and Sklep58 Muskat Moravsky Orange

Claire Bullen Czech Republic Natural wine Natural Wine Killers Orange Wine

Wine & Food Killers: Salmon Sashimi with Strawberries, Jalapeños and Elderflower Vinaigrette and Sklep58 Muskat Moravsky Orange

In his book Summer’s Lease, chef and writer Thom Eagle waxes lyrical about the food of summer, about gluts of peaches and raspberries giving way to cherries. This season is for “chunks of ripe and dripping tomatoes, eaten just with salt, leaves crisp from iced water... dishes that are more arrangements than recipes, of fish or meat or cheese or vegetables, which might be cured or pickled, sliced or whole, but are by and large cooked: that is to say, they have not been transformed by heat – but that is not to say they are untransformed.” I love this...

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Wine & Food Killers: Feta and Herb Borek with Fennel Salad and Matthias Warnung Basis Nobody Rosé

Austria Claire Bullen Natural wine Natural Wine Killers Rose wine

Wine & Food Killers: Feta and Herb Borek with Fennel Salad and Matthias Warnung Basis Nobody Rosé

Seasonal transitions are my favourite time of year, and I love it as spring slowly and inexorably flows like warm syrup into the humid and fecund days of June. The still-cool nights are punctuated by washes of sun, and everywhere I go I’m overwhelmed by musky elderflowers and the pollen that collects in the back of my throat. All I want to eat is dribbling peaches over the sink and buy punnets of cherries to pick at, but seasonally I’m getting ahead of myself. It’s just that when summer arrives, I just want to unhinge my jaw and take it...

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Wine & Food Killers: Shrimp Étouffée and Fin Wines I’m All Ears Pet Nat 2021

Australia Claire Bullen Natural wine Natural Wine Killers Pet Nat

Wine & Food Killers: Shrimp Étouffée and Fin Wines I’m All Ears Pet Nat 2021

Alongside gumbo and jambalaya, shrimp étouffée is a stalwart of Cajun and Creole cooking, and a classic New Orleans dish. Étouffée means “smothered” in French, and in this dish, pink prawns are enrobed in a saucy stew made with a base of the “Cajun holy trinity” – onion, celery, and green bell pepper – and a burnished roux, mixed with chillis and a potent Cajun spice mix, chopped tomatoes and fish stock. That mix is cooked down until thickened and glossy, served with rice, then garnished with handfuls of parsley. I tend to crave New Orleans-style cooking at this time...

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Wine & Food Killers: Oyster Mushroom, Wild Garlic and Chipotle Quesadillas with Kindeli Tinto 2020

Claire Bullen Natural wine Natural Wine Killers New Zealand Red wine

Wine & Food Killers: Oyster Mushroom, Wild Garlic and Chipotle Quesadillas with Kindeli Tinto 2020

If I am guilty of one thing every spring, it is of losing my shit over the annual return of wild garlic. I’m aware that I make a slightly parodic picture: The wayward urban forager who runs to that secret patch in the local woodland armed with a pair of kitchen shears, trying to keep my scarf from collecting too much dirt as I hunch over another patch of those glossy green leaves. But I’m happy looking foolish if it means walking away with a big ziploc bag stuffed with the seasonal bounty, trailed by an allium scent cloud that follows...

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Wine & Food Killers: Burrata and Mortadella Sandwiches with Pistachio Pesto and Podere Pradarolo Indocilis Rosso 2020

Claire Bullen Italy Natural wine Natural Wine Killers Red wine Sparkling wine

Wine & Food Killers: Burrata and Mortadella Sandwiches with Pistachio Pesto and Podere Pradarolo Indocilis Rosso 2020

Some of the very best things are simple. Sun on a winter morning after weeks of rain. A well-made cup of coffee, served at exactly the right temperature. Dinner with good friends. And a glass of well-made sparkling red wine, with all the richness of its hue and all the levity of high carbonation. Podere Pradarolo’s Indocilis Rosso is just such a wine. Hailing from near Parma in Emilia Romagna, this vino rosso frizzante looks almost like a kriek when it’s poured, glugging into the glass with a big souffle of pink foam before eventually settling down into hissing merriment. It is made from 100% Barbera...

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