HB&B Blog — Natural wine

Wine & Food Killers: Jackfruit Empanadas and Parajes del Valle Macabeo Maceración 2022

Claire Bullen Natural wine Natural Wine Killers Orange Wine Spain

Wine & Food Killers: Jackfruit Empanadas and Parajes del Valle Macabeo Maceración 2022

At most weddings, the food is barely worth remembering – but at this one, there were empanadas. Beef empanadas, cheese empanadas, all dressed in a deliriously spicy orange sauce. I remember them, but I can’t for the life of me remember how many I ate. Ever since, I’ve thought about making them at home. Empanadas are made across Latin America from wheat flour, corn or even cassava; their fillings and styles and colours vary, they can be baked or fried, served hot or cold. In this way, the empanada feels less like a singular entity and more like a category, capacious enough for flights...

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Wine & Food Killers: Summer Tomato and Nectarine Confetti Salad and Christina Rosé 2022

Austria Claire Bullen Natural wine Natural Wine Killers Rose wine

Wine & Food Killers: Summer Tomato and Nectarine Confetti Salad and Christina Rosé 2022

I am a creature of habit. When July comes, I know it’s time to eat as many tomatoes and peaches and nectarines as I can. The opposite of a squirrel hoarding acorns for winter, I bring home bushels to devour as quickly as possible, savouring the short-lived bounty before it disappears again. Maybe that’s why I keep making tomato salads – like last year’s, accompanied by fig-leaf-wrapped goat cheese, or one from years past with strawberries and mojama. Then there were those in our cookbook: a caprese salad with burrata; nectarine and panzanella. But this one, which feels like a synthesis...

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Wine & Food Killers: Beef Carpaccio with Rocket and Fennel Salad and Ovum EZY TGR Red Table Wine 2021

Claire Bullen Natural wine Natural Wine Killers Red wine US

Wine & Food Killers: Beef Carpaccio with Rocket and Fennel Salad and Ovum EZY TGR Red Table Wine 2021

The season of no-cooking cooking has arrived at last. By which I mean: mangoes and stone fruit eating drippingly over the sink, or with granita or sorbet on the side. Salads of tomatoes and burrata, dressed with the last of the wild garlic pesto saved in the freezer. Hunks of sourdough and plates of cheese and prosciutto. And this plate of carpaccio, with its own rocket and fennel salad. One of carpaccio’s advantages is its ease of preparation, especially if you ask your butcher to slice your fillet for you. (As you’re eating it raw, it is worth going to...

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Wine & Food Killers: Chicken Schnitzel with Spring Salad and United Cellars of Tekov Kind of Glou 2021

Claire Bullen Natural wine Natural Wine Killers Red wine Slovakia

Wine & Food Killers: Chicken Schnitzel with Spring Salad and United Cellars of Tekov Kind of Glou 2021

The practice of wine pairing has its particular diktats that most of us have seemed to internalise. “Red meat goes with red wine”, “only serve fish and white meat with white wine”, and on and on. While these seem like useful rules of thumb on the surface, I find them limiting. Sure, malbec and steak can be great together, and roast chicken often rocks with chardonnay. But what exists beyond that binary? For starters, there’s chicken schnitzel and Blaufränkisch. This Austrian grape – parent of both Gamay and Zweigelt – produces rich, concentrated red wines, with bold fruit flavours. What...

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Wine & Food Killers: Fried Artichokes with Wild Garlic Pesto and Still Life Sauvignon Blanc 2022

Claire Bullen Natural wine Natural Wine Killers New Zealand White wine

Wine & Food Killers: Fried Artichokes with Wild Garlic Pesto and Still Life Sauvignon Blanc 2022

Recently, I’ve fallen for artichokes. I enjoy the appeal of their unyielding exteriors and thorn-tipped leaves, the knowledge that they need to be plucked and peeled and sliced, eviscerated of their fluffy chokes, before any eating can commence. This time of year, they start piling up in greengrocers, the globe artichokes big as softballs. For this recipe, though, I opted to use baby purple artichokes, drawn in by their hue and their bite-sized scale. Inspired by the Roman-Jewish dish carciofi alla giudia, in which artichokes are deep-fried, I did the same (after simmering them in lemon-infused water first), watching them bloom into...

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