HB&B Blog — Natural wine

Wine & Food Killers - Garlic Bread Winter Bruschetta and Jumping Juice Pet Nat 2022

Australia Claire Bullen Natural wine Natural Wine Killers Patrick Sullivan Pet Nat Xavier Goodridge

Wine & Food Killers - Garlic Bread Winter Bruschetta and Jumping Juice Pet Nat 2022

In the deepest ebb of the winter doldrums, I stumbled upon a recipe for “winter caprese salad”. Instead of fresh tomatoes, the recipe roasted cherry tomatoes until candy-sweet, paired them with mozzarella and basil, and drizzled over balsamic vinegar for depth. It felt like a moment of sun amidst winter’s deep freeze, a reminder that it won’t be too long before summer caprese is available again. But if you can make winter caprese, why not winter bruschetta? Swap out freshly chopped, high-summer tomatoes for confit tomatoes, and jazz up the base by serving it on garlic bread. I felt like...

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Wine & Food Killers: Mushroom and Pearl Barley Risotto with Marinated Feta and Fin Wines Biggie Shackleton 2021

Australia Claire Bullen Natural wine Natural Wine Killers Red wine

Wine & Food Killers: Mushroom and Pearl Barley Risotto with Marinated Feta and Fin Wines Biggie Shackleton 2021

I love winter food. The hearty stews and braises, brothy noodles, warming curries, all those root vegetables and citrus fruits… There’s no better time to hold a steaming bowl of something nourishing close than February, and this year, I have a new dish to add to the cold-weather pantheon. Meet pearl barley risotto. Like a barley stew that’s been cooked down until most of its liquid has been absorbed, it’s less finicky to make than traditional risotto. I was first inspired to try it after noticing a recipe in Yotam Ottolenghi and Sami Tamimi’s seminal Jerusalem. Their pearl barley risotto...

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Wine & Food Killers: Tomato Curry with Roasted Paneer and Johannes Zillinger Revolution White Solera

Austria Claire Bullen Natural wine Natural Wine Killers White wine

Wine & Food Killers: Tomato Curry with Roasted Paneer and Johannes Zillinger Revolution White Solera

For many, January is a time of deprivation, of restoring a lost balance thrown off by those prior weeks of feasting and merrymaking. I, too, feel a pull towards asceticism at the start of the New Year. It’s understandable, but so often framed as punishment. Times are hard enough right now – our resolutions don’t need to be. Instead, I’ve found there’s more power in positive aspirations than framing my goals from a negative vantage. Yes, I want to find innovative, satisfying ways to eat more vegetables. Yes, I want to experiment with new flavours and recipes. Yes, I want to...

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Wine & Food Killers: Chapli Kebabs and Strekov 1075 Fred #9

Claire Bullen Natural wine Natural Wine Killers Slovakia

Wine & Food Killers: Chapli Kebabs and Strekov 1075 Fred #9

Lately, I’ve been thinking about the main courses we serve during the holidays: the enormous bronze turkeys, the resplendently glazed hams, the hearty legs of lamb, even the occasional goose or duck, dribbling with rendered fat… There’s a pomp and ceremony to these dishes – see them brought on heaving platters to the table, carved before your eyes, and it’s hard not to feel the sense of occasion. But there can also be significant stress in preparing these dishes (just look at all the “how to” articles on the internet for evidence), not to mention financial pressure. This year, I’m...

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Wine & Food Killers: Almond Egg Custard Tart and Szóló Dolce Tokaji Late Harvest 2019

Claire Bullen Dessert wine Hungary Natural wine Natural Wine Killers

Wine & Food Killers: Almond Egg Custard Tart and Szóló Dolce Tokaji Late Harvest 2019

I wasn’t supposed to do any more cooking – especially not baking.  It was the week before moving house and the plan was to eat through the last of our leftovers, not make anything new. But then I saw Bon Appétit’s recipe for Extremadura Almond Pie – or rather the photo. It revealed a custard tart two inches deep, its filling the pure gold of egg yolks, as fudgy as cooled magma. Indeed, this Spanish-inspired dessert features nearly a dozen eggs, an ungodly amount of sugar and butter, plus almond flour – which I just so happened to need to use...

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