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...
HB&B Blog
-
-
Wine & Food Killers: Beetroot and Whipped Goat Cheese and Feta Galette with Lo Fi Gamay/Pinot Noir 2021
I am overjoyed to report that baking season is finally back. Turning on your oven is no longer a misery – actually, as it heats up your kitchen and fills...
-
Wine & Food Killers: Rigatoni with Carrot and Saffron Cream Sauce and Ovum Big Salt Orange Rosé
It feels fitting that Ovum Big Salt Orange Rosé’s colour is best described as “sunset”. After months of blaze and heat, we are undeniably at summer’s end, all that heat...
-
Wine & Food Killers: Roasted Rack of Lamb with Herbes de Provence Salsa Verde and New Potatoes and Domaine Mosse Bangarang Rouge
Listen, I know it's been a summer of heatwaves – maybe you're in the middle of one while you're reading this. You might be propped in front of your fan, or out...
-
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...
-
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...
-
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...
-
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...
-
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....
-
Wine & Food Killers: Borscht and Tenuta Foresto La Ideale 2019
The first time I ever had borscht, it was at Veselka in New York City, it was 2am, and it was snowing. Veselka is a downtown institution, a Ukrainian restaurant that’s been serving NYU...
-
Wine & Food Killers: Vietnamese Venison Stew and Idlewild The Bird Flora & Fauna
In her recent book, Cook, Eat, Repeat, Nigella Lawson shares “a defence of brown food”, both a celebration of unlovely-looking but joyous-tasting stews and braises, and a rebuttal against the high-gloss...
-
Wine & Food Killers: Temaki Hand Rolls and Clot de les Soleres Garnatxa Rosato 2019
Pizza parties, taco parties, bagel-and-lox parties… If you ask me, there’s no better dinner (or brunch) party format than “food item you create and customise yourself from a spread of...
-
Wine & Food Killers: Sri Lankan Pumpkin Curry and Kumpf et Meyer Utopiste Maceration 2019
We all know pumpkins can be turned into pies, baked into cupcakes, blitzed into soups and dumped into lattes. Pumpkin curry, on the other hand, doesn’t get as much airtime...
