HB&B Blog — Orange Wine

Wine & Food Killers: Sweetcorn Butter Toast Two Ways and Chateau Barouillet Bergecrac Blanc Sec 2022

Claire Bullen France Natural wine Natural Wine Killers Orange Wine

Wine & Food Killers: Sweetcorn Butter Toast Two Ways and Chateau Barouillet Bergecrac Blanc Sec 2022

I’m not on TikTok (after spending much of the past decade donating large parcels of my brain to social media, I’m moved to defend the last stake of my sanity), but I still get cooking inspiration from TikTok. The most recent: corn butter tomato toast, made by a guy named Pierce on a farm in Montauk. The idea – grilled sweetcorn blended with butter, slathered on toast and topped with freshly salted slices of heirloom tomato – is so ingeniously simple that it astounds me that it’s not already a canonical summer dish. Most commenters seem to agree: “CORN BUTTER?!...

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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: Rigatoni with Carrot and Saffron Cream Sauce and Ovum Big Salt Orange Rosé

Claire Bullen Natural wine Natural Wine Killers Orange Wine Ovum Rose wine US

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 and light softening into cool shadow. I like the soft melancholy of this transitional time, the drought now followed by drizzle and thunder. It helps that Big Salt Orange Rosé reminds me of the last beach trip of the season: saline, as the name suggests, and overripe, summer elegy on its nose. Its Alsatian makeup (by way of Oregon) – Pinot Gris, Gewurztraminer, Riesling, Muscat — comes across all grapefruit and...

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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: Sri Lankan Pumpkin Curry and Kumpf et Meyer Utopiste Maceration 2019

Alsace Claire Bullen Natural wine Natural Wine Killers Orange Wine

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 during the annual gourd onslaught – and that’s a real shame. As the holidays approach, when spices are already in the air and steaming pots on the stove have never been more inviting, what could be better than a warm bowl of pumpkin curry? There are so many variations too – I’ve had, and loved, Punjabi-style kaddu ki sabzi, Thai gaeng ped gai faktong, Japanese pumpkin curry and, most recently,...

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