HB&B Blog — Pasta

Wine & Food Killers: Fusilli with Slow-Roasted Cherry Tomatoes and Goat Gouda and Arianna Occhipinti SP68 Bianco 2019

Ariana Occhipinti Claire Bullen Italy Natural wine Natural Wine Killers Pasta

Wine & Food Killers: Fusilli with Slow-Roasted Cherry Tomatoes and Goat Gouda and Arianna Occhipinti SP68 Bianco 2019

  Early September is always a period of in-between, a time of shift and recalibration. The body has stored up memories of all those years of back-to-school returns. An autumnal coolness can already be detected in the night breezes, though summer isn’t technically over until the equinox. What to make of this time? As temperatures begin to drop, it’s tempting to start cooking (and drinking) like it’s already October, like there are already wood fires burning and piles of leaves on the ground. But this year – a year when summer has slipped by without much fanfare or celebration –...

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Wine & Food Killers: Orecchiette with Yoghurty Herb Sauce and Spiced Lamb and Brash Higgins ZBO Zibibbo 2019

Australia Brash Higgins Claire Bullen Natural wine Natural Wine KiIllers Pasta White wine

Wine & Food Killers: Orecchiette with Yoghurty Herb Sauce and Spiced Lamb and Brash Higgins ZBO Zibibbo 2019

If there’s anything an indefinite lockdown scenario proves, it’s the importance of routine. In the absence of outdoor activity, self-imposed structure is the armature on which my weeks are now formed. On Fridays, I order takeout and cue up a movie. On Sundays, I do my weekly sourdough bake. And on Mondays, inspired by HB&B’s beer writer, Pellicle editor Matthew Curtis, I make pasta. If you want a suitably springy #PastaMonday recipe that takes under an hour to prepare (and uses pantry staples, plus generally accessible ingredients), I’d heartily recommend this one. Adapted from Sohla El-Waylly’s recipe in Bon Appétit,...

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The Beer Lover’s Table: Girolle and Truffle Cacio e Pepe and Magic Rock Cannonball IPA

Beer Lover's Table Claire Bullen IPA Pasta West Coast IPA

The Beer Lover’s Table: Girolle and Truffle Cacio e Pepe and Magic Rock Cannonball IPA

At a recent dinner, I encountered one of the more memorable food and beer pairings I’ve had in recent months. A plate of tagliatelle, covered in pencil shaving-sized flakes of truffle and a snowfall of Parmigiano, was served alongside two malt-driven, West Coast IPAs. On paper, the combination sounded strange, if not off-putting. But the way the caramel sweetness of the malt tangled with the umami of the pasta was a thrill. Instead of being adversarial, the two drew out the other’s best attributes: savoury and sweet, unctuous and bitter, rich on the plate and full-bodied in the glass. I...

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