HB&B Blog — US

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: Beetroot and Whipped Goat Cheese and Feta Galette with Lo Fi Gamay/Pinot Noir 2021

Claire Bullen Natural wine Natural Wine Killers Red wine US

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 it with warm baking aromas, it’s a delight. And I’ve got the ideal recipe for the season. I’ve said it before, but I’m a big fan of a galette. These rustic, rough-and-ready pies are straightforward to make and endlessly flexible – make them sweet or savoury; use whatever veg you have to hand; change up the accompaniments, from cheeses to spices and herbs – but they still have a feeling...

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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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Fundamentals #126 — Duration x Forest & Main A Shared Sky Saison

Duration Brewing Forest & Main Fundamentals Matthew Curtis Norfolk Saison US

Fundamentals #126 — Duration x Forest & Main A Shared Sky Saison

Philadelphia will always occupy one of the warmest spaces in my heart. It’s the first city I went on a “work trip” after I quit my job to go freelance in 2016, after splurging my savings on a ticket to that year's Craft Brewers Conference. The event is the largest of its kind in the industry, a series of industry talks plus a trade show that sees upwards of 13,000 brewers visit from all over the world. That trip made me fall in love with a place that has great beer, bars, and some of the most incredible sandwiches you’ll ever enjoy –...

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Wine & Food Killers: Vietnamese Venison Stew and Idlewild The Bird Flora & Fauna

Claire Bullen Idlewild Wines Natural wine Natural Wine Killers Red wine US

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 of Instagram food aesthetics. “So much of what we prize in life, in people, in food, in our surroundings, is such a mixture of mess and beauty,” she commented as a follow-up in the New Yorker. I can relate to that sentiment: Has any time felt more like a mix of hope and gloom, glow and darkness, as the dawn of 2022? Mess and beauty is everywhere, and so it might...

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