HB&B Blog — Vegetarian

The Beer Lover's Table: Baja ‘Fish’ Tacos with Pineapple Salsa and Basil Avocado Crema with Two Flints x Willibald Clara Mexican Lager

Claire Bullen Lager Two Flints Vegetarian

The Beer Lover's Table: Baja ‘Fish’ Tacos with Pineapple Salsa and Basil Avocado Crema with Two Flints x Willibald Clara Mexican Lager

Normally, I don’t cook with beer – I like it more as an accompaniment than an ingredient – but Baja fish tacos are an exception to the rule. There’s nothing like a beer batter for golden crunch, while the carbonation adds a lightness that stops the batter feeling too claggy. It’s no wonder these tacos are a hit in California (Baja and otherwise) – but would they work as well without the fish? In an effort to cook more vegetarian meals at home, I was curious to try a tofu variant on this West Coast classic. Recently, I read that...

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The Beer Lover’s Table: Jerk Pulled Jackfruit Buns and Northern Monk, Fieldwork & Lonely Planet Travel Notes IPA

Beer Lover's Table Claire Bullen IPA Northern Monk Vegetarian

The Beer Lover’s Table: Jerk Pulled Jackfruit Buns and Northern Monk, Fieldwork & Lonely Planet Travel Notes IPA

  Jackfruit is one of the food world’s cleverest sleights of hand. Raw, the fruit’s yellow lobes are hidden within a huge, spiky expanse; like a durian but larger and without the controversial pungency, jackfruit has a delicious, tropical sweetness. But when it’s cooked down with onions, spices, and other savoury ingredients, jackfruit offers up an entirely different realm of culinary possibility. Famously, its cooked texture is so peculiarly reminiscent of pulled pork that it’s hard to believe you’re not eating meat, apart from a whisper of fruity sweetness. I especially like it with a Jamaican jerk-style preparation, here adapted...

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