HB&B Blog — White wine

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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Wine & Food Killers: Baked Feta with Za’atar Pita Crisps and Harvest Pinot Gris 2019

Australia Claire Bullen Harvest Natural Wine KiIllers White wine

Wine & Food Killers: Baked Feta with Za’atar Pita Crisps and Harvest Pinot Gris 2019

The thing is, it still isn’t spring. Not for a couple more weeks, and presumably those will be grey and rain-saturated like all the rest of this mild and humid and uncomfortably sodden winter. The daffodils keep blooming only to be knocked down again by Atlantic storms. Sunshine feels like a postcard sent long ago, across continents. I forget, until March, about this annual pre-spring malaise. Once longer nights and warmer temperatures return, it will disappear again. But until then, I’ve had to trick myself into believing in brightness. A first weapon in this fight: Harvest’s 2019 Pinot Gris, which...

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Wine & Food Killers: Comté Gougères and Casa Lapostolle Collection Semillon Torontel 2017

Claire Bullen Natural Wine KiIllers Vin Jaune White wine

Wine & Food Killers: Comté Gougères and Casa Lapostolle Collection Semillon Torontel 2017

  There are plenty of traditional nibbles that show up during New Year's celebrations: blinis with caviar, smoked salmon canapés, dips aplenty. This winter, I say keep that festivity going and extend the celebrations into the deepest, darkest days of winter. I’d also suggest serving Comté gougères – with an elegant, complex and surprising glass of oxidative white wine on the side. Record-scratch? Gougères is a highfalutin' way of saying "cheese puffs", and despite the fancy name, they're pretty straightforward to whip up: simply choux pastry mixed with a generous heap of cheese. Gougères are most frequently made with Gruyère,...

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