- < 30 mins
- Neil Perry
Good Food - Hot Food
Jill Dupleix tracks down the latest food trends and reveals how to recreate them at home, whether it's a new technique, a native ingredient, or just one of those dishes that suddenly goes viral. Appearing weekly, Hot Food is a great way to discover what's new in the world of food. Plus where to find it and how to make it yourself.
Read more of her articles below:
What is it? A thick, rich nut cream made from cashews, it's the new babe on the tables of people who have enough milk, cream and mayo in their lives.
Cook | Hot food | Tue Sep 16 03:00:00 EST 2014
What are they? The humble beet is the latest recipient of the salt-baked craze, following on from the traditions of salt-baked fish in Italy, and salt-baked chicken in China.
Cook | Hot food | Tue Sep 09 03:00:00 EST 2014
Raw, unpasteurised apple cider vinegar is the healthiest vinegar you can put in your body, say health faddists.
Cook | Hot food | Tue Sep 02 03:00:00 EST 2014
What is it? Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''),...
Cook | Jill Dupleix | Tue Aug 26 03:00:00 EST 2014
What is it? A rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia.
Cook | Jill Dupleix | Tue Jul 29 03:00:00 EST 2014
Beer-steaming is back due to our overwhelming thirst for all things craft-brewed.
Cook | Jill Dupleix | Tue Jul 22 03:00:00 EST 2014
What is it? Saikyo yaki, or fish marinated in miso (fermented soy bean paste) and grilled or baked. It has been the signature dish of Japanese chef Nobu Matsuhisa since 1987 and is the favourite dish...
Cook | Jill Dupleix | Tue Jul 15 03:00:00 EST 2014
What is it? It's the new porridge, made with the tiny, grain-like seeds of the goosefoot plant, traditionally grown in the Andes and known by the Incans as ''the mother of all grains''.
Cook | Jill Dupleix | Tue Jul 08 03:00:00 EST 2014
Don't eat them because they're healthy. Eat them because they're delicious.
Cook | Jill Dupleix | Tue Jul 01 03:00:00 EST 2014
What is it? It's bacon, doused in maple syrup and baked in the oven until crisp. You wouldn't think it would be so remarkable, but the combination of treacly sweetness and salty savouriness is...
Cook | Hot food | Tue Jun 24 03:00:00 EST 2014
What is it? It looks like rose-pink celery, but Rheum rhabarbarum is a perennial plant related to sorrel and buckwheat, at its peak in late autumn and early winter.
Cook | Hot food | Tue Jun 17 03:00:00 EST 2014
What is it? It's not from Jerusalem, and it's not an artichoke. It originated in North America, and it's the funny-looking, knobbly little tuber of a type of sunflower.
Cook | Hot food | Tue Jun 10 03:00:00 EST 2014
What is it? It's goat. You know - Nanny, Billy and the kids. In Australia, young milk-fed goat is marketed as capretto, and more mature (weaned) goat as chevon.
Cook | Hot food | Tue Jun 03 03:00:00 EST 2014
They're prawn toasts as you've never seen them before. Here's how to make them.
Cook | Hot food | Tue May 27 03:00:00 EST 2014
Toss them on the grill or poach them in white wine. Oysters are in their prime.
Cook | Hot food | Tue May 20 03:00:00 EST 2014
What are they? Caviar pearls are small pearls of gel that add punchy pops of flavour to your food. Two very different techniques are popular.
Cook | Hot food | Tue May 13 03:00:00 EST 2014
What Americans call cream pie is both amazingly delicious and borderline gross.
Cook | Hot food | Tue May 06 03:00:00 EST 2014
What is it? Crisp, shaved fennel tossed with sliced or segmented oranges in a gutsy, citrussy vinaigrette has been a popular salad in Italy since ancient Rome, and long a staple of our Italian...
Cook | Jill Dupleix | Tue Apr 29 03:00:00 EST 2014
Everything is bespoke these days. Now you can create your own breakfast and have it delivered.
Cook | Jill Dupleix | Tue Apr 15 03:00:00 EST 2014
Add zing to this retro party classic with some spice and hot sauce.
Cook | Hot food | Tue Apr 08 03:00:00 EST 2014