Good Food - Hot Food

Hot food with Jill Dupleix

HOT FOOD

By Jill Dupleix

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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:

Hot food: DIY muesli

Bespoke muesli.

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

Hot food: devilled eggs

Sydney.  Food shots for Hot Food Column by Jill Dupleix. April 8 Devilled eggs. Photo: Peter Rae. Friday  28 March 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

Hot food: Green Goddess dressing

Green Goddess dressing

It has come and gone from fine-dining menus, returning recently to bring colour and life to salads, vegetables and meats.

Cook | Hot food | Tue Mar 25 03:00:00 EST 2014

Hot food: corn bread

Good Food. Hot Food. Jill Dupleix.
Corn Bread March 18th.
Photo: Edwina Pickes.
4th March 2014.

What is it? A buttery, golden bread made from cornmeal (stoneground corn) that's one of the more delicious staples of America's southern cuisine.

Cook | Hot food | Tue Mar 18 03:00:00 EST 2014

Hot food: Crumbed brains

Crumbed brains

Beloved by oldies, lambs' brains are now being discovered by a new generation of adventurous eaters.

Cook | Hot food | Tue Mar 11 03:00:00 EST 2014

Hot food: Nasturtiums

Nasturtium

Nasturtiums are a sprawling ground plant rich in nutrients with peppery, saucer-shaped leaves and bright, trumpet-shaped edible flowers.

Cook | Jill Dupleix | Tue Mar 04 03:00:00 EST 2014

Hot food: Creamed corn

Creamed corn

What is it? It's that sweet, creamy corn mush that comes in a can, right? Nope. These days, it's made from scratch using summer's sweet, fresh corn, stock and cream.

Cook | Hot food | Tue Feb 25 03:00:00 EST 2014

The 'slaw that makes salad hot

Horchata

Asian slaw adds freshness and crunch, plus a hot, sweet tang to complement meats.

Cook | Hot food | Tue Feb 18 03:00:00 EST 2014

Hot food: Zucchini flowers

Fried zuccchini flowers.

Zucchini flowers can be stuffed and steamed, deep-fried, baked or used in fritters and omelettes.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Hot Food: School prawns

Crisp-fried School Prawns.

Lightly floured and fried until crisp, school prawns can be eaten heads, tails and all.

Cook | Hot food | Tue Feb 04 03:00:00 EST 2014

Breakfast cous cous

Hot Food

Grains for breakfast can go beyond the usual porridge and muesli, to incorporate pearl barley, bulghur, cous cous or farro.

Cook | Hot food | Tue Jan 28 03:00:00 EST 2014

Hot food: Kangaroo burger

Jill Dupleix's kangaroo burger.

Why do 'roo burgers only pop up just before Australia Day, as if that's the only time we bother to eat anything native to Australia?

Cook | Jill Dupleix | Tue Jan 21 03:00:00 EST 2014

Hot food: Sea succulents

Succulents

Saltwater plants can add crunch and a natural salty tang.

Cook | Jill Dupleix | Tue Jan 14 03:00:00 EST 2014

How to make an ice-cream sandwich

Jill Dupleix's ice-cream sandwiches.

Use wafers, brioche, French toast or butternut snap biscuits, and make these little beauties at home.

Cook | Hot food | Tue Dec 17 03:00:00 EST 2013

Hot food: Scotch eggs

Scotch eggs

What are they? Eggs that have been boiled, encased in minced meat, crumbed and fried until crisp.

Cook | Hot food | Tue Dec 10 03:00:00 EST 2013

Do-it-yourself guacamole

Guacamole

Take a crush course in Mexican this summer and make your own zesty guacamole.

Cook | Hot food | Tue Dec 03 03:00:00 EST 2013

Hot food: Crab boil

Crab boil

What is it? It's a messy, hands-on meal of boiled crab, big in the US, especially the deep south.

Cook | Hot food | Tue Nov 26 03:00:00 EST 2013

Hot food: Pimientos del padron

Pimientos del Padron with chorizo.

They're sweet and mild - until a bit later in the season, when every one in 10 is surprisingly hot.

Cook | Hot food | Tue Nov 19 03:00:00 EST 2013

Better than mozzarella?

Burrata: Should be eaten within two days of being made.

A fresh Italian curd cheese similar to mozzarella, invented in the southern Italian region of Puglia and made from cow or buffalo milk.

Cook | Hot food | Tue Nov 12 03:00:00 EST 2013

The breakfast trifle

Breakfast Trifle

What is it? A quick and healthy breakfast in a glass, taking inspiration from the traditional English trifle but using various combinations of muesli or granola, yoghurt and fresh fruit instead.

Cook | Hot food | Tue Nov 05 03:00:00 EST 2013