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: Beer-steaming

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

Hot food: Miso cod

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

Hot food: Quinoa porridge

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

Hot food: Kale chips

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

Hot food: Maple bacon

Hot Food.
Maple Bacon.

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

Hot Food: Rhubarb rice pudding recipe

Rhubarb

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

Hot food: Jerusalem artichoke

Honey-roasted Jerusalem artichokes.

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

Hot food: goat

Goat ragu

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

Prawn toasts: a new spin on the yum cha classic

Prawn toasts with a twist.

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

Hot food: Hot oysters

Oysters

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

Hot food: Faux roe

Pearls

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

Hot food: sweet American cream pie

Peanut butter cream pie.

What Americans call cream pie is both amazingly delicious and borderline gross.

Cook | Hot food | Tue May 06 03:00:00 EST 2014

Hot food: Fennel and orange salad

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

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