Hot Stuff: Spring Recipes with a Side of Spice

Spice up your life with our new range of hot sauces – from classic jalapeño heat to truffle-infused and fruit-forward flavours.

Try just-landed hot sauces from Fancy Hanks, Apostle Hot Sauce and Truff.

Dial up the spice factor in everyday dishes with flavour-filled hot sauces from Fancy Hanks, Apostle Hot Sauce and Truff. Stir through pasta dishes, spike your salad dressings and even add a dash to cocktails.

Think you can handle the heat? Some of our favourite hot sauces take centre stage in these two vegetarian recipes – perfect for spring picnics.  

Buffalo Cauliflower served on Ecology Malta Dinner Plate with Bisonhome Condiment Bowls in Persimmon and Peony.

Buffalo cauliflower with hot sauce ranch dressing

A vegetarian – or vegan with a few easy substitutes – take on an American classic. This spicy buffalo cauliflower is the perfect addition to backyard barbecues and picnics in the park.

Prep time 20 mins, cook 45 mins

Serves 4 as a snack


½ cup (75g) plain flour

2 tsp smoked paprika

1 tsp garlic powder

½ cup (125ml) hot sauce, such as Fancy Hanks Cayenne and Watermelon Hot Sauce

1 head of cauliflower, cut into florets

100g melted butter

Juice of ½ lemon, plus extra wedges, to serve

Thinly sliced spring onion (optional), to serve

Hot sauce ranch dressing

1/3 cup high-quality mayonnaise

2 tbsp buttermilk

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp finely chopped chives

1 garlic clove, finely chopped


1. Preheat oven to 180°C and line a large baking tray with baking paper. Combine flour, spices and 1 tsp sea salt in a large bowl and make a well in the centre. Add half the hot sauce and 2 tbsp cold water, whisk until a smooth thick batter forms.

2. Add cauliflower, stir to coat evenly, then transfer to prepared tray, arranging in a single layer with some space in between the pieces –  shake off any excess batter. Bake for 25-30 minutes until golden, turning halfway through cooking.

3. Combine the melted butter, lemon and remaining hot sauce in a bowl, brush over cauliflower and roast for 10-15 minutes until browned and crisp.

4. Meanwhile, to make the ranch dressing, stir ingredients in a bowl to combine, season to taste. Serve with hot buffalo cauliflower, scattered with spring onion and with lime wedges for squeezing.

Make it vegan:

– Swap out the melted butter for olive oil

– Use vegan mayonnaise and non-dairy milk mixed with 1 tsp of lemon juice (instead of buttermilk) for the dressing


Cayenne and Watermelon Hot Sauce

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Condiment Bowl

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Malta Dinner Plate

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Summer Set

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Grilled corn served on Ecology Malta Side Plates and Bisonhome Large Oval Bowl and Condiment Bowl.

Grilled corn with hot sauce butter and lime

Add a kick to grilled corn by basting it with hot sauce infused butter. Serve with a generous squeeze of lime and freshly shaved parmesan for a next-level side.

Prep time 10 mins, cook 20 mins

Serves 4 as a snack or side


6 corn cobs

Olive oil, for drizzling

200g butter, diced

1/3 cup (80ml) hot sauce, or to taste

1 garlic clove, finely chopped

Juice of 1 lime, plus extra wedges, to serve

1 tbsp coarsely chopped coriander, plus extra sprigs, to serve

60g finely grated parmesan, to serve


1. Preheat a char grill to medium-high heat. Melt butter in a saucepan over low heat, add hot sauce, lime juice and garlic and season to taste.

2. If you have corn with the husks and silks attached, peel back the husks but leave them attached at the base, then strip off the silks. Tie the husks together to form a handy holder, then drizzle the corn with olive oil. Chargrill corn, turning occasionally and basting with hot sauce butter, for 15-20 minutes until tender and lightly charred (keep the husks clear of the chargrill or they may burn). Serve hot, drizzled with extra hot sauce butter, scattered with parmesan and coriander, with lime wedges  to squeeze over.


Jalapeño and Peach Hot Sauce

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Saint Peter Kiwifruit and Kawakawa Verde

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Variety Pack

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Saint Phillip Roast Capsicum and Chilli

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Styling & Recipe: Emma Knowles, Photography: Ben Dearnley