Good Food - Jill Dupleix
One of Australia's best known food writers, Jill Dupleix is a long-time restaurant reviewer, reporter and recipe columnist for The Sydney Morning Herald and The Age. Jill was the food editor of The Times in London for six years, and is the author of 16 cookbooks.
Meet the new sticky toffee pudding - sticky sherry cake. Pedro Ximenez is a rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia.
Cook | Jill Dupleix | Tue Jul 29 13:33:05 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 probably dates back to the 10th or 11th century when the clean, low-alcohol beer produced in monasteries was a safer alternative to the local water supply.
Cook | Jill Dupleix | Tue Jul 22 09:45:42 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
Fish marinated in miso (fermented soy bean paste) and grilled or baked has been the signature dish of Japanese chef Nobu Matsuhisa since 1987.
Cook | Jill Dupleix | Tue Jul 15 13:29:38 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
Quinoa porridge is a high-protein, gluten-free and low-GI alternative to other breakfasts and is appearing on more and more cafe menus to accommodate those who want a wheat-free start to the day...
Cook | Jill Dupleix | Tue Jul 08 13:09:07 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
They're crisp, green, salty, taste freakily like salted potato crisps - and they're made from kale, a member of the cabbage family renowned for its high nutrients and celebrity status.
Cook | Jill Dupleix | Tue Jul 01 15:57:57 EST 2014
Simon Goh has always thought big. He built the Chinta Ria restaurant empire out of his love for the street food of his Malaysian childhood. Now, he's thinking small.
Eat Out | Jill Dupleix | Tue Jul 01 12:44:18 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
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 alarmingly good.
Cook | Jill Dupleix | Wed Jun 25 12:39:17 EST 2014
Chefs are loving rhubarb right now. When buying, look for crisp, upright stalks with a good vibrant colour and trim off any leaves.
Cook | Jill Dupleix | Wed Jun 18 10:24:00 EST 2014
Jerusalem artichokes the knobbly little tuber of a type of sunflower. They're easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps.
Cook | Jill Dupleix | Tue Jun 10 11:58:17 EST 2014
In Australia, young milk-fed goat is marketed as capretto, and more mature (weaned) goat as chevon. Goat meat is the most widely eaten meat in the world, and while Australia exports far more than it...
Cook | Jill Dupleix | Wed Jun 04 10:54:43 EST 2014
This spot no longer spits out smoke and ashes but French toast with caramelised banana and coconut yoghurt instead.
Eat Out | Jill Dupleix | Tue Jun 03 10:42:37 EST 2014
Prawn toast is a delicate prawn mousse with a crisp base that happily brings to mind a quality yum cha lunch.
Cook | Jill Dupleix | Wed May 28 13:27:31 EST 2014
While they're often considered a summer delicacy, oysters are actually at their best in autumn. They're also easier to handle once cooked, because the shells open in the heat meaning you don't have...
Cook | Jill Dupleix | Tue May 20 13:10:24 EST 2014
Caviar pearls are small pearls of gel that add punchy pops of flavour to your food. Baristas and bartenders are using caviar pearls to add texture and theatre to coffee and cocktails.
Cook | Jill Dupleix | Wed May 14 13:51:39 EST 2014
Why make this? Because it's a trillion zillion calories and you couldn't care less. What Americans call cream pie, a possible descendant of the simple pies made by the early Quakers and the Amish...
Cook | Jill Dupleix | Tue May 06 11:09:43 EST 2014