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.
Great pasta for just $12? Welcome to Pasta Emilia.
Eat Out | Jill Dupleix | Tue Apr 16 03:00:00 EST 2013
Two slices of bread with anything you want inside, jammed into a jaffle maker until hot, crisp and golden. It's the coolest (and daggiest) toasty around.
Cook | Jill Dupleix | Tue Apr 09 11:38:32 EST 2013
Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.
Cook | Jill Dupleix | Tue Apr 02 10:43:29 EST 2013
Add a touch of France and India to a range of dishes with this aromatic spice mix.
Cook | Jill Dupleix | Tue Apr 02 03:00:00 EST 2013
The milkshake - a childhood staple - is back, and it's better than ever.
Cook | Jill Dupleix | Fri Mar 29 13:59:37 EST 2013
Milkshakes are on the menu again thanks to the American diner food trend.
Food News | Jill Dupleix | Tue Mar 26 03:00:00 EST 2013
A deliberate lack of magazines, protein shakes, wi-fi and even tables ... But the thing is, it's a great bakery and a great coffee bar.
Eat Out | Jill Dupleix | Tue Mar 19 10:30:04 EST 2013
The unique flavour of this deep south delicacy is making its way Down Under.
Food News | Jill Dupleix | Tue Mar 19 03:00:00 EST 2013
Jill Dupleix's festival wrap: 10 Things to Digest from the Melbourne Food & Wine Festival 2013.
Food News | Jill Dupleix | Mon Mar 18 00:00:00 EST 2013
Samphire has a saltwater tang that teams perfectly with fish.
Cook | Jill Dupleix | Thu Mar 14 15:24:31 EST 2013
Yuzu is to Japanese cuisine what lime is to Thai. Yuzu can be used anywhere you would use lemon. A small, yellow-skinned citrus, it's loved for its tart, smack-in-the-mouth tang.
Cook | Jill Dupleix | Tue Mar 05 10:08:36 EST 2013
This citrus delight adds a Japanese twist to any number of dishes.
Cook | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013
What is it? What the lime is to Thai cuisine, the yuzu is to Japanese cooking. A small, yellow-skinned citrus, it's loved for its tart, smack-in-the-mouth tang.
Food News | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013
The latest batch of cafes look like small bars and act like indie coffee labs and artisan bakeries.
Eat Out | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013
This dish of eggs poached or baked in a spicy tomato sauce, popular across North Africa and the Middle East surprises every time with its rich, complex flavours.
Cook | Jill Dupleix | Tue Feb 19 11:56:33 EST 2013
A family-friendly menu and grown-up coffee make Excelsior Jones a neighbourhood favourite.
Eat Out | Jill Dupleix | Tue Feb 19 11:43:57 EST 2013
THERE'S a big cultural shift at the moment that is part generational and part global, spurred on by the very real need to fix the problems inherent in the food system.
Food News | Jill Dupleix | Sat Feb 16 03:00:00 EST 2013
It's hard to beat this classic ceviche recipe, but feel free to add chopped jalapeno chillies, baby cos leaves and corn chips for serving.
Cook | Jill Dupleix | Thu Feb 14 12:55:37 EST 2013
A dash of this black magic transforms soups and noodles.
Cook | Jill Dupleix | Tue Feb 05 23:59:41 EST 2013
A dash of black rice vinegar transforms oysters, soups and noodle dishes.
Cook | Jill Dupleix | Tue Feb 05 13:05:35 EST 2013