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.
Crunchy like poppy seeds when dry, and slippery like sago when they have absorbed up to 10 times their volume in liquid, chia seeds are gluten-free power bombs of protein, omega-3 fatty acids and...
Cook | Jill Dupleix | Tue Oct 28 11:04:22 EST 2014
This cafe offers eggy, porky breakfasts and grainy tarty lunches, complete with boats sailing past the windows - on their trailers, that is.
Eat Out | Jill Dupleix | Tue Oct 28 08:36:37 EST 2014
These little power bombs of protein have been hailed as a superfood, and are versatile enough to be used at breakfast or in desserts.
Cook | Jill Dupleix | Tue Oct 28 00:00:00 EST 2014
Spicy chickpeas are the new crisp and crunchy snack of choice, leaving olives and nuts in the shade.
Cook | Jill Dupleix | Tue Oct 21 10:49:52 EST 2014
Whether pan-fried, deep-fried or oven-roasted, spicy chickpeas are the new snack of choice.
Cook | Jill Dupleix | Tue Oct 21 00:00:00 EST 2014
This is a great (and tasty) way to reduce food waste. Don't throw those carrot tops away next time you buy or pick a bunch.
Cook | Jill Dupleix | Tue Oct 14 10:57:48 EST 2014
Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts).
Cook | Jill Dupleix | Tue Oct 14 09:13:35 EST 2014
Tips to reduce your food waste.
Food News | Jill Dupleix | Mon Oct 13 17:20:37 EST 2014
This recipe is a great way of using up tomatoes that are a little past their prime and is a great base for many types of dishes including pasta, beans, fish and chicken.
Cook | Jill Dupleix | Mon Oct 13 14:05:50 EST 2014
Australians throw away $8 billion dollars worth of food a year. Here's how to save money and the environment.
Food News | Richard Cornish and Jill Dupleix | Mon Oct 13 00:00:00 EST 2014
Chefs are embracing this top-value, flavour-packed ''forgotten cut''. Here's how you can too.
Cook | Jill Dupleix | Tue Oct 07 11:54:14 EST 2014
It was a day of talks about connecting - people to place, people to food, people to people - designed to be an intimate gathering of ethically minded chefs and like-mindeds to...
Food News | Jill Dupleix | Mon Oct 06 13:26:49 EST 2014
Energy bars, granola bars, breakfast bars, protein slices, oat bars, nutrition bars, sports bars, muesli slices...
Cook | Jill Dupleix | Tue Sep 30 14:29:02 EST 2014
The real secret to that golden crispness is Japanese panko, super-crisp bread that is flaked, rather than crumbed, available from Japanese stores and bigger supermarkets.
Cook | Jill Dupleix | Tue Sep 23 12:02:08 EST 2014
David Tsirekas serves up simple and affordable Greek eats at this bustling Kingsgrove taverna.
Eat Out | Jill Dupleix | Tue Sep 23 08:21:54 EST 2014
This is the new babe on the tables of people who have enough milk, cream and mayo in their lives. Salted and spiced, it's used as you would hummus, aioli or tahini - as a dip, spread on grilled...
Cook | Jill Dupleix | Tue Sep 16 13:07:38 EST 2014
The humble beet is the latest recipient of the salt-baked craze. The ruby-red baubles that emerge from this cooking process are the most intensely fruity, earthy beetroot ever.
Cook | Jill Dupleix | Tue Sep 09 08:52:08 EST 2014
Apple cider vinegar makes this crisp, crunchy and creamy salad a refreshing sidekick to a simple grill.
Cook | Jill Dupleix | Mon Sep 01 14:06:43 EST 2014
Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''), China has its...
Cook | Jill Dupleix | Wed Aug 27 08:37:35 EST 2014
What is it? Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''),...
Cook | Jill Dupleix | Tue Aug 26 03:00:00 EST 2014