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.
The French use peppery, iron-rich watercress soup as an occasional weekend detox. It's packed with vitamins and minerals. Serve it as soon as you've made it.
Cook | Jill Dupleix | Fri Nov 23 07:42:35 EST 2012
The stuffing is inspired by Chinese dumplings and the relish combines cranberry sauce with lime juice and chilli — ideal if serving at room temperature outside.
Cook | Jill Dupleix | Fri Nov 23 07:18:24 EST 2012
A frittatina is a small individual frittata. This one is made with warrigal greens or Tetragonia tetragonioides.
Cook | Jill Dupleix | Tue Nov 20 10:45:48 EST 2012
Cook eggs at a very precise temperture to achieve a high-impact result.
Cook | Jill Dupleix | Thu Nov 15 15:22:36 EST 2012
There's always room for a glamorous little twist to keep things interesting, and to make festive entertaining more relaxed and enjoyable.
Cook | Jill Dupleix | Tue Nov 13 11:18:46 EST 2012
An intense, pungent, garlicky relish that's great with seafood.
Cook | Jill Dupleix | Wed Nov 07 14:06:58 EST 2012
Sweet and smoky onions.
Cook | Jill Dupleix | Wed Nov 07 13:51:10 EST 2012
A dessert that has South Americans weeping for home.
Cook | Jill Dupleix | Wed Nov 07 13:39:29 EST 2012
Play with textures in this fun first course.
Cook | Jill Dupleix | Wed Nov 07 12:02:43 EST 2012
The tools you need to produce our favourite modern classics.
Cook | Jill Dupleix | Tue Oct 23 03:00:00 EST 2012
Recreate this popular restaurant dish at home.
Cook | Jill Dupleix | Wed Oct 03 11:15:38 EST 2012
Fresh prawns and ocean trout team with creamy cubes of silken tofu and loads of crunchy, sweet, pickled vegetables.
Cook | Jill Dupleix | Wed Sep 12 11:05:13 EST 2012
Mushrooms, fresh and dried, and eggplant are perfect partners with tofu for a meat-free meal with gentle flavours that's still satisfying.
Cook | Jill Dupleix | Wed Sep 12 10:52:23 EST 2012
This recipe can play out any number of ways - drown steamed tofu in your favourite Asian sauce, throw some chilli and pickles at it, and you're done.
Cook | Jill Dupleix | Wed Sep 12 10:40:53 EST 2012
Simple, filling and so delicious, this is a fast version of a popular breakfast or lunch in Honduras.
Cook | Jill Dupleix | Wed Aug 22 09:54:41 EST 2012
Look for squirt bottles of French's yellow mustard to get that streetwise squiggle of vinegary hot mustard on the sizzling sausages.
Cook | Jill Dupleix | Wed Aug 22 09:53:50 EST 2012
These crisp spring rolls are best rolled small and tight rather than large and loose. Add 100 grams of fresh prawn or crab meat if you're feeling fancy, and serve with lime or lemon wedges.
Cook | Jill Dupleix | Wed Aug 22 09:53:12 EST 2012
All the hearty goodness of home-made granola, in a biscuit. Take them from the oven while still soft, and as they cool they will harden into crunchy-edged biscuits with slightly fudgy centres.
Cook | Jill Dupleix | Wed Aug 01 10:53:01 EST 2012
These crisp and crunchy Tuscan biscuits are just the thing to dip into a pretty little glass of sweet dessert wine.
Cook | Jill Dupleix | Wed Aug 01 10:46:13 EST 2012
Not to be confused with their chic Parisian cousins, macarons, these chewy, soft-hearted macaroons are perfect with coffee, poached fruits or chocolate mousse. They are also gluten-free.
Cook | Jill Dupleix | Wed Aug 01 10:38:26 EST 2012