Good Food - Jill Dupleix

Jill Dupleix

Food writer

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.

Cafe West Juliett

Good Food Under $30. West Juliette Cafe - Marrickville. Wednesday 1st May 2013. Photograph by James Brickwood. SMH GOOD FOOD 130508

The difference between a disaster and a triumph is invariably one of construction.

Eat Out | Jill Dupleix | Tue May 14 11:06:14 EST 2013

Arancini with mozzarella and ragu

Arancini with ragu.

These fried risotto balls stuffed with a little extra something are loved by young and old, are easy to make and are a good way to use leftovers. Make more risotto than you need.

Cook | Jill Dupleix | Tue May 14 10:37:31 EST 2013

Greek meatballs with tomato sauce

Greek meatballs.

Make them ahead; fry, grill, bake or steam them; cover them with sauce; stuff them into rolls and sandwiches; or toss them through pasta.

Cook | Jill Dupleix | Tue May 07 10:06:07 EST 2013

Beef with kimchi

Beef with kimchi.

Kimchi can be used as an ingredient as well as a relish, adding punchy flavour and a chilli kick to a simple beef stir-fry.

Cook | Jill Dupleix | Tue Apr 30 15:18:47 EST 2013

Caramel popcorn

Caramel popcorn

Serve as a sweet snack, or use as a garnish on cake, dessert, meringue, ice-cream and chocolate mousse.

Cook | Jill Dupleix | Thu Apr 25 15:51:59 EST 2013

Hot food: caramel popcorn

Caramel popcorn

At home or as part of a favourite dessert, this snack is popping up everywhere.

Cook | Jill Dupleix | Tue Apr 23 03:00:00 EST 2013

Swapping supermarkets for soil

Jill Dupleix

Like all good ideas, crowd-farming has led to many more good ideas, writes Jill Dupleix.

Food News | Jill Dupleix | Fri Apr 19 10:42:10 EST 2013

Hibiscus flower champagne jelly

Hibiscus flower jelly with cream.

You can either set a hibiscus flower in the jelly or serve one on top, or both.

Cook | Jill Dupleix | Wed Apr 17 15:25:25 EST 2013

Pasta Emilia

Pasta Emilia, Surry Hills, Sydney. The strozzapreti with ragu. Under $30. GOOD FOOD photo: Marco Del Grande on 5th. April, 2013

Great pasta for just $12? Welcome to Pasta Emilia.

Eat Out | Jill Dupleix | Tue Apr 16 13:37:15 EST 2013

An Italian love affair

Strozzapreti with ragu at Pasta Emilia.

Great pasta for just $12? Welcome to Pasta Emilia.

Eat Out | Jill Dupleix | Tue Apr 16 03:00:00 EST 2013

Reuben jaffle

The Reuben Jaffle.

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

Roast cauliflower with vadouvan

Good Food. Hot food. Jill Dupleix
April 2 Vadouvan spice mix. 
Photo Edwina Pickles. 14th March 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

Hot food: Vadouvan

Vadouvan spice mix.

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

Double chocolate and peanut butter shake

Drink up: Double chocolate and peanut butter shake.

The milkshake - a childhood staple - is back, and it's better than ever.

Cook | Jill Dupleix | Fri Mar 29 13:59:37 EST 2013

Hot food: Shakes

Drink up: Double chocolate and peanut butter shake.

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


Brickfields Cafe and Bakery.

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

Hot food: Fried green tomatoes

Fried green tomatoes burger.

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

What I learnt at the Melbourne Food & Wine Festival

A pig, yesterday.

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

Smoked trout with samphire and soft-boiled egg

Smoke trout and samphire.

Samphire has a saltwater tang that teams perfectly with fish.

Cook | Jill Dupleix | Thu Mar 14 15:24:31 EST 2013

Grilled prawns with yuzu dressing

Grilled prawns with yuzu.

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