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.

Adelaide Oval's famous plum chicken

Plum chicken.

Crumbed, fried chicken with a plum dipping sauce is a legend in its own lunchtime in Australian Test cricket circles.

Cook | Jill Dupleix | Tue Jan 08 09:01:01 EST 2013

Iceberg wedges with blue cheese and buttermilk dressing

Iceberg wedges with blue cheese and buttermilk dressing.

A rich, creamy dressing made from buttermilk, the whey left after churning cream into butter. Imagine Caesar salad dressing, only better.

Cook | Jill Dupleix | Fri Dec 21 12:16:39 EST 2012

You say hot turkey, I say cool quinoa

Christmas pudding.

Terry Durack likes his Christmas tucker hot and heavy, Jill Dupleix's for seafood and salad. What about you?

Cook | Terry Durack and Jill Dupleix | Fri Dec 21 11:44:40 EST 2012

Fresh approach takes guilt out of Christmas dinner

Sat News. Real Food pop-up shop on Oxford st, sourcing only locally produced food from small growers and producers.  Shop owners Kate Walsh and Matt Branagan with one of the producers (red hair) Vicky Brown from Urban Beehives.  Photo: Edwina Pickles. 19th Dec 2012.

Australians are rethinking Christmas in an effort to make it less complicated, less expensive, and less guilt-inducing.

Cook | Jill Dupleix | Fri Dec 21 03:00:00 EST 2012

And the winner is . . .

Steam pork bun from the restaurant Momofuku Seiobo.

Welcome to Good Food's alternative food industry awards.

Food News | Anthony Dennis, Terry Durack, Jill Dupleix, Scott Bolles, Joanna Savill | Tue Dec 18 03:00:00 EST 2012

Buttermilk dressing

Iceberg wedges with blue cheese and buttermilk dressing.

Imagine Caesar salad dressing, only better.

Cook | Jill Dupleix | Tue Dec 18 03:00:00 EST 2012

Sydney's best new places to eat and drink 2012

Dumplings from Mr Wong.

We've asked the Good Food team of experts to put down their knives, forks and chopsticks and to step away from their martini glasses and café lattes for a moment in order to nominate their besties...

Eat Out | Jill Dupleix | Thu Dec 13 17:45:30 EST 2012

Left Bower

Left Bower Cafe.

Left Bower cafe in Sutherland is a sight to behold.

Eat Out | Jill Dupleix | Tue Dec 11 17:12:25 EST 2012

Fennel pollen

Fennel pollen ice-cream with pineapple.

Add sparkle to desserts and give other dishes a flavour hit with 'magic fairy dust'.

Cook | Jill Dupleix | Tue Dec 11 07:56:19 EST 2012

Hot food: fennel pollen

Fennel pollen ice-cream with pineapple.

This 'magic fairy dust' packs a flavoursome punch.

Food News | Jill Dupleix | Tue Dec 11 03:00:00 EST 2012

Caravan of courage

Left Bower Cafe in Sutherland, Sydney.

Left Bower cafe in Sutherland is a sight to behold.

Eat Out | Jill Dupleix | Tue Dec 11 03:00:00 EST 2012

Flavour saviour: Gelato reels in the taste makers

gelato messina - poached figs in marsala

With flavours ranging from Chinese cough syrup to vegemite, chefs are proving there is nothing vanilla about ice cream.

Eat Out | Jill Dupleix | Tue Dec 04 13:28:10 EST 2012

Parsley or basil oil

Hot food: herb oil.

Add a festive twist of green deliciousness to your savoury dishes.

Cook | Jill Dupleix | Tue Dec 04 07:26:28 EST 2012

Shredded beef, family style

Shredded beef, family style. Jill Dupleix Spicy recipes for Epicure and Good Living. Photographedx by Marina Oliphant. Food preparation and styling by Caroline Velik.

A simple stir-fry with typically hot, spicy, peppery Sichuan flavours. Serve with steamed rice or noodles.

Cook | Jill Dupleix | Fri Nov 23 08:26:47 EST 2012

Brilliant watercress soup

Brilliant watercress soup

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

Roast turkey roll with Chinese pork and prawn stuffing

Roast turkey roll with Chinese pork and prawn stuffing.

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

Frittatina with warrigal greens

Warrigal greens frittatini.

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

Slow-cooked egg and jamon on toast

63 degree egg.

Cook eggs at a very precise temperture to achieve a high-impact result.

Cook | Jill Dupleix | Thu Nov 15 15:22:36 EST 2012

In with a whole new Noel

Jill Dupleix's Christmas with a difference.

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

XO chilli sauce

Pippies with XO chilli sauce.

An intense, pungent, garlicky relish that's great with seafood.

Cook | Jill Dupleix | Wed Nov 07 14:06:58 EST 2012