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.

Yuzu

Grilled prawns with yuzu.

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

Shakshuka (baked eggs)

Shakshuka surprises every time with its rich complex flavours.

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

Excelsior Jones

Pork hock with poached egg at Excelsior Jones in Ashfield, Sydney.

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

Changing the way we source food

food transportation

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

Ceviche with coconut and lime

Ceviche with coconut.

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

Hot food: Black rice vinegar

Dumplings with vinegar.

A dash of this black magic transforms soups and noodles.

Cook | Jill Dupleix | Tue Feb 05 23:59:41 EST 2013

Steamed wontons with black rice vinegar

Dumplings with black rice vinegar.

A dash of black rice vinegar transforms oysters, soups and noodle dishes.

Cook | Jill Dupleix | Tue Feb 05 13:05:35 EST 2013

Super slurpers - a bowl that holds your ramen and your iPhone

The AntiLoneliness Ramen Bowl from MisoSoupDesign.

No longer do you need to juggle chopsticks, spoon and mobile life-support system at once.

Food News | Jill Dupleix | Mon Feb 04 00:00:00 EST 2013

Oysters with cucumber and finger limes

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Oysters with cucumber and finger limes

Cook | Jill Dupleix | Thu Jan 31 16:18:45 EST 2013

Jill Dupleix: 20 ideas in a box

Japanese chicken wings on sushi rice

The main rule is that if you wouldn't eat it on a plate, don't put it in a lunch box.

Cook | Jill Dupleix | Wed Jan 30 11:23:49 EST 2013

Lamb skewers with green tahini

Jill Dupleix.

Capturing the thrill of the grill has never been so easy.

Cook | Jill Dupleix | Thu Jan 24 10:46:50 EST 2013

Home Cafe

Good Food. Cafe review at Home in Chinatown, cr Liverpool St and Dixon Lane. Thai upstairs. Chicken Pad Thai and  Stir fried crispy pork belly with Pik Khing sauce. Photo: Edwina Pickles. 14th Jan 2003.

This cafe looks like it was dropped in from the set of Surry Hills, the Food 'Burb.

Eat Out | Jill Dupleix | Wed Jan 23 10:44:36 EST 2013

Hot food: Smart skewers

Smart skewers Hot Food.

Capturing the thrill of the grill has never been so easy or lip-smackingly good.

Cook | Jill Dupleix | Tue Jan 22 03:00:00 EST 2013

Something for everyone

Good Food. Cafe review at Home in Chinatown, cr Liverpool St and Dixon Lane. Thai upstairs. Photo: Edwina Pickles. 14th Jan 2003.

This cafe looks like it was dropped in from the set of Surry Hills, the Food 'Burb.

Eat Out | Jill Dupleix | Mon Jan 21 16:27:40 EST 2013

Grilled corn with chipotle mayo

Good Food. Hot Food Column. Jill Dupleix. Jan 22, 2013. Corn with Chipotle Mayo. Photo: Edwina Pickles. 19th Dec 2012.

A smokey, spicy chilli sauce that delivers an eye-opening flavour hit.

Cook | Jill Dupleix | Tue Jan 15 12:36:04 EST 2013

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

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