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.
What is it? Originally the ploughman's was promoted as a quick, easy pub meal in the late 1950s as part of a campaign to get Britons to eat more cheese.
Cook | Jill Dupleix | Tue Oct 08 03:00:00 EST 2013
The Sydney Morning Herald Growers' Market at Pyrmont Bay Park turns 15 this month.
Food News | Jill Dupleix | Tue Oct 01 03:00:00 EST 2013
What are they? The ribs from the lamb breast, surprisingly meaty and lasciviously fatty.
Cook | Jill Dupleix | Tue Oct 01 03:00:00 EST 2013
Serve with a leafy green salad, coleslaw, mash or just a cold beer.
Cook | Jill Dupleix | Tue Oct 01 00:00:00 EST 2013
Use this as your base recipe and juggle accordingly - you might prefer avocado to banana, orange to apple - to suit your own taste.
Cook | Jill Dupleix | Fri Sep 27 10:31:44 EST 2013
Jill Dupleix has a lean and mean green smoothie recipe for those inclined.n
Cook | Jill Dupleix | Tue Sep 24 03:00:00 EST 2013
This multitasking cafe is a one-stop noodle shop, bakery and pie shop.
Eat Out | Jill Dupleix | Tue Sep 17 08:07:32 EST 2013
Use a really good vanilla-bean ice-cream - I prefer gelato - or play with different flavours (hazelnut, almond, coffee, or chocolate) and different liqueurs, from Nocello and Sambuca to aged dark rum.
Cook | Jill Dupleix | Tue Sep 17 00:00:00 EST 2013
Desiree potatoes work well, but avoid any potatoes with a green tinge. Use the cooked potato flesh for mash, chowder or gnocchi.
Cook | Jill Dupleix | Tue Sep 10 00:00:00 EST 2013
Al cartoccio is the Italian term for baking food enclosed in paper or foil (the French term is en papillote).
Cook | Jill Dupleix | Thu Sep 05 10:19:56 EST 2013
Delightful little parcels come packed with irresistible aromas.
Cook | Jill Dupleix | Tue Sep 03 03:00:00 EST 2013
These fragrant choc chip cantuccini harden as they cool, becoming very crisp.
Cook | Jill Dupleix | Tue Aug 27 16:04:20 EST 2013
Black garlic is fresh garlic that has been aged and fermented until the white cloves turn a glossy jet black. It's popular with chefs for its instant umami richness.
Cook | Jill Dupleix | Wed Aug 21 14:42:57 EST 2013
Sydney might think it has the dope on all things sunny, blonde and blue-eyed but we ain't got nothing on the Swedes.
Eat Out | Jill Dupleix | Tue Aug 20 17:51:09 EST 2013
The fermented cloves add caramelised sweetness and depth to savoury dishes.
Cook | Jill Dupleix | Tue Aug 20 03:00:00 EST 2013
Serve with drinks before dinner - or just slather nduja on grilled sourdough and top with a couple of fried eggs for a great weekend breakfast.
Cook | Jill Dupleix | Wed Aug 14 11:04:22 EST 2013
Make your own aioli, or use a good store-bought version.
Cook | Jill Dupleix | Wed Aug 07 12:28:12 EST 2013
What's not to love? Your favourite flavours crumbled and then deep-fried.
Cook | Jill Dupleix | Tue Aug 06 13:29:19 EST 2013
With spice aromas and a warm heart, there's much to love about this wintry tipple.
Cook | Jill Dupleix | Wed Jul 24 10:58:40 EST 2013
It has been the classic warming drink since the days of ancient Rome; alight with spices and fragrant with winter fruits.
Cook | Jill Dupleix | Tue Jul 23 03:00:00 EST 2013