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.
Turn potatoes into a beautiful, bubbling gratin Dauphinoise. Balance cooking time and temperature for perfectly cooked potatoes with a scorchy, deliciously caramelised crust.
Cook | Jill Dupleix | Mon Jul 09 11:49:16 EST 2012
The devil is in the detail. Overbeat the eggs and the omelet will be heavy; add too much butter and it will wrinkle; use too thin a pan and it will scorch; cook too long and it will be rubbery.
Cook | Jill Dupleix | Mon Jul 09 11:49:19 EST 2012
Meat can be an accompaniment and not the main attraction; Chinese chilli bean sauce is wonderful to keep in the fridge; and Sichuan peppercorns are both fiery and numbing, a totally different taste...
Cook | Jill Dupleix | Mon Jul 09 10:25:11 EST 2012
Slow-cooked chicken pan-fries to a wonderful golden crispness.
Cook | Jill Dupleix | Wed Jun 13 10:46:45 EST 2012
Freshly minced thigh meat is the ideal carrier for the light, bright flavours of lemon zest, garlic and parmesan in these chicken patties.
Cook | Jill Dupleix | Wed Jun 13 10:43:36 EST 2012
Fregola is the time-poor cook's best friend; the couscous-like Sardinian semolina pearls cook in no more than 10 minutes.
Cook | Jill Dupleix | Wed May 23 10:23:00 EST 2012
Good sausages are the fastest way to have meatballs for dinner.
Cook | Jill Dupleix | Wed May 23 10:11:08 EST 2012
Any greens will do, but peas, beans and brussels sprouts are a great combo. The stunning wasabi-and-lime dressing is just a whisk away.
Cook | Jill Dupleix | Wed May 23 09:58:15 EST 2012
A rich baked frittata that brings four different vegetables to the table.
Cook | Jill Dupleix | Wed May 02 11:38:01 EST 2012
A fast roast vegetable dinner that's just as delicious and satisfying as a meaty one.
Cook | Jill Dupleix | Wed May 02 11:36:22 EST 2012
A hearty, head-spinning, soupy stew based on Tunisian leblebi.
Cook | Jill Dupleix | Wed May 02 11:35:05 EST 2012
For the ''you can never have too much chocolate'' crowd: chocolate-studded biscuits sandwiched with white chocolate mousse.
Cook | Jill Dupleix | Wed Apr 04 10:15:19 EST 2012
Slow, slow-cooked lamb becomes fork-tender over five hours. Serve with green beans or wilted silverbeet, tossed in olive oil.
Cook | Jill Dupleix | Wed Apr 04 10:12:40 EST 2012
The ultimate meatball sandwich, teamed with an instant beetroot relish that couldn't be easier (or more delicious).
Cook | Jill Dupleix | Wed Mar 14 10:37:53 EST 2012
Fresh tuna makes lovely light ''meatballs'' for kids and grown-ups, pepped up with lemon zest and parmesan and cooked in a rich tomato sauce.
Cook | Jill Dupleix | Wed Mar 14 10:33:56 EST 2012
Adding cooked rice to the meatball mixture makes the meat go further and lightens it.
Cook | Jill Dupleix | Wed Mar 14 10:30:17 EST 2012
A tropical salad showcasing spicy, sour and sweet flavours.
Cook | Jill Dupleix | Wed Feb 22 10:01:16 EST 2012
Dress barramundi with this lovely tropical salsa.
Cook | Jill Dupleix | Wed Feb 22 09:56:19 EST 2012
A celebration of the great Australian banana, combining creamy banana ice-cream with split bananas, macadamia nut toffee, toasted coconut and palm-sugar caramel.
Cook | Jill Dupleix | Wed Feb 22 09:54:05 EST 2012
The ultimate post-beach meal: a sizzling, barbecued, spicy beef burger topped with beetroot, tomato, lettuce, crumbed calamari rings and mayo.
Cook | Jill Dupleix | Mon Feb 13 09:37:01 EST 2012