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.

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

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

Ten of Sydney's hottest new cafes

Good Food. Cafes in Sydney. Coffee Issue.
Me & Art. 62 Mary Street, Surry Hills.
Photo: Edwina Pickles. 26th Feb 2013.

The latest batch of cafes look like small bars and act like indie coffee labs and artisan bakeries.

Eat Out | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013

Hot food: Yuzu

Grilled prawns with yuzu dressing.

This citrus delight adds a Japanese twist to any number of dishes.

Cook | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013

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