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.
Master the techniques at the heart of these dishes and a rewarding cooking life will be yours.
Cook | Jill Dupleix | Tue Jul 10 03:00:00 EST 2012
Dipping the squid in egg white creates extra crispiness.
Cook | Jill Dupleix | Mon Jul 09 17:29:28 EST 2012
Chocolate forms into a fragile pudding with a molten heart of rich chocolate lava.
Cook | Jill Dupleix | Mon Jul 09 17:29:17 EST 2012
Good risotto is all about the timing, ladling stock gradually and stirring calmly and serenely.
Cook | Jill Dupleix | Mon Jul 09 17:29:20 EST 2012
The meat becomes tender through slow-cooking set off by the tangy freshness of gremolata.
Cook | Jill Dupleix | Mon Jul 09 17:29:13 EST 2012
Butter, apples and sugar turn into one of the finest desserts in the world.
Cook | Jill Dupleix | Mon Jul 09 16:55:03 EST 2012
A great roast starts with the bird, so buy the best you can; trussing the legs gives a good shape; garlic, herbs and butter add flavour; roast the vegetables at the same time.
Cook | Jill Dupleix | Mon Jul 09 11:49:22 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
Vegetables are the foundation of all good dishes; slow cooking creates depth of flavour; correct seasoning is crucial to satisfying eating; and the best of all minestrone variations is alla Genovese,...
Cook | Jill Dupleix | Mon Jul 09 11:49:27 EST 2012
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
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