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.
In Australia, young milk-fed goat is marketed as capretto, and more mature (weaned) goat as chevon. Goat meat is the most widely eaten meat in the world, and while Australia exports far more than it...
Cook | Jill Dupleix | Wed Jun 04 10:54:43 EST 2014
This spot no longer spits out smoke and ashes but French toast with caramelised banana and coconut yoghurt instead.
Eat Out | Jill Dupleix | Tue Jun 03 10:42:37 EST 2014
Prawn toast is a delicate prawn mousse with a crisp base that happily brings to mind a quality yum cha lunch.
Cook | Jill Dupleix | Wed May 28 13:27:31 EST 2014
While they're often considered a summer delicacy, oysters are actually at their best in autumn. They're also easier to handle once cooked, because the shells open in the heat meaning you don't have...
Cook | Jill Dupleix | Tue May 20 13:10:24 EST 2014
Caviar pearls are small pearls of gel that add punchy pops of flavour to your food. Baristas and bartenders are using caviar pearls to add texture and theatre to coffee and cocktails.
Cook | Jill Dupleix | Wed May 14 13:51:39 EST 2014
Why make this? Because it's a trillion zillion calories and you couldn't care less. What Americans call cream pie, a possible descendant of the simple pies made by the early Quakers and the Amish...
Cook | Jill Dupleix | Tue May 06 11:09:43 EST 2014
Crisp, shaved fennel tossed with sliced or segmented oranges in a gutsy, citrussy vinaigrette has been a popular salad in Italy since ancient Rome, and remains a definitive winter salad with ith...
Cook | Jill Dupleix | Mon May 05 10:54:53 EST 2014
The site of an old mixed-business is now an Israeli marketplace-inspired corner store that's a true slashie: a cafe/bakery/deli.
Eat Out | Jill Dupleix | Tue Apr 29 10:48:25 EST 2014
What is it? Crisp, shaved fennel tossed with sliced or segmented oranges in a gutsy, citrussy vinaigrette has been a popular salad in Italy since ancient Rome, and long a staple of our Italian...
Cook | Jill Dupleix | Tue Apr 29 03:00:00 EST 2014
Pangrattato is Italian for breadcrumbs - crunchy, toasty crumbs that make a brilliant topping for vegetables, salads, pasta and brunchy weekend egg dishes.
Cook | Jill Dupleix | Tue Apr 22 09:07:09 EST 2014
What is it? It's Italian for breadcrumbs - crunchy, toasty crumbs that make a brilliant topping for vegetables, salads, pasta and brunchy weekend egg dishes.
Cook | Jill Dupleix | Tue Apr 22 03:00:00 EST 2014
Guess who's coming to dinner? Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.
Cook | Jill Dupleix | Wed Apr 16 15:14:07 EST 2014
Get more "you" in your muesli and get exactly what you want in your breakfast bowl. The ingredients for DIY muesli can be found at many online stores (see links at bottom of recipe) or head to a...
Cook | Jill Dupleix | Tue Apr 15 11:46:11 EST 2014
Everything is bespoke these days. Now you can create your own breakfast and have it delivered.
Cook | Jill Dupleix | Tue Apr 15 03:00:00 EST 2014
Stuffed eggs have been around since ancient Rome. Devilled eggs became popular party food in the southern and midwestern states of the United States.
Cook | Jill Dupleix | Tue Apr 08 13:52:43 EST 2014
Empanadas are great with a beer, for brunch, for parties and to take on picnics. Make or buy the pastry, cook the filling, fold and seal, then bake in the oven or deep-fry.
Cook | Jill Dupleix | Tue Apr 01 09:42:23 EST 2014
Crisp and golden Spanish and Latin American pastries stuffed with meat, fish or vegetables, empanadas are the rightful new stars of our tapas bars and Latin-American diners.
Cook | Jill Dupleix | Tue Apr 01 03:00:00 EST 2014
This classic, green and creamy sauce is making a comeback - probably because it's a truly lovely and versatile sauce that's easy to make, lasts for days and is good with eggs, beans, smoked salmon,...
Cook | Jill Dupleix | Tue Mar 25 14:24:04 EST 2014
It's pronounced "Vee-chor-kov-ski", something best done in a voice as deep as the lovely Natasha's in ye olde Rocky & Bullwinkle cartoons.
Eat Out | Jill Dupleix | Tue Mar 25 11:28:03 EST 2014
Beloved by oldies who grew up with mum's crumbed brains and bacon, these are now being discovered by a new generation of adventurous eaters.
Cook | Jill Dupleix | Wed Mar 19 13:01:18 EST 2014