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.

Work lunches: 20 great ideas in a box

Green and grain salad.

Avoid the brown bag blues. Get creative by following these simple steps to lunchtime bliss.

Cook | Jill Dupleix | Tue Feb 04 03:00:00 EST 2014

DIY guacamole

Jill Dupleix's guacamole.

Hip Mexican restaurants now offer a guacamole service at your table, crushing the avocado in a traditional molcajete or mortar and mixing it with condiments just before you eat it.

Cook | Jill Dupleix | Tue Jan 28 13:47:23 EST 2014

Breakfast cous cous with berries and coconut

Hot Food

Grains for breakfast that go beyond the ordinary porridge or muesli; do a balanced mix of grains and fresh fruit, adding things such as pistachios, sunflower seeds, flaked almonds, yoghurt, dates and...

Cook | Jill Dupleix | Tue Jan 28 11:05:07 EST 2014

Breakfast grains

Sweet Cous cous.

What are they? Grains for breakfast that go beyond the usual porridge and muesli, to incorporate pearl barley, bulghur, cous cous or farro.

Food News | Jill Dupleix | Tue Jan 28 03:00:00 EST 2014

Beer-can chicken and barbecues a recipe for success this Australia Day

Grilled aged rib-eye with Bearnaise sauce.

It's time to answer one of the great mysteries of life. Are you ever allowed, under any circumstances, to put a can of beer inside a chicken and cook it on the barbecue?

Cook | Jill Dupleix | Sat Jan 25 03:00:00 EST 2014

Australia Day: Rules for a well-done barbecue

Sausage sizzle

Keep the meat simple, then use spices, relishes, chutneys and chilli sauces to intensify flavour without adding stodge. Think harissa, sambal, tahini. Yoghurt is brilliant as a marinade.

Cook | Jill Dupleix | Sat Jan 25 03:00:00 EST 2014

Crab boil

Crab boil

If you don't mind a mess, this savoury US tradition could be for you.

Cook | Jill Dupleix | Thu Jan 23 14:33:24 EST 2014

Chorizo Scotch eggs

Scotch eggs

Serve cut in half, with paprika mayonnaise, mustard or relish.

Cook | Jill Dupleix | Thu Jan 23 14:25:21 EST 2014

Kangaroo burger with beetroot relish

Kangaroo burgers

Kangaroo is a great natural resource, with better environmental credentials than cattle or sheep. The meat has about 2 per cent fat, is high in zinc and iron, and tastes clean, rich and not overly...

Cook | Jill Dupleix | Thu Jan 23 14:16:11 EST 2014

Hot food: Kangaroo burger

Jill Dupleix's kangaroo burger.

Why do 'roo burgers only pop up just before Australia Day, as if that's the only time we bother to eat anything native to Australia?

Cook | Jill Dupleix | Tue Jan 21 03:00:00 EST 2014

Double choc ice-cream sandwich

Smash chopped dark chocolate into chocolate ice-cream as here, sandwich vanilla ice-cream with whole-berry jam, or come up with your own combo.

Cook | Jill Dupleix | Fri Jan 17 11:42:07 EST 2014

Hot food: Sea succulents


Saltwater plants can add crunch and a natural salty tang.

Cook | Jill Dupleix | Tue Jan 14 03:00:00 EST 2014

The 12 recipes to master this summer

Protein Balls.

If you're not already making some of these dishes at home, it's time to get started.

Cook | Jill Dupleix | Tue Dec 31 14:15:27 EST 2013

Cobb salad

Cobb salad is bright, crunchy and fresh.

The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado,...

Cook | Jill Dupleix | Tue Dec 31 13:59:42 EST 2013

Sydney's best new places to eat and drink 2013

Cipro Pizza a Taglio in Alexandria.

Goodfood.com.au’s second annual awards for Sydney’s best new places to eat and drink.

Eat Out | Jill Dupleix and Terry Durack | Thu Dec 19 10:24:10 EST 2013


Clubhouse Cafe and Bar

There's not a lot of surf in Rosebery but that hasn't stopped new-wave cafe Clubhouse.

Eat Out | Jill Dupleix | Tue Dec 10 07:44:24 EST 2013

First look: Adelaide's Orana restaurant


Is this Australia's most Australian restaurant? Jill Dupleix and Terry Durack visit Jock Zonfrillo's new indigenous-inspired eatery.

Eat Out,Food Travel | Jill Dupleix and Terry Durack | Wed Dec 04 14:40:00 EST 2013

Pimientos del Padron with chorizo

Pimientos del Padron with chorizo.

These small green peppers are traditionally served as a tapa with a drink. They're sweet and mild - until a bit later in the season, when every one in 10 is amazingly, surprisingly hot, and eating...

Cook | Jill Dupleix | Tue Nov 19 11:41:02 EST 2013

Cafe Paramount Coffee Project

Sweet waffles

Surry Hills has added another coffee specialised cafe to its ranks, but this one feels somewhat special.

Eat Out | Jill Dupleix | Tue Nov 12 00:00:00 EST 2013

Breakfast trifle

Breakfast Trifle

Watermelon jelly makes this breakfast trifle even more trifley, but it's just as delicious with cubes of fresh watermelon instead if you want a much quicker option.

Cook | Jill Dupleix | Tue Nov 05 11:24:00 EST 2013