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.

The 10 recipes everyone should master

10 essential recipes.

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

Salt and pepper squid

SALT AND PEPPER SQUID. Jill Dupleix TEN RECIPES YOU SHOULD MASTER feature for Epicure and Good Living. Photographed by Marina Oliphant. Food styling and preparation by Caroline Velik. Photographed Saturday 23rd & Sunday 24th June, 2012. The Age Newspaper and The Sydney Morning Herald.

Dipping the squid in egg white creates extra crispiness.

Cook | Jill Dupleix | Mon Jul 09 17:29:28 EST 2012

Molten chocolate pudding

Molten chocolate pudding.

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

Risotto

RISOTTO. Jill Dupleix TEN RECIPES YOU SHOULD MASTER

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

Osso buco

OSSOBUCO. Jill Dupleix.

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

Tarte tatin

TARTE TATIN. Jill Dupleix TEN RECIPES YOU SHOULD MASTER feature for Epicure and Good Living. Photographed by Marina Oliphant. Food styling and preparation by Caroline Velik. Photographed Saturday 23rd & Sunday 24th June, 2012. The Age Newspaper and The Sydney Morning Herald.

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 chicken

thumb---roast-chicken

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 classic omelet

thumb--omlette

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

Minestrone soup

Minestrone soup.

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

Creamy potato gratin

thumb--gratin

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

Ma po beancurd

Ma po beancurd.

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

Confit chicken wings with cauliflower, sultanas and pine nuts

Confit chicken wings with cauliflower, sultanas and pinenuts.

Slow-cooked chicken pan-fries to a wonderful golden crispness.

Cook | Jill Dupleix | Wed Jun 13 10:46:45 EST 2012

Chicken polpette with spinach and fetta yoghurt

Chicken polpette with spinach and feta yoghurt. Jill Dupleix CHICKEN TONIGHT recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik: plates from Minimax, MUST CREDIT. Photographed May 25, 2012. The Age Newspaper and The Sydney Morning Herald.

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

Pan-fried chicken with fregola

Pan fried chicken with fregola. Jill Dupliex FAST FOOD recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Props this image stylist's own. Photographed May 9, 2012. The Age Newspaper and The Sydney Morning Herald.

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

Sausages with soft polenta and mozzarella

Sausage with polenta and mozzarella. Jill Dupliex FAST FOOD recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. napery, bowls and glasses from Manon bis, MUST CREDIT. Photographed May 9, 2012. The Age Newspaper and The Sydney Morning Herald.

Good sausages are the fastest way to have meatballs for dinner.

Cook | Jill Dupleix | Wed May 23 10:11:08 EST 2012

Hot-smoked salmon with peas and a poached egg

Hot smoked salmon, peas and a poached egg. Jill Dupliex FAST FOOD recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Fabric and napery from Manon bis, MUST CREDIT. Photographed May 9, 2012. The Age Newspaper and The Sydney Morning Herald.

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

Sweet potato frittata with roasted mushrooms

Sweet potato frittata with pan-roasted mushrooms. Jill Dupleix BREAKFAST recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Wooden board and napery from Manon bis. MUST CREDIT. Photographed March 22, 2012. The Age Newspaper and The Sydney Morning Herald.

A rich baked frittata that brings four different vegetables to the table.

Cook | Jill Dupleix | Wed May 02 11:38:01 EST 2012

Warm roast veggie salad with lemony lentils

Warm roast veggie salad with lemony lentils. Jill Dupleix BREAKFAST recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Bowl from Essential Ingredient, fabric from Manon bis. MUST CREDIT. Photographed March 22, 2012. The Age Newspaper and The Sydney Morning Herald.

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

Tunisian breakfast soup with greens

Tunisian breakfast soup with greens. Jill Dupleix BREAKFAST recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik. Mud bowl from Essential Ingredient, salt bowl from Safari Living, napery from Manon bis. MUST CREDIT. Photographed March 22, 2012. The Age Newspaper and The Sydney Morning Herald.

A hearty, head-spinning, soupy stew based on Tunisian leblebi.

Cook | Jill Dupleix | Wed May 02 11:35:05 EST 2012

Chocolate-chip cookie sandwich

Chocolate-chip cookie sandwich.

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