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.

Cashew cream (sweet or savoury)

Cashew nut cream.

This is the new babe on the tables of people who have enough milk, cream and mayo in their lives. Salted and spiced, it's used as you would hummus, aioli or tahini - as a dip, spread on grilled...

Cook | Jill Dupleix | Tue Sep 16 13:07:38 EST 2014

Salt-baked beets

Beetroot

The humble beet is the latest recipient of the salt-baked craze. The ruby-red baubles that emerge from this cooking process are the most intensely fruity, earthy beetroot ever.

Cook | Jill Dupleix | Tue Sep 09 08:52:08 EST 2014

Apple, celery and walnut salad with apple cider vinaigrette

Apple, celery and walnut salad.

Apple cider vinegar makes this crisp, crunchy and creamy salad a refreshing sidekick to a simple grill.

Cook | Jill Dupleix | Mon Sep 01 14:06:43 EST 2014

Miso chawanmushi with smoked trout (savoury Japanese custard)

Gossamer-light: Steamed Japanese custard.

Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''), China has its...

Cook | Jill Dupleix | Wed Aug 27 08:37:35 EST 2014

Hot food: Savoury custard

Gossamer-light: Steamed Japanese custard.

What is it? Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''),...

Cook | Jill Dupleix | Tue Aug 26 03:00:00 EST 2014

Broccoli stem noodles with snow peas and Japanese dressing

Broccoli stem noodles.

Yes people, it's time to Save Our Stalks, Steam Our Stems and Serve Our Shoots. Broccoli stems, in particular, are deliciously tender, and many people (including my mother) actually prefer them to...

Cook | Jill Dupleix | Wed Aug 20 11:28:29 EST 2014

Health food: Stalks and stems

Broccoli stem noodles.

Broccoli stems are deliciously tender, and many people actually prefer them to the florets.

Cook | Jill Dupleix | Tue Aug 19 03:00:00 EST 2014

Baked potato with sour cream and prawns

Baked potato, prawns and lemon mayo.

Ye olde baked potatoes, and they're back, hotter and steamier than ever. The only difference is they've escaped mum's kitchen and the hot-potato stall, and are turning up on fine-dining menus,...

Cook | Jill Dupleix | Wed Aug 13 14:30:41 EST 2014

Hot food: Jacket potatoes

Baked potato, prawns and lemon mayo.

Ye olde baked potatoes are simple, nourishing and now they've gone gourmet.

Cook | Jill Dupleix | Tue Aug 12 03:00:00 EST 2014

Indian-spiced cauliflower rice

Cauliflower rice

The darling of the paleo, low-carb, vegan, gluten-free set, cauliflower "rice" is raw cauliflower whizzed in a food processor until reduced to a rubble, then gently pan-fried, steamed, blanched in...

Cook | Jill Dupleix | Tue Aug 05 14:03:11 EST 2014

Spice Temple

Spice Temple

This high-end yum cha is clearly not your average Canto bun-fight.

Eat Out | Jill Dupleix | Tue Aug 05 10:18:02 EST 2014

Health food: Cauliflower rice - Q&A with LA chef and creator Benjamin Ford

Cauliflower rice

What is it? It's cauliflower turned into ''rice'', and it's the darling of the paleo, low-carb, vegan, gluten-free set.

Cook | Jill Dupleix | Tue Aug 05 03:00:00 EST 2014

Sticky sherry cake with muscatels

Sticky sherry cake.

Meet the new sticky toffee pudding - sticky sherry cake. Pedro Ximenez is a rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia.

Cook | Jill Dupleix | Tue Jul 29 13:33:05 EST 2014

Hot food: Pedro Ximenez

Sherry cake

What is it? A rich, treacly dessert sherry, traditionally produced in the Spanish region of Montilla-Moriles in Andalucia.

Cook | Jill Dupleix | Tue Jul 29 03:00:00 EST 2014

Beer-steamed mussels with chorizo

Beer-steamed mussels.

Beer-steaming probably dates back to the 10th or 11th century when the clean, low-alcohol beer produced in monasteries was a safer alternative to the local water supply.

Cook | Jill Dupleix | Tue Jul 22 09:45:42 EST 2014

Hot food: Beer-steaming

Beer steam

Beer-steaming is back due to our overwhelming thirst for all things craft-brewed.

Cook | Jill Dupleix | Tue Jul 22 03:00:00 EST 2014

Miso cod with sesame greens

Miso cod

Fish marinated in miso (fermented soy bean paste) and grilled or baked has been the signature dish of Japanese chef Nobu Matsuhisa since 1987.

Cook | Jill Dupleix | Tue Jul 15 13:29:38 EST 2014

Hot food: Miso cod

Miso cod

What is it? Saikyo yaki, or fish marinated in miso (fermented soy bean paste) and grilled or baked. It has been the signature dish of Japanese chef Nobu Matsuhisa since 1987 and is the favourite dish...

Cook | Jill Dupleix | Tue Jul 15 03:00:00 EST 2014

Quinoa porridge

Jill Dupleix's quinoa porridge.

Quinoa porridge is a high-protein, gluten-free and low-GI alternative to other breakfasts and is appearing on more and more cafe menus to accommodate those who want a wheat-free start to the day...

Cook | Jill Dupleix | Tue Jul 08 13:09:07 EST 2014

Hot food: Quinoa porridge

Quinoa

What is it? It's the new porridge, made with the tiny, grain-like seeds of the goosefoot plant, traditionally grown in the Andes and known by the Incans as ''the mother of all grains''.

Cook | Jill Dupleix | Tue Jul 08 03:00:00 EST 2014