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.

Hot food: Kale chips

Don't eat them because they're healthy. Eat them because they're delicious.

Cook | Jill Dupleix | Tue Jul 01 03:00:00 EST 2014

Sriracha maple bacon with avocado toast

Maple bacon

Bacon, doused in maple syrup and baked in the oven until crisp... You wouldn't think it would be so remarkable, but the combination of treacly sweetness and salty savouriness is alarmingly good.

Cook | Jill Dupleix | Wed Jun 25 12:39:17 EST 2014

Rice pudding with rhubarb

Chefs are loving rhubarb right now. When buying, look for crisp, upright stalks with a good vibrant colour and trim off any leaves.

Cook | Jill Dupleix | Wed Jun 18 10:24:00 EST 2014

Honey-roasted Jerusalem artichokes

Honey-roasted Jerusalem artichokes.

Jerusalem artichokes the knobbly little tuber of a type of sunflower. They're easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps.

Cook | Jill Dupleix | Tue Jun 10 11:58:17 EST 2014

Goat ragu with red wine

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

The Incinerator

Incinerator

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

Prawn toasts with a twist.

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

Grilled oysters with chorizo vinaigrette

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

Orange 'caviar' pearls

Pearls

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

Peanut butter and banana cream pie

Peanut butter cream pie.

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

Fennel, orange and walnut salad

Fennel and orange salad

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

Shuk

Green shakshuka at Shuk, North Bondi.

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

Hot food: Fennel and orange salad

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

Spaghettini with zucchini, anchovy and pangrattato

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

Hot food: Pangrattato

Pangrattato

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

Salmon en croute with dill creme fraiche

Salmon and spinach en croute with dill creme fraiche.

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

DIY almond and puffed quinoa muesli

Bespoke muesli.

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

Hot food: DIY muesli

Bespoke muesli.

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

Jill Dupleix's devilled eggs

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

Tuna, green olive and egg empanadas

Tuna and egg empanadas.

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