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.

No-cook jar salad

Salad in a jar.

Canned salmon or tuna and a creamy pesto yoghurt dressing make this a super-easy lunch on the run. When you're ready to eat, just tip it out into a bowl, or mix it up and eat straight from the jar.

Cook | Jill Dupleix | Tue Jan 26 14:05:55 EST 2016

How to pack a punch with your work lunch box

Let's face it, work is drab and horrible – but your bento box doesn't have to be.

Jill Dupleix upgrades the back-to-work lunch box, completely forgetting to pack the yawn factor.

Cook | Jill Dupleix | Tue Jan 26 00:15:00 EST 2016

How to cut a mango

Mangoes.

Jill Dupleix shares her tips for getting the flesh from a summer mango.

Cook | Jill Dupleix | Wed Jan 20 10:36:33 EST 2016

How to remove the seeds from a pomegranate

Pomegranate.

Here's the easy way to extract those lovely arils inside.

Cook | Jill Dupleix | Tue Jan 12 16:56:31 EST 2016

Hot food: Crumpets

Fancy a bit of crumpet? Of course you do.

Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015

Zoodles: the must have on your Christmas plate

Need to show off how on-trend you are this Christmas? Insert cauliflower into the festive menu.

Christmas Feasts | Jill Dupleix | Fri Dec 18 23:45:00 EST 2015

Native pepper and beer pikelets

Native pepper and beer pikelets.

These warm little native pepper pikelets are an Australian nod to the Scots, French, Russians and anyone else who had the good idea of making soft, yeasty pancakes.

Cook | Jill Dupleix | Tue Dec 15 13:48:55 EST 2015

Bush gravlax

Bush gravlax.

This recipe uses the classic Scandinavian salt-and-sugar cure infused with the peppery, wild, citrusy flavours of the outback.

Cook | Jill Dupleix | Tue Dec 15 13:24:12 EST 2015

Australia's hottest new restaurants 2015

Lemon posset, blueberry, lemon thyme and black sesame at Automata in Sydney.

From coast to coast, here are Australia's new restaurants with the most. The most style. The most x-factor. And the best food.

Food Travel | Jill Dupleix and Terry Durack | Tue Dec 15 00:15:00 EST 2015

How to make gravy: recipes for rich, quick, gluten-free and vegetarian gravies

How to make gravy for Christmas.

Great gravy is the crowning glory of the festive meal. Rich, brown, smooth and deeply flavoured, it somehow pulls together all the different things on the plate into one celebratory whole.

Cook | Jill Dupleix | Fri Dec 11 08:35:34 EST 2015

Burrata with peppers, olives and capers

Burrata: Should be eaten within two days of being made.

This makes a great salad or shared entree. If you can't get fresh burrata, scatter with fresh mozzarella instead.

Cook | Jill Dupleix | Thu Dec 10 12:40:46 EST 2015

How to cook asparagus

Neil Perry's asparagus with hollandaise sauce.

The top two tips for cooking asparagus: throw out the pot and take out the frying pan; and don't overcook it!

Cook | Jill Dupleix | Wed Dec 09 10:48:01 EST 2015

Darwin's best places to eat and drink 2015

Mary's Laksa is a legendary Darwin institution.

Markets, eateries and bars - these are the top spots to head to in the Top End.

Food Travel | Jill Dupleix | Tue Dec 08 16:41:19 EST 2015

Quick and easy: Three ways with prawns

Three ways with prawns.

When you need something fresh, delicious and celebratory, prawns are on everybody's shopping list. So here are three entertaining ideas for this festive season.

Cook | Jill Dupleix | Thu Dec 03 11:07:29 EST 2015

Salmon taramasalata with prawns and prawn crackers

taramasalata

Fresh Australian prawns mingle on the plate with smoky, creamy taramasalata (made with smoked salmon instead of cod's roe), cooling cucumber and the crunch of prawn crackers.

Cook | Jill Dupleix | Tue Dec 01 12:52:12 EST 2015

Talking turkey: Top chefs' fresh take on Christmas lunch

Festive feast: Neil Perry's roast turkey with Prune and Macadamia nut stuffing.

Jill Dupleix and our three wise men have given the classics a twist, creating a festive feast with a gentle Australian accent.

Cook | Neil Perry, Jill Dupleix, Adam Liaw and Dan Lepard | Tue Dec 01 00:15:00 EST 2015

How to cut capsicum

A red capsicum

Yes, you've been doing it all wrong! This quick kitchen hack means more control and less mess.

Cook | Jill Dupleix | Fri Nov 27 15:11:17 EST 2015

Chocolate swirl cheesecake

This looks quite spectacular, but is no more difficult to make than your common, everyday cheesecake.

Cook | Jill Dupleix | Wed Nov 18 12:27:06 EST 2015

Mujudara with smoked trout and dill

Mujudara with smoked trout and dill

I love making mujudara, a brilliant Lebanese dish of rice and lentils tossed with crisp, slow-cooked onions, and topping it with whatever is around - hot-smoked trout or salmon, or a quick grill of...

Cook | Jill Dupleix | Tue Nov 17 14:34:18 EST 2015

Broad beans, green olives and yoghurt

Broad beans, green olives and yoghurt

Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat.

Cook | Jill Dupleix | Tue Nov 17 14:34:12 EST 2015