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.

Chorizo meatballs, red beans and a fried egg

Chorizo meatballs, red beans and a fried egg.

Everything tastes better when you put an egg on it. The trick is working out which egg is the best for the task - fried, poached, boiled, hard-boiled.

Cook | Jill Dupleix | Wed Aug 19 09:40:56 EST 2015

On the road with Noma's Rene Redzepi

Rene Redzepi.

The renowned Danish chef Rene Redzepi is bringing his restaurant to Australia - and bringing Australia to his restaurant.

Food News | Jill Dupleix | Tue Jul 28 00:00:00 EST 2015

Noma's Rene Redzepi to open Sydney pop-up in Barangaroo

Rene Redzepi forages in the Australian bush for produce he will use on his menu when Noma comes to Sydney.

Rene Redzepi is uprooting his acclaimed Copenhagen restaurant Noma, and relocating it to Australia.

Food News | Jill Dupleix | Sat Jul 25 10:22:10 EST 2015

Miso carbonara

Miso carbonara.

This pasta with an Asian twist will never replace the classic dishes of Italy but it does give us a new and different way to cook up the flavours we love.

Cook | Jill Dupleix | Wed Jul 08 10:12:38 EST 2015

Hokkien bolognese

The entire world loves either pasta or noodles, or both. Now the boundaries are blurring, and flavours are crossing borders and cultures.

Cook | Jill Dupleix | Tue Jul 07 17:08:22 EST 2015

Lamb, red wine and rosemary pot pie

Lamb, red wine and rosemary pot pie.

Pot pies are wonderful things; you get all the fun of a pie, with half the pastry and half the prep.

Cook | Jill Dupleix | Mon Jun 08 11:54:12 EST 2015

Apple and cranberry pot pies

Lamb, red wine and rosemary pot pie.

Pot pies were invented by people who love pies but who have no time for fussing about with pastry. Here's a quick and easy apple and winter fruit pot pie.

Cook | Jill Dupleix | Mon Jun 08 11:54:16 EST 2015

Homemade crumpets

Crumpets and honey for upcoming Hot Food column by Jill Dupleix.

These golden, yeasty, savoury batter cakes are perfect on a cold winter's morning with Vegemite, grilled cheese, or poached egg and bacon.

Cook | Jill Dupleix | Fri May 29 11:35:44 EST 2015

Italian chicken noodle soup

Italian chicken noodle soup with pesto

Chicken noodle soup is great. Chicken noodle soup with pesto, parmesan, lemon zest and a slug of olive oil is even better.

Cook | Jill Dupleix | Tue May 26 12:40:36 EST 2015

Breakfast miso

Hot Food - Breakfast Miso
Pic from Jill Dupleix

Miso soup is rich, aromatic and subtly sweet; the perfect breakfast for cooler weather when a green smoothie leaves you cold and fruit and yoghurt makes you shiver.

Cook | Jill Dupleix | Tue May 19 15:43:34 EST 2015

Health food: Breakfast miso

Steaming hot, savoury miso soup is rich, aromatic and subtly sweet.

Cook | Jill Dupleix | Tue May 19 00:00:00 EST 2015

Australia's top 100 restaurants

A vegetarian dish from Brae.

The inaugural Australian Financial Review Australia's Top Restaurant Awards is the first to be decided by the chefs and restaurateurs, not the critics.

Top 10 Eat Out | Terry Durack and Jill Dupleix | Tue May 19 00:00:00 EST 2015

Cumquat and tequila marmalade

This tiny, bitter fruit adds a distinctive zest to dishes sweet and savoury. Bring out your inner nanna (or urban hipster) and make marmalade this weekend.

Cook | Jill Dupleix | Thu May 14 10:26:52 EST 2015

Hot food: Cumquats

Cumquats are small, juicy winter citrus fruits native to China, with very sharp, tangy flesh and juice.

Cook | Jill Dupleix | Tue May 12 00:00:00 EST 2015

Today's menu: Modern menus match food trends

The menu is an installation in its own right.

Care for a menu, ma'am? Say yes, and what you will get is a million miles from the classic printed menu of yesteryear.

Food News | Jill Dupleix | Tue May 05 15:08:25 EST 2015

Muesli with apple, yoghurt and whey

Whey Bircher Muesli.

Soaking rolled oats in whey makes this classic bircher muesli even better for you.

Cook | Jill Dupleix | Mon May 04 16:36:39 EST 2015

Beef tendon puffs

Beef tendon puffs.

These gorgeous, golden puffs can be pricey when you eat out, but are made from one of the cheapest meats you can buy; beef tendon - the connective tissue between muscles.

Cook | Jill Dupleix | Wed Apr 29 11:36:25 EST 2015

Health food: Whey

SYDNEY, AUSTRALIA - APRIL 27:  Hot Food with Jill Dupleix. Cumquat Jam on April 27, 2015 in Sydney, Australia.  (Photo by Dominic Lorrimer/Fairfax Media)

Whey is versatile, nutrient rich, packed with probiotics and great for your skin.

Cook | Jill Dupleix | Tue Apr 28 13:10:42 EST 2015

Go for the burn: Top chefs cook with flames

Chef Bittor (Victor) Arguinzoniz has raised the grill to an art form at his Asador Etxebarri restaurant in Spain.

Snap, crackle, pop. It used to be the sound of breakfast as you crunched through cereal. Now it's the sound of dinner, as the sap sizzles out of flinty grey ironbark in the newly installed wood-fired...

Eat Out | Jill Dupleix | Tue Apr 28 09:52:07 EST 2015

Hot food: Beef tendon

One of the cheapest parts of a cow you can buy, transformed into golden clouds of awesomeness.

Cook | Jill Dupleix | Tue Apr 28 00:15:00 EST 2015