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.

Salmon taramasalata with prawns and prawn crackers


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

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

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

My love of meat just hit a snag

What's the point of getting out of a bed on Sunday morning without bacon?

Bacon! Sausages! Why is it always the good things?

Food News | Jill Dupleix | Tue Oct 27 11:24:25 EST 2015

The new picnic

New outdoor dining: DIY smorrebrod.

Soggy sandwiches are so last century. It's time for a smart outdoor snack at any time of day.

Cook | Jill Dupleix | Tue Oct 27 00:15:00 EST 2015

DIY smorrebrod (open sandwiches)

DIY smorrebrod.

Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon –...

Cook | Jill Dupleix | Mon Oct 26 16:30:47 EST 2015

Breakfast brownies

Muesli. Banana. Peanut butter. Seeds. And chocolate. For breakfast.

Cook | Jill Dupleix | Mon Oct 26 16:29:16 EST 2015

Cucumber gin and tonic

What could be more summery and celebratory than an icy-cold, minty, cucumber-green G&T? A bunch of odd-sized jars make great glasses-you-don't-have-to-worry-about. And don't forget the ice.

Cook | Jill Dupleix | Mon Oct 26 16:28:09 EST 2015

Massaged kale salad with quinoa, date and pomegranate

Massaged kale salad with quinoa, date and pomegranate.

Curly kale leaves make the perfect picnic salad, being tough enough not to wilt in the heat. Massaging them with olive oil and salt breaks them down and makes them easier to digest.

Cook | Jill Dupleix | Mon Oct 26 16:28:30 EST 2015

Sriracha fried chicken and pickles

Here's an idea for a picnic theme: Fried chicken, tangy slaw, plenty of pickles and fresh white bread.

Cook | Jill Dupleix | Mon Oct 26 14:20:47 EST 2015

Mexican wedding cakes

These nutty, buttery mini-cakes, coated in icing sugar, are melt-in-the-mouth delicious.

Cook | Jill Dupleix | Tue Oct 13 11:47:48 EST 2015

Chicken tinga with tortillas

Chicken tinga with tortillas.

Chefs are reinventing the taco, seeking a truer Mexican cuisine than that offered by stodgy beans and melted yellow cheese.

Cook | Jill Dupleix | Tue Oct 13 09:48:46 EST 2015

Spicy kangaroo satay skewers

Stick your entire meat-with-three-veg on a stick or mix and match two compatible or contrasting ingredients. Kangaroo lends itself to a quick sizzle on a stick.

Cook | Jill Dupleix | Fri Oct 02 10:21:39 EST 2015

Green cheese toasties

Green cheese toastie

Every meal in spring should come with a sign "Insert greens here". A golden, pan-fried toastie oozing with cheese and jalapeno chillies can be stacked full of roasted broccoli and wilted kale,...

Cook | Jill Dupleix | Tue Sep 08 11:51:02 EST 2015

Steamed fish with spring greens

Steamed fish with spring greens

Piling on the greens not only celebrates spring and makes your cooking sing, it leaves you feeling lighter and healthier at the end of the meal.

Cook | Jill Dupleix | Tue Sep 08 11:51:43 EST 2015

The Sydney Morning Herald Good Food Guide 2016: Hatted chefs' highlights of the year

Wayside connection: Kylie Kwong in the rooftop garden at the Wayside Chapel.

As if getting a chef's hat or three wasn't enough. Jill Dupleix interrogates 10 of the 2016 Good Food Guide's hatted chef brigade about the other highlights of their year.

Good Food Guide | Jill Dupleix | Tue Sep 08 00:00:00 EST 2015

Scrambled eggs with black pudding crumbs

Blood pudding is a rich, dark sausage made of pig's blood, pork fat, onion, oatmeal and spices. Popular in Britain there are equally rich, dark variations in France (boudin noir), Spain (morcilla)...

Cook | Jill Dupleix | Wed Sep 02 12:25:59 EST 2015