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.
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
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
Matcha is a very fine, vibrantly green, Japanese powdered tea made by steaming, drying and milling hand-picked green tea leaves.
Cook | Jill Dupleix | Wed Apr 22 09:55:03 EST 2015
Cookbooks by famous chefs are intended as showcases for their art, rather than recipes for amateurs to try at home.
Food News | Jill Dupleix | Tue Apr 21 13:44:34 EST 2015
Italy's favourite chocolate and hazelnut spread is conquering the world, selling 180 million kilograms every year.
Cook | Jill Dupleix | Wed Apr 15 07:28:43 EST 2015
Chefs in the West are finally catching on to the colourful and nutritional properties of a traditional Japanese tea.
Cook | Jill Dupleix | Tue Apr 14 12:03:11 EST 2015
Italy's favourite chocolate and hazelnut spread is conquering the world. People are so nuts about Nutella, they're making their own easy and delicious versions at home.
Cook | Jill Dupleix | Tue Apr 14 00:15:00 EST 2015
You can finish up various left-over bottles of red wine and even port in this way. Makes a great sauce for steak, roast beef or even a rich fish such as salmon or ocean trout.
Cook | Jill Dupleix | Mon Apr 13 13:27:10 EST 2015
The sweetness in the latkes (fritters) makes them the perfect foil for the smoky salmon, slightly sour cream and rich, oily caviar.
Cook | Jill Dupleix | Thu Apr 09 15:05:48 EST 2015
Juiced, baked or blitzed, it's bleeding obvious why beetroot is good for you.
Cook | Jill Dupleix | Tue Apr 07 11:56:02 EST 2015
Beetroot is not only in season – it's also in fashion, rapidly finding its way onto health-conscious eaters' shopping lists as we learn more about its benefits.
Cook | Jill Dupleix | Tue Apr 07 00:15:00 EST 2015
A pimped hotdog is not your average sausage in a bun. Here's a recipe for when you're feeling fancy, pimped with avocado, tomato, onion, jalapeno chilli, mayo and mustard.
Cook | Jill Dupleix | Wed Apr 01 10:06:22 EST 2015
Franks in a roll just got a whole lot fancier.
Cook | Jill Dupleix | Tue Mar 31 00:00:00 EST 2015
Pomegranate adds sparkle and tang to pretty much anything from roast beetroot and lentils to hummus, tahini, breakfast yoghurt, roast lamb, pumpkin soup, rice dishes and chocolate cake.
Cook | Jill Dupleix | Wed Mar 25 13:12:55 EST 2015
Pomegranate is the world's most romantic, seductive fruit, with a leathery crimson rind, hiding a treasure-box of translucent, jewel-like, sweetly acid arils
Cook | Jill Dupleix | Tue Mar 24 00:00:00 EST 2015
An easy eat-in-the-hand pastry that's just as easy to make, is getting a new look.
Cook | Jill Dupleix | Tue Mar 17 00:00:00 EST 2015
A brik is a deep-fried savoury pastry popular in Tunisia (pronounced "breek") and Morocco (pronounced "briouat").
Cook | Jill Dupleix | Mon Mar 16 14:27:28 EST 2015
The breakfast salad snuck onto the radar in gym-adjacent, paleo-friendly cafes, and stayed. It seems even the kale smoothie generation is slowly learning that a variety of good food is better for...
Cook | Jill Dupleix | Wed Mar 11 07:10:45 EST 2015
It's never too early for some tasty greens.
Cook | Jill Dupleix | Tue Mar 10 00:00:00 EST 2015
After one bite, anybody remotely human immediately wants s'more.
Cook | Jill Dupleix | Tue Mar 03 00:00:00 EST 2015