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.
Bacon! Sausages! Why is it always the good things?
Food News | Jill Dupleix | Tue Oct 27 11:24:25 EST 2015
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
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
Muesli. Banana. Peanut butter. Seeds. And chocolate. For breakfast.
Cook | Jill Dupleix | Mon Oct 26 16:29:16 EST 2015
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
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
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
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
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
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
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
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
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
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
Everything tastes better when you put an egg on it. Put a softly poached egg on spicy chicken miso soup, and turn dinner from ho-hum into ho-ho.
Cook | Jill Dupleix | Wed Aug 19 09:50:36 EST 2015
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
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
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
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
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