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.
You know breakfast granola, right? Well, this is it's lunch and dinner cousin; rubbly little clusters of grains, nuts and seeds with the same instant, feel-good crunch.
Cook | Jill Dupleix | Tue Jan 27 09:59:06 EST 2015
These light, crisp little pillows of Italian pizza dough date from medieval times, and are traditionally eaten in the hand.
Cook | Jill Dupleix | Tue Jan 20 10:50:32 EST 2015
Rene Redzepi, of Copenhagen's Noma restaurant, has just moved to the Mandarin Oriental Hotel in Tokyo for five weeks.
Eat Out | Terry Durack and Jill Dupleix | Tue Jan 20 00:00:00 EST 2015
When a little square of dough hits the hot oil and proudly puffs up into a crisp, golden pillow - it's magic.
Cook | Jill Dupleix | Mon Jan 19 23:45:16 EST 2015
A fresh, light, summer salad that comes on a pizza? Come on down. Pick up a pack of pizza bases - or whip up your own - and top them with ricotta, smoked salmon and peppery rocket leaves.
Cook | Jill Dupleix | Mon Jan 19 13:55:21 EST 2015
A great lunchtime salad that combines sardines (high in healthy omega-3 fatty acids), eggs (great source of choline for brain performance) and a dukkah spice mix, rich in almonds (antioxidants) and...
Cook | Jill Dupleix | Mon Jan 19 13:52:04 EST 2015
Stack glass jars or glasses with creamy baba ghanoush and crisp crudite for dipping for a cute start to a summer dinner, or dial up the numbers for a party crowd.
Cook | Jill Dupleix | Mon Jan 19 13:52:40 EST 2015
Cracked wheat (burghul), parsley, mint and Australian prawns make a stunningly fresh, tangy salad combo.
Cook | Jill Dupleix | Mon Jan 19 13:50:57 EST 2015
Make this with or without the teriyaki chicken; it's good either way.
Eat Out | Jill Dupleix | Mon Jan 19 13:48:30 EST 2015
The hottest (and coolest) salads around for the summer of 2015.
Top 10 Cook | Jill Dupleix | Mon Jan 19 13:10:09 EST 2015
Make like you're on a Greek island holiday with icy-cold watermelon, cool cucumber, crushed feta and strong herbs. Add your favourite Greek dip and some grilled pita bread for a crowd.
Cook | Jill Dupleix | Mon Jan 19 13:01:18 EST 2015
Normally, the avocado goes into the guacamole. Here, the avocado becomes the bowl for the rest of the guacamole ingredients (and a few red kidney beans for fun), making every mouthful rich, creamy.
Cook | Jill Dupleix | Mon Jan 19 13:00:11 EST 2015
You could have a tomato salad every single day in summer and never tire of it - especially when it comes with the garlicky yoghurt and cucumber of a deconstructed Greek tzatziki.
Cook | Jill Dupleix | Mon Jan 19 12:58:12 EST 2015
The world's favourite American salad now comes grilled, straight off the barbie. Serve with oven-crisped slices of baguette brushed with garlicky olive oil.
Cook | Jill Dupleix | Mon Jan 19 12:56:55 EST 2015
This is what's called a sit-down salad, rich and substantial enough to be a salad-as-meal.
Cook | Jill Dupleix | Mon Jan 19 12:55:52 EST 2015
The one and only extra you need to spice up all your summer cooking - a jar of home-made dukkah (doo-kah); a dusky, exotic Egyptian spice mix that adds an instant nutty crunch to everything from...
Cook | Jill Dupleix | Mon Jan 19 12:51:25 EST 2015
Good fro yo is just like eating yoghurt and fresh fruit, only more fun. And while you won't get the same Mr Whippy texture at home, you'll at least know what's in it.
Cook | Jill Dupleix | Tue Jan 13 15:16:49 EST 2015
Prawns go down a treat as party snacks and we all need a bit of fizz for festive times.
Cook | Jill Dupleix | Fri Dec 26 23:45:00 EST 2014
Let's see, strawberries are at their best right now, and Santa is definitely in season. It doesn't take much to put the two together - with cream cheese - in one very cute Strawberry Santa.
Christmas Feasts | Jill Dupleix | Fri Dec 19 23:45:00 EST 2014
This deliciously summery dish apparently began life as a mash of strawberries and thick cream, then somebody added crisp meringues, making it a three-ingredient hit that still resonates today.
Cook | Jill Dupleix | Tue Dec 16 09:47:27 EST 2014