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.
Long valued in Asian stir-fries, soups and noodle salads for its crisp and crunchy, slightly rubbery texture, black fungus is now being feted by some of Australia's starriest chefs.
Cook | Jill Dupleix | Tue Dec 02 15:33:22 EST 2014
Brooklyn Hide in Surry Hills nails the bagels.
Eat Out | Jill Dupleix | Tue Dec 02 08:59:49 EST 2014
Black or wood ear fungus adds crunch to dishes and as a bonus, Chinese medicine practitioners believe it purifies the blood.
Good Food | Jill Dupleix | Tue Dec 02 00:00:00 EST 2014
What happens when Mexico collides with Korea and Japan and decides to party? You get the fusion street food the world wanted.
Cook | Jill Dupleix | Tue Nov 25 12:34:12 EST 2014
Smooth, creamy, irresistible ice-cream that's good for your eyesight - who knew? To serve, scatter with walnuts, serve with walnut or carrot cake, or scoop into waffle cones.
Cook | Jill Dupleix | Tue Nov 18 10:22:57 EST 2014
What happens when 80 top-tier chefs, food writers, bloggers and restaurateurs from around the world are sent all over Australia to eat and drink as part of Tourism Australia’s $40 million...
Food News | Jill Dupleix, Terry Durack | Tue Nov 18 10:07:59 EST 2014
This "spaghetti" is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness.
Cook | Jill Dupleix | Tue Nov 11 09:39:28 EST 2014
This cafe favourite is deservedly popular. You can toast it and serve for brunch with cultured butter, or (as in this recipe) serve as dessert with ice-cream and salted caramel.
Cook | Jill Dupleix | Tue Nov 04 09:24:48 EST 2014
Crunchy like poppy seeds when dry, and slippery like sago when they have absorbed up to 10 times their volume in liquid, chia seeds are gluten-free power bombs of protein, omega-3 fatty acids and...
Cook | Jill Dupleix | Tue Oct 28 11:04:22 EST 2014
This cafe offers eggy, porky breakfasts and grainy tarty lunches, complete with boats sailing past the windows - on their trailers, that is.
Eat Out | Jill Dupleix | Tue Oct 28 08:36:37 EST 2014
These little power bombs of protein have been hailed as a superfood, and are versatile enough to be used at breakfast or in desserts.
Cook | Jill Dupleix | Tue Oct 28 00:00:00 EST 2014
Spicy chickpeas are the new crisp and crunchy snack of choice, leaving olives and nuts in the shade.
Cook | Jill Dupleix | Tue Oct 21 10:49:52 EST 2014
Whether pan-fried, deep-fried or oven-roasted, spicy chickpeas are the new snack of choice.
Cook | Jill Dupleix | Tue Oct 21 00:00:00 EST 2014
This is a great (and tasty) way to reduce food waste. Don't throw those carrot tops away next time you buy or pick a bunch.
Cook | Jill Dupleix | Tue Oct 14 10:57:48 EST 2014
Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts).
Cook | Jill Dupleix | Tue Oct 14 09:13:35 EST 2014
Tips to reduce your food waste.
Food News | Jill Dupleix | Mon Oct 13 17:20:37 EST 2014
This recipe is a great way of using up tomatoes that are a little past their prime and is a great base for many types of dishes including pasta, beans, fish and chicken.
Cook | Jill Dupleix | Mon Oct 13 14:05:50 EST 2014
Australians throw away $8 billion dollars worth of food a year. Here's how to save money and the environment.
Food News | Richard Cornish and Jill Dupleix | Mon Oct 13 00:00:00 EST 2014
Chefs are embracing this top-value, flavour-packed ''forgotten cut''. Here's how you can too.
Cook | Jill Dupleix | Tue Oct 07 11:54:14 EST 2014
It was a day of talks about connecting - people to place, people to food, people to people - designed to be an intimate gathering of ethically minded chefs and like-mindeds to...
Food News | Jill Dupleix | Mon Oct 06 13:26:49 EST 2014