Good Food - 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.

Bitter chocolate tart with Baileys

Bitter chocolate tart with Baileys

Give in to temptation with this bitter chocolate tart, with a hint of Baileys.

Cook | Jill Dupleix | Wed Oct 19 03:13:32 EST 2011

Vine-leaf chicken with green beans

Vine-leaf chicken with green beans

Chicken breast is stuffed with feta and mint, wrapped in vine leaves and baked for a flash dinner party presentation. Serve with green beans in tomato sauce.

Cook | Jill Dupleix | Wed Oct 19 03:13:20 EST 2011

Iced tofu with tobiko

Iced tofu with tobiko

Iced tofu with tobiko

Cook | Jill Dupleix | Wed Oct 19 03:13:21 EST 2011

Steamed spare ribs with black bean

Steamed spare ribs with black bean

This is an entree but you could turn it into a meal with rice and wok-seared greens.

Cook | Jill Dupleix | Wed Oct 19 03:02:29 EST 2011

Abruzzese lentil soup

Abruzzese lentil soup

A hearty soup, bursting with goodness.

Cook | Jill Dupleix | Wed Oct 19 03:02:19 EST 2011

Wild mushroom soup

Wild mushroom soup

For a more rustic soup, add a handful of barley with the stock and skip the cream.

Cook | Jill Dupleix | Wed Oct 19 03:02:24 EST 2011

Maple syrup-cured pork chop with greens

Maple syrup-cured pork chop with greens

This is a clever recipe, because the maple syrup gives the pork chops heaps of flavour and causes them to caramelise quickly and easily in the pan.

Cook | Jill Dupleix | Wed Oct 19 03:02:27 EST 2011

Fast roast chicken with bread sauce and silverbeet

Fast roast chicken with bread sauce and silverbeet

This is the mid-week version of roast chicken, ready in 45 minutes.

Cook | Jill Dupleix | Wed Oct 19 02:17:39 EST 2011

Baked ratatouille with snags

Baked ratatouille with snags.

Stick to Mediterranean vegetables that cook relatively quickly - quartered fennel would also be good. The oven gives sausages such a crackly-crisp skin, you'll never fry a snag again.

Cook | Jill Dupleix | Wed Oct 19 02:17:32 EST 2011

Apples baked in moscato

Apples baked in moscato.

Instead of ye olde baked stuffed apples, bake apples and prunes in dessert wine spiced with vanilla and cinnamon.

Cook | Jill Dupleix | Wed Oct 19 02:17:33 EST 2011

Braised squid and peas

Braised squid and peas

Tip: To clean calamari, gently grasp the head and pull, twisting it out of the body. Pull out the inner quill.

Cook | Jill Dupleix | Wed Oct 19 02:17:49 EST 2011

Lamb ragu with pecorino and rocket

Lamb ragu with pecorino and rocket

A fabulous ragu for flat pasta such as tagliatelle or pappardelle.

Cook | Jill Dupleix | Wed Oct 19 02:17:51 EST 2011

La sfarrata

La sfarrata

In Abruzzo, this thick, hearty soup is made from scratch using dried spelt and legumes. Using canned beans and chickpeas is sacrilegious but a lot faster.

Cook | Jill Dupleix | Wed Oct 19 02:17:55 EST 2011

Peek-a-boo pear pudding

Peek-a-boo pear pudding

This is one way to get everyone to eat their fruit - serve poached pears up to their hips in gorgeous cakey sponge pudding.

Cook | Jill Dupleix | Tue Oct 18 16:28:06 EST 2011

Minute steak with caramelised onions

Minute steak with caramelised onions

Minute steaks are usually sirloin, cut thinly to cook very quickly. Otherwise buy two scotch fillets, cut them in half and then bash flat.

Cook | Jill Dupleix | Tue Oct 18 16:28:07 EST 2011

Rice pudding with honey and lemon

Rice pudding with honey and lemon.

A simple, homely pud made with milk, honey and lemon that nevertheless tastes remarkably rich and creamy.

Cook | Jill Dupleix | Tue Oct 18 16:28:12 EST 2011

Chicken liver and wild mushroom crostini

Chicken liver and wild mushroom crostini

You can make this with the livers and mushrooms, or one or the other. Cut each mushroom to make the most of its shape, not just into little strips.

Cook | Jill Dupleix | Tue Oct 18 16:28:02 EST 2011

Italian sausage minestrone

Italian sausage minestrone.

What better way to improve a traditional minestrone soup than to crumble some coarse pork sausage meat into it?

Cook | Jill Dupleix | Tue Oct 18 16:27:47 EST 2011

Sticky toffee pudding

Sticky toffee pudding

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.

Cook | Jill Dupleix | Tue Oct 18 16:27:50 EST 2011

Chicken and chickpea stew with chorizo

Chicken and chickpea stew with chorizo. Jill Dupleix WINTER recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik.

A lively, spicy winter stew that doesn't take hours of cooking. Rather than use flour to thicken it, just mash some of the diced potato back into the sauce before serving.

Cook | Jill Dupleix | Tue Oct 18 16:27:55 EST 2011