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.

Rhubarb sponge pudding

Rhubarb sponge pudding.

Sir Winston Churchill once looked down at his dining table and commanded, "Take away that pudding. It has no theme." Quite right. A pudding must have a reason to be.

Cook | Jill Dupleix | Wed Oct 19 03:51:10 EST 2011

Blue cheese quesadilla

Blue cheese quesadilla

Melted cheese paradise in a soft tortilla.

Cook | Jill Dupleix | Wed Oct 19 03:51:05 EST 2011

Pink Fizz

Pink Fizz

Is it a drink, or a sweet, icy, brunchy, berry-pink dessert treat; who cares, when drowning berry sorbet in sparkling wine is so dreamily delicious?

Cook | Jill Dupleix | Wed Oct 19 03:51:53 EST 2011

Hot red pepper soup with fried feta

Hot red pepper soup with fried feta

Hot red pepper soup with fried feta

Cook | Jill Dupleix | Wed Oct 19 03:51:00 EST 2011

Okra and tomatoes with eggplant

Okra and tomatoes with eggplant

Serve this with or without eggplant as a side for grilled fish, chicken or sausages.

Cook | Jill Dupleix | Wed Oct 19 03:51:01 EST 2011

Triple chocolate cake with truffles

Triple chocolate cake with truffles

Indulge in a sensory overload of richness and flavour with this triple chocolate cake.

Cook | Jill Dupleix | Wed Oct 19 03:51:02 EST 2011

Spicy, nutty Egyptian dukkah

Dukkah

The commercial powers that be want us to buy mild and socially acceptable powdered blends, spice pastes and "curry powders".

Cook | Jill Dupleix | Wed Oct 19 03:51:03 EST 2011

Saffron spice biscuits

Saffron spice biscuits

The sweet baking spices seduce you into thinking these are just cute, normal biscuits, until the slightly bitter saffron kicks in.

Cook | Jill Dupleix | Wed Oct 19 03:51:04 EST 2011

Sizzling beef with celery

Sizzling beef with celery

Sizzling beef with celery

Cook | Jill Dupleix | Wed Oct 19 03:51:06 EST 2011

Baked custard tart

Baked custard tart

Sir Winston Churchill once looked down at his dining table and commanded, "Take away that pudding. It has no theme."

Cook | Jill Dupleix | Wed Oct 19 03:51:07 EST 2011

Incredibly rich beef tartare burgers

Incredibly rich beef tartare burgers

My husband made these one night - he didn't know whether he wanted steak tartare or a home-made burger, so he combined the two. Serve as rare as you dare.

Cook | Jill Dupleix | Wed Oct 19 03:51:07 EST 2011

Little golden syrup puds

Little golden syrup puds

Mum used to make golden syrup dumplings in the Sunbeam electric frypan. I have to say these steamed puddings are a lot lighter, but they do take me back.

Cook | Jill Dupleix | Wed Oct 19 03:51:08 EST 2011

Broccolini with anchovies, raisins and pine nuts

Broccolini with anchovies, raisins and pine nuts

Broccolini with anchovies, raisins and pine nuts

Cook | Jill Dupleix | Wed Oct 19 03:51:09 EST 2011

Buzo's sauteed lamb kidneys, garlic, parsley and marsala

Buzo's sauteed lamb kidneys, garlic, parsley and marsala

This is great served on garlicky grilled bread, with rice or soft polenta. Use a good quality, aged, dry marsala - Buzo uses Florio 1998.

Cook | Jill Dupleix | Wed Oct 19 03:51:43 EST 2011

Bistro 163's tomato and Italian sausage stew

Bistro 163's tomato and Italian sausage stew

Chef Paul Merrony says this is definitely a meal in its own right, served on a bed of soft, oozing polenta.

Cook | Jill Dupleix | Wed Oct 19 03:51:47 EST 2011

Roast lamb rump with anchovy cream sauce

Roast lamb rump with anchovy cream sauce

Ask your butcher for boned, skin-on lamb rumps, the chump end that would otherwise be chump chops. Count on about 200g meat a person, ie three small or two large rumps.

Cook | Jill Dupleix | Wed Oct 19 03:51:10 EST 2011

Thai meatball and herb soup

Thai meatball and herb soup

All over Sydney and beyond, you can now find Thai, Malaysian, Vietnamese, Japanese and regional Chinese cuisines lending themselves happily to a lighter, brighter, more contemporary style of cooking.

Cook | Jill Dupleix | Wed Oct 19 03:51:51 EST 2011

Pesce all'acqua pazza

Pesce all'acqua pazza

Small whole fish are gently poached in a rich, "crazy" broth of garlic, chilli, cherry tomatoes and white wine in this dish from the Amalfi coast.

Cook | Jill Dupleix | Wed Oct 19 03:51:54 EST 2011

Twice-baked cheese souffle

Twice-baked cheese souffle

Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat.

Cook | Jill Dupleix | Wed Oct 19 03:51:11 EST 2011

Latteria's mammas' minestrone

Latteria's mammas' minestrone

Their proud sons claim the freshness of the vegetables and the fact that their mums stand around chopping and talking all day make this the best minestrone in town.

Cook | Jill Dupleix | Wed Oct 19 03:51:43 EST 2011