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.
More a mousse, this still sits up high in the mould as if beautifully risen. Make sure you have enough room in your freezer before you begin.
Cook | Jill Dupleix | Wed Oct 19 03:39:37 EST 2011
You need good, ripe tomatoes for this warm, spicy salad. Try a mix of small, roma and cherry tomatoes.
Cook | Jill Dupleix | Wed Oct 19 03:26:18 EST 2011
Lighter than a pudding and richer than a souffle, this combines the best of both.
Cook | Jill Dupleix | Wed Oct 19 03:26:03 EST 2011
In Italy, tagliata means "cut". Italians cleverly serve their steaks sliced and shared, turning a heavy meat dish into something lighter, brighter and more like a salad.
Cook | Jill Dupleix | Wed Oct 19 03:26:00 EST 2011
A golden sponge-cake topping hides a juicy rhubarb and apple pudding.
Cook | Jill Dupleix | Wed Oct 19 03:26:01 EST 2011
Use whatever berries are around for this juicy, fruity dessert that does what all desserts should do: wake you up instead of weigh you down. Recipe extracted from Lighten Up by Jill Dupleix.
Cook | Jill Dupleix | Wed Oct 19 03:26:02 EST 2011
From David Pasternack of Esca restaurant, New York.
Cook | Jill Dupleix | Wed Oct 19 03:26:06 EST 2011
This tangy golden cream ''sets'' like a baked custard without any gelatine or eggs because of the way the lemon juice reacts with the cream.
Cook | Jill Dupleix | Wed Oct 19 03:26:09 EST 2011
Kick-start your appetite with these wonderful summer flavours - icy cold watermelon and sizzling hot fetta - straight from the Greek islands.
Cook | Jill Dupleix | Wed Oct 19 03:26:14 EST 2011
I love the flavours of Spanish gazpacho - cool tomatoes, sweet red capsicums and spiky vinegar. The same flavours work well as a stew-like, soupy base for a sizzled snapper cutlet or fillet.
Cook | Jill Dupleix | Wed Oct 19 03:26:25 EST 2011
This simple pud combines the flavours of peach and ginger. The butterscotch cream is made with yoghurt for a lighter result.
Cook | Jill Dupleix | Wed Oct 19 03:26:30 EST 2011
Stoned fruits are now at their best, so go for broke and have them morning, noon and night. Here they dress for dinner with a sweet caramelising on their flesh, teamed with tangy sweet lemon bread...
Cook | Jill Dupleix | Wed Oct 19 03:26:33 EST 2011
Asparagus and scallops make one of the finest pairings of land and sea. The scallops seem sweeter teamed with the grassy, earthy flavour of asparagus, as in this risotto.
Cook | Jill Dupleix | Wed Oct 19 03:25:16 EST 2011
A sweet, soft, warm frittata with apples, rum and lemon zest proves this Italian favourite can be sweet as well as savoury.
Cook | Jill Dupleix | Wed Oct 19 03:25:58 EST 2011
Asparagus takes very kindly to being pureed into soups, becoming almost velvety in the process. It also teams well with springtime crustaceans, hence the little crab toasts that dress up the soup.
Cook | Jill Dupleix | Wed Oct 19 03:25:19 EST 2011
I like it with a sweet Marsala but you can use any sweet or semi-sweet wine - though you may need to adjust the quantities of sugar accordingly. Make sure the eggs and wine are of excellent quality.
Cook | Jill Dupleix and Brigitte Hafner | Wed Oct 19 03:25:22 EST 2011
A delicious accompaniment to grilled or roasted meats.
Cook | Jill Dupleix | Wed Oct 19 03:25:26 EST 2011
This would have to be the simplest, lightest, easiest and healthiest way to cook fish over Easter - a Good Friday tradition, of course.
Cook | Jill Dupleix | Wed Oct 19 03:25:30 EST 2011
This hearty, cheesy family dish is a meal in itself. It is also divine with corned beef, cold ham or roast chicken.
Cook | Jill Dupleix | Wed Oct 19 03:25:38 EST 2011
Early harvested pickling onions are also good fun, great for cooking whole to accompany autumn's meat dishes and grills. Try this delicious recipe below.
Cook | Jill Dupleix | Wed Oct 19 03:25:40 EST 2011