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.

Flash-grilled lamb chops with Spanish-style potato salad

Flash-grilled lamb chops with Spanish-style potato salad

Hot, scorched lamb chops are best eaten with the fingers, alongside a simplified version of papas alinas, Andalucia's much-loved potato salad.

Cook | Jill Dupleix | Tue Oct 18 15:37:39 EST 2011

Sticky KL chicken with dipping sauce

Sticky KL chicken with dipping sauce

This is enough for four but you can easily freeze half the marinated chicken for another date. Do one big platter for two to share, or two individual ones and share a dipping sauce.

Cook | Jill Dupleix | Tue Oct 18 15:37:17 EST 2011

Sugar-cured tuna with warm potato pancakes

Sugar-cured tuna with warm potato pancakes

Tuna responds differently to a salt-sugar cure than does salmon, becoming firmer, a little waxy, and quite delicious.

Cook | Jill Dupleix | Tue Oct 18 15:37:14 EST 2011

Squid and rocket with almond aioli

Squid and rocket with almond aioli

Crisp, fried squid is tossed with rocket and piled onto grilled bread with a big dollop of creamy, garlicky aioli.

Cook | Jill Dupleix | Tue Oct 18 15:37:37 EST 2011

Berry sorbet with marshmallows and yoghurt

Berry sorbet with marshmallows and yoghurt

Pink and white marshmallows add some fun to tangy berry sorbet and summer's best berries. For a real shortcut, use your favourite store-bought sorbet or ice-cream.

Cook | Jill Dupleix | Tue Oct 18 15:15:22 EST 2011

Potato and dill salad

Potato and dill salad

Toss the potatoes in the lemony vinaigrette while still warm so they absorb all the zesty flavours.

Cook | Jill Dupleix | Tue Oct 18 15:15:01 EST 2011

The best spag pom ever - spaghetti alla pomodoro

The best spag pom ever - spaghetti alla pomodoro

I love spag pom - spaghetti alla pomodoro - even more than I love spag bol, especially when it is spiked up with capers, anchovies and olives.

Cook | Jill Dupleix | Tue Oct 18 15:15:14 EST 2011

Ham, cheese and tomato omelet

Ham, cheese and tomato omelette.

Omelets are best made individually, so these are the ingredients for one omelet, one person.

Cook | Jill Dupleix | Tue Oct 18 15:15:16 EST 2011

Spicy greens with chilli, garlic and soy rice

Spicy greens with chilli, garlic and soy rice

Convert your young ones to greens with this inventive dish.

Cook | Jill Dupleix | Tue Oct 18 15:15:30 EST 2011

Chicken san choi bau

Chicken san choi bau

Everyone loves these little lettuce parcels filled with stir-fried chicken, mushrooms and oyster sauce.

Cook | Jill Dupleix | Tue Oct 18 15:15:20 EST 2011

Tomato jelly with crab and chives

Tomato jelly with crab and chives

A light, refreshing starter you can put together ahead of time. Instead of crab, you could use a small prawn or two on top, a little lobster meat or just some diced cucumber.

Cook | Jill Dupleix | Tue Oct 18 15:15:24 EST 2011

Beetroot leaves with sweet onions and feta

Beetroot leaves with sweet onions and feta

Buy beetroot with its glorious ruby-stemmed leaves intact - fresh, not bedraggled - and you have two vegies for the price of one.

Cook | Jill Dupleix | Tue Oct 18 15:15:27 EST 2011

Sweet potato chips with onions and peas

Sweet potato chips with onions and peas

Makes a great side dish to a wonderful meal.

Cook | Jill Dupleix | Tue Oct 18 15:15:25 EST 2011

Roasted ocean trout with sultana and pine nut stuffing

Rolled, roasted trout with sweet potato chips.

This needs only a little work - done ahead of time - for a spectacular effect on Christmas Day. If you can talk your fishmonger into boning the cutlets for you, you're on easy street.

Cook | Jill Dupleix | Tue Oct 18 15:15:28 EST 2011

Pizza with broccolini & mozzarella

Pizza with broccolini & mozzarella

This will make two thick pizza bases, or three thinner ones, strewn with broccolini, mozzarella and anchovies.

Cook | Jill Dupleix | Tue Oct 18 15:15:34 EST 2011

Salmon en croute with dill creme fraiche

Salmon and spinach en croute with dill creme fraiche.

Guess who's coming to dinner⁄ Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.

Cook | Jill Dupleix | Tue Oct 18 15:14:07 EST 2011

Prosciutto-wrapped linguine

Prosciutto-wrapped linguine with chilli, lemon and figs.

Guess who's coming to dinner? Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.

Cook | Jill Dupleix | Tue Oct 18 15:14:04 EST 2011

Mixed melon sorbets

Mixed melon sorbets

The pastel-coloured flesh of honeydew and rockmelons makes very pretty, smooth, delicate sorbets. Team with fresh watermelon for a refreshing frozen finale to any meal.

Cook | Jill Dupleix | Tue Oct 18 15:14:11 EST 2011

Chocolate decaf affogato

Chocolate decaf affogato

Guess who's coming to dinner⁄ Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.

Cook | Jill Dupleix | Tue Oct 18 15:14:08 EST 2011

Gazpacho sorbet with cucumber and basil

Gazpacho sorbet with cucumber and basil

A refreshing starter to a summer lunch or dinner, teamed here with cucumber and basil. This is also lovely served with avocado, rocket and walnuts — or dropped into a bloody mary.

Cook | Jill Dupleix | Tue Oct 18 15:14:09 EST 2011