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.

Grilled nectarines with lemon bread

Peach, honey and walnut tarts

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

Lamb tagliata with oven-roasted tomatoes

Barbecued lamb in red wine and garlic marinade

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

Golden Sponge cake

Golden Sponge cake

A golden sponge-cake topping hides a juicy rhubarb and apple pudding.

Cook | Jill Dupleix | Wed Oct 19 03:26:01 EST 2011

Red wine and berry soup

Strawberry or raspberry fool

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

Scallops with tangerine and pink peppercorns

Seared scallops with sweet and sour capsicum and onion

From David Pasternack of Esca restaurant, New York.

Cook | Jill Dupleix | Wed Oct 19 03:26:06 EST 2011

Lemon Posset

Lemon Posset

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

Fried fetta and watermelon

Fried fetta and watermelon

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

Warm gazpacho fish

Warm gazpacho fish

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

Asparagus risotto with scallops

Asparagus risotto with scallops.

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

Fish in a bag with fennel, orange and olives

Fish in a bag with fennel, orange and olives

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

Duck, sausage and beans

Duck, sausage and beans

A simple and easy Easter duck dish.

Cook | Jill Dupleix | Wed Oct 19 03:25:32 EST 2011

Scallop and lime crudo

Grilled scallops with chickpea puree

In crudos and ceviches, the seafood is "cooked" in lime or lemon juice rather than by the application of heat. Who needs more heat in the average Australian kitchen in the middle of summer⁄

Cook | Jill Dupleix | Wed Oct 19 03:25:55 EST 2011

Oven-roasted salmon with beetroot and cranberry

Beetroot-cured salmon and radicchio salad

A warming winter oven roasted fish.

Cook | Jill Dupleix | Wed Oct 19 03:25:56 EST 2011

Panzanella with toasted almonds

Tuscan fettunta - grilled country bread with olive oil

A naturally leavened, great-tasting, low GI sourdough bread gives a rustic Italian salad like this real presence and character.

Cook | Jill Dupleix | Wed Oct 19 03:25:58 EST 2011

Bruschetta with garlic, chilli and lemon

Bruschetta with garlic, chilli and lemon

Bruschetta with garlic, chilli and lemon

Cook | Jill Dupleix | Wed Oct 19 03:25:13 EST 2011

Chocolate snowcap biscuits

Chocolate snowcap biscuits

This is based on the much-loved American chocolate crinkle cookie, whose snowy white icing sugar exterior cracks dramatically as it bakes.

Cook | Jill Dupleix | Wed Oct 19 03:25:35 EST 2011

Baked stuffed onions with parmesan cream

Baked stuffed onions with parmesan cream

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

Warm apple frittata

Warm apple frittata

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

Crumbed veal chop with sweet and sour onions

Crumbed veal chop with sweet and sour onions

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

Grilled beef rolls with red wine and basil sugo

Grilled beef rolls with red wine and basil sugo

Instead of roast beef, try grilled beef rolls stuffed with garlicky, lemony breadcrumbs, served with a tomato, red wine and basil sugo.

Cook | Jill Dupleix | Wed Oct 19 03:25:15 EST 2011