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.

Wok-fried chicken with asparagus and shiitake

Wok-fried chicken with asparagus and shiitake

Asparagus is a recent, but welcome, addition to the Asian repertoire, the Thais call it nor mai farang or foreign bamboo shoot and it tastes remarkably similar to the stems of gai laan or Chinese...

Cook | Jill Dupleix | Wed Oct 19 03:39:19 EST 2011

Smoked trout brandade

Smoked trout brandade

This French technique, customarily used on salted cod, works wonderfully with the moist flesh of hot-smoked trout, turning it into a perfect picnic starter with some crusty bread.

Cook | Jill Dupleix | Wed Oct 19 03:39:19 EST 2011

Green couscous

Green couscous

Green couscous

Cook | Jill Dupleix | Wed Oct 19 03:39:38 EST 2011

Chorizo, tomato and green bean salad

Chorizo, tomato and green bean salad

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

Chocolate souffle puddings

Chocolate souffle puddings

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

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

Ginger peaches with butterscotch cream

Ginger peaches with butterscotch cream

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

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

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

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

Crash-hot potatoes

Crash-hot potatoes

A delicious accompaniment to grilled or roasted meats.

Cook | Jill Dupleix | Wed Oct 19 03:25:26 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

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

Red onion and rosemary tart

Red onion and rosemary tart

Sweet roasted red onions contrast happily with melted gruyere, rosemary and olives. Serve with a big green salad. For a lighter dish, swap the gruyere for goat's cheese.

Cook | Jill Dupleix | Wed Oct 19 03:25:41 EST 2011