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.

Zucchini carbonara

Zucchini Carbonara.

A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a...

Cook | Jill Dupleix | Wed Oct 19 03:14:36 EST 2011

Oven-roasted shellfish in a bag

Oven-roasted shellfish in a bag

Toss your favourite shellfish in a bag with olive oil, garlic and cherry tomatoes and let them cook into a heavenly dinner for two.

Cook | Jill Dupleix | Wed Oct 19 03:14:38 EST 2011

Banana and honey puddings

Banana and honey puddings

If you don't have a steamer set the pudding moulds in a tray of hot water and bake at 180C for 30 minutes instead.

Cook | Jill Dupleix | Wed Oct 19 03:14:38 EST 2011

Blood orange jelly

Blood orange jelly

A very glamorous adults-only jelly made with the powerful tang of spring's blood oranges. You will need 3-4 oranges, depending on how juicy they are.

Cook | Jill Dupleix | Wed Oct 19 03:14:40 EST 2011

Green papaya with cucumber and mint

Green papaya with cucumber and mint

Tangy, fresh, hot, sweet and sour, this is a lovely salad or summer meal in its own right.

Cook | Jill Dupleix | Wed Oct 19 03:14:28 EST 2011

Spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs.

To make the breadcrumbs, tear stale sourdough or baguette into pieces and whiz in a food processor.

Cook | Jill Dupleix | Wed Oct 19 03:14:21 EST 2011

'Incredibly Wonderful Chocolate Cake'

Incredibly Wonderful Chocolate Cake

Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking.

Cook | Jill Dupleix | Wed Oct 19 03:14:22 EST 2011

Spiced oranges

Spiced oranges

There is nothing better than fresh fruit at the end of a meal to make you feel happily self-righteous.

Cook | Jill Dupleix | Wed Oct 19 03:14:09 EST 2011

Tomato meatloaf

Tomato meatloaf

Strew the top with canned chopped tomatoes then bake it free-standing. Serve with green beans, wilted spinach or watercress.

Cook | Jill Dupleix | Wed Oct 19 03:14:23 EST 2011

Mahi mahi ceviche with beetroot and carrot

Mahi mahi ceviche with beetroot and carrot

Very fresh fish lends itself to being "cooked" by the addition of acid, in this case tangy lime juice.

Cook | Jill Dupleix | Wed Oct 19 03:14:24 EST 2011

Breakfast frittata

Breakfast frittata

Tuck this frittata, still-warm, into a heated English muffin or bagel and serve in bed.

Cook | Jill Dupleix | Wed Oct 19 03:14:10 EST 2011

Tomato and basil granita

Tomato and basil granita

A rustic, basil-flecked granita that's a little bit spicy, rather like a frozen gazpacho. Serve as a first course in a cocktail glass or with a cucumber salad.

Cook | Jill Dupleix | Wed Oct 19 03:14:14 EST 2011

Steamed oysters

Steamed oysters

A simple and delicious starter.

Cook | Jill Dupleix | Wed Oct 19 03:14:40 EST 2011

Salmon in a light, fragrant broth

Salmon in a light, fragrant broth

Salmon in a light, fragrant broth

Cook | Jill Dupleix | Wed Oct 19 03:14:15 EST 2011

Warm apple crumble cake

Warm apple crumble cake

This is a cake anyone should be able to bake.You can also serve it warm as a pudding.

Cook | Jill Dupleix | Wed Oct 19 03:14:17 EST 2011

White beans and mint with lemony chicken

White beans and mint with lemony chicken

Quickly seared chicken with fresh mint and white beans.

Cook | Jill Dupleix | Wed Oct 19 03:14:17 EST 2011

Lamb and barley broth

Lamb and barley broth

This isn't so much a soup as a meal. Long, slow cooking brings out the flavours.

Cook | Jill Dupleix | Wed Oct 19 03:14:19 EST 2011

Ocean trout and potatoes

Ocean trout

A classic: lightly steamed fish with boiled potatoes, spinach and a creamy, lemony hollandaise sauce.

Cook | Jill Dupleix | Wed Oct 19 03:14:37 EST 2011

Mexican baked fish with chilli and lime

Mexican baked fish with chilli and lime.

In Veracruz, Mexico, fish is baked under a gorgeous sauce of onion, garlic, tomato, capers, olives and chillies. Serve with coriander rice.

Cook | Jill Dupleix | Wed Oct 19 03:13:56 EST 2011

Lamb kofta with pine nuts and sumac

Lamb kofta with pine nuts and sumac

Minced lamb forms the basis of this updated Lebanese comfort food. Sumac is a sour, lemony spice made from the ground seeds of a wild red berry.

Cook | Jill Dupleix | Wed Oct 19 03:13:09 EST 2011