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.

Pork chop with lettuce, bacon and peas

Pork chop with lettuce, bacon and peas

I've had it with cooking pork chops with their rind on: who needs boot leather for dinner⁄ Trim it off, and they are easy to cook gently and keep tender.

Cook | Jill Dupleix | Tue Oct 18 16:03:03 EST 2011

Asparagus with prosciutto, egg and parmesan

Asparagus with prosciutto, egg and parmesan

Simplicity itself, but the combination of tastes and textures complement the flavour of new season asparagus, without overwhelming it.

Cook | Jill Dupleix | Tue Oct 18 16:03:06 EST 2011

Rare beef tonnato with capers

Rare beef tonnato with capers

Pick up some rare roast beef from the deli and whiz up Italy's creamy tuna and anchovy dressing to serve with a shaved asparagus and pecorino salad for easy do-ahead entertaining.

Cook | Jill Dupleix | Tue Oct 18 16:03:30 EST 2011

Prawns with white beans and mint

Prawns with white beans and mint

Cooked prawns combine beautifully with a velvety, softly spicy white bean puree and a cherry tomato and mint salad for an instant lunch or light supper.

Cook | Jill Dupleix | Tue Oct 18 16:03:28 EST 2011

Smoked trout with sweet and sour pineapple salad

Smoked trout with sweet and sour pineapple salad

A crisp and crunchy, fresh-tasting salad using one of the most versatile store-bought ingredients around: smoked trout.

Cook | Jill Dupleix | Tue Oct 18 16:03:26 EST 2011

Soupe au pistou

Soupe au pistou

The desired result is more like a soft vegetable stew than a soup. Mash a few of the beans into the liquid to thicken.

Cook | Jill Dupleix | Tue Oct 18 16:03:10 EST 2011

Coconut flummery with passionfruit

Coconut flummery with passionfruit

Not a real "flummery" in the historic British style, but a light moussey dessert set with gelatine. Serve with fresh lychees, mango, melon, berries, or as here, with passionfruit.

Cook | Jill Dupleix | Tue Oct 18 16:02:38 EST 2011

Salmon fish cakes

Salmon fish cakes.

Originally designed to make a little leftover cooked fish go a long way, these are worth cooking from scratch.

Cook | Jill Dupleix | Tue Oct 18 16:02:53 EST 2011

Crisp-skinned whiting with white beans and bacon

Crisp-skinned whiting with white beans and bacon

This is the classic pan-fry technique that will give you a crisp skin - cook it 90% on the skin-side, then turn and cook briefly to finish it off.

Cook | Jill Dupleix | Tue Oct 18 16:02:51 EST 2011

Thai fish and pumpkin curry

Thai fish and pumpkin curry

This dish uses fish instead of chicken in a tangy, creamy Thai curry, adding pumpkin and green capsicum to up your vegetable count for the day.

Cook | Jill Dupleix | Tue Oct 18 16:02:49 EST 2011

Baked vanilla ricotta with apricots

Baked vanilla ricotta with apricots

Light, fresh and lemony, baked ricotta is the perfect foil for sweet, vanilla-poached stone fruits.

Cook | Jill Dupleix | Tue Oct 18 16:02:36 EST 2011

Berry soup with raspberry sherbet

Berry soup with raspberry sherbet

A vibrant berry-red chilled soup is even more refreshing with an icy-cold berry sherbet melting slowly into it.

Cook | Jill Dupleix | Tue Oct 18 16:02:35 EST 2011

Spiced Indian fish with chickpea raita

Spiced Indian fish with chickpea raita.

Use sustainable fish such as whiting, black bream or flathead.

Cook | Jill Dupleix | Tue Oct 18 15:38:29 EST 2011

Salmon, potato and dill salad

Salmon, potato and dill salad. Jill Dupleix Warm Autumn Salads recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik, plate and table runner from Safari Living, MUST CREDIT WITH EVERY USE.

A simple mustard, honey and dill dressing "saladises" a simple, healthy meal of good-oil fish.

Cook | Jill Dupleix | Tue Oct 18 15:38:52 EST 2011

Rare beef with hot soy and chilli

Rare beef with hot soy and chilli

Rare beef gets a run for its money with a hot soy dressing that turns it into a warm salad in an instant.

Cook | Jill Dupleix | Tue Oct 18 15:38:49 EST 2011

Fresh tuna and red pepper stew

Fresh tuna and red pepper stew

This fresh tuna stew teams fresh fish with red capsicum, chilli and paprika. The Marine Conservation Society suggests albacore tuna is a more sustainable choice than southern bluefin.

Cook | Jill Dupleix | Tue Oct 18 15:38:44 EST 2011

Spring vegetables with lemon ricotta

Spring vegetables with lemon ricotta

If you can't find creamy, fresh ricotta, use a fresh goat-cheese curd or feta cheese. If you don't have a steamer, cook the veg in a big pot of simmering, salted water instead.

Cook | Jill Dupleix | Tue Oct 18 15:38:43 EST 2011

Warm roast vegetable couscous salad

Warm roast vegetable couscous salad

This is the sort of meal you could have once a week, altering the vegetables, or adding spicy merguez sausages, chicken or lamb. Serve with harissa and preserved lemons, if you have them.

Cook | Jill Dupleix | Tue Oct 18 15:38:46 EST 2011

Chicken in a light broth

Chicken in light broth.

I nicked this recipe from my own cookbook Lighten Up, because it's the meal I always turn to when I need something light, gentle, and low in fat that my husband will also eat.

Cook | Jill Dupleix | Tue Oct 18 15:38:42 EST 2011

Chilli bean soup with corn chips

Chilli bean soup with corn chips.

The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying.

Cook | Jill Dupleix | Tue Oct 18 15:38:17 EST 2011