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.

Fluffy cheese omelet

Fluffy cheese omelet

The "omelet souffle" is a miraculous thing that first cooks in a frypan, then puffs up like magic under the grill. Serve with an avocado and rocket salad or with smoked salmon and grilled ciabatta.

Cook | Jill Dupleix | Wed Oct 19 03:25:44 EST 2011

Figs with prosciutto, goat's cheese and almonds

Figs with prosciutto, goat's cheese and almonds

A fantastic start to any dinner party.

Cook | Jill Dupleix | Wed Oct 19 03:25:17 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

Asparagus soup with crab toasts

Asparagus soup with crab toasts

Asparagus takes very kindly to being pureed into soups, becoming almost velvety in the process. It also teams well with springtime crustaceans, hence the little crab toasts that dress up the soup.

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

Zabaglione

Zabaglione

I like it with a sweet Marsala but you can use any sweet or semi-sweet wine - though you may need to adjust the quantities of sugar accordingly. Make sure the eggs and wine are of excellent quality.

Cook | Jill Dupleix and Brigitte Hafner | Wed Oct 19 03:25:22 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

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

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

Warm chicken, walnut and tarragon salad

Warm chicken, walnut and tarragon salad

This is an easy weekend brunch, lunch or light dinner for Mother's Day, or any other day. Can also be enjoyed by people who aren't mothers.

Cook | Jill Dupleix | Wed Oct 19 03:25:43 EST 2011

Lemon meringue pies

Lemon meringue pies

A cheat's version of the real thing - the condensed milk provides the base for an instant lemon curd. Adapted from an Australian Gas Cooking School recipe.

Cook | Jill Dupleix | Wed Oct 19 03:25:46 EST 2011

Mitch Tonks' braised fennel

Mitch Tonks' braised fennel

This is good, hot or cold, with any piece of fish. Or add a few mussels and clams and serve it as a main course.

Cook | Jill Dupleix | Wed Oct 19 03:25:49 EST 2011

Winter salad

Winter salad

The colder months are a great time for salads with character and substance. Try teaming red radicchio and witlof with crisp pears and creamy blue cheese in a mustard-flavoured dressing.

Cook | Jill Dupleix | Wed Oct 19 03:25:51 EST 2011

Oxtail with ginger and chilli

Oxtail with ginger and chilli

Rich and hearty oxtail gets a new lease on life when it is cooked with ginger, chilli and soy. Serve with steamed snow peas and rice or team with mashed potatoes topped with crisped Asian shallots.

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

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

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

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