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.

Chicken and chickpea stew with chorizo

Chicken and chickpea stew with chorizo. Jill Dupleix WINTER recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik.

A lively, spicy winter stew that doesn't take hours of cooking. Rather than use flour to thicken it, just mash some of the diced potato back into the sauce before serving.

Cook | Jill Dupleix | Tue Oct 18 16:27:55 EST 2011

Sticky toffee pudding

Sticky toffee pudding

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.

Cook | Jill Dupleix | Tue Oct 18 16:27:50 EST 2011

French toast with pear and chocolate

French toast with pear and chocolate

Chocolate and pear is a marriage made in heaven, especially on sweet, crunchy french toast.

Cook | Jill Dupleix | Tue Oct 18 16:27:03 EST 2011

Italian sausage minestrone

Italian sausage minestrone.

What better way to improve a traditional minestrone soup than to crumble some coarse pork sausage meat into it?

Cook | Jill Dupleix | Tue Oct 18 16:27:47 EST 2011

Fish tacos with avocado salsa

Fish tacos with avocado salsa

Give brunch a crunch, with spicy, pan-seared fish tucked into crisp taco shells topped with an avocado, tomato and jalapeno chilli salsa.

Cook | Jill Dupleix | Tue Oct 18 16:27:01 EST 2011

Nasi goreng

Nasi goreng with fried egg.

This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or...

Cook | Jill Dupleix | Tue Oct 18 16:26:59 EST 2011

Barbecued quail with beetroot and date salad

Barbecued quail with beetroot and date salad

Serve this easy, finger-lickin' grill with a salad of cooked beetroot, dates and red onion. Is it just me, or does everyone think red onion improves absolutely everything at a barbecue⁄

Cook | Jill Dupleix | Tue Oct 18 16:26:34 EST 2011

Grilled chicken with avocado, jalapeno and lime

Grilled chicken with avocado, jalapeno and lime

Sizzle up some chicken, slice up a bright and breezy salad of avocado, pickled jalapeno chillies, tomato, sweet red pepper, red onion and fresh coriander, and serve with crunchy corn chips and lime.

Cook | Jill Dupleix | Tue Oct 18 16:26:33 EST 2011

Salmon tikka with fresh mango chutney

Salmon tikka with fresh mango chutney

A spicy yoghurt marinade makes salmon or ocean trout very barbecue-friendly, and fresh mango and coriander turn shop-bought mango chutney into something special.

Cook | Jill Dupleix | Tue Oct 18 16:26:33 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

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

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

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

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

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

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