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.

Baked custards with salted caramel

Baked custards with salted caramel

As salted caramel is the hit of the moment, I've added a pinch of sea salt to the flowing caramel encasing this silky little flan, the Spanish equivalent of France's creme caramel.

Cook | Jill Dupleix | Tue Oct 18 15:37:40 EST 2011

Spicy chilled virgin Mary soup

Spicy chilled virgin Mary soup

This spicy chilled tomato soup has a lovely bright freshness. No stock is required when you use a tomato-vegetable juice such as V8 as the base - and feel free to add a splash of chilled vodka if...

Cook | Jill Dupleix | Tue Oct 18 15:37:13 EST 2011

Sugar-cured tuna with warm potato pancakes

Sugar-cured tuna with warm potato pancakes

By starting a day ahead, you can spend your next dinner party with your guests rather than chained to the stove.

Cook | Jill Dupleix | Tue Oct 18 15:37:14 EST 2011

Sticky KL chicken with dipping sauce

Sticky KL chicken with dipping sauce

This is enough for four but you can easily freeze half the marinated chicken for another date. Do one big platter for two to share, or two individual ones and share a dipping sauce.

Cook | Jill Dupleix | Tue Oct 18 15:37:17 EST 2011

Spaghetti alla pomodoro

The best spag pom ever - spaghetti alla pomodoro

I love spag pom - spaghetti alla pomodoro - even more than I love spag bol, especially when it is spiked up with capers, anchovies and olives.

Cook | Jill Dupleix | Tue Oct 18 15:15:14 EST 2011

Ham, cheese and tomato omelet

Ham, cheese and tomato omelette.

Omelets are best made individually, so these are the ingredients for one omelet, one person.

Cook | Jill Dupleix | Tue Oct 18 15:15:16 EST 2011

Sweet potato chips with onions and peas

Sweet potato chips with onions and peas

Makes a great side dish to a wonderful meal.

Cook | Jill Dupleix | Tue Oct 18 15:15:25 EST 2011

Pizza with broccolini and mozzarella

Pizza with broccolini & mozzarella

This will make two thick pizza bases, or three thinner ones, strewn with broccolini, mozzarella and anchovies.

Cook | Jill Dupleix | Tue Oct 18 15:15:34 EST 2011

Beetroot leaves with sweet onions and feta

Beetroot leaves with sweet onions, feta and pine nuts.

Buy beetroot with its glorious ruby-stemmed leaves intact - fresh, not bedraggled - and you have two vegies for the price of one.

Cook | Jill Dupleix | Tue Oct 18 15:15:27 EST 2011

Roasted ocean trout with sultana and pine nut stuffing

Roasted stuffed ocean trout.

This needs only a little work - done ahead of time - for a spectacular effect. If you can talk your fishmonger into boning the cutlets for you, you're on easy street.

Cook | Jill Dupleix | Tue Oct 18 15:15:28 EST 2011

Chicken san choi bau

Chicken san choi bau

Everyone loves these little lettuce parcels filled with stir-fried chicken, mushrooms and oyster sauce. Substitute minced pork, if you prefer.

Cook | Jill Dupleix | Tue Oct 18 15:15:20 EST 2011

Berry sorbet with marshmallows and yoghurt

Berry sorbet with marshmallows and yoghurt

Pink and white marshmallows add some fun to tangy berry sorbet and summer's best berries. For a real shortcut, use your favourite store-bought sorbet or ice-cream.

Cook | Jill Dupleix | Tue Oct 18 15:15:22 EST 2011

Spicy greens with chilli, garlic and soy rice

Spicy greens with chilli, garlic and soy rice

Convert your young ones to greens with this inventive dish.

Cook | Jill Dupleix | Tue Oct 18 15:15:30 EST 2011

Tomato jelly with crab and chives

Tomato jelly with crab and chives

A light, refreshing starter you can put together ahead of time. Instead of crab, you could use a small prawn or two on top, a little lobster meat or just some diced cucumber.

Cook | Jill Dupleix | Tue Oct 18 15:15:24 EST 2011

Potato and dill salad

Potato and dill salad

Toss the potatoes in the lemony vinaigrette while still warm so they absorb all the zesty flavours.

Cook | Jill Dupleix | Tue Oct 18 15:15:01 EST 2011

Gazpacho sorbet with cucumber and basil

Gazpacho sorbet with cucumber and basil

A refreshing starter to a summer lunch or dinner, teamed here with cucumber and basil. This is also lovely served with avocado, rocket and walnuts — or dropped into a bloody mary.

Cook | Jill Dupleix | Tue Oct 18 15:14:09 EST 2011

A modern mixed grill

A modern mixed grill

Update the mixed grill of yesteryear by doing an all-lamb platter teamed with grilled eggplant and a lemon and caper dressing. An ice-cream scoop of mashed potato is always an option.

Cook | Jill Dupleix | Tue Oct 18 15:14:12 EST 2011

Prosciutto-wrapped linguine

Prosciutto-wrapped linguine with chilli, lemon and figs.

Guess who's coming to dinner? Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.

Cook | Jill Dupleix | Tue Oct 18 15:14:04 EST 2011

Pea and ham soup

Pea and ham soup.

A lighter, faster and greener pea soup than the traditional one using dried split peas. A smoked, gypsy-style ham gives it a lovely flavour.

Cook | Jill Dupleix | Tue Oct 18 15:14:16 EST 2011

Mixed melon sorbets

Mixed melon sorbets

The pastel-coloured flesh of honeydew and rockmelons makes very pretty, smooth, delicate sorbets. Team with fresh watermelon for a refreshing frozen finale to any meal.

Cook | Jill Dupleix | Tue Oct 18 15:14:11 EST 2011