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.

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

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

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

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

Turkey schnitzel with potato and pea salad

Turkey schnitzel with potato and pea salad

If you're not keen on turkey, turn chicken breast fillets into crunchy golden schnitzels instead.

Cook | Jill Dupleix | Tue Oct 18 15:38:24 EST 2011

Vegetable carpaccio with salsa verde and almonds

Vegetable carpaccio with salsa verde and almonds

Fresh, crisp and light, this is the perfect pretty summer starter or light lunch.

Cook | Jill Dupleix | Tue Oct 18 15:37:27 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

Flash-grilled lamb chops with Spanish-style potato salad

Flash-grilled lamb chops with Spanish-style potato salad

Hot, scorched lamb chops are best eaten with the fingers, alongside a simplified version of papas alinas, Andalucia's much-loved potato salad.

Cook | Jill Dupleix | Tue Oct 18 15:37:39 EST 2011

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

Squid and rocket with almond aioli

Squid and rocket with almond aioli

Crisp, fried squid is tossed with rocket and piled onto grilled bread with a big dollop of creamy, garlicky aioli.

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

Sugar 'n' spice cake

Sugar 'n' spice cake

Who would have thought that dear old-fashioned cinnamon teacake could be such a seductive little thing, with its sweet fragrance and crisp, sugary bite.

Cook | Jill Dupleix | Tue Oct 18 15:37:18 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

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

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

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

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

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