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.

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

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

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

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

Chicken parmigiana

Chicken parmigiana.

Use up stale bread to make fresh crumbs, whip up a quick tomato sauce, melt the mozzarella under the grill and the pub food of yesteryear is today's dinner.

Cook | Jill Dupleix | Tue Oct 18 15:14:19 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

Chocolate decaf affogato

Chocolate decaf affogato

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 15:14:08 EST 2011

Fresh and smoked salmon mousse

Fresh and smoked salmon mousse

This is great for entertaining, and even better for slathering over crispbread and munching on your own.

Cook | Jill Dupleix | Tue Oct 18 15:14:54 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

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

Mascarpone ice-cream with strawberries

Mascarpone ice-cream with strawberries

Just like strawberries and cream, only colder. And much, much better. Add raspberries, red currants or any other berries you have to hand.

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

Pork and prune meatballs

Pork and prune meatballs

I've adapted a traditional Norwegian recipe for the Australian summer, teamed with a warm potato and dill salad, cranberry relish and pickled cucumber.

Cook | Jill Dupleix | Tue Oct 18 15:14:55 EST 2011

Scallops with lime, mint and chilli

Scallops with lime, mint and chilli

This kind of tangy, citrusy dressing works a treat with all sorts of shellfish. Try it with freshly opened oysters or as a dipping sauce for blue swimmer crabs or lobster.

Cook | Jill Dupleix | Tue Oct 18 14:48:21 EST 2011

Crostini with chicken livers and thyme

Crostini with chicken livers and thyme

If you like chicken livers, you'll love this classic Tuscan appetiser, spiked with anchovy and capers. Turn it into a meal by adding furls of prosciutto, or serving with the white bean soup.

Cook | Jill Dupleix | Tue Oct 18 14:48:20 EST 2011

Arrosto misto

Arrosto misto

If the chicken is skinless, wrap it in prosciutto, which will hold in the stuffing, and crisp in the oven.

Cook | Jill Dupleix | Tue Oct 18 14:48:19 EST 2011

Mussels in beer and tomatoes

Mussels in beer and tomatoes

I can't tell you how good this tastes and how easy it is to cook. Soaking the mussels reduces the risk they might carry grit or sand into the sauce.

Cook | Jill Dupleix | Tue Oct 18 14:48:18 EST 2011

White bean soup with winter greens

White bean soup with winter greens

Garlic and celery add an extra depth of flavour to a simple country-style bean soup. Top with any wilted winter greens, such as silverbeet, spinach, cavolo nero or kale.

Cook | Jill Dupleix | Tue Oct 18 14:48:17 EST 2011

Vietnamese stuffed squid

Vietnamese stuffed squid

South-East Asia doesn't do the heavy food found in colder regions to the north, which makes it the perfect place to source some lighter spring recipes.

Cook | Jill Dupleix | Tue Oct 18 14:47:51 EST 2011

Mango with coconut sushi rice

Mango with coconut sushi rice

Use any sort of fresh fruit to top this coconut-flavoured "sushi".

Cook | Jill Dupleix | Tue Oct 18 14:47:43 EST 2011