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.

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

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

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

Beetroot leaves with sweet onions and feta

Beetroot leaves with sweet onions and feta

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

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

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

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

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

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

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

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

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

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

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

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

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

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