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.

Spiced Indian fish with chickpea raita

Spiced Indian fish with chickpea raita.

Use sustainable fish such as whiting, black bream or flathead.

Cook | Jill Dupleix | Tue Oct 18 15:38:29 EST 2011

Chicken in a light broth

Chicken in light broth.

I nicked this recipe from my own cookbook Lighten Up, because it's the meal I always turn to when I need something light, gentle, and low in fat that my husband will also eat.

Cook | Jill Dupleix | Tue Oct 18 15:38:42 EST 2011

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

Chilli bean soup with corn chips

Chilli bean soup with corn chips.

The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying.

Cook | Jill Dupleix | Tue Oct 18 15:38:17 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

Rare beef with hot soy and chilli

Rare beef with hot soy and chilli

Rare beef gets a run for its money with a hot soy dressing that turns it into a warm salad in an instant.

Cook | Jill Dupleix | Tue Oct 18 15:38:49 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

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

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

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

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

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

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

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