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.

Frozen raspberry souffle

Frozen raspberry souffle

More a mousse, this still sits up high in the mould as if beautifully risen. Make sure you have enough room in your freezer before you begin.

Cook | Jill Dupleix | Wed Oct 19 03:39:37 EST 2011

Wok-fried chicken with asparagus and shiitake

Wok-fried chicken with asparagus and shiitake

Asparagus is a recent, but welcome, addition to the Asian repertoire, the Thais call it nor mai farang or foreign bamboo shoot and it tastes remarkably similar to the stems of gai laan or Chinese...

Cook | Jill Dupleix | Wed Oct 19 03:39:19 EST 2011

Smoked trout brandade

Smoked trout brandade

This French technique, customarily used on salted cod, works wonderfully with the moist flesh of hot-smoked trout, turning it into a perfect picnic starter with some crusty bread.

Cook | Jill Dupleix | Wed Oct 19 03:39:19 EST 2011

Green couscous

Green couscous

Green couscous

Cook | Jill Dupleix | Wed Oct 19 03:39:38 EST 2011

Summer pudding

Summer pudding

The first is summer pudding, a glistening ruby red dome of berry-soaked pud that started life in British spas and nursing homes.

Cook | Jill Dupleix | Wed Oct 19 03:39:39 EST 2011

Strawberries Romanoff

Strawberries Romanoff

My reworking of Careme's classic dish uses orange-scented mascarpone. Serve in small glass bowls with sponge finger biscuits.

Cook | Jill Dupleix | Wed Oct 19 03:39:39 EST 2011

Anchovy-baked fish with tomatoes and onions

Anchovy-baked fish with tomatoes and onions

Anchovy-baked fish with tomatoes and onions

Cook | Jill Dupleix | Wed Oct 19 03:39:41 EST 2011

Sweet shortcrust pastry

Sweet shortcrust pastry

Sweet shortcrust pastry

Cook | Jill Dupleix | Wed Oct 19 03:39:42 EST 2011

Summer wine

Summer wine

Summer wine

Cook | Jill Dupleix | Wed Oct 19 03:39:44 EST 2011

Gingerbread women

Gingerbread people.

You're too old for a teddy bear. Nobody rubs Vicks VapoRub on your chest at night any more, reads you stories with happy endings, or warms your little pyjamas by the fire.

Cook | Jill Dupleix | Wed Oct 19 03:39:31 EST 2011

Baby carrot cakes

Baby carrot cakes

A picnic isn't a picnic unless it comes with its own sturdy, portable fruit cake or rich nutty carrot cake.

Cook | Jill Dupleix | Wed Oct 19 03:39:20 EST 2011

Pasta e piselli

Pasta e piselli

People have liked the idea of peas and ham or bacon for hundreds of years. Of course they have. It's delicious. It's also a clever use of a seasonally generous vegetable.

Cook | Jill Dupleix | Wed Oct 19 03:39:31 EST 2011

Quail eggs with celery salt

Quail eggs with celery salt

Quail eggs with celery salt

Cook | Jill Dupleix | Wed Oct 19 03:39:26 EST 2011

Warm salmon, potato and dill salad

Warm salmon, potato and dill salad

Crispy-skinned salmon with cleverly dressed potatoes and peppery rocket makes salad a main meal.

Cook | Jill Dupleix | Wed Oct 19 03:39:26 EST 2011

Vietnamese chicken salad

Vietnamese chicken salad

The essential flavourings of Vietnamese nuoc cham relish are called upon in this light salad, which is easy to prepare and pack into plastic containers for a fork or chopstick picnic meal.

Cook | Jill Dupleix | Wed Oct 19 03:39:20 EST 2011

Little plum tarts

Little plum tarts

This is not so much a recipe as an idea, one that can be used time and again with summer's plums, peaches and apricots. Serve with creme fraiche or yoghurt.

Cook | Jill Dupleix | Wed Oct 19 03:39:32 EST 2011

Moroccan stone fruit soup

Moroccan stone fruit soup

The scent of oranges and sweet spices softens this unusual fruit soup/salad. Use any mix of stone fruits you like - peaches, nectarines, apricots, plums or cherries.

Cook | Jill Dupleix | Wed Oct 19 03:39:32 EST 2011

Chocolate souffle puddings

Chocolate souffle puddings

Lighter than a pudding and richer than a souffle, this combines the best of both.

Cook | Jill Dupleix | Wed Oct 19 03:26:03 EST 2011

Grilled nectarines with lemon bread

Grilled nectarines with lemon flat bread.

Stoned fruits are now at their best, so go for broke and have them morning, noon and night. Here they dress for dinner with a sweet caramelising on their flesh, teamed with tangy sweet lemon bread...

Cook | Jill Dupleix | Wed Oct 19 03:26:33 EST 2011

Chorizo, tomato and green bean salad

Chorizo tomato and green bean salad.

You need good, ripe tomatoes for this warm, spicy and meaty salad. Try a mix of small, roma and cherry tomatoes.

Cook | Jill Dupleix | Wed Oct 19 03:26:18 EST 2011