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.

La sfarrata

La sfarrata

In Abruzzo, this thick, hearty soup is made from scratch using dried spelt and legumes. Using canned beans and chickpeas is sacrilegious but a lot faster.

Cook | Jill Dupleix | Wed Oct 19 02:17:55 EST 2011

Fast roast chicken with bread sauce and silverbeet

Fast roast chicken with bread sauce and silverbeet

This is the mid-week version of roast chicken, ready in 45 minutes.

Cook | Jill Dupleix | Wed Oct 19 02:17:39 EST 2011

Baked ratatouille with snags

Baked ratatouille with snags.

Stick to Mediterranean vegetables that cook relatively quickly - quartered fennel would also be good. The oven gives sausages such a crackly-crisp skin, you'll never fry a snag again.

Cook | Jill Dupleix | Wed Oct 19 02:17:32 EST 2011

Apples baked in moscato

Apples baked in moscato.

Instead of ye olde baked stuffed apples, bake apples and prunes in dessert wine spiced with vanilla and cinnamon.

Cook | Jill Dupleix | Wed Oct 19 02:17:33 EST 2011

Rice pudding with honey and lemon

Rice pudding with honey and lemon.

A simple, homely pud made with milk, honey and lemon that nevertheless tastes remarkably rich and creamy.

Cook | Jill Dupleix | Tue Oct 18 16:28:12 EST 2011

Minute steak with caramelised onions

Minute steak with caramelised onions

Minute steaks are usually sirloin, cut thinly to cook very quickly. Otherwise buy two scotch fillets, cut them in half and then bash flat.

Cook | Jill Dupleix | Tue Oct 18 16:28:07 EST 2011

Chicken liver and wild mushroom crostini

Chicken liver and wild mushroom crostini

You can make this with the livers and mushrooms, or one or the other. Cut each mushroom to make the most of its shape, not just into little strips.

Cook | Jill Dupleix | Tue Oct 18 16:28:02 EST 2011

Peek-a-boo pear pudding

Peek-a-boo pear pudding

This is one way to get everyone to eat their fruit - serve poached pears up to their hips in gorgeous cakey sponge pudding.

Cook | Jill Dupleix | Tue Oct 18 16:28:06 EST 2011

French toast with pear and chocolate

French toast with pear and chocolate.

Chocolate and pear is a marriage made in heaven, especially on sweet, crunchy french toast.

Cook | Jill Dupleix | Tue Oct 18 16:27:03 EST 2011

Sticky toffee pudding

Sticky toffee pudding

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.

Cook | Jill Dupleix | Tue Oct 18 16:27:50 EST 2011

Chicken and chickpea stew with chorizo

Chicken and chickpea stew with chorizo. Jill Dupleix WINTER recipes for Epicure. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik.

A lively, spicy winter stew that doesn't take hours of cooking. Rather than use flour to thicken it, just mash some of the diced potato back into the sauce before serving.

Cook | Jill Dupleix | Tue Oct 18 16:27:55 EST 2011

Jamon and eggs with pan con tomate

Jamon and eggs with pan con tomate

Ciabatta is ideal here because you need a proper crust to stand up to the tomatoey juices and creamy eggs. This is way too good for breakfast and is much deserving of a decent glass of wine.

Cook | Jill Dupleix | Tue Oct 18 16:27:59 EST 2011

Fish tacos with avocado salsa

Fish tacos with avocado salsa

Give brunch a crunch, with spicy, pan-seared fish tucked into crisp taco shells topped with an avocado, tomato and jalapeno chilli salsa.

Cook | Jill Dupleix | Tue Oct 18 16:27:01 EST 2011

Italian sausage minestrone

Italian sausage minestrone.

What better way to improve a traditional minestrone soup than to crumble some coarse pork sausage meat into it?

Cook | Jill Dupleix | Tue Oct 18 16:27:47 EST 2011

Salmon tikka with fresh mango chutney

Salmon tikka with fresh mango chutney

A spicy yoghurt marinade makes salmon or ocean trout very barbecue-friendly, and fresh mango and coriander turn shop-bought mango chutney into something special.

Cook | Jill Dupleix | Tue Oct 18 16:26:33 EST 2011

Grilled chicken with avocado, jalapeno and lime

Grilled chicken with avocado, jalapeno and lime

Sizzle up some chicken, slice up a bright and breezy salad of avocado, pickled jalapeno chillies, tomato, sweet red pepper, red onion and fresh coriander, and serve with crunchy corn chips and lime.

Cook | Jill Dupleix | Tue Oct 18 16:26:33 EST 2011

Barbecued quail with beetroot and date salad

Barbecued quail with beetroot and date salad

Serve this easy, finger-lickin' grill with a salad of cooked beetroot, dates and red onion. Is it just me, or does everyone think red onion improves absolutely everything at a barbecue⁄

Cook | Jill Dupleix | Tue Oct 18 16:26:34 EST 2011

Nasi goreng

Nasi goreng with fried egg.

This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or...

Cook | Jill Dupleix | Tue Oct 18 16:26:59 EST 2011

Asparagus with prosciutto, egg and parmesan

Asparagus with prosciutto, egg and parmesan.

Simplicity itself, but the combination of tastes and textures complement the flavour of new season asparagus, without overwhelming it.

Cook | Jill Dupleix | Tue Oct 18 16:03:06 EST 2011

Soupe au pistou

Soupe au pistou

The desired result is more like a soft vegetable stew than a soup. Mash a few of the beans into the liquid to thicken.

Cook | Jill Dupleix | Tue Oct 18 16:03:10 EST 2011